Whats Covered
 
This course will equip you with the knowledge and skills to create delicious sushi at home. We'll delve into the fundamentals of sushi making, explore various types of sushi, and guide you through the preparation process step-by-step.
Module 1: Introduction to Sushi
History and origins of sushi
Different types of sushi (Nigiri, Maki, Uramaki, etc.)
Essential sushi making tools and equipment (Sushi knife, rolling mat, etc.)
Module 2: Selecting Fresh Ingredients
Choosing the right sushi-grade fish
Selecting fresh vegetables and accompaniments (Wasabi, ginger, seaweed)
Understanding sushi rice and its preparation
Module 3: Mastering Sushi Rice
How to cook sushi rice to perfection (Washing, soaking, and vinegaring)
Seasoning techniques for achieving the right flavor profile
Tips for storing and handling sushi rice
Module 4: Sushi Knife Skills
Proper knife holding techniques for safety and precision
Honing and maintaining your sushi knife
Different sushi cutting techniques (Slicing fish, vegetables, etc.)
Module 5: Making Nigiri Sushi
Preparing the perfect portion of sushi rice
Selecting and cutting fish for nigiri
Hand-forming nigiri shapes and techniques
Module 6: Rolling Mastery - Maki and Uramaki
Preparing nori (seaweed) sheets for rolling
Spreading sushi rice evenly over nori
Adding fillings and using the bamboo mat for rolling techniques
Cutting maki and uramaki rolls for presentation
Module 7: Exploring Different Sushi Varieties
Introduction to vegetarian and vegan sushi options
Making inside-out rolls (uramaki) with creative fillings
Trying oshizushi (pressed sushi) and temaki (hand rolls)
Module 8: Presentation and Plating
Tips for arranging sushi on a plate for visual appeal
Garnishing techniques to enhance flavor and aesthetics
Essential side dishes for a complete sushi meal