Welcome to the course
Module1-1: Rice
Module1-2: Knife
Module1-3: Fish
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Salmon: how to buy & store sushi quality fish
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How to prepare salmon for sushi vol.1 (8:10)
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How to prepare salmon for sushi vol.2 (4:16)
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Slicing salmon vol.1 (prep)
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Slicing salmon vol.2: Standard slicing method (6:47)
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Slicing salmon vol.3: How to slice a narrow block of salmon for nigiri? (1:17)
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Tuna: how to buy & store sushi quality fish
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Tuna: how to dissect a block of tuna for sushi & sashimi (6:49)
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Slicing tuna (5:49)
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How to avoid a torn tuna slice? (1:38)
Module1-4: Making Nigiri (hand-shaped) sushi
Module1-5: Plating (Presentation) and serving
Module 2: Learn-by-Doing (#1)
Module 3: The Art of Making Sushi
Module 4: Learn-by-Doing (#2)
Module 5: Variation of sushi (Maki/roll)
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Variation of sushi
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Preparation for Hoso-maki rolls
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Ultimate basics of rolling thin rolls -vol.1- (6:56)
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Ultimate basics of rolling thin rolls -vol.2- (6:48)
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How to make perfect inside-out rolls (Californian roll) -vol.1- (7:06)
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Inside-out rolls (California roll) -vol.2- (3:24)
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Column: What is Nori?
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New! Inside-out roll variation #1: Avocado roll (2:11)
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New! Inside-out roll variation #2: Salmon roll (2:02)
Module 6: Learn-by-Doing (#3)
Certificate of completion
