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Free Trial Sushi Masterclass
Welcome to the course
Introduction: Secrets to make tasty sushi
What's included in this Masterclass (Paid Course)?
Module1-1: Rice
Which rice?: Choose the best one for sushi
Measure
Wash rice (6:43)
Cook with a rice cooker or pot
Season with vinegar mix -Introduction-
Season with vinegar mix -Tutorial- (8:18)
Module1-2: Knife
Knives for sushi
Module1-3: Fish
Salmon: how to buy & store sushi quality fish (8:21)
To learn more...
(Available only in paid plan)
Salmon: Slicing technique (3:55)
Tuna: how to buy & store sushi quality fish (6:02)
Tuna: Slicing technique (8:37)
Module1-4: Making Nigiri sushi (Available only in paid plan)
Tips to handle sticky sushi rice (4:12)
To make perfect Nigiri
Perfect steps to make Nigiri (3:39)
How to practice hand-motion for Nigiri (4:01)
Module1-5: Plating (Presentation) and serving
Plating (Food presentation on the plate)
Module 2: Learn-by-Doing & Get Feedback (#1)
How to plan the assignment?
Let's do it!
Reflection is the way to improve!
Module 3: The Art of Making Sushi
Introduction
Deep dive into the world of "Rice"
Visual matters! Plating & Serving!
Don't stop your learning...
(Available only in paid plan)
Science of cooking sushi rice - 1
Science of cooking sushi rice - 2
The variety of recipes for sushi vinegar mix
Knives for sushi
Let's understand fish better (salmon & tuna)
Last but not least: Food Safety & Hygiene
Module 4: Learn-by-Doing & Get Feedback (#2)
Let's plan
Let's do it!
Reflection is always important
Module 5: Variation of sushi (Maki/roll)
Variation of sushi
Preparation for Hoso-maki rolls
To master Maki (rolls)...
(Available only in paid plan)
Ultimate basics of rolling thin rolls (6:46)
How to make perfect inside-out rolls (Californian roll) (6:12)
Column: What is Nori?
Module 6: Learn-by-Doing & Get Feedback (#3)
Plan, Do, Reflect it!
Module 7: Electives (Available only in paid plan)
What else do you want to learn?
Certificate of completion (Available only in paid plan)
Final quiz
Teach online with
Reflection is always important
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