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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
Science of cooking sushi rice - 2
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