3-Day Sushi Master Class
The complexity of Sushi construction is on par with that of its storied history: it appears as deceptively simple as a slice of fish on a hunk of rice, but nuances such as grain type, vinegar ratio, and the angle of each cut can make or break the form.
Learn the best techniques from only one food ambassador chef in the Middle East, appointed by the Japanese government, so you’ll be able to recreate authentic sushi skills back home.
Japanese kitchenware
Making sushi rice
Buy fish at the market
Preparing Seafood
Preparing Vegtables
Preparing vegetables
Preparing Seafood
Fish slicing
Sushi arrangement
Cutting arranging
Five taste elements
Essential Sushi items
Sauces
Maki roll arrangement
Creative sushi & Sahimi
Plating