Sushi and Sashimi
Discover the techniques and knowledge needed to prepare Japanese sushi and sashimi dishes
Owner and Chef at Koy Shunka, 1 Michelin Star (Barcelona, Spain)
Discover the tradition and the skills needed to prepare perfect sushi and sashimi dishes
In this online course, Michelin-starred Japanese chef, Hideki Matsuhisa, shares his knowledge, techniques and advice to help you achieve perfect sushi and sashimi creations.
Discover Japanese cuisine at its best. Learn in depth the elements to take into account so that your sushi (nigiri and maki) and sashimi preparations are perfect, from cooking the rice, to cleaning and cutting different types of fish (squid, salmon, tuna and horse mackerel) through to the key ingredients of Japanese cuisine: soy sauce, ginger and wasabi.
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Course Syllabus
Course Content
Chapter 2 - Types of knife
Chapter 3 -Fish
Chapter 4 - Sushi Rice
Chapter 5 - Sashimi
Chapter 6 - Nigiri
Chapter 7 - Maki
Chapter 8 - Key ingredients
Before you go
Theory and technique to make sushi and sashimi like a Japanese master
What you'll learn
In this online course you will learn all about the importance of knives and the cutting techniques required to prepare different fish, such as salmon, horse mackerel, tuna or squid.
For each type of fish (large, small fish, cephalopod etc), you will learn how to clean it, preserve it and then cut it in the appropriate way for different types of preparation, as well as understanding how to get the most out of the product.
You will learn to identify and master the steps needed to prepare perfect sushi rice as well as learn to make your own rice vinegar.
You will make spectacular Japanese preparations: sashimi, nigiri and maki (tekkamaki, uramaki and temaki), with different types of fish to achieve high quality results.
You will also delve into the different types of soy sauce, their use and conservation, as well as everything there is to know about ingredients such as wasabi and ginger.
Who is it for?
This online course is aimed at both foodies and professionals who love quality gastronomy and who want to master the essential elements of sushi and sashimi.
What you’ll need
- Knives and knife sharpeners (highest quality possible)
- Japanese grater (or microplane)
- Makisu (bamboo sushi mat for making makis)
- Fish scaler
- Rough spatula
- Large container for the rice
- Rice cooker (optional)
Course recipes
In this course you will learn
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Meet your Instructor
Owner and Chef at Koy Shunka, 1 Michelin Star (Barcelona, Spain)
Hideki Matsuhisa was born in Toyota (Japan) in 1972. From an early age he was introduced to Japanese cuisine and sushi techniques by his father, a sushi master and restaurant owner.
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Every course includes a downloadable recipe book
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Frequently Asked Questions
Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.
The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.
The courses are 100% online, starting and ending whenever you want. You set the pace of the class. You can go back to review what interests you, rewatch videos, ask questions in our Community, share your projects, and much more.
If you have a Premium or Teams plan, you will receive a certificate for every course you complete, recognizing the knowledge and skills you have acquired.
Our courses have been approved by two highly prestigious culinary authorities: Worldchefs and the American Culinary Federation (ACF) . This accreditation guarantees the quality and excellence of our programs, giving our students the confidence that they are receiving top-tier culinary education.
At the end of the course, you will have the option to download certificate.
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Annual Membership: The renewal is automatic and takes place 12 months after the purchase date, at the list price corresponding to the chosen membership plan
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the types of knives and choosing the right ingredients
it was awesome