
MAKE
DELICIOUSLY
BEAUTIFUL
SUSHI
30-DAY
FREE TRIAL
Online Sushi Making Class Course Outline
What you will learn
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Basics to Advanced skills on prep and making of sushi
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Ingredients you need to make sushi including how and where you can get them
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Tools to make sushi
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Learn the logic and science behind why certain techniques will apply
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Detailed explanation of why some online recipes and other techniques to do work
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Break the myth on Sushi
What you can expect from Online Sushi Making Class
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Each module is designed based on our experience of teaching sushi classes since 2008.
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Access to member only sushi forum, where you can ask questions directly and get answer.
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Digital Recipe for all the courses including photos and step by step instructions so you can refer them while watching the video
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30 day money back guarantee
Course Details
Quick
Online recordings from the Online Public Sushi Making Class, for those who want to go over many techniques quickly. Option to order a Sushi kit with ingredients to make sushi while taking the course.
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Course Outline
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Tools & Ingredients (Non-video, document only)
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How to make sushi rice (04:07)
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How to prep vegetables for sushi (04:27)
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Rolls I: Inside out California Roll (08:30)
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Rolls II: Inside out Rainbow Roll (10:41)
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Rolls V: Hand Roll (01:44)
$19.99

Beginner
For those who are first time making sushi, wanting to learn the small details not covered in the Quick course.
15 total videos
Running time: 01:52:54

Previews

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Course Outline (01:58)
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Tools (04:30)
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Ingredients I (04:34)
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Ingredients II, Fish, what to look for in fresh fish, what is sushi grade? (07:18)
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Where and how to get ingredients (text)
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How to make sushi rice I (05:22)
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How to make sushi rice II (08:51)
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How to prep vegetables for sushi (04:16)
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Rolls I: Inside out California Roll (14:16)
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Rolls II: Inside out Rainbow Roll (24:39)
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Rolls II: Seaweed out Hoso maki/Thin Roll (03:55)
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Rolls IV: Seaweed out Chumaki/Medium Roll (04:58)
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Rolls V: Hand Roll (07:14)
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Easier Sushi: Oshi zushi (Pressed) and Temari (ball shaped sushi), and Inari (09:14)
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How to eat sushi (05:45)
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Miso Soup (06:04)
Running time: 01:52:54
$79.99
Intermediate
For those who took the beginner class, or have basic knowledge of sushi, wanting to expand the skills
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Course Outline
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Tools
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Ingredients
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Science of Fish: How you don’t always want to eat the freshest fish
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Curing Fish I Salmon
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Curing Fish II Saba Mackerel
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Albacore Tuna
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All about Tuna: anatomy, type, zuke, how to cut
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Tai: Yubiki
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Plating
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Garnish
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how to make sushi without seaweed
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Sauces: Ponzu, Spicy Mayo, Wasabi Mayo, Crean Sauce
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Special Rolls: Caterpiller, Dragon, Double Shrimp Roll
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Shrimp Tempura
$99.99
Advanced
For those who took intermediate class, or have experience making sushi to advance their skill level
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Course Outline
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Tools
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Ingredients
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More about knife and sharpening
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Fillet: Salmon
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Fillet: Saba
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Fillet: Kanpachi/Hamachi
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Fillet: Tai Red Bream
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Tuna- Saku
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Aji: Mackereal
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Nigiri: Basics
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Nigiri: Advanced, garnish, serving tequnique
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Sashimi
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Special Sashimi: Crispy Albacore, Seared Tuna with Salsa
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Science of Sushi
Access to Online Sushi Forum to ask questions to Kaz Matsune
$119.99