Learn to prep the sushi bamboo mat by wrapping it in clean film and using it to prevent rice from sticking, with a practical demonstration.

Choose any chopping board you have and use it for prep. Place a wet cloth underneath to keep it from sliding during chopping.

Discover how to use gloves during sushi prep, choosing normal or new gloves, and apply a little olive oil or sunflower oil to the hands for smooth handling.

Explore the essential sushi knives for beginners, including a fish-cutting knife and a second knife for cutting the ropes, plus a butter knife used only for avocados.

Keep a wet cloth nearby at all times to clean your knife while cutting rope, ensuring quick access and safer handling.

Explore essential ingredients for beginner sushi making, from sushi rice and rice vinegar to vegetables, mayo variants, seafood (crab sticks, tuna, salmon, smoked salmon), sesame, togarashi, wasabi, and ginger.

combine rice vinegar with four tablespoons of brown sugar and one tablespoon of salt; heat and stir until dissolved, then add a lemon slice and an apple slice.

Rinse and soak sushi rice, wash until clear, drain and rest. Cook with a precise water ratio, then rest and fold in rice vinegar.

Open the nori package and follow our simple method to prep roasted seaweed sheets for sushi. If you're not comfortable with the first approach, the caption notes an alternative method.

Prepare your cucumber and cut it to the right size for sushi in this step.

Learn to prepare mango with a peeler, remove the skin, slice the fruit, and chop it into pieces for use in healthy sushi.

Chop the spring onion slowly, keeping your fingers safe while building practical knife skills for healthy sushi for beginners, then wash it well and let it dry.

Dry the prawns thoroughly with kitchen paper so they can stick to the rice when forming ebi nigiri.

Learn how to prepare crab sticks and use a crop stick for a couple of rows, with the California roll as a popular example.

Prepare smoked salmon for the rolls, keeping a few slices ready for topping. Set up the salmon and have it ready for inside the rose.

Mix asian mayo using regular mayonnaise, teriyaki with roasted garlic, and soy sauce; for spicy mayo, blend kimchi, togarashi, and a dash of soy sauce.

Prepare spicy mayo by mixing one tablespoon soy sauce, one tablespoon kimchi sauce, and one teaspoon toga crushing, then mix until well blended.

Learn to make sashimi and other sushi varieties, explore beginner friendly sushi techniques, and discover a bonus sushi burger as part of the healthy sushi course.

The lecture shows how to prepare tuna for sashimi: slicing against the lines of the fish to create perfect sashimi pieces.

Master sashimi techniques by slicing salmon along opposite lines with one or two precise knife moves to produce perfect sashimi.

Shape tuna slices with your fingers to mimic sashimi, place them atop the rice, and press the sides to secure the nigiri you just made.

Master salmon nigiri basics for beginners by shaping a small rice piece with your fingers and gently pressing a salmon slice on top, repeating for multiple pieces.

Discover how to prepare prawn nigiri and shape rice using a dry heat kitchen roll. If you're uncomfortable, you can buy ingredients from online stores.

Spread the rice on the rough side of the sheet, oil or flour the surface, and leave a small edge to roll. Place one ingredient inside the rice and roll.

Learn to roll cucumber sushi using rice as glue, tighten the roll, and cut neatly with a wet cloth and sharp knife.

Learn to roll hoso avocado sushi by preparing avocado halves, spreading rice like glue, adding optional cream cheese, rolling tightly with a bamboo mat, and slicing into eight pieces.

Learn to assemble hoso smoked salmon sushi rolls for beginners by spreading rice, layering cream cheese, rolling tightly, and slicing with a clean knife.

Learn to make hoso salmon and tuna sushi by soaking and spreading the rice, assembling tuna and salmon on the roll, and slicing into four pieces, with knife care steps.