Japanese Authentic Sushi Online Course by Michelin Star Chef

Explore essential sushi knife skills with Yanagihara, Deba, and paring knives, learn their uses for sashimi and fish prep, and master sharpening and blade maintenance for reliable performance.

Learn to sharpen sushi knives with a whetstone, proper angles, and both sides. Finish with a finishing stone and test sharpness on a fingernail or wooden board.

Learn the essential sushi tools used daily by a Michelin-star chef, including daikon and wasabi graters, citrus zest brushes, tweezers, scales remover, and finishing brushes.

Create rice vinegar by simmering ingredients, stirring to dissolve sugar and salt until translucent. Do not boil, transfer to a bottle, and refrigerate to keep for months for sushi.

Explore fresh wasabi, including masemola fabi and miso wasabi, and learn how fresh variety, moisture control, and a whale shark skin grater shape its aroma, flavor, and sushi quality.

Learn tonkatsu by scoring pork tenderloin at 90 degrees in 5mm intervals, breading with flour, egg, and panko, then deep-frying at 170–180 C, serve with tonkatsu sauce and grated daikon.

Learn to prepare ebi-fry, a popular western-style Japanese deep-fried shrimp. Dip in flour, egg, and panko, fry at 170°C, drain, and serve with cabbage and sauces.

Learn to master tamagoyaki, a Japanese rolled omelette, using dashi, salt, and sugar, cooked slowly on low heat in a copper tamagoyaki pan and rolled into perfect layers.

A chef demonstrates selecting two organic rice varieties for a bouncy sushi texture, then guides washing, soaking, cooking, and seasoning with sushi vinegar to master separate grains.

Learn to descale, gut, and fillet a whole sea bass into three pieces, then shape sashimi-ready saku blocks using a Yanagihara knife, removing blood and bones along the way.

Learn to dissect tuna into akami, chutoro, and otoro blocks, trim sinew and bones, and shape sashimi and nigiri; also prep salmon into saku blocks with skin removal.

Master tuna mayonnaise for temaki by breaking down tuna, mixing with mayonnaise, and seasoning to taste until fluffy. Store in an airtight container for up to three days.

Make beef teriyaki for temaki with wagyu sirloin, sugar, soy sauce, and Mary to deliver sushi-friendly flavor, then simmer until the sauce thickens.

Learn to make futomaki with tuna and lettuce by prepping rice, layering lettuce and tuna with mayonnaise, then rolling tightly and slicing with a moistened knife into bite-sized pieces.

Craft a dragon roll by layering sushi rice with red leaf lettuce, shrimp tempura, cucumber, and asparagus on nori, roll with avocado on top, skin on, finish with spicy mayo.

Learn to prepare sashimi from sea bass with skin removal and precise knife cuts, and apply two methods for soft and white meat fish, plus stylish plating ideas.

Explore chutoro zuke techniques to slice tuna, marinate, and shape nigiri with fluffy rice, achieving a unified texture. Learn to finish with light soy sauce, wasabi, and careful presentation.

Learn to make hosomaki rolls by assembling rice on nori, shaping a fluffy center, adding wasabi, and cutting into six equal portions with a clean knife.

Learn Nodoguro and Anago as essential sushi fish, master the searing technique to heighten aroma, and craft nigiri with precise rice shaping and a hollow center for a fluffy texture.

Learn to prepare horse mackerel nigiri by marinating the fillet in salt and vinegar, cutting diagonally, shaping rice for a unified texture, then finish with wasabi and soy sauce.

Master the eight pieces of assorted sushi as a foundational nigiri technique by shaping lukewarm rice with vinegar water. Top with salmon, shrimp, scallop, and squid, balancing flavors with wasabi.

Learn how to make kinmedai nigiri sushi by slicing and shaping fish, forming rice balls, searing with a kitchen torch, and finishing with soy and wasabi.