The Best Sushi Course online -Learn the Art of Sushi Making
- 1.5 hours on-demand video
- 2 downloadable resources
- Full lifetime access
- Access on mobile and TV
- Certificate of Completion
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- Learn to Master How to Make Authentic Sushi from scratch
How to cook Sushi rice
How to Prepare Umami rich Sushi vinegar seasoning - Authentic Japanese way
- How to Slice Raw fish
- How to make Sushi rolls
- How to make Nigiri Sushi
- How to cut vegetables for Sushi rolls
- How to cut daikon Radish
- How to make dragon rolls
- How to make California inside out rolls
- How to make Sushi hand roll
- How to make Futomaki big roll
- Sashimi Presentation
- How to prepare Sushi mat
- How to grate Real Wasabi
- How to Cook Instant Miso Soup
- How to cook Inari - Vegetarian recipe with Tofu
- How to Make Chocolate & fruit Sushi
- Buy all the ingredients before sushi making
- Have sharp knife to prepare raw fish, and cut sushi rolls, and vegetables
- You will need...
- Rice vinegar
- Japanese rice
- Konbu seaweed
- Sugar & Sea salt
- sashimi quality salmon & Tuna
- cucumber, avocado, daikon radish, shiso leaf, and mango
- sushi nori seaweed
- Japanese Soy sauce
- Miso paste & Dashi granuel
- Masago caviar
- Roasted sesami seeds
- Chilli Oil
In This Step by Step Sushi Master Video,
Keiko will guide you find easy to follow this sushi courses, and
you will start making Sushi for yourself, family and friends in a few days.
End result is so rewarding
You don't have to buy Sushi any more!
You could enjoy it whenever you like, exactly the way you like it.
Learn how in this Sushi Master Class step by step with me!
If this course wasn't for you, money back guaranteed for 30 days
There is no risk for your side,
why not have a go with this Sushi Master Class Video.
No more day-old pre-packaged unimaginative sushi from the store. Use whatever's freshest at a nearby fish market together with the ingredients and seasoning you like best.
You can find countless gadgets on the market, but precious few really good sushi "cookbooks."
Besides, wouldn't you really rather have Sushi video lessons showing you all of the proper cutting, slicing, and rolling motions so that everything looks, as well as tastes, fantastic? Especially it's from a trusted source like Udemy.
I'm the "Sushi Queen," Keiko Yamamoto. For the last 15 years I've been a sushi evangelist through my own cooking classes, catering, and as a professional chef.
I've worked with prestigious restaurants in London UK
I have been filmed by UK Channel 4 for a New food program in 2015.
For Beginners to Private Chefs, I've carefully designed this course to take you from the very beginers to the level of master. It covers everything, including the best way to cook rice and preparing your own sushi vinegar, wasabi, and other seasoning. You'll learn the proper way to cut vegetables as well as raw fish, and the step by step preparation of numerous sushi favourites. I've even included unique and unexpected chocolate and fruit sushi rolls!
The course is 2 hours long, broken down into 31 bite-sized and easily-digestible 3/4 to 8 1/2 minute classes.
Plus you'll receive an 8-page listing of ingredients and 7 pages of written instructions.
Once you've completed the course, and practised a bit, you'll be ready to delight friends, relatives, and loved ones with sushi parties, lunch bentos, and picnics. They'll be amazed at your skill and expertise. And you'll love your beautiful and delicious creations yourself.
Get started today!
I'm excited to bring sushi-making to a broader audience, and especially to sushi lovers. and enthusiasts such as yourself.
- How to prepare sushi rice - washing, cooking and mixing
- How to make Umami rich - sushi vinegar seasoning
- How to cut vegetables for sushi rolls - avocado, cucumber & daikon radish
- How to slice raw fish - salmon and Tuna
- How to cook prawn for Nigiri
- How to roll thin hoso maki sushi rolls
- How to roll carlfornia inside out sushi rolls
- How to make big futo maki sushi rolls
- How to make sushi hand rolls
- How to form nigiri sushi
- How to present sashimi
- How to grate wasabi
- How to cook Inari pocket
- How to use nori seaweed
- How to cut sushi rolls
- How to cook miso soup
- How to make chocolate & Fruit sushi rolls
After you've learnt this course, you could make sushi everyday, you could throw a sushi party with your friends and family, sushi night-in with your special someone, and impress your sushi skill, also you could prepare sushi for your sushi lunch bento box, and for picnics!
Happy Sushi Making !
Arigato & Thank you
- Foodie person who loves to learn how to make sushi
- House wife would like to add Sushi for her repertory
- Private chef who would like to add sushi to their menu
- Sushi Lovers
- Children under 16 years old is advised to make sushi with their parents, or adults
Pour the rice into a bowl, or a pan, submerge the rice in 2 times the water as rice you have.
Wash Japanese Sushi Rice with water stirring with your hand until the water runs clear 5 – 7 times within 5 minutes,
Move the rice around in the bottom of the bowl using your hands. The rice will rub against itself, your hands, and the bowl, which scrapes the starch off.
If you use 100 ml of rice, you’ll need 105-110 ml water to cook. (Add 5-10% of water)
How to prepare Sushi Rice - how to wash & cook
Please use a medium size heavy bottomed pan preferably a steel pan.
Wash Japanese Sushi Rice with water stirring with your hand until the water runs clear 5 – 7 times within 5 minutes, and if you use 100 ml of rice, you’ll need 105-110 water. (Add 5-10% of water)
You could soak rice in water for 15- 30min before you cook the rice. If it is an electric cooker, soaking water for 30 minutes is a Must.
Put the washed rice in the pan with the water and cover the pan with secure-fitting lid, cook with medium-high, and electric cooker set for 8, and when the steam comes out from the lid (when it starts boiling), you reduce the gas mark to low, electric cooker set for 4, and cook it for further 8 -15minutes depending on how much rice you are cooking.
If you are cooking one cup of rice, you need to simmer for 7-8 minutes.
Then you turn off the heat and leave alone the rice for 10-20 minutes to set
How to prepare Sushi vinegar seasoning
For 1 cup of sushi rice, you need 35 ~ 45 ml of sushi vinegar seasoning,
3 table spoon of rice vinegar
2-3 tea spoon of sugar
½ - 1 tea spoon of sea salt
A little of piece of konbu seaweed
180 ml Rice Vinegar
70 gram Sugar
40 gram Sea Salt
Dissolve all the ingredients in a pot with low to medium heat
How to Prepare Wasabi
Peeling is not essential but any dark patches of skin can be removed for a cleaner paste. Remove the stems, this will reveal the greenest, sweetest wasabi so it is here you should start to grate.
Using a wasabi grater, grate in a circular motion; this effectively advances the wasabi to a fine paste. Keep grating until you’ve got as much as you need, but don’t grate too much in one go as it will lose its flavour after 15 – 20 minutes and you can always grate more.
Now use the brush to remove the wasabi from the grater to a wooden or ceramic surface as the steel surface speeds the oxidisation process. Gather into a ball and let it rest at room temperature for up to 5 minutes for the flavours to develop, then it’s ready to serve.
Instruction by UK wasabi grower
How to slice Nigiri slices
- Make sure your fish is fresh, neatly cut to 4 fingers width, and the first cut is 45 degrees diagonal
- Set your blade 0.5 cm from the diagonal edge and cut from the heel of the knife to the tip
- Once you are 0.5 cm from the bottom, fold the partially sliced fish away from the rest and then cut straight down- this make the cut clean and uniform every time.
- Set the sliced fish aside and continue steps 1-3 until you have the desired amount
Place a piece of a fresh tuna fillet on a cutting board. tuna suitable for sushi can be purchased from a fresh fish market. Examine the fish for any loose bones or skin remnants. Remove these with a small knife or pair of tweezers angled away from you.
Blot the fish dry with paper towels.
Hold the tuna in one hand and a long sharp sushi knife in the other. A sushi knife is thinner and sharper than most kitchen knives and can cut into the soft flesh of the fish without destroying the shape.
Hold the knife edge at a 45 degree angle on filet to make a 1.5 – 2cm piece. Begin cutting the fish at a straighter angle, between 35 degrees to 40 degrees. Cut the piece of fish in one smooth motion until you reach the cutting board.
Repeat the process until you have cut the desired amount of fish