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)
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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.
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
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- Certificate. Demonstrate your course completion with a Scoolinary Certificate
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
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the types of knives and choosing the right ingredients
it was awesome