The Most Comprehensive Sushi Course Online

What you'll learn
This course teaches students how to make sushi from a basic level first, then slowly advances to more difficult levels. After completing, they'll be able to learn different cutting skills, ingredient preparation, sushi roll fundamentals, how to make nigiri and sashimi, how to break down multiple species of fish, and much more. Check out the FREE preview videos!
Requirements
You should have basic cooking & cutting skills
Buy all necessary ingredients and equipment prior to starting
Review the ingredient, tool, and knives pdf files and determine what you need
Description
This is the Sushi Course you want if you're just starting out. The lectures have been systematically designed and ordered from Basic to Advance for a more fluid learning experience. This is by far, the most comprehensive sushi course ever put together online, and it's designed to show you how to make sushi in your own kitchen with lessons taught by a professional sushi chef.
Many of the methods are taught in a practical way for those learning in a home setting. It's also an excellent guide for those considering apprenticing as a sushi chef and want to gain some exposure first. Once you have completed this course, you'll be able to create your own sushi using a wide variety of ingredients. The possibilities are endless. Some of the key lessons you'll learn are
How to use different knives and toolsHow to prepare basic vegetables How to make different kinds of rolls (Uramaki, Hosomaki, Futomaki)How to make popular sushi saucesHow to prepare seafood for tempuraHow to fabricate different fish How to make sashimi and nigiri, and presentation basicsAND MORE!
Overview
Section 1: Introduction
Lecture 1 What to Expect
Section 2: Equipment
Lecture 2 What Knives to Use
Lecture 3 Sushi Mat (Makisu)
Lecture 4 Cutting Board Ideas
Section 3: How to Prepare Basic Ingredients
Lecture 5 Intro to Basic Ingredients
Lecture 6 Nori (Roasted Seaweed)
Lecture 7 Cucumber
Lecture 8 Avocado
Lecture 9 Cream Cheese
Lecture 10 Scallion
Lecture 11 Daikon Radish
Section 4: How to Make Sushi Rice
Lecture 12 Sushi Vinegar (Sushizu)
Lecture 13 Preparing Sushi Rice (Shari)
Section 5: How to Fry Protein for Sushi
Lecture 14 Preparing Shrimp Tempura
Lecture 15 Soft-Shell Crab
Lecture 16 Frying with Tempura Batter
Section 6: Popular Sushi Sauces
Lecture 17 Spicy Mayo
Lecture 18 Eel Sauce
Lecture 19 Ponzu Sauce
Section 7: Types Sushi Rolls (Maki)
Lecture 20 Uramaki, Hosomaki, and Futomaki
Section 8: Uramaki (Inside-Out Rolls )
Lecture 21 How to Spread Rice
Lecture 22 How to Roll Sushi
Lecture 23 California Roll
Lecture 24 Tempura Shrimp & Soft-Shell Crab Roll
Lecture 25 Spicy Tuna Roll
Lecture 26 Caterpillar Roll
Lecture 27 Rainbow Roll
Section 9: Hosomaki (Small Seaweed Outside)
Lecture 28 Cucumber Roll (Kappa)
Lecture 29 Tuna and Salmon Roll (Tekka)
Section 10: Futomaki (Large Seaweed Outside)
Lecture 30 Futomaki - 2 Ways
Section 11: Soy and Rice Paper
Lecture 31 Soy & Rice Paper Rolls
Section 12: Sushi Handrolls (Temaki)
Lecture 32 Sushi Handroll - 2 Ways
Section 13: Fish Break Down
Lecture 33 Intro to Fish Breakdown
Lecture 34 How to Cut Tuna
Lecture 35 How to Cut Salmon
Lecture 36 How to Cut Snapper and Other Finfish
Section 14: How to Make Nigiri Sushi (With Rice)
Lecture 37 How to Slice Fish for Nigiri
Lecture 38 How to Prepare Shrimp (Ebi)
Lecture 39 How to Make Nigiri
Section 15: How to Make Sashimi (No Rice)
Lecture 40 How to Slice Sashimi
Lecture 41 How to Plate Sashimi
Section 16: How to Eat Sushi
Lecture 42 How to Eat Sushi
Section 17: Thank You For Taking My Course!
Lecture 43 Bonus: Thank You!
Anyone That Wants to Learn How to Make Sushi,Culinary Students & Professionals,Before Apprenticing as a Sushi Chef
Homepage

https://www.udemy.com/course/the-most-comprehensive-sushi-course-online/