Introduction
  • What to Expect
Equipment
  • What Knives to Use
  • Sushi Mat (Makisu)
  • Cutting Board Ideas
How to Prepare Basic Ingredients
  • Intro to Basic Ingredients
  • Nori (Roasted Seaweed)
  • Cucumber
  • Avocado
  • Cream Cheese
  • Scallion
  • Daikon Radish
How to Make Sushi Rice
  • Sushi Vinegar (Sushizu)
  • Preparing Sushi Rice (Shari)
How to Fry Protein for Sushi
  • Preparing Shrimp Tempura
  • Soft-Shell Crab
  • Frying with Tempura Batter
Popular Sushi Sauces
  • Spicy Mayo
  • Eel Sauce
  • Ponzu Sauce
Types Sushi Rolls (Maki)
  • Uramaki, Hosomaki, and Futomaki
Uramaki (Inside-Out Rolls )
  • How to Spread Rice
  • How to Roll Sushi
  • California Roll
  • Tempura Shrimp & Soft-Shell Crab Roll
  • Spicy Tuna Roll
  • Caterpillar Roll
  • Rainbow Roll
Hosomaki (Small Seaweed Outside)
  • Cucumber Roll (Kappa)
  • Tuna and Salmon Roll (Tekka)
Futomaki (Large Seaweed Outside)
  • Futomaki - 2 Ways
Soy and Rice Paper
  • Soy & Rice Paper Rolls
Sushi Handrolls (Temaki)
  • Sushi Handroll - 2 Ways
Fish Break Down
  • Intro to Fish Breakdown
  • How to Cut Tuna
  • How to Cut Salmon
  • How to Cut Snapper and Other Finfish
How to Make Nigiri Sushi (With Rice)
  • How to Slice Fish for Nigiri
  • How to Prepare Shrimp (Ebi)
  • How to Make Nigiri
How to Make Sashimi (No Rice)
  • How to Slice Sashimi
  • How to Plate Sashimi
How to Eat Sushi
  • How to Eat Sushi
Thank You For Taking My Course!
  • Bonus: Thank You!