Becoming a Sushiman/woman

• Recognise the origins of the philosophy and ideologies associated with sushi;
• Recognise and prepare ingredients: rice, main seasonings and condiments, different types of fish, different types of vegetables;
• Prepare different types of sushi and sashimi;
• Identify and use preparation utensils and Japanese kitchen knives;
• Organise your workspace and recognise the principles of presentation.

Day 1

Presentation of the programme and schedule for the week

Equipment: Overview, selection, use, and maintenancePressure cooker, Hangiri, Shamoji, Moribashi…

Japanese knives: Introduction, selection, use and maintenance

Choosing and preparing rice: Theory and demonstration

Theory: varieties, origins, selection, storage, preparation, use, storage
Demonstration: washing, rinsing, cooking, mixing, clearing away

Salmon: Theory, demonstration and practice

Choice of species, provenance, preparation, cutting, use, storage, durability

Sushi-making techniques: Nigiri Sushi

Day 2

Theory and History of Sushi

– History, origins and philosophy of Japanese cuisine
– Similarities and differences between traditional sushi and the specific characteristics of the French market

Preparing rice: preparing independently

Avocado and cucumber: Selection, storage, preparation, cutting

Organisation of the work plan

– Setting up the work plan, organisation during service, tidying up

Gilthead Sea Bream and Sea Bass: Theory, Demonstration and Practice

Choice of species, provenance, preparation, cutting, use, storage, durability

Sushi-making techniques: Nigiri Sushi and Hosomaki

Day 3

Tuna and Sea Bass: Theory, Demonstration and Practice

Choice of species, provenance, preparation, cutting, use, storage, durability

Daikon: Selection, storage, preparation, cutting

Preparing rice: preparing independently

Sashimi: cutting, ingredients, presentation

Sushi-making techniques: Uramaki

Day 4

Preparing rice: preparing independently

Choosing, storing, preparing, cutting and using basic seasonings and condiments

Presentation of rice vinegar and sushi seasoning, nori, wasabi (horseradish and real wasabi)…

Mackerel, horse mackerel, sardines, turbot, brill: Theory, demonstration and practice

Choice of species, provenance, preparation, cutting, use, storage, durability

Sushi-making techniques: Futomaki, Temaki

Sushi-making techniques: Uramaki Signature

Techniques for making sushi independently: Uramaki, Nigiri, Hosomaki

Plating and principles of takeaway sales

Day 5

Theoretical and practical assessment

Preparing rice: preparing independently

Gambas: Theory, demonstration and practice

Choice of species, provenance, preparation, cutting, use, storage, durability

Sushi-making technique (demonstration and practice): Chirashi, Oshizushi, Temarisushi

Prerequisites:
None, this course is open to beginners (not suitable for people who already have experience in sushi making).

Targets :
Anyone wishing to start their own business (food truck, restaurant, dark kitchen, etc.) or learn new techniques in sushi making.

Workforce :
6 people maximum

How do I register for a training course?

The training course is available following an initial discussion with our team:

• Via our contact and pre-registration forms on the internet
• By email: contact@japanesecuisineacademy.eu
• By telephone: 05 54 54 12 18

Access times:

You can register up to 15 days before the start of the training course. If you are applying for funding, please allow at least one month before the start of the training course.

The theoretical lessons are based on an illustrated presentation. Each participant will receive a copy of the presentation.

Practical classes take place in the teaching kitchen.

Final practical and theoretical exam.

Training completion certificate.

Our premises are accessible to people with disabilities, however, we recommend that you contact us so that we can welcome you in the best possible conditions.

Contact and disability advisor:

Camille Baraton

Phone : +33 5 54 54 12 18
Mail : camille@sushi-robots.eu