5 days
5 days
Are you interested in this training?
This training, offered within our teaching kitchen in La Rochelle, will teach you traditional and operational techniques to enable you to prepare quality sushi and to hold a position as a sushi chef.
Day 1
Presentation of the programme and the week's schedule
Materials: Presentation, selection, use and maintenance
Pressure cooker, Hangiri, Rice paddle, Chopsticks…..
Japanese Knives: Introduction, selection, use and maintenance
Choosing and preparing rice: Theory and demonstration
Theory: varieties, origins, selection, storage, preparation, usage, storage
Demonstration: Washing, rinsing, cooking, mixing, clearing away
Salmon: Theory, demonstration and practice
Choice of species, origins, preparation, cutting, use, storage, sustainability
Sushi Making Techniques: Nigiri Sushi
Day 2
Theory and History of Sushi
– History and origins & philosophy of Japanese cuisine
– Similarities and differences between traditional sushi and the specificities of the French market
Rice preparation: Self-preparation
Avocado and cucumber: choosing, storing, preparing, cutting
Work plan organisation
– Setting up the workstation, organisation during service, tidying up
Royal Dorade and Sea Bass: Theory, Demonstration and Practice
Choice of species, origins, preparation, cutting, use, storage, sustainability
Sushi Making Techniques Nigiri Sushi and Hosomaki
Day 3
Tuna and Bar: Theory, demonstration and practice
Choice of species, origins, preparation, cutting, use, storage, sustainability
Daikon: Choosing, storing, preparing, cutting
Rice preparation: preparing it yourself
Sashimi: cutting, ingredients, plating
Sushi Making Techniques: Uramaki
Day 4
Rice preparation: preparing it yourself
Selection, storage, preparation, cutting and use of 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, origins, preparation, cutting, use, storage, sustainability
Sushi Making Techniques Futomaki, Temaki
Sushi Making Techniques: Signature Uramaki
DIY Sushi Making Techniques: Uramaki, Nigiri, Hosomaki
Plate dressing and takeaway sales principles
Day 5
Theoretical and practical evaluation
Rice preparation: preparing it yourself
Gambas: Theory, demonstration and practice
Choice of species, origins, preparation, cutting, use, storage, sustainability
Sushi Making Techniques (Demonstration and Practice): Chirashi, Oshizushi, Temarisushi
Prerequisites:
None, this training is accessible to beginners (not suitable for people who already have experience in sushi making).
Targets :
Individuals wishing to launch their own business (food truck, restaurant, dark kitchen, etc.) or acquire new techniques in sushi making.
Staffing
6 people maximum
How do I register for training?
The training is accessible following an initial discussion with our team:
Access times:
Registration is possible up to 15 days before the start of the training. If you are applying for funding, please allow a minimum of one month before the training.
The theoretical courses are based on an illustrated presentation. A copy of the presentation is given to each participant.
Practical classes take place in the teaching kitchen.
Final practical and theoretical examination.
Certificate of completion.
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 referent:
Marion De La Hogue
Tel: +33 5 54 54 12 18
Email: marion@japanesecuisineacademy.eu
Updated 06/01/2026