5 days
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This training course, offered in our teaching kitchen in La Rochelle, teaches you traditional and operational techniques so that you are able to prepare quality sushi and work as a Sushiman/woman.
5 days
Are you interested in this course?
Day 1
Presentation of the programme and the week’s events
Equipment: Presentation, choice, use and maintenance
Presentation of the pressure cooker, the Hangiri, the Shamoji, the washing bowl, the colander, the plastic paste cutter, the cleaning brush, the mat, the cutting board (fish, MEP, service, side), the bone tongs, the scaler, the moribashi, the presentation tongs.
Knives: Presentation, choice, use and care
Knife presentation DEBA, GYUTO, USUBA, SANTOKU, YANAGIBA, SUJIHIKI, service knives, bird’s beak.
Choosing and preparing rice (part 1)
– Theory: varieties, origins, selection, storage, preparation, use, storage
– Practical: washing, rinsing, cooking, mixing, clearing
– Practical: Use
Vegetables: choice, storage, preparation, cutting (part 1)
Introducing avocado, cucumber and Daikon radish
Sushi-making techniques: Hosomaki and Nigiri
Day 2
Theory and history of sushi:
– History and origins & philosophy of Japanese cuisine
– Similarities and differences between traditional Sushi and the specific characteristics of the French market
Salmon & Tuna:
Choice of species, origins, preparation, cutting, use, storage, durability
Choosing and preparing rice (part 2)
Sushi-making techniques: Hosomaki , Nigiri and Uramaki
Day 4
Organisation of the work plan
– Setting up the work plan
– Organisation of the work plan during the shift
– Worktop storage
Bar :
Choice of species, origins, preparation, cutting, use, storage, durability
Vegetables: choice, storage, preparation, cutting (part 2)
Introducing avocado, cucumber and Daikon radish
Sushi-making techniques
Temaki, Nigiri Sushi, Chirashi (Poké), Oshizushi, temarishushi
Sushi-making techniques: Temaki, Futomaki
Sashimi: cutting, ingredients, preparation
Day 4
Choosing, storing, preparing, cutting and using basic seasonings and condiments
Introducing rice vinegar and seasoning for sushi, Nori, Wasabi (Horseradish and real Wasabi), pickled ginger (Gari, Shoga), soy sauce (Shoyu & Tamari), sesame seeds, toppings, sauces and other condiments.
Other Japanese ingredients: Sake, mirin, Dasi, Miso, Shiso, etc.
Mackerel, horse mackerel, sardines, turbot, brill:
Choice of species, origins, preparation, cutting, use, storage, durability
Vegetables: choice, storage, preparation, cutting (part 3)
Introducing avocado, cucumber and Daikon radish
Day 5
Gambas :
Choice of species, origins, preparation, cutting, use, storage, durability
Sushi-making techniques: Chirashi, Oshizushi, Temarisushi, Hosomaki, Uramaki, Nigiri Sushi
Theoretical and practical assessment
Prerequisites:
No, this course is accessible to beginners.
Targets:
Anyone who wants to start their own business or learn new techniques for making sushi.
You can register for the course using the form available on the website or by e-mail.
It is possible to register up to 4 days before the start of the course.
Theoretical courses are based on an illustrated presentation. A copy of the presentation is given to each participant.
Practical lessons take place in the teaching kitchen.
Final practical and theoretical test.
Diploma at the end of the course.
Our premises are accessible to people with disabilities, but 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