Prepare Sushi
About this course
Course objectives
Learn to make and assemble: Shari (steamed rice for Sushi) Sushi Vinegar Gari (pickled ginger) Tosa Shoyu (condiments) Tamago Yaki (Egg roll) Chirashi Sushi (scattered sushi) assembled with base of rice and condiments Futo Maki (thick roll) Hoso Maki (thin roll) Gunkan Maki (naval ship roll) Inari Sushi (pocket of dee-fried tofu) Nigiri Sushi Temaki Sushi (hand roll) California Roll Mosaic Sushi Panda Sushi
Course description
TGS-2021007075 (WSQ)
This course aims to impart knowledge and skills in sushi preparation with hands-on practicum in cooking Sushi-rice, assembling various Sushi, garnishes, and Sushi vinegar.
Learn about the different cuts of fish, different types of fish, different categories of Sushi, what fish to use for each type of Sushi, proportion of ingredients, seasonal effects on flavours, and types of Sashimi-knives in use.
Take home a huge variety of Sushi, side dishes and condiments made during class.
Target audiences
Anyone keen to improve their baking/culinary skills.
任何热衷于提高烘焙/烹饪技能的人。