The course will cover the following:

Selecting the ingredients

Making the perfect Sushi rice

Making the Sushi rice seasoning

Rolling Maki Rolls

Making Nigiri Balls

Cutting (Maki & Sashimi)

Basic Sushi and Sashimi making can be very simple and the fundamentals taught in a few hours this would be one module.

However, as most people are aware, the simplest arts can also be the ones that you can spend a lifetime perfecting! Traditionally, in Japan, a Sushi chef could spend up to 10 years under a master learning the intricate art of cutting fish and presenting it so the eye and the tongue experience true ecstasy.

Master classes, for those with a basic knowledge, on particular techniques can be arranged and need to be discussed with Jay to ascertain time frame and costs.