Ikura ( salmon roe )

 Course Overview: Japanese Sushi (Theory & Practical)

This course is designed to introduce students to the art and science of authentic  & Fusion way of Japanese sushi preparation. It combines theoretical foundations with hands-on practical experience, equipping learners with the skills to prepare various types of sushi in both traditional and contemporary styles. Students will also gain cultural, historical, and hygienic knowledge related to sushi and Japanese cuisine.

By the end of the course, students will:

• Understand the history, ingredients, tools, and etiquette of sushi.

• Master sushi-making techniques from rice preparation to fish cutting.

• Be able to create different sushi types, including Nigiri, Maki, Temaki, and more.

• Learn hygiene, safety, and presentation standards used in professional kitchens.