Sushi Master Online

What you will be able to do

Ten short lessons take you from a clean workspace to three nigiri on your own plate. You will learn how sushi rice is seasoned, how to shape nigiri without squashing it, and how to fix the usual beginner problems. The course uses cooked toppings and vegetables only, so you can practise at home without handling raw fish.

• Set up a clean, safe workspace and keep ingredients cold
• Season cooked rice into sushi rice without mashing it
• Shape three nigiri, then check and fix their form

Curriculum

1. S01Discover Sushi5 minLook at the finished nigiri and explain what you will make in this course and what it covers.
2. S02Set Up a Safe Workspace6 minChoose the key points for hand-washing, separating tools and not leaving ingredients out before you start.
3. S03Tools and Safe Handling6 minKnow which household tools can stand in for sushi tools, and where to place a knife safely.
4. S04Prepare Sushi Rice8 minUnderstand the basic steps of mixing cooked rice with sushi vinegar, using movements that do not mash the grains.
5. S05Choose Beginner-Friendly Toppings6 minUnderstand how to choose cooked and vegetable toppings, and why you must check for allergens.
6. S06Shape Your First Nigiri8 minFollow the demonstration step by step to bring rice and topping together, shaping gently without squashing.
7. S07Make Three Nigiri8 minRepeat the same sequence to make three nigiri.
8. S08Troubleshoot Your Nigiri6 minTell apart common problems — falling apart, too hard, topping slipping — and how to fix them.
9. S09Serve, Enjoy and Clean Up6 minLearn comfortable ways to eat, how to clean up after serving, and why we do not casually recommend keeping sushi.
10. S10Review and Your Next Step6 minExplain the key points of safety, sushi rice and shaping, and choose your next step.

What to prepare

• Freshly cooked short-grain rice (Japanese-style), about 2 rice-cooker cups
• Rice vinegar, sugar and salt
• Cooked toppings and vegetables, e.g. boiled shrimp, tamagoyaki (Japanese omelette), cucumber, avocado
• A wide bowl or wooden tub, a rice paddle, a clean damp cloth, a cutting board
• Soy sauce and a small plate for serving

No raw fish is used. Check the ingredient labels for allergens such as shrimp, egg, wheat and soy. This course does not teach professional food hygiene qualifications.

Instructor

Masami Oginuma

Instructor, Sushi Master Online and Japanese Calligraphy Online · Founder, J-Catalyst LLC

Calligraphy master, sushi chef, firework artisan and cultural producer. With world cruise experience and international cultural activities, Masami shares Japanese culture abroad and has performed at the Cebu Bon Odori festival.

About the certificate

The Certificate of Completion shows that you finished every lesson check and the final understanding check. It is not a government qualification, professional licence or school/lineage credential, and it does not assess your practical skill.

Questions