Sushi Making Course
This course equips aspiring sushi chefs with essential skills to run a professional sushi bar, focusing on rice preparation, knife techniques, fish handling, safety protocols, and efficient service for an exceptional omakase experience.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This Sushi Making Course provides focused, hands-on training to manage a top-notch sushi bar with assurance. Master accurate rice preparation, knife maintenance, and forming methods for uniform nigiri and maki. Gain expertise in sourcing fish, food safety, and classic preparations, along with service rhythm, hygiene, waste management, and presentation to deliver an efficient, dependable, and unforgettable omakase-style encounter.
Elevify advantages
Develop skills
- Edomae omakase design: create seasonal, cost-effective tasting menus for hotels.
- Sushi rice mastery: prepare, season, and maintain shari with exact, repeatable standards.
- Professional knife work: hone, cut, and form nigiri with precise, neat strokes.
- Fish sourcing and safety: choose, store, and handle sushi-grade seafood using HACCP.
- Service flow control: manage prep, line checks, and cleaning for seamless sushi service.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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