Sushi Cooking Course
Master sushi at a professional level: select safe, sushi-grade fish, cook and season perfect rice, refine knife and slicing skills, and design balanced omakase menus that elevate your gastronomy career and impress demanding guests. This course provides practical training in fish handling, rice preparation, knife techniques, menu design, and service efficiency to produce high-quality sushi.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This Sushi Cooking Course offers focused, practical training to produce consistent, high-quality sushi. Learn to select and store sushi-grade fish safely, master precise knife work, trim fillets for nigiri, maki, and sashimi, perfect sushi rice preparation and seasoning, organise an efficient omakase station, and design balanced menus emphasising freshness, texture, and flavour.
Elevify advantages
Develop skills
- Sushi-grade fish mastery: select, store, and handle raw fish with pro safety.
- Perfect sushi rice fast: measure, cook, season, and fix rice like a chef.
- Precision knife work: sharpen, slice, and portion fillets for nigiri and sashimi.
- Omakase menu design: balance flavour, texture, and portions for pro service.
- Service workflow control: time rice, fish, and plating for smooth 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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