Sushi Making Course
This course equips participants with essential skills to confidently manage a professional sushi counter, focusing on rice preparation, knife techniques, fish handling, safety protocols, and seamless service delivery 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 counter with assurance. Learn 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, cleanliness, waste management, and presentation to deliver an efficient, dependable, and unforgettable omakase-style experience.
Elevify advantages
Develop skills
- Edomae omakase design: create seasonal, profitable tasting menus for hotels.
- Sushi rice mastery: cook, season, and maintain shari with precise, repeatable quality.
- Professional knife work: sharpen, slice, and form nigiri with clean, exact cuts.
- Fish sourcing and safety: select, store, and prepare sushi-grade seafood with HACCP.
- Service flow control: manage prep, line checks, and sanitation 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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