Hybrid
The Art of Japanese Sushi
A hands-on session in a small group, with time to actually ask the questions that come up while your hands are covered in flour.
WHAT YOU’LL LEAVE WITH
Outcomes
- Season and cool sushi rice to the texture the fish deserves
- Handle a yanagiba safely and cut clean, even slices
- Understand fish ageing and when a fillet is actually ready
- Form nigiri with consistent pressure and shape
THE SESSION
How the time is spent
- 00:00Knife setup, grip and posture
- 00:30Rice: washing, cooking, seasoning, cooling
- 01:10Breaking down and slicing the fish
- 02:00Forming nigiri, one hundred repetitions
- 02:40Tasting and questions