Edición 41 Curso Sushi Profesional (Málaga) [sushipro41]

It will take place in Malaga, with a duration of 24 hours distributed in the following days and contents:

Sesión 1 – Lunes 10 de febrero de 2025 de 9.00 a 14.00 y de 15.00 a 18.00

• Sushi introduction theory, history, types, utensils and ingredients
• Washing and cooking rice.
• Preparation of sushi-zu (sushi vinegar)
• Preparation of traditional and instant dashi broth.
• Preparación de salsa de soja para sushi
• Preparation of pickled ginger
• Katsuramuki cutting technique
• Preparation of vegetables for makis
• Preparation of fillings
• Sushi preparation station layout
• Elaboration of Hosomaki
• Futomaki processing
• Elaboration of Chumaki
• Preparation of Gunkan Sushi
• Temaki Preparation

Sesión 2 – Martes 11 febrero  de 2025, 9.00 a 14.00 y de 15.00 a 18.00

• Teoría. Seguridad, higiene y normativa. Alérgenos
• Uramakis with special toppings
• Introduction to Japanese frying (agemono)
• Makis in tempura
• Makis in Panko
• Sauces for western sushi.
• Preparation of ornaments (tsuma/ken) sasagiri
• Katsuramuki Daikon
• Negi Cut
• Japanese omelet - Tamago yaki

Sesión 3  – Miércoles 12 de febrero 2025, 9.00 a 14.00 y de 15.00 a 18.00

• Theory. Handling, preservation and cutting of fish.
• Rice processing
• Stone sharpening of knives
• Salmon quartering
• Tuna cutting
• San-mai-oroshi cutting technique (sea bass/gilt-head seabass)
• Edomae sushi (nigiris)
• Preparation of nettas (topping nigiris)
• Nigiri grading
• Elaboration of nigiris.
• Preparation of Temari sushi.
• Theoretical and practical exam for final evaluation
  Delivery of certificates

The course includes:

• Bamboo Mat
• All raw materials
• Fish for practice
• Equipment in use regime
• theoretical material in digital format
• Theoretical Examination
• Practical Examination
• Certificate.