| 1. Consultation | Questions about difficulties when preparing sushi at home |
| 2. Explanation of tools (bamboo mat, wooden sushi tub) | Which basic tools should you have at minimum? |
| 3. Cooking Japanese sushi rice – in a pot and with a rice cooker | How to always cook perfect sushi rice in a pot (regardless of quantity or type of stove) – explained logically |
| 4. Preparing Japanese sushi vinegar | What is the ideal ratio? |
| 5. Finishing sushi rice in a wooden tub | What are the tips for making excellent sushi rice? Video |
| 6. Practicing knife sharpening | How to always maintain a good, sharp knife (sharp knives are essential!) |
| 7. Tasting | How to use wasabi and chopsticks properly |
| 8. Recipe explanation and Japanese nori sheets | How many grams of rice and fish are needed for a thin roll and an inside-out roll? |
| 9. Explanation of ingredient selection and where to buy | Where can you find these ingredients in Switzerland? |
| 10. Explanation of rolling direction (to keep the filling in the center; with model) | What do you need to pay attention to when rolling? |
| 11. Rolling! | Step by step |
| 12. Cutting and decorating sushi rolls | Cutting is harder than rolling. How can you cut beautifully? |
| Up to here for all courses, from here for Special Sushi Courses | |
| 13. Tips for cutting sashimi | How to slice thin, even pieces from a large block (against the grain, consistent thin slices, regardless of block size) |
| 14. Forming nigiri in 10 basic steps | Never press the rice too hard! |
| 15. Decorating nigiri sushi | How to arrange nigiri stylishly |
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Sushi class and catering in Zurich, Switzerland since 2007
