| 1. Consultation | Question about difficulties with the preparation at home |
| 2. Explanation of the tools (bamboo mat, wooden bowl) | What means should you buy at least? |
| 3. Cooking sushi rice from Japan with a pot and a rice cooker | How to cook always perfect sushi rice with a pot? (No matter how much rice and what a hero! Always perfect!) I will explain it logically. |
| 4. Prepare sushi vinegar from Japan | What is the best ratio? |
| 5. Prepare sushi rice in a wooden bowl | How can you prepare good sushi rice? |
| 6. Practice knife sharpening | How can you always have a good knife? (Having a sharp knife is the most important thing!) |
| 7. Tips for cutting a slice of fish | How can you cut a thin slice from a large block of fish? (Against fibers, like a thin slice? No matter how big the block?) |
| 8. Shaping nigiri with the ten essential steps! | Never press rice tightly! |
| 9. Decorating the nigiri sushi | How to serve stylishly? |
| 10. Tasting | How to use wasabi and chopsticks? |
| 11. Explanation of the recipe and nori leaves from Japan | How many grams of rice and fish do you need for a thin roll and an inside-out roll? |
| 12. Basis of ingredient selection and sourcing options | Where can I buy this in Switzerland? |
| 13. Description of rolling direction (to keep the filling in the center; with model) | What do you need for rolling? |
| 14. Rolling. | Step by step! |
| 15. Cutting and decorating the sushi roll | Cutting is more complex than rolling. So how can you cut beautifully? |
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Sushi class and catering in Zurich, Switzerland since 2007
