Sushi Training

Hundreds of centuries ago, sushi was created as a way to preserve fish. One of the first methods used was placing the fish between pieces of vinegared rice, but that innovative process led to sticky fingers. Seaweed was added many years later, originally as a way to avoid the sticky feeling that came from handling the rice. Today these simple procedures have developed into a huge segment of the food service industry.

Given that sushi is comprised mainly of raw fish, it is important for chefs to have a good grasp of how to prepare and serve this delicacy. Some culinary institutes offer entire programs built around the art of sushi. One course we found in California included field trips to fish markets and a seaweed company. In most courses, students will learn to make sauces and stocks, broiled and fried dishes, as well as steamed and simmered dishes.

For the sake of authenticity, they will also learn about the culture and history that gave birth to sushi and will learn how to use all Japanese ingredients. At a sushi bar/restaurant, many dishes are served with rice and appropriate desserts. Students will be well-versed in what are called Japanese mother sauces and stocks and how to use them.

Many culinary art institutes throughout the country offer complete courses on sushi making and presentation. With the popularity of sushi growing rapidly, there are more courses available than ever before. One way to find a school that offers this program in your area is to search online for general culinary schools. Then you can request information about whether they offer a specific program about sushi making.