Billingsgate Seafood School, Classic course of a Sushi and Sashimi Master Class now running for its 10th year. 

This is how we roll! Unlock you inner sushi master! This course is an overall introduction to the art of sushi making with 3 key components to the class: Cook, Cut and Roll!

We start with the foundation of sushi: rice. After all good sushi isn't only about great fish, but also understanding how to cook the rice correctly, which requires attention to detail. Armed with my failsafe instructions, you will know how to buy, wash, rest, cook and mix sushi rice to perfection.      

The second component of the class is the technique for cutting sashimi and sushi grade fish with a focus on the most popular species of fish for sushi making: salmon, tuna and mackerel. You will learn how to trim down an entire salmon into sashimi and nigiri blocks, sample perfectly cut delicate sashimi and then cut your own salmon into nigiri slices. You will learn first how to fillet a mackerel to Japanese standards, then to salt and cure it to transform this unsung hero of the sea into a buttery smooth sashimi served on a Japanese style salad. La piece le resistance will be a beautiful tuna yellow fin tuna loin sourced that very morning from the best traders in the market, learn about how, when and where to find good quality tuna in the UK and most importantly how to handle this with the best care and attention.    

And finally you will be ready to roll, your own sushi, that is. We start with cucumber and avocado maki and an introduction to Japanese ingredients and a balanced construction. Once mastered we move onto inside out rolls with Devon crab and spicy tuna maki. You will master fancy rolls with crispy salmon skin and salmon as well as mould your own salmon and tuna nigiri. There is ‘free play’ time toward the end of class for you to experiment with your own individual style or request specific instruction on your favourite sushi.