Sushi

1-Month Sushi (Japanese) Training Program

Organized by: Genius Service Nepal – Training & Placement Services
Location: Bafal, Kathmandu
Duration: 1 Month (30 Days)

Program Objectives:

• Learn authentic Japanese sushi preparation and knife skills.
• Handle rice, fish, and ingredients safely and hygienically.
• Master rolling, shaping, and presentation techniques.
• Understand Japanese culinary culture and service standards.
• Prepare for restaurant employment or small-scale business startup.

Week-by-Week Training Plan:

Week 1 – Introduction & Fundamentals

• History of sushi and Japanese cuisine.
• Kitchen hygiene and tool handling.
• Sushi rice cooking and seasoning (shari).
• Knife care and basic cutting practice.

Week 2 – Rolling Techniques & Basic Sushi Types

• Nori and makisu (bamboo mat) use.
• Hosomaki (thin roll) & Futomaki (thick roll).
• Nigiri (hand-pressed sushi) & Uramaki (inside-out roll).
• Practice sessions on shaping and plating.

Week 3 – Intermediate & Fusion Sushi

• Temaki (hand rolls) and Chirashi (sushi bowl).
• Sashimi slicing and display.
• Tempura and fusion rolls.
• Sauce preparation (spicy mayo, teriyaki, unagi).
• Daily creative sushi practice.

Week 4 – Advanced Skills & Business Basics

• Sushi-grade fish filleting and storage.
• Artistic plating and combo menu design.
• Sushi bar setup and service workflow.
• Costing, pricing, and supplier management.
• Group restaurant-style practice sessions.

Assessment & Certification (Days 29–30):

• Final individual & group sushi presentation.
• Evaluation on taste, hygiene, and presentation.
• Feedback and improvement session.
• Certificate distribution.

Expected Outcomes:

• Ability to prepare and present multiple sushi varieties.
• Readiness for work in Japanese/Asian restaurants.
• Basic understanding of sushi business operations.
• Respect for Japanese culinary discipline and aesthetics.