■Chapter 1 About sushi rice, before washing the rice

■Chapter 2 How to wash and Japanese rice

■Chapter 3 Tools for making sushi rice and sushi vinegar 

■Chapter 4 How to prepare sushi rice with sushi vinegar

■Chapter 5 How to make Nigiri sushi Part1

■Chapter 6 How to make Nigiri sushi Part2

■Chapter 7 How to make hosomaki

■Chapter 8 How to make California roll

■Chapter 9 Using the half size nori vertically and make a roll

■Chapter 10 Using the half size nori vertically and make a inside out roll

■Chapter 11 2 types of FUTOMAKI eastern and western style

■Chapter 12 Different type of sushi

■ Hygiene management

■About Japanese Knife

■ Sushi Basic 

■ Salmon to Sushi

■ How to Fillet Different Type of Fish

■How to Cut Slices for Sushi, Kiritsuke

■ Sashimi Basic

■ Additional Lectures

*All the lectures have questions!

■Chapter1: How to Make Tsuma 1

■Chapter 2: How to Make Tsuma 2

■Chapter 3: How to Make Hira Zukuri with Salmon

■Chapter 4: How to Make Kaku Zukuri with Tuna

■Chapter 5: How to Make Sogi Zukuri with AmberJack

■Chapter 6: How to Make Yae Zukuri with Mackerel

■Chapter 7: How to Make Usu Zukuri with Red Snapper, Sea Bream 

■Chapter 8: How to Make Hoso Zukuri and Ito Zukuri with Squid