A crash course in sushi for those who want to experience the basics of sushi-making.

If you want to dive into the world of sushi and experience what it’s like to be a sushi chef for a day, this fast-paced one-day crash course is for you.

In one day, students will be introduced several essential types of sushi and will practice key sushi-making techniques used by sushi chefs.

After this experience, you will appreciate the process of making and presenting the sushi, and can practice making delicious sushi.



Sushi rice making(about rice for sushi, how to cook rice, how to make sushi rice, sushi equipment)
Roll sushi
Nigiri(slicing fish, how to make Nigiri sushi)
Chirashi, Kaisen-don, Bar sushi, Box sushi


Tadao Fujisaki


Tadao Fujisaki is a third-generation member of a family-run sushi business in Japan.
Engaged in the management of several sushi and F&B companies, he wants to keep sushi traditions for the next generation so as to be able to connect and share sushi with international students.

<Instructor Fujisaki’s comment>

Calling All Busy food entrepreneurs!
Get as much basic sushi knowledge and some business ideas while you can in one day with us.
Come join us!




1 day course (Saturday) 10 am – 6pm


25th Jul 2015

Limited places available.
Maximum class size of 20 persons.
Participants will receive a certificate of participation.

Tokyo Sushi Academy Singapore 
+65 6444 7828

Manpower crunch in the sushi industry

Why did Tokyo Sushi Academy decide to set up a branch school in Singapore?

There has been a growing demand and interest for Japanese sushi and cuisine in the world recently.

However, many sushi restaurants and owners are facing manpower issues because it is hard to find professionally trained sushi chefs.


Traditionally, in Japan, one has to spend at least 10 years as an apprentice in a sushi restaurant before they can be considered as a sushi chef.

The learning process is also tiring and long.

Hence, being a sushi chef is a career option that is losing its popularity among young Japanese who are not willing to spend so much time to learn.

Before Tokyo Sushi Academy was set up, there was no culinary course in Japan that specialised in the teaching of sushi.

Our CEO, Mr. Makoto Fukue identified the problem and decided to set up the academy with the purpose of training people to be sushi chefs, no matter what age they are.

Some of our graduates are also mid-career leavers or retirees who have plans to set up their own restaurants in the future.

Some Japanese graduates used it as a chance to find employment in Japanese restaurants overseas.


At the beginning, we only had private lessons.

However, the response was so much better than we expected.

Hence, in 2010, we started the sushi diploma course in 2010 and our students included foreigners outside Japan.

However, one problem still remains and that is many Japanese chefs could not speak English fluently and hence they are reluctant to go abroad to work. However, in recent years, there is an overwhelming demand for Japanese restaurants in Asia.

Many owners face the problem of looking for good sushi chefs, especially among the younger generation.


We talked to some restaurant owners in Asia and they gave us feedback that it would be the best if there could be a program to train locals to be sushi chefs.

Therefore, we decided to open an overseas branch and Singapore was our top choice.



How to make sushi rice

How to make sushi rice, sushi vinegar


Among participants at Tokyo Sushi Academy Singapore, many are sushi-lovers who are keen to get their hands on making sushi themselves.

The most often asked question we hear from our participants is: How do I make sushi rice?

It is not an exaggeration to say that the quality of sushi rice is the key factor in determining how delicious a piece of sushi is.

Rice is of supreme importance to sushi.

If the rice does not taste good, the sushi will not taste good even if you pair it up with the freshest and most delicious piece of fish ever.

Sushi rice is made by adding sugar, salt, rice vinegar and other seasoning into cooked rice and mixing them together.

As vinegar can only be absorbed well when the rice is warm, let it steam for 15 to 20 minutes with the lid on and then mix it with sugar, salt and
rice vinegar.

Cut the rice into pieces with the spatula so that it will not turn sticky. Fold thoroughly to make sure that each grain of rice is well-coated with the vinegar.

You can tell whether the vinegar and the rice are mixed well together from the colour of the rice.

Next, cool the rice with a hand held traditional fan (uchiwa) for 10 seconds. It is important to keep the temperature of the rice close to one’s skin temperature.

In sushi restaurants, when sushi chefs prepare the rice, they actually calculate the timing by deducting the preparation time from the estimated time of arrival by the guests.

To keep the rice fluffy, sushi rice can be kept in a covered wooden tub known as the ohitsu. Sushi chefs also have to be careful to not let steam droplets formed on the lid drop onto the rice.

Sushi restaurant adjust the taste of their rice, making it a bit sourer or sweeter, according to seasons and weather conditions.

Recently, there are many different variations of sushi vinegar sold in the market. Consumers can choose the sweetness of the vinegar or whether they would like to have it with kombu (seaweed) added in.

Sushi vinegar is sold in both liquid and powder form.

It is very convenient to purchase and easy to use for home cooking. Although many Japanese mothers are working now, the cultural notion that the task of cooking for the whole family is a mother’s job is still very prevalent in Japanese society.

Hence, food ingredients that are easy to prepare and seasoning that helps working mothers to whip up delicious dishes in a shorter time are very popular.

We often get questions from enthusiastic students about how to make sushi rice and how much vinegar to use when cooking sushi rice.

For students currently not residing in Japan, we often tell them to adjust the seasoning to the taste preferences of the people in the countries they live in.

For example, there are many different types of sugar with different levels of sweetness.

Sugar produced in Asia are generally sweeter.

The amount of salt and vinegar to be used in sushi rice cooking also differs in countries.

Hence, it is important to not follow recipes too strictly and adjust the taste accordingly when you cook sushi rice.

It takes trial-and-error to find the correct proportions.

In general, sushi rice is sweeter in countries outside Japan. Even within Japan, sushi rice in Kansai tastes sweeter than that in Tokyo.

In the past, sugar used to be a high-class commodity.

During the Edo period, a sugar, known as wasanpon, was a very expensive sugar. Therefore, sushi rice in the Edo period tastes salty.

However, as the sake lee vinegar (kasuzu) used has a very smooth and mellow characteristic, it gives a tinge of sweetness to the sushi rice.

As the price of sugar dropped, people began to use it in the cooking of sushi rice and rice vinegar is used instead of sake lee vinegar.

As rice vinegar is expensive overseas, some sushi restaurants use diluted wine vinegar instead for their preparation.

How do you like your sushi rice to taste like?

Cooking sushi rice, Chirashi sushi & Osuimono

Nigiri Sushi Appreciation Class



寿司飯の作り方 寿司酢

東京すしアカデミーには、いつも 本当にお寿司が好き という人たちが集まって、お寿司を学んでいます。

今日は、シンガポール校でもっとも多い質問 ”寿司飯の作り方 寿司酢について”  少しお話をしたいと思います。

お寿司の決め手は、寿司飯 というくらい、寿司飯は寿司の美味しさの要です。



全部の米に というのは難しいですが、寿司飯を作っていると、酢がかかっているかいないかが色でわかるようになります。

1 ご飯はかなり熱い状態でないと酢を吸わないので、炊飯後、蓋をあけずにむらして15分から20分たってから、寿司飯に合わせ酢(砂糖と塩と米酢を合わせた調味料)を混ぜます。

2 しゃもじで、米に酢を合わせる。

3 うちわであおいで少しさました後に、寿司飯を人肌の温度で保温をしておくことも大切です。(お客さんが来店する時間を逆算して寿司飯を仕込みます)

4 また、いつもふんわりしているように、時々、おひつ(ご飯をいれておく器)の下の方にある寿司飯をおこして、寿司飯にストレスがかからないようにすることもお寿司屋さんはかかしてはいません。器に水滴がつきますので、それが米にかからないように配慮をします。

しかも 甘め 昆布入りなどいろいろな好みに合わせて選ぶこともできるようになりました。

シンガポール校でも寿司飯の作り方 合わせ酢の分量についてよく質問を受けることが多いです。みなさん本当に熱心だと思います。
塩 お酢についてもそれぞれ国によって、違いがあります。ですから、調味料はレシピの少な目に調合しつつ、少しずつ味を見ていくのが確実なようです。

ちなみに、東京より大阪 関西のお寿司の寿司飯はやや甘めです。

江戸前寿司 握り寿司 が生まれた江戸時代は和三盆というお砂糖は非常に高価なものだったそうです。


あなたの好きな寿司飯の味 どんな味ですか?