Sushi Chef Institute

Sushi rice is just as important to sushi as the toppings themselves.

Sushi vinegar is prepared and then mixed into freshly cooked rice.

This may sound simple, but the balance of the vinegar mixture, the way the rice is cooked, how it is combined, and its temperature all have a major impact on the final quality of the sushi rice.

Sushi rice is not just plain rice; it is a carefully controlled preparation in which three key factors are precisely managed: the firmness of each grain, how the vinegar is absorbed, and the temperature.

Want to learn how to make authentic sushi rice yourself?

Join us at Sushi Chef Institute and master the techniques used by professional sushi chefs.

Sōmen is the classic taste of summer in Japan!

At Sushi Chef Institute, students learn how to prepare Japanese noodle dishes. In addition to hot and cold udon and soba, sōmen is especially popular during the hot summer months. Its cool, smooth texture makes it easy to eat, even when you don’t have much of an appetite.

One of the most unique and enjoyable ways to eat it is nagashi-sōmen (flowing sōmen). A bamboo half-pipe is used to create a flowing stream of water, and the noodles are sent drifting down it. People then try to catch the sōmen with their chopsticks as it flows past—a fun and unforgettable experience that many people would love to try at least once.

What is your favorite noodle dish? Tell us in the comments!

🔪 3 Tips for Better Knife Sharpening

At our school, students learn the fundamentals of knife sharpening—an essential skill for every chef.

Knife sharpening isn't just about making a knife sharp.
It's about maintaining food quality, improving safety, extending the life of your knife, and creating a consistent edge every time.

1️⃣ Keep your stone flat.
A flat stone creates a consistent edge.

2️⃣ Maintain a consistent angle.
Consistency matters more than perfection.

3️⃣ Sharpen regularly.
Regular maintenance requires less effort and keeps your knife performing at its best.

Sharpening is not simply making an edge sharper—it's shaping the edge with precision.

Understanding this is the first step toward mastering knife sharpening.

Onigiri 🍙 is a true Japanese soul food!

Every family has its own favorite fillings and way of shaping onigiri, making each one special. For many Japanese people, it's not just food—it's a taste of home and cherished memories.

Today, our students learned how to make the classic triangle-shaped onigiri with their teacher. 👩‍🍳✨

What's your favorite filling? Salmon? Tuna mayo? Umeboshi? 😋🍙

Today marked the start of a new session. After completing the necessary paperwork and receiving our textbooks, kitchen tools, and chef coats, it was finally time to begin hands-on training!

The focus of the first day was basic knife skills and an introduction to Japanese seasonings—essential foundations for anyone learning Japanese cuisine.

For our very first dish, we prepared sunomono, a refreshing cucumber and wakame seaweed salad dressed with vinegar.

It’s always exciting to see students take their first steps in the kitchen, and I’m looking forward to watching their growth and progress over the next two months. The journey is just beginning! 🍴✨

人生を変えるチャンスがこの本の中にあります。
『世界で勝負するならロサンゼルスで寿司を学べ！』

・世界で求められている寿司とその現状
・ロサンゼルスで寿司を学ぶことの意味
・寿司に夢をかけたアンディ松田の20年の軌跡

ロサンゼルスで一から寿司学校Sushi Chef Instituteを立ち上げ、世界35カ国、2500人に上る卒業生を輩出してきた著者が辿った軌跡と「世界で求められる寿司の現状」。卒業生のサクセスストーリーもきっと勇気をくれることでしょう。あなたもたった２ヶ月で人生を変えることができるかもしれません。ぜひ読んでみてください。

アマゾンで販売中！

#書籍紹介 #寿司学校 #ロサンゼルス #インスピレーション

A chance to change your life is in this book.
“If you want to compete globally, learn sushi in Los Angeles!” (Available in Japanese)

The reality of sushi worldwide, learning in LA, and the 20-year journey of Andy Matsuda.

From founding the Sushi Chef Institute to training 2,500 chefs from 35 countries. The success stories of graduates will inspire you.

Your life could change in just two months.

Now available on Amazon!

Sea urchin is one of those sushi toppings that people tend to either love or dislike.

For many of our students, it was their first time handling sea urchin, so they approached it with a mix of curiosity and caution. By carefully following the instructions, they learned the basic process of preparing sea urchin step by step.

A common method for cleaning and preparing sea urchin:

1. Cut around the mouth with kitchen scissors.
2. Remove the liquid inside and take out the mouth.
3. Use tweezers or chopsticks to remove the internal organs.
4. Carefully scoop out the edible roe with a spoon.
5. Gently rinse it in salt water and remove any remaining debris.
6. Pat dry with paper towels.

Enjoy it as gunkan-maki or beautifully presented sashimi!

August class enrollment is now open. Please visit the link in our profile for more information about the school.

Today, almost everyone knows what goes into a California roll. Yes—surimi (imitation crab)!

At our school, we use surimi not only for sushi, but also in appetizers, soups, salads, and many other dishes. Its versatility makes it a great ingredient for both traditional and creative recipes.

Our sponsor, Gadre, is one of the leading surimi manufacturers and occasionally visits our school to inspire students with lectures, product knowledge, and new menu ideas.

Gadre also offers a scholarship program. If interested, please contact directly for more information.