Sushi School

Meet your 'Ryōri-chō', Christian

Christian's passion for expertly crafting sushi spans back 14 years to his upbringing in the Philippines. His early passion was recognised by an authentic Japanese restaurant that gave him the chance to realise his dream of one day becoming a head chef.

Sushi-making is a gastronomical art form and the training to become a traditional sushi chef is rigorous; it takes at least 10 years of apprenticeship, with the first few years spent purely washing rice to fully understand its roots and properties. Only after this, apprentices are gradually taught how to spot and prepare the best quality fish. The young Christian shone in his field, earning notable respect and sushi-making responsibility from his 'Ryōri-chō' after just 9 months.

Christian was trained by four different Japanese chefs until he became 'Itamae' which literally means 'behind the chopping board'.

Now, having realised his dream, he is proud to call himself 'Ryōri-chō', though he still prefers being called 'Itamae'.

TO PREPARE

SUSHI RICE
Short grain rice seasoned with rice vinegar.
FISH
For sashimi and sushi

TO MAKE

HOSUMAKI
Thin Roll
A simple roll, usually has one filling for example tuna, salmon, cucumber etc.
URAMAKI
Inside-out Roll
Rolled with seaweed on the inside, this westernised sushi usually contains more than one filling. The outside usually has various toppings.
FUTOMAKI
Fat or Big Roll
Rolled with seaweed on the outside, a thick sushi roll with various fillings. It can have more than one layer of seaweed and fillings.
TEMAKI
Handroll
Cone shaped seaweed wrap filled with rice and various fillings, usually eaten quickly while the seaweed is still crunchy.
NIGIRI
Moulded Sushi
A rectangular moulded sushi usually with bits of wasabi and a single topping 'drapped' over.