Sushi Basic Course by rik.mayer – precision, balance, craftsmanship

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This course is not a theoretical workshop, but a focused, hands-on exploration of authentic sushi. In two concise sessions, Rik introduces you to the foundations of Japanese cuisine and the principles that define true sushi: balance, temperature, texture, and restraint.

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The Menu
Perfectly prepared sushi rice using selected rice varieties.
Homemade sushi-su, nikiri, and ponzu sauces.
Dashi as the essential base of Japanese flavor.
Guided tastings to explore different levels of umami and acidity.

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You work practically throughout the session: washing and cooking rice with precision, adjusting seasoning, preparing sauces, and understanding how small variations in temperature or acidity transform the final result.

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By the end, you will not only master the technique, but also understand the philosophy behind sushi: minimal ingredients, maximum depth, and absolute attention to detail.

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About the Instructor
Rik Mayer approaches sushi as a craft built on discipline, sensory awareness, and respect for ingredients. With clarity and precision, he guides you through the essential elements that elevate sushi from a dish to an art form.

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The course will be held in german.