The Art of Sushi
Learn the best techniques for the perfect sushi at home.
With 30 days money back guarantee
Only available in German language
The Duc Ngo
The Duc Ngo is probably Germany's best-known Asian restaurateur and renowned sushi chef for over 25 years. From 1999 until today, he has built up over 14 successful Japanese, Vietnamese and pan-Asian restaurants in Berlin and Frankfurt. In addition to numerous TV appearances, such as on Kitchen Impossible with Tim Mälzer, he was voted into the top 50 of Rolling Pin magazine's "Best Chefs Awards" this year.
The Art of
Sushi with The Duc Ngo
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29 recipes to follow,
explained step by step
from the classics to
the Signature Rolls
Learn the best techniques,
tips and tricks
for fresh sushi at home
Self-determined learning pace
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With 30 days money back guarantee
Quit when you're at your best? Not with Duc. The Vietnamese restaurateur with the right flair has been building his culinary empire in Berlin for over 20 years. But who actually is this multi-gastronomer The Duc Ngo?
The inspiration for today's sushi comes from Southeast Asia. From the method of preserving freshwater fish, the first forms of today's popular sushi developed over time. In our country, the varieties "Maki Sushi" and "Nigiri Sushi" are the best known; they are derived from "Edo-mae Sushi", which has its origin and a long tradition in Tokyo.
Have you always been put off by the amount of equipment you need to prepare sushi? Then Duc can reassure you in this episode and convince you of the opposite: it really doesn't take much to make your own sushi at home.
Sharpening Japanese knives on a whetstone is easier than many think. Since it is a simple V-grind, re-sharpening is just a matter of the right angle and a steady hand. In this episode, Duc shows you how to get the perfect grind with the right preparation, posture and angle.
Fresh fish is essential for perfect sushi. In principle, almost any fish can be used to prepare sushi. Look forward to bluefin tuna, mackerel, scallop, sea bream and octopus, among others.
Making sushi rice is an art in itself and sushi chefs spend years perfecting it. The perfect sushi rice should be sticky enough so that the rolls don't fall apart at the end, but at the same time remain loose and fluffy. In this episode, Duc shows you how you can easily make the most delicious sushi rice without a rice cooker.
Making your own sushi is much easier than most people think. Most of the ingredients for homemade sushi can be found in any major supermarket, weekly market, fishmonger or Asian grocer. Duc shows you how easy it is to prepare Japanese food yourself and that there are no limits to your creativity.
Filleting fish and removing bones, fins and skin - sounds easy enough! So don't be afraid of a whole fish. If you know how to handle the knife, where the fillet sits and what to look out for, you can fillet tuna, salmon trout, mackerel or scallops yourself.
Now it's time to roll! Hoso-maki translates as "thin roll". For the hoso-maki, a nori sheet is cut in half and usually filled with only one to a maximum of two ingredients. This is traditionally accompanied by soy sauce. By the way, the bite-sized bites are only dipped in the soy sauce with the seaweed leaf and not with the filling.
Ura Maki - These maki are also known as inside-out or California rolls. The ingredients, such as fish and vegetables, are wrapped directly in the nori sheet and the rice is on the outside of the roll. Usually the rice is then decorated with sesame seeds or fish eggs. Just so incredibly DELICIOUS!!!
Futo-maki (translated: "thick roll") is the large version of the maki roll. Futo-maki are made from a whole nori sheet filled with rice, fish and vegetables. With futomaki, there are at least three or more fillings in the roll. On your marks, roll, go!
For nigiri sushi, the sushi rice is formed by hand into small, oval balls. The balls are usually topped with a strip of raw fish, seafood, tamago or caviar. And as always, there are no limits to your creativity!
Shaping nigiri step by step - in this episode Duc will show you another variation with cooked seafood.
On the trail of the Japanese egg - Tamagoyaki (jap. 卵焼き literally: fried egg) is a rolled omelette in Japanese cuisine. It is commonly used as a topping for sushi and is a popular dish flavoured with mirin, soy sauce and sugar. Let yourself be surprised by this delicious sushi ingredient.
Gunkan makis belong to the nigiri sushi. These are also translated as "warship roll sushi", which is due to their appearance. The hand-shaped rice rolls are wrapped in narrow nori sheets. The shuttle is often filled with fish eggs such as flyfish caviar.
Temaki is a Japanese sushi that is simply formed into a bag by hand. The word "temaki" appropriately means "rolled up by hand". Quickly topped and rolled up in no time at all. From now on, you can easily fill the delicious Temaki sushi bags with your favourite ingredients.
Sushi is diverse and there are always new variations. People are experimenting with the ingredients more and more and trying out new flavour combinations. The motto is: whatever tastes good is allowed!
In Japanese cuisine, people very often enjoy sashimi. This is raw fish or other seafood cut into thin slices. The Japanese eat several types of fish raw, and sashimi is usually an appetiser. Duc shows you his supreme discipline in this episode.
My Best Friend's Rolls are crispy warm vegetable tempura with salmon. The homemade spicy-sweet kuchi sauce and creamy mayonnaise, together with the spicy cress, make these Inside Out Rolls a creamy-sweet-spicy taste experience.
Dragon Roll and Spicy Tuna Roll - In this episode, Duc shows you how to make his Extreme Rolls at home! Alongside the California Rolls, the Dragon Roll is another popular sushi served in modern sushi restaurants.
Rice rolls in new splendour - ever more imaginative fillings and combinations are also becoming popular for California rolls - whether with tempura shrimp (short fried, crispy shrimp), beef fillet, cress or papaya.
Sushi rolls are usually artfully arranged on a platter. You should arrange the pieces as if they are trying to represent a landscape. Duc shows you how to make the sushi plate arrangement a breeze.
Homemade dashi stock - the basis of every miso soup! Traditionally, the broth, which stands for the typical "umami" taste like hardly anything else, is flavoured with bonito flakes and seaweed.
With the right sushi ingredients and the right tools, you can now easily enjoy homemade sushi at home. Enjoy and have fun.
You want to know more about the episodes and the Meisterklasse of The Duc Ngo?
Get our free info PDF on the course now, including a free recipe from The Duc Ngo.
Example episode (excerpt)
Rice and vinegar
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About the Art of Sushi - The Online Sushi Course with The Duc Ngo
Hardly any other Asian restaurateur is as well-known in Germany as The Duc Ngo. With his successful restaurants in Berlin and Frankfurt, he is ranked among the top 50 in the "Best Chefs Awards". In the sushi course, you can learn more about the master and let him introduce you to the art of sushi preparation.
Making sushi has to be learned. The online sushi course first teaches you the basics. It covers the sharpening of Japanese knives, offers a solid product knowledge and shows you how to cut up fish correctly. In addition, the master chef reveals the perfect sushi rice recipe, because only those who can cook sushi rice can also prepare sushi.
While learning about sushi, you will become familiar with terms such as maki, nigiri or sashimi. With great attention to detail, The Duc Ngo presents you with refined creations that will inspire you to imitate them. Look forward to tamagoyaki with fried egg, gunkan maki with fish eggs or hand-rolled temaki cones!
As we all know, food is also a feast for the eyes. The master therefore dedicates a separate video to the artful arrangement of sushi plates. With the right ingredients and the right tools, you can make sushi yourself after this course and also know how to prepare the perfect sushi rice.
With 30 days money back guarantee
Help / FAQ
→ No special equipment is needed for the course. However, bamboo mats for rolling the sushi, sharp kitchen knives and chopsticks are recommended.
→ The ingredients used in the course can be found in Asia markets or in well-stocked supermarkets with an Asia section. Fresh fish and seafood can also be bought at fresh fish counters in supermarkets or directly from specialist retailers.
→ The majority of the dishes contain raw fish. Nevertheless, vegetarian alternatives can be used in all sushi, which are also mentioned in the course.
Find out more about the courses and procedures at Meisterklasse.