A Gastronomic trend in constant evolution, in its best version: Plant Based Sushi.

"In this course we will achieve a great UMAMI flavor in your sushi pieces, incorporating vegetables, seaweed, mushrooms and fermented. You will learn the ideal cooking point of rice and the secrets of the best ZU."

Through the gestures and recipes of Roy Asato and with the intervention of Máximo Cabrera, we invite you to learn new techniques and flavors to achieve the best results". Suhi Plant Based is a course of more than 3 hours of class and a downloadable book with step by step recipes to accompany the video lessons. "

PROGRAM

LEARN TOGETHER WITH ESTUDIO CRUDO

    1. Welcome to our Ondemand Course. In this chapter we are going to introduce you to ingredients, utensils and the principles of this great practice of Sushi making.

    1. In this lesson, Roy Asato will teach you how to prepare the best rice. Grain varieties, cooking and the secret of a great Zu.

    2. 01 RICE - SUSHI PLANT BASED

    1. In this lesson we will prepare two varieties of Nigiris: Kale and Wakame Nigiri / Marinated Girgola Nigiri.

    2. 02 NIGIRIS - SUSHI PLANT BASED

    1. In this lesson, Maximo will teach you several preparations that will help you to compose your Rolls. We will see: Tomatuna, Ceviche de Girgolas and a "Rawladelphia" cheese.

    1. In this lesson, Roy shows us step by step the best technique to assemble one of the most representative pieces of Sushi.

    2. 03 ROLLS - SUSHI PLANT BASED

    1. In this lesson, Maximo teaches us various fermented foods to compose the next pieces. We will see: Tsukemono, Takuan in Chicha vinegar, Carrots Lactofermented...

About this course

  • $35.00
  • 15 lessons
  • 2 hours of video content

Get unlimited access for one year to the Sushi Plant Based course.

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Roy Asato

Roy Dominguez Asato es descendiente de japoneses y españoles. Es chef y socio, desde 2008, de Asato sushi, espacio en el que plasmó su visión cosmopolita y fusionó sus herencias. Recientemente estuvo realizando un viaje inspiracional, trabajando por europa y Estados Unidos, realizó un stage en un restaurant con estrella michelin, y en donde aprendió sobre el punto de encuentro entre la cultura nippona y la mediterránea, este nieto de japoneses ofrece un concepto diferente a los restaurant de sushis habituales. Técnicas japonesas a productos locales.

Roy Dominguez Asato

Professor Studio Crudo

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