Hello I’m Keito from Japan and currently stay in the UK As one of a sushi lover, I hosted a sushi party with my friends! This picture shows a part of my handmade sushi 🍱 I didn’t use tricky ingredients and followed what Haidong-Sensei taught thought vídeos here, dojo. But my nigiri were bit thick and maybe too much rice 😭 Taste was rlly good and enjoyed the party at least tho 😅

New bonus video is up — Shime Saba (vinegar-cured mackerel). I break down a whole mackerel using the traditional sanmai-oroshi filleting method, then walk through the full salt-and-vinegar curing process that gives shime saba its texture and flavor. Watch and let me know if you give it a try.

Episode 6 is up! Building on what we covered in Rice (Ep 1) and Nigiri (Ep 5), this one walks through other maki and nigiri styles you'll want in your toolkit. This is the last free episode in the series — we're working out what comes next for members, so stay tuned for more details soon. Watch, practice, and drop your questions below.

I'm excited to announce that Episode 5 is now available in Course 2: Making Sushi. Nigiri is one of the most loved and iconic forms of sushi, but also one of the most challenging to master. Every sushi chef has their own style, and over the years I have developed my own approach to shaping, balancing, and presenting nigiri. In this episode, we'll cover:✅ Topping and shari balance✅ Weight and consistency✅ Cutting techniques✅ Different types of fish and their characteristics✅ Nigiri shaping and pressure✅ Tips developed through years of experience Remember, there are no shortcuts to making great nigiri. Watching videos alone won't make you better—practice will. I encourage you to take your time, follow the exercises, and most importantly, practise, practise, practise! I'd love to see your results, so please post your photos and videos in the community and share your progress. Enjoy Episode 5 and welcome to the art of Nigiri! 🍣🙏

Hello. I’m a Japanese housewife living in the U.K. I’ve enjoyed making makizushi at home from time to time. I’m learning from Haidong-san’s professional skill that the condition of the rice(Shari) is the key to the taste. The other day I was making my own version of futomaki with ingredients I had at home.