- LanguagePortuguese, English, Spanish
- Duration2,30/1 dia
- DifficultyBeginner
- Next Date28/03/2026
Most people who love eating sushi have never stopped to think about what actually goes into making it properly. My sushi making workshop in Lisbon goes beyond the rolls and into the real foundations of Japanese cuisine: how to buy and prepare fish safely, how sushi rice behaves and why temperature and texture matter more than most people expect, and how professional chefs approach each piece with precision and intention. Whether you are coming as a complete beginner or someone who has tried making sushi at home and wants to do it properly, this is the class that closes the gap.
We work through the full process together from the very beginning. You learn how to select and handle fish with confidence, how to prepare sushi rice to the right temperature, texture and seasoning, the essential knife and handling techniques that make the difference between good and great sushi, and how to execute nigiri, maki and other variations with the kind of control that only comes from understanding why each step exists. Throughout the session I share the practical tips I use in professional contexts, because the goal is not just to make sushi once but to understand it well enough to keep improving.
What you’ll learn
🍣 How to buy and prepare fish safely and with quality
🍣 The principles behind sushi rice including temperature, texture and seasoning
🍣 Essential cutting and handling techniques used in professional Japanese kitchens
🍣 How to execute nigiri, maki and other sushi variations with precision
🍣 Practical tips from a professional Japanese cuisine context
What’s included
🍱 Full hands-on session with Chef Jaime de Carvalho throughout
🍱 All ingredients and equipment
🍱 Everything you make during the session to eat together
What you leave with
The technique, confidence and sensibility to prepare sushi properly at home, built on the same foundations that professional Japanese chefs learn from the start.
I have been working as a Japanese cuisine chef for over twenty years, trained under Japanese masters in a rigorous apprenticeship that gave me not just technique but a deep respect for the tradition, precision and balance that define this cuisine. I believe Japanese cooking goes far beyond flavour: it is an expression of culture, detail and sensibility. That is the philosophy I bring to every session I teach.
Never made sushi before? Most participants in this workshop start from zero. By the end of the session you will understand why that is actually the best place to begin.
Related Tags: Food & Drinks, Cooking, Sushi
More about your Teacher Jaime de Carvalho
Sou chef de cozinha japonesa, com mais de 20 anos de experiência na arte e disciplina da gastronomia nipónica. A minha formação foi construída através de uma aprendizagem rigorosa com mestres japoneses, onde adquiri não só a técnica, mas também o profundo respeito pela tradição, prescisão e equilíbrio que definem esta cozinha.
Ao longo da minha carreira, desenvolvi uma vasta experiência em restauração, trabalhando em diferentes contextos e desafios, sempre com o compromisso de entregar qualidade, consistência e autenticidade em cada prato.
Acredito que a cozinha japonesa vai muito além do sabor - é uma expressão de cultura, detalhe e sensibilidade. É essa filosofia que levo para cada projeto em que me envolvo.
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