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Prepare Sushi (English)

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This course aims to impart knowledge and skills in sushi preparation. Learners will be able to demonstrate the understanding of the usage of tools, equipment, ingredients and techniques involved in the preparation and presentation of Sushi

  • Types and uses of kitchen tools and equipment
  • Types, characteristics, functions and quality indicators of ingredients
  • Types of sushi condiments used - Quality characteristics of sushi rice - Recipes, method and technique in preparing sushi rice and varieties of sushi - Importance of controlling cooking time as well as temperature
  • Types and correct proportions of ingredients suited for Sushi - Methods of storing ingredients and finished products (Sushi) - Presentation guidelines for prepared sushi with condiments - Importance of sanitizing hands and preparing sushi in dedicated work station - Food and workplace safety and health requirements


For Type of Sushi Covered in this course is as follow:

  • Nigiri Sushi
  • Temarizushi
  • Maki Sushi
  • Gunkan Maki
  • Temakizushi
  • Uramaki
  • Narezushi
  • Oshizushi
  • Chirashizushi
  • Inarizushi
  • Sasazushi

ACI reserves the rights to amend, revise or withdraw the dishes featured due to products availability.



(after SSG subsidy)

S’porean aged 40 years & above

(after MCES subsidy)

Programme Fee

 $      960.00

 $     960.00

 $      960.00



- $     864.00

- $     864.00

Nett Course Fee

 $      960.00

 $      96.00

 $        96.00

GST 7%

 $         67.20

 $        6.72

 $        6.72

Payable Course Fees

 $      1027.20

 $      102.72

 $      102.72

Payment Accepted Via:

  • SkillsFuture Credit Claim (For Singaporeans aged 25 and above)
  • NETS at our counter
  • E-NETS
  • AXS

SkillsFuture Singapore (SSG) Subsidy

  • Enjoy 90% SSG subsidy for all Singaporeans and PRs aged 21 and above

Mid-Career Enhanced Subsidy (MCES) Subsidy

  • Eligible for Singaporeans aged 40 years old and above 
  • Enjoy 90% SSG subsidy

SkillsFuture Credit (SFC)

  • For Self-Sponsored Individuals only
  • All Singaporeans aged 25 and above will receive an opening credit of S$500 from January 2016. 
  • You may utilise your SkillsFuture Credit to offset the course fee payable after subsidy/funding.


  • Participants whom keen to learn Sushi making.

  • Trainees are required to clean up kitchen after class.
  • Attendance is required for all programmes (WSQ and non WSQ Courses).
  • There will be written and practical assessments for all WSQ Courses.
Refund Policy Refund

Withdrawal notification received at least 14 calendar days before course commencement

  • 75% refund of paid course fees

Withdrawal notification received less than 14 calendar days from the course commencement OR Upon course commencement

  • No refund of paid course fees