Everybody For first we feast on Shaun Evans coming at you from scenic Torrance, California, where I'm joined by chef Andi Matsuda.

Chef Andi is the CEO and mastermind behind Sushi Chef Institute.

Intensive two months long course that churns out some of the best American sushi chefs in the game Chef, and he's gonna see if I have what it takes to make it his classroom.

Hopefully, I make the grade, and that actually leads me to my first question.

Because you know, you always hear about sushi masters spending tens of thousands of hours perfecting their craft.

Is it possible to get on top of these techniques?

And a couple of months are, in my case, like two hours.

We try.

We try the best we can we do here, teaching at 25 things we needed.

Shopping a knife.

2nd 1 cutting up fish.

Third, the one we do making a sushi rice and force Moneghetti and life only five names.

Facial.

Condense it Well, no one needs more teaching than me, Chef Andi.

Let's get right to it.

We have a fish in front of us.

What's step one?

So we need to have a scale off.

Then we can do it.

Phillip, What kind of Fisher were using right now?

This one is the school's tribe.

Ash from raising and Baja California.

Leave no scales on this fish.

Yeah, no scale can eat it.

Be gentle, Can break in a meat.

I'm going kind of hard.

Be gentle.

I never really realized how many scales are on a fish until you just start taking them off fish.

Nice and smooth.

Totally disc ailed.

What?

Step number two.

No, we need to do it all off with its head.

Yeah.

Manipulating.

Okay, we holding us site Grab this side, friend if in here Bottom fin Not a straight little bit angle and told it to the middle bone Lifting the fin up cutting beneath the fin beach The meta bomb reaching the middle bone Yeah, don't cut the boat Don't cut the bone I'm reaching the middle bone And then just chilling here, holding their heads, holding a tales breaking the neck and pulled out so we don't need to cut the bone in it All right, P Now we have a filet This fish So tale to you Tell to me we cut in a 45 angle.

Just see the frak This isn't 90.

So 45 angles just cut the skin on Lee.

All right.

Little tip of the knife just getting through the skin on Lee, going all the way to the top here.

So even though we're chopping heads off and flaying up, it's still a finesse key, so just say yes should be off already.

Let's see if mine did that.

I'm not sure.

Okay, so now we can do little by little.

Whoa, actually, wait.

Maybe I did do that right?

But give me filet of fish.

Yes, Chef.

So we've filleted are straight bass.

We're gonna wrap it up, keep it dry, keep it under 40 degrees, keep it fresh because we have some more work to do before we get back to the bass.

This to me looks like a big piece of tuna.

What do we have here?

And what are we gonna do to this thing?

Just one as yet off in China, we need to do just one can do sashimi.

So we need to break it down for Kosaku.

Jody style.

Obviously, there's a lot of fish here.

How do we get it down to its sushi size?

We can show you how we do sashimi and to the right sign.

And should she come into the left side?

How big are you cutting these pieces each one have about 15 ground, the meaning and 1/2 ounces per apiece.

There's a nice bite size and sushi size we need to do.

You can see the grain in here right so we can serve it to the grain.

Begin.

It's actually so we need to do against the green.

It's like a dance, very graceful.

I can see how you fall in love with this.

I can see that.

I feel like I'm getting the hang of it.

And then I look at, like my slices and all of yours look Maur less the same.

And I see that mine is much more of, ah, snowflake situation.

It's just sort of all over the place.

But that's my signature style.

Okay, you know what I mean.

Take a look.

World.

Shaun Evans Cutting some sushi.

The rice is out, and the big misconception about sushi is everybody thinks that it's about the fish, but I know that sometimes have a sushi.

Apprentices spend years on just the rice.

Can you talk to me about how important the rice is and what goes into making the perfect rice sushi rice We using for, uh, show grain or a medium program?

And we needed to cooking by about 45 minutes cooking by rice cooker.

And after that, we have, ah, vinegar solution, vinegar, sugar, soul combination, pull mixing.

And it takes about a process of the two hour.

But one thing is, when you're studying out dry hand and touch, the rice will stick to its sticky or two fingers.

Only Joe Finn and the moisture, your hand and a fresh is extra moisture is out, right, just out.

And then we're making the Geary, right?

For those who don't know, that's the rice and needy started to public by 250 years ago.

It's his fish and rice put together used to be big, and now, in a small portion of it, this is coming to the left hand.

Rice has come into a small one man to the 15 grams little little ball.

Yeah, and, uh, wasabi.

Right in the middle off fish.

Little finger action, huh?

and the rice is about 10 to 15 grand, and we need to do free, over and upside down.

And we need to do grabbing a two finger and a site to site.

Decide this on a on a finger on here and two finger touching rotate and a pinch it again and to finger.

What kind of shape are we turning this into?

Because I noticed you have a very graceful It's sort of rounded out like a 19 fifties Mustang.

Mine is just sort of stacked.

All right, tuna check.

Now I guess we'll just bust that bass out of the fridge, do one more roll and then I'll present my midterm to you.

Okay, so we need to do filet, so see any style.

Then we need to do rob paint in a California roll, and then we do torture.

Grab seaweed rice by tennis ball size 12345 and six.

Put some crab down, cucumber, cucumber down, avocado putting some avocado in breath in so deliberate, so graceful there's an art to it.

How tight should this be?

Packed?

Way we need to cut.

So we need a pretty tight feels a little advanced for my first day, but here goes nothing.

It's like watering the grass.

All right, so here we have the finished product.

If you're at home and you can't tell which is which I could understand, here's chefs.

Here's mine, Chef of maybe you could go through what I've made today.

Tell me what I did Well and then tell me where I fell.

A little bit short.

So needy is we're gonna want to 10 We can get Thio for Okay.

We need a training.

Set up a special role in Sierra Straight Bass.

A roll a.

That's good.

That's good.

Right?

Solid B.

I'll take that.

Take that can point.

Well, we did the first time roll.

How about a halfway by five?

And you know what I think You know why?

Because some of these air ones, this one's the one.

I'm not going to shy away from that.

It's a one.

I know it.

I'll own it.

But then this is a 10.

That's how I think we end up at five.

You know, like some of them are tens.

Some of them are ones.

And then we end up bam right in the middle Now you know what your chef goes through when they make your sushi rolls.

So I want to say thank you for your time.

I very much appreciate it.

Shut up to the Sushi Chef Institute.

And if you want to give it a shot at home, I say go for it.

You know, it's like stand up comedy is gonna stink your 1st 100 times.

That's why you got to go on stage 101 times until you get it.

Same with sushi.

Just keep making it.

Just keep cranking those roles, and eventually, hopefully, you'll end up with something that you can actually write.