Each Competitor must prepare two identical sets of each of the six sushi categories: Nigiri, Sashimi, Hosomaki, Futomaki, Uramaki, and Temaki, using a free style of presentation. Each set must include:
3 different pieces of Nigiri Sushi
3 different pieces of Sashimi (served cold)
3 pieces of Hosomaki
4 pieces of Futomaki
4 pieces of Uramaki
1 Temaki Roll
The two identical sets must be presented on two separate platters: one for display and one for judging, for a total of 36 pieces. All items must be completed and presented within a maximum time limit of 45 minutes. Exceeding this time limit will result in deductions according to the approved judging regulations.
The rice can be cooked and brought ready-to-use to the competition.
Competitors should complete the 36 pieces and must not exceed the number of pieces indicated above.
Only cold items may be pre-prepared in advance. All garnishes must be prepared on-site during the competition.
All the sushi should be prepared on site; the sauce can be pre-made and brought to the competition site.
Competitors should bring their own small cooking utensils needed
Participants should bring all their ingredients.
Presentation must include Wasabi, Ginger, and Soya
Participants are allowed to design their entry around a plate of their choice.
Recipes, with list of ingredients, must be submitted to the jury on the same day of the competition.
Judging will be based on:
Speed and efficiency during preparation.
Creativity and innovation in ingredient selection and presentation.
Final taste of the sushi.
Minimal waste.
Proper preparation and techniques used.
General cleanliness
Professional and organized work behavior.
Positive competitive spirit and professionalism.
Awards:
Winner prize: LE 5000 + award certificate
Registration:
Registration for the competition is now closed, and no further applications will be accepted as of 3 September.
