RULES

EDOMAE SUSHI OPEN COMPETITION DETAILS

ADVANCE PREPARATION

CONTENT:

Participants must pre-process their selected fish before the competition begins. This includes:

• Removing scales, dorsal fins, heads, innards, and bloody flesh from fish such as dorado or seabass.

01

PREPARATION SECTION (PART OF THE BLACK BELT CERTIFICATION)

1. KATSURAMUKI

10 min. time limit 

Task: Peel a 12 cm wide daikon radish over 1 meter long and cutting.

2. SANMAIOROSHI

5 min. time limit 
(without fish pretreatment) 

Task: Pretreatment, Sanmaioroshi remove the belly bone, and Skinning

3. SASHIMI CUTTING & MORIAWASE

Time limit 10 min.

Task: More than 4 slices each of sashimi using 4 different cutting techniques.

02

EDOMAE SUSHI SECTION (PART OF THE BLACK BELT CERTIFICATION)

TASK:

PLATE ARRANGEMENT EDOMAE SUSHI
45 min. time limit

・Plate arrangement with 35 points or more using prepared ingredients
・We recommended that you bring your own plate, we have some extra small plates if needed.

  • Sushi rice

    Nori (seaweed)

    Tamago yaki (egg omelet)

    Cucumber

    Daikon

    Gari (ginger)

    Wasabi

    Ikura (salmon caviar)

    Tobiko red (fly fish eggs)

    Fish:

    Salmon (Frøya)

    Halibut (Nordic Halibut)

    Tuna loin (Fuentes)

    Kingfish (Nordic kingfish)

    Seabass or Dorado

    Sushi ebi (First Seafood)

    Bamboo leaves (JFC)

    Squid (First seafood)

3. FINAL - CREATIVE SUSHI SECTION

Only the top 6 will go into the final.


Task: Plate arrangement & tasting: 1 hour time limit + 10 min. for tasting of 10 pieces

・Plate arrangement with 50 points or more using prepared ingredients

・We recommended that you bring your own plate, we have some extra small plates if needed

・In addition to the ingredients provided by the management, you can prepare and bring in your own ingredients that you wish to use

JUDGING CRITERIA:

Hygiene, preparation technique, sashimi skills, and sushi craftsmanship.

PENALTIES

• Working beyond the 60-minute limit results in disqualification.

• Each injury (e.g., cuts to hands or fingers) results in a 10-point deduction.

• Missing required pieces incurs a 5-point deduction per piece.

• Food waste or unnecessary ingredient discards can result in up to a 10-point deduction per judge.

THIS COMPETITION CHALLENGES CHEFS TO PUSH THEIR CREATIVE BOUNDARIES WHILE MAINTAINING IMPECCABLE TECHNIQUE AND PRESENTATION, SHOWCASING THE ARTISTRY OF NORDIC-INSPIRED SUSHI.