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 herring or mackerel.
Preparation Session (Technique) – Time Limit: 30 Minutes
MATERIALS PROVIDED:
• 2 blood clams (or similar shellfish)
• 1 sea eel (or equivalent)
• 2 herring or 2 mackerel
CONTENT:
1. BLOOD CLAM:
• Open the shell, remove organs, and clean the mantle.
• Evaluation Criteria (5 points each, 25 points total):
• Organs completely removed, no flesh attached.
• Display processed innards on the cutting board.
• Mantle cleaned of all dirt and mucus.
• Knife work is clean and symmetrical.
2. SEA EEL:
• Fillet by opening the back or belly, remove organs and bones.
• Evaluation Criteria (5 points each, 20 points total):
• Bones and fins are processed cleanly.
• The body is butterflied symmetrically.
3. HERRING OR MACKEREL:
• Open the belly, remove scales, dorsal fins, and organs.
• Evaluation Criteria (5 points each, 20 points total):
• Scales removed neatly.
• Cuts are smooth and precise.
PREPARATION SESSION (FOOD PROCESSING)
Participants will season and prepare the fish processed in the previous session:
• Herring or mackerel: Salted for 10 minutes, soaked in vinegar for 10 minutes.
• Blood clams: Cleaned and prepared for later use.
• Sea eel: Cooked in any style as desired.
Otsukuri (Sashimi) Session – Time Limit: 20 Minutes
MATERIALS PROVIDED:
Various fish, garnishes, and cutting tools.
CONTENT:
• Daikon Garnish: Create long, thin strips of daikon, julienned uniformly.
• Sashimi Cuts: Demonstrate different cutting techniques (e.g., thin slicing, angled cuts) and plate them aesthetically.
• Judging based on knife skills, understanding of fish characteristics, and visual appeal.
Nigiri Session – Time Limit: 40 Minutes
MATERIALS PROVIDED:
A selection of fish, roe, nori, wasabi, and other sushi essentials.
CONTENT:
• Create a sushi platter representing 35–50 points, using a variety of techniques and styles, such as:
• 1-point items: Nigiri, gunkan maki, hand rolls.
• 2-point items: Thin rolls (6 pieces).
• 3-point items: Medium rolls, thick rolls, or box sushi.
• 4-point items: Decorative sushi (kazari sushi).
JUDGING CRITERIA:
Hygiene, preparation technique, sashimi skills, and sushi craftsmanship.
• Penalties for food waste, missed deadlines, or incomplete items.
SCORING GUIDELINES
• Hygiene Management: 25 points.
• Preparation Techniques: 65 points.
• Sashimi Skills: 30 points.
• Sushi Making Skills: 75 points.
• Additional points for speed and precision.
• Penalties for overworking time, cuts, or waste.
The Nordic Sushi Cup ensures fair competition and highlights the expertise of sushi chefs through rigorous evaluation of traditional techniques, precision, and creativity.
Creative Sushi Competition Rules
FINAL COMPETITION DETAILS
The top 15 chefs from the Edomae Sushi Open Competition advance to this round, where creativity and skill converge in a 60-minute challenge.
INGREDIENTS:
• Participants may bring their own ingredients and seasonings.
• The Nordic Sushi Cup Committee will provide:
• Yellowtail, scallop, tuna, shrimp, salmon, squid, amberjack, blood clam, herring or mackerel, salmon roe, flying fish roe, eel, ground meat, cucumber, nori, wasabi, gari, omelet, and bamboo leaves.
• Items are subject to change based on availability and cost.
GUIDELINES:
• Participants must create sushi reflecting a chosen theme, which must be submitted in advance.
• The theme should be evident in the originality, quality, presentation, and taste of the sushi.
• At least 50 points of sushi must be presented, with 10 identical pieces prepared for tasting judges.
• Sushi for the tasting judges must be completed before the judging begins, with timing announced prior to the competition.
SCORING GUIDELINES
POINT ALLOCATION:
• 1 point: Nigiri sushi, gunkan maki, hand rolls.
• 2 points: Thin rolls (6 pieces per roll).
• 3 points: Medium rolls, thick rolls, box sushi, or bar sushi.
• 4 points: Decorative (kazari) sushi.
• Additional points awarded for kazari roll components.
ADDITIONAL NOTES:
• Plates must be appropriate for the sushi type. Contestants may bring their own plates or use those provided with prior approval.
• Decorative elements such as flowers or leaves are permitted to enhance presentation.
• Pre-prepared ingredients (e.g., marinated items) are allowed, but fish must be cut to its final shape during the competition.
• Requests for post-preparation techniques (e.g., marinating, seasoning, chilling) must be submitted at least one day in advance.
• Contestants must work independently, with no external assistance allowed.
JUDGING CRITERIA
Judges will evaluate based on:
• Hygiene Management: 20 points.
• Preparation Technique and Completion: 90 points.
• Taste and Appearance: 20 points.
• Plating and Presentation: 20 points.
Total Points: 150
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.