How to make sushi at home?


The most important things you should know before you start

Many people love sushi and it’s no surprise.
It’s healthy, beautiful, and full of flavor. That’s why it’s only natural that more and more people want to try making it at home.

But even though it looks simple – a bit of rice, fish, vegetables, and seaweed – it actually requires precision, knowledge, and technique if you want the result to resemble what you’d get at a good restaurant.

It looks easy – but…

If you’ve tried making sushi yourself, you may have experienced:

  • That the rice doesn’t stick properly
  • That the rolls fall apart
  • That the fish turns out too soft, wet, or tasteless
  • Or that it just… doesn’t taste the way you hoped

That’s completely normal.
Sushi is a Japanese art form based on precise techniques that have been passed down through generations.
It takes time to learn and even longer to master. But the good news is, you don’t need to be a professional to learn how to do it right.

What should you know before you start?

Here are a few things you might not be aware of:

  • Sushi rice must be treated using a special technique to achieve the right consistency
  • Your knife and cutting technique directly affect both the flavor and appearance
  • The type of fish you choose and how you store it is crucial for both taste and food safety
  • There are different styles of sushi, and each requires its own technique

These details are often overlooked in online recipes and videos and that’s exactly why many people lose motivation quickly.

Learn sushi the Japanese way – with me

In my beginner’s sushi course, you’ll learn:

  • How to choose and prepare sushi rice properly (it’s absolutely essential)
  • How to buy fish that’s suitable for sushi
  • How to understand the ingredients and how they work together
  • How to shape and roll sushi using professional techniques
  • How to make beautiful and flavorful sushi you’ll be proud to serve

I’ve taught thousands of students from curious home cooks to professionals and I’ll guide you through the entire process with confidence and care.

Read more about Sushi Course for beginners

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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Sushi class for beginners

sushi
This course is made for anyone who wants to learn the art of making sushi from scratch.
Regardless of whether you are a beginner or have some experience, Denmark’s most experienced Japanese trained sushi chef Zoë Escher will guide you step by step through the process of preparing delicious and authentic sushi.

You learn how to boil the perfect sushi rice.
You learn about the Japanese ingredients used for sushi.
You learn about what you should be aware of when buying fish from the fishmonger.
You learn to prepare different kinds of raw materials for sushi.
You learn to make several different kinds of tasty sushi rolls.

Please read more about the cooking class  Sushi for beginners
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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

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What is the benefit of eating sushi rolls?

Sushi roll futomaki with prawns, web: http://chefzoeescher.com
One of the biggest advantages of sushi rolls is the unique taste experience they offer.
Each sushi roll is like a small work of art with a harmonious combination of taste and texture.
From the fresh fish to the carefully prepared rice and crisp vegetables, every bite gives you an exciting experience.

Sushi rolls are not only a delicious meal, but they can also be a healthy part of your diet. Fish used in sushi rolls such as salmon and tuna are rich in omega-3 fatty acids, which are beneficial for the body.

Another advantage of sushi rolls is the endless variety and possibility of customization. From classic rolls such as California Roll and Sushi roll with salmon to more experimental combinations, sushi rolls can be adapted to suit every taste.

Whether you are vegetarian, vegan or have specific dietary requirements, there is always a sushi roll that suits you.

Read more about Sushi course for beginners

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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

What types of vegetables do sushi chefs use in Tokyo when making sushi rolls?

Japanese sushi chefs in Tokyo use different kinds of vegetables when making sushi rolls.

In Japan, local vegetables are often used when making sushi rolls.
There are some vegetables that are more popular than others. They are part of Japanese culture and have a very special meaning for the people.

Shiitake mushrooms and pickled Japanese plums are often used in sushi rolls.

Shiitake mushrooms are marinated before being used for sushi. In sushi restaurants in Tokyo, they are used in large sushi rolls also called futomaki.

Pickled plums with a slightly salty taste are a delicacy in Japan. It adds unique flavors and aromas to food. Pickled plums are also used in sushi rolls. In sushi restaurants in Tokyo, they are used in the smallest sushi roll also called hosomaki.

Read more about Sushi course for beginners

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Which countries produce sushi rice?

There are several countries in the world that produce sushi rice. Japan of course and China, Korea and the United States do also produce sushi rice.

There is quite a big difference between the sushi rice produced in the different countries. The rice grain itself can vary in size and, of course, it has an influence on cooking the rice.

However, I have most experience with using sushi rice which is either produced in Japan or also in the USA. Since these types of sushi rice varieties I learned to cook to perfection when I was trained for Japanese sushi chef.

Read more about Sushi course for beginners

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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

How many different kinds of tuna do sushi restaurants have in Japan?


In Japan, sushi restaurants have several different kinds of tuna on the menu. In Japan, fish is the main source of protein and fish oil. During a week, the Japanese eat a lot of fish. They eat as much fish as meat is eaten in Europe.

Like so many others, the Japanese are happy to be able to choose from several different fish. One of the fish that stands out is the tuna. The meat on the tuna tastes very different depending on where it sits on the fish. Tuna from the stomach is called toro, it is fat light pink tuna and, is an exclusive eat.
Low-fat tuna which is bright red in color is called Akami, it sits at the spine. That piece is used for sashimi and nigiri pieces. That way, the meat pieces can be prepared and eaten in different ways.

The reason why sushi restaurants in Japan have several different pieces of tuna to choose from is that most of the tuna in the world lands at the Tsukiji fish market in Tokyo, which is the largest in the world.

Read more about Sushi course for beginners

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

What is the purpose of pickled ginger for sushi?


Most people enjoy pickled ginger when eating sushi. It is a regular accompaniment on the sushi plate.

In Japan, ginger is a staple in the Japanese kitchen, much like salt and pepper in Danish cuisine.

Thousands of years ago, the Japanese began pickling ginger. At that time, refrigerators did not exist, and pickling was the best way to preserve vitamins and extend shelf life.

The purpose of pickled ginger with sushi is to cleanse the palate between pieces. This happens naturally when eating ginger. Its strong and spicy flavor stimulates the senses and leaves the mouth ready to enjoy the next piece of sushi.

However, it is not a must to eat ginger between sushi pieces.

Read more about Sushi course for beginners

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

What is the Japanese view of soy sauce?

White soya sauce plate with sushi
The Japanese have a slightly different view of soy sauce.
In Japan, soy sauce is considered a spice, it is a way to season the dish. In Japan, there are as many different kinds of soy sauce, just as many as cheese in a Danish supermarket.

Not only that. It is quite common in traditional Japanese cuisine to use different types of soy sauces in one dish. This is because soy sauce are produced and matured in different ways and that gives each soy sauce an unique flavour.

It does matter which soy sauce is used for sushi or for traditional Japanese noodle soup. These are 2 very different dishes, where it is important to choose a soy sauce which gives the dish an extra spice without compromising the good taste.

In the Sushi course for beginners, you will learn which soy sauce is best suited for sushi.

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

What type of salmon is used in the Sushi course?

The sushi course uses the best salmon in the world, which comes from the Faroe Islands.

I have the opportunity to buy Faroese salmon that has been raised under the best conditions. I have chosen it as one of the ingredients for the course.

I do this for two reasons.

  1. When I make sushi, whether for others or at home, I use the best ingredients I can get. It simply results in the best flavor.
  2. My participants deserve the best. They gain a greater understanding of how much the quality of the ingredients impacts the taste of the sushi. It is also my guarantee that none of the attendees will get sick.

The Sushi course for beginners is a wonderful course because you will learn about ingredients, how to cook rice, cutting techniques, Japanese ingredients, buying fish, and the methods used behind delicious sushi.

After completing the course, you will be ready to make delicate and tasty sushi in your own kitchen.

Read more about the cooking class  Sushi for beginners
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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Warm evenings, sunshine and sushi

Spring are here and summer is approaching with rapid steps.

The warm evenings offer barbecues, salads, fruit pies and not least sushi. There are quite a few people who prefers to eat dishes are not as heavy in the stomach as winter food.
Sushi is a diner that is ideal for the warm evenings with a good glass of white wine. With sushi, it will never be boring there are unlimited possibilities in the composition of a dinner.

More and more people are on making their own sushi with their favorite ingredients. At the Sushi course for beginners the attendances learn to use Japanese cooking techniques for preparing sushi.
They learn and about Japanese food stages they have to go through from raw materials, cooking of sushi rice, preparation of vegetables and fish, and step by step to making tasty sushi rolls.

You can read more about the class Sushi for beginners

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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.