Sushi has a much shorter shelf life than many other Japanese dishes. For this reason, it is best to eat sushi on the same day it is bought or prepared.
There are several good reasons for this.
Raw fish is an important ingredient in many types of sushi. It is highly perishable and needs to be kept properly chilled. Just like beef tartare, it is best enjoyed fresh. This is better for both quality and food safety.
Avocado is another ingredient that quickly loses its freshness. Most people have seen half an avocado turn brown after a night in the fridge. The same can happen to the avocado in sushi.
Sushi rice also changes over time. After a day in the fridge, the rice often becomes harder and less pleasant to eat. This can affect the overall taste and texture.
In a Sushi course for beginners, you will learn how to make fresh and delicious sushi. You can enjoy it for lunch or dinner and, of course, while it is at its best.
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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.