Sushi differs from many other dishes in Japanese cuisine because it has a very short shelf life. For this reason, it is always recommended to eat sushi on the same day it is purchased or prepared.
There are several good reasons for this.
Raw fish, which is a key ingredient in many types of sushi, has a limited shelf life and can quickly develop higher levels of bacteria if stored for too long. As with steak tartare, both the quality and food safety are at their best on the day it is prepared.
Avocado is another ingredient that quickly loses its freshness. Most people are familiar with the sight of half an avocado turning brown and unappealing after a night in the refrigerator. The same applies to the avocado used in sushi.
Sushi rice also changes over time. After a day in the refrigerator, the rice grains often become firmer and less pleasant to chew, which affects the overall dining experience.
At Sushi course for beginners, you will learn how to make fresh and delicious sushi that can be enjoyed for both lunch and dinner, while it is at its very 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.