cooking class

Sushi Course for Beginners – Learn Sushi Like Japanese Sushi Chefs in Tokyo

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sushi

Do you want to learn how to make sushi using the same techniques mastered by sushi chefs in Tokyo?
Then this course is for you!

At Denmark’s only sushi course taught by a Japanese-trained sushi chef, you will be taught by Zoë Escher, who was trained by a Japanese sushi master from Tokyo. She brings the authentic Japanese sushi tradition directly to your kitchen in Copenhagen.

You won’t just learn how to roll sushi, you’ll learn to understand the ingredients, techniques, and philosophy behind sushi, exactly as sushi chefs in Tokyo do.

On the course, you will learn, among other things:

  • How to prepare sushi rice so it has the perfect consistency and flavor.
  • How to use Japanese ingredients that give sushi its authentic aroma.
  • How to choose fish and shellfish using the same criteria sushi experts look for.
  • The most important cutting techniques and ingredient preparations.
  • How to make three classic types of rolls:
    • Hosomaki (small rolls)
    • Uramaki (inside-out rolls)
    • Futomaki (large rolls)

… and much more.

The course takes place in Copenhagen, where you’ll enjoy a cozy and educational afternoon – and of course, plenty of sushi to enjoy afterwards.

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, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

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Which countries produce sushi rice?

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Several countries around the world produce rice for sushi.

Japan is, of course, at the top of the list. In addition to Japan, China, South Korea, and the United States also produce sushi rice.

There are significant differences between the rice varieties grown in these countries. The size of the rice grains can vary depending on where the rice is cultivated. It is important to keep this in mind, as it can affect how the rice should be cooked.

My experience is mainly with sushi rice produced in Japan and the United States. This is largely because these are the varieties that have been available in the stores where I shop in Copenhagen.

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, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Heatwave and sushi: 7 important tips you should never ignore

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Sushi roll futomaki with prawns, web: http://chefzoeescher.com
When temperatures rise, it’s especially important to pay attention to how you handle takeaway sushi. Sushi is a fresh product, and in hot weather, both quality and food safety can quickly be affected. Here are 7 important tips you should never ignore:

Eat your sushi as soon as possible
Takeaway sushi should ideally be eaten shortly after collection or delivery.

Avoid leaving sushi in direct sunlight
Never leave sushi in a hot car or in direct sunlight, as temperatures can rise surprisingly quickly.

Keep sushi refrigerated
If you’re not eating it immediately, sushi should be stored in the refrigerator at a maximum temperature of 5°C (41°F).

Pay extra attention to raw fish
Salmon, tuna, and other raw ingredients are particularly sensitive to heat.

Plan your delivery time carefully
Try to order your sushi close to the time you plan to eat it.

Check the quality upon delivery
If the sushi feels warm, smells unusual, or looks abnormal, you should be cautious.

Don’t keep leftovers for too long
Leftover sushi should be eaten on the same day and should never be stored at room temperature.

Sushi and summer are a fantastic combination, as long as you handle your sushi properly.

So sign up for our Sushi course for beginners, where you’ll learn how to make delicious sushi from scratch and master the most important techniques and food safety practices.

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

How long does sushi last in the refrigerator?

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Sushi chef & sake sommelier Zoë Escher
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.

Great sushi is about more than just fish

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Futomaki
When people think of sushi, it’s often the fresh fish that gets all the attention. But great sushi is about much more than fish alone. In fact, it’s the combination of fish, rice, and vegetables that creates a truly enjoyable sushi experience.

Rice is the foundation of sushi. The right texture, temperature, and seasoning are essential to achieving a great result. Even the finest fish cannot create an outstanding sushi experience if the rice has not been prepared properly. That’s why professional sushi chefs spend years mastering this important part of the craft.

Vegetables also play an important role. They add freshness, colour, texture, and balance to different types of sushi. Cucumber, avocado, and radish are just a few examples of vegetables that can enhance other ingredients and create exciting flavour combinations.

During a sushi course, you will learn how these different elements work together. You will be introduced to a variety of Japanese cutting techniques and learn how to prepare both fish and vegetables so they look and taste their best in the finished sushi.

As a participant, you will gain the tools and techniques needed to confidently create delicious sushi at home. Whether you prefer traditional fish varieties or would like to experiment with different vegetables, learning the right techniques can make a big difference to the final result.

Great sushi is therefore about more than just fish. It is about skill, balance, and quality ingredients coming together to create a dining experience worth sharing with family and friends.

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, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Why do my sushi rolls fall apart?

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Sushi roll futomaki with prawns, web: http://chefzoeescher.com
Have you ever tried making sushi at home, only to have your rolls fall apart when you cut them?

You are definitely not alone. Many people think sushi is simply seaweed, rice, and filling, but a perfect sushi roll is all about technique, balance, and precision.

Very often, sushi rolls are either rolled too loosely or much too tightly.

The result?

A roll that loses its shape, crumbles apart, or doesn’t deliver the right taste experience. In Japanese sushi tradition, every detail matters from the amount of rice to the way the roll is pressed together.

At our sushi course, you will learn the techniques that make all the difference. You will receive step-by-step guidance in making hosomaki (small sushi rolls), uramaki (inside-out rolls), and futomaki (large sushi rolls). At the same time, you will discover the secrets behind beautiful, stable, and delicious sushi rolls that will impress both family and guests.

You will learn:

  • How to achieve the perfect balance between rice and filling
  • How to roll sushi firmly without damaging the structure
  • How Japanese techniques improve both taste and presentation
  • The best tips for success — every single time

Sushi is so much more than cooking. It is craftsmanship, aesthetics, and the experience of the perfect bite.

Book your spot on our Sushi course for beginners and learn how to create sushi rolls that hold their shape and taste amazing.

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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.

Sushi is your shortcut to more vegetables

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Futomaki
Many of us would like to eat more vegetables on a daily basis. Vegetables are full of important vitamins, minerals and fibre, all of which contribute to a healthy body.
In a busy everyday life, it can be challenging to eat the recommended vegetables. If you are looking for a delicious and easy way to get more vegetables into your diet, sushi could be your shortcut.

Although many people think of fish when they hear the word “sushi”, vegetables are also an essential part of this wonderful dish. From fresh cucumbers and avocado to steamed asparagus and marinated radish – sushi offers a world of vegetables presented in a new and exciting way.

Eating raw vegetables is healthier than cooked vegetables. The various raw vegetables used in sushi boost your body with vitamins.

Not only do you get lots of vegetables with sushi, but the seaweed nori, which is often used to make sushi rolls, is full of vitamins, minerals and antioxidants. This makes sushi both tasty and healthy to eat.

Sushi is more than just raw fish.

On the Sushi course for beginners, you learn step by step how to make tasty sushi from scratch.

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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.

Make your own sushi hand rolls at home

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Mini Ebook: 5 Japanese hand rolls for one
Would you like to try making homemade sushi without it becoming time-consuming or requiring advanced equipment?

Then temaki, also known as sushi hand rolls, is a great place to start. These cone-shaped rolls are informal in style and packed with fresh flavor.

Inspired by Japanese cuisine, you can get started right in your own kitchen. The concept is simple: crisp seaweed, freshly cooked rice, and your favorite fillings. You choose the combinations yourself, making hand rolls a flexible option for both beginners and experienced sushi enthusiasts.

For example, you can create variations with spicy tuna, fresh salmon, tuna with spring onions, shrimp, or a green version with avocado and crunchy asparagus. The possibilities are endless, and each variation offers its own unique taste experience. Best of all, you can adapt them to suit your cravings or whatever you already have in your fridge.

One of the biggest advantages of hand rolls is that you can adjust the portions exactly to your needs. This makes it easier to reduce food waste and creates a more flexible approach to everyday cooking. With just a few fresh ingredients, you can put together a meal that fits both your appetite and the occasion.

So take the leap and give it a try.

Read more about the Mini e-book: 5 Japanese Sushi Hand Rolls for One

Note: The e-book is also available for purchase on Amazon.
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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.

Sushi as an experience: why it is more than just food

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Futomaki
Sushi is not just food – it’s an experience. It may look simple, but there is a lot of work and knowledge behind it.

When making sushi, it’s not so much about cooking on a stove. Instead, it’s about technique.
How you cut the fish and how you shape the rice have a big impact on the taste. Even small details can make a big difference.

In Japan, they say you never finish learning. A simple piece of sushi like nigiri can take many years to truly master. This shows how important practice and patience are.

Learning sushi is also an exciting experience. Whether you are a beginner or a food lover, you can discover new flavors and ways of cooking. It’s not just about following a recipe, but about understanding how everything works together.

Sushi is also something you can share with others. You can make it together, eat it together, and enjoy the experience. That makes it even more special.

That’s why sushi is more than just something you eat. It’s an experience where you learn, create, and connect with others.

Read more about Sushi Courses 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, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Get your daily vegetables through sushi

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Sushi Chef & Sake Sommelier
By eating sushi, you can easily meet your need for 600 grams of vegetables per day.

Most sushi rolls are packed with various vitamins and minerals. There are two types of sushi rolls that I have in mind here. One sushi roll is insite-out, where the sushi roll is covered with rice and the filling itself and the sushi seaweed are inside the roll. The other sushi roll is the large futomaki, which often contains several different vegetables.

In addition to the classic vegetables such as cucumber and avocado, the two sushi rolls often contain other vegetables such as pickled red onion, mango, spring onion, Jerusalem artichoke and sugar snap peas.
Depending on which sushi rolls you choose, you can almost cover the entire food pyramid during a sushi meal.

Another important and indispensable vegetable for sushi is nori seaweed. Not many people are aware of this, it is the vegetable in the world that contains the most vitamins and minerals. This applies to all types of seaweed sushi.

You need only a few tasty sushi rolls before you reach 600 grams of vegetables.
I have taught sushi and held pop-up sushi dinners and my impression is that most people eat around 900-1200 grams of vegetables during a sushi meal.

On the Sushi course for beginners, you learn step by step how to make tasty sushi that is boosted with vitamins and minerals. Tasty pieces of sushi that are suitable for everyday use and parties.

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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.