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

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Are there sushi courses for beginners in Copenhagen?

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Sushi chef & sake sommerlier Zoë Escher
Yes!

If you dream of learning how to make authentic, delicious sushi, and you want to do it right here in Copenhagen, then my Sushi course for beginners is perfect for you.
The courses are held on weekends, making it easy for everyone to participate, whether you come alone, as a couple, with friends, or with your child

What will you get out of the sushi course?

In the course, you’ll receive a thorough yet accessible introduction to the Japanese art of sushi making.
We begin with the sushi rice, which is the key to great sushi. You’ll learn the entire process from preparation to cooking using Japanese techniques.
We also work with ingredients that create authentic flavour, including fish, vegetables, and Japanese staples.
You’ll learn how to evaluate quality at the fishmonger, and how to handle and cut both fish and vegetables to achieve the best results.

During the course, we will roll several types of sushi, and you’ll receive practical tips that make it easier to create beautiful and tasty rolls you can be proud of.
The goal is that after the course, you’ll feel confident making sushi at home and know exactly what to look for when shopping for ingredients.

Small classes with focus on you

Classes are small, giving you plenty of room and time to immerse yourself.
You’ll have your own workstation and the opportunity to receive personal feedback along the way, even though the teaching takes place in a group.
The atmosphere is relaxed and welcoming, and the course is also suitable for families and adults bringing a child.

When you go home, you’ll have the techniques, knowledge, and confidence to make Japanese-inspired sushi in your own kitchen.

The course is taught by Japanese trained Sushi Chef & Sake Sommelier Zoë Escher, who has 19 years of experience.

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.

Do Japanese sushi chefs use different types of fish than sushi restaurants in Europe?

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Japanese sushi chefs use many different types of fish than European sushi restaurants. Fish is a very popular raw material in Japanese cuisine. The Japanese learn to enjoy fish from when they are small. The Japanese eat as much fish as we eat meat in Europe.

The selection of fresh fish suitable for sushi is bigger in Japan than in Europe. This also means that it is very normal for sushi restaurants in Japan to have 15-20 different fish on the menu.

Some of the fish which is on a Japanese menu such as salmon, tuna and squid. The Japanese menu also contains local fish that can only be caught in local sea in Japan

Read more about the 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 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.

Which sushi should I choose the first time?

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Sushi Chef & Sake Sommelier

I still remember it vividly, the year was 1994, and I was sitting in front of sushi for the very first time.
Back then, sushi was something completely new and exotic, and I had no idea what I was getting myself into.

The taste, the texture and especially the idea of eating seaweed, it was all a challenge.
Sushi isn’t prepared like other dishes, and that first bite was truly different. Soft, fresh, but unfamiliar.

I started out cautiously:

  • The small rolls with cucumber or salmon felt safe, because I already knew the ingredients.
  • And when I wanted to avoid seaweed entirely, I went for a salmon nigiri, just rice and salmon. Simple and clean.

It turned out to be a great experience, and I quickly discovered that sushi wasn’t nearly as “scary” as I had first imagined.

If you’re also new to the world of sushi, I highly recommend starting slow with ingredients you already know.
Once you develop a taste for it, you can gradually explore more adventurous varieties.

And if you want to turn it into a truly special experience, I warmly recommend my beginner’s sushi course.
You’ll work with top-quality ingredients and learn the Japanese techniques that transform simple elements into unforgettable flavors.

Read more about Sushi class 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.

How healthy is seaweed for sushi?

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Seaweed for sushi is a very healthy vegetable. In the world, seaweed is the vegetable that contains most vitamins and minerals.

The countries that produces the largest amount of seaweed for sushi are China, Korea and Japan. You can compare seaweed for sushi to crops like wheat or oats. The difference is that seaweed is a vegetable which ia grown on the sea bottom.

Seaweed produced in Japan, China and Korea has difference taste. This is because there are several different type of seaweed used for sushi.

In general, seaweed for sushi is a vegetable that is essential in Japanese cuisine.

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.

Enjoy the summer with authentic Japanese sushi

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Sushi is in my opinion a summer dish.
It is the season that abounds with a large selection of fresh vegetables and fish which are perfect for sushi. Vegetables full of flavors, aromas and unique tastes and, in the right composition, offer a gastronomic experience.

At the sushi course for beginners, attendances get a professional knowledge of sushi and sushi preparation. Knowledge is not enough the attendance do also learn to use different Japanese cooking and hand techniques to produce sushi of a quality so it can be served for a dinner.
Last but not least, attendances learn to handle fish for sushi rolls. You also learn about the classic pitfall when buying fish for sushi.

There are still some available spots on Sushi course for beginners which will be held on Sunday 20 May 2018. Do not wait too long if you want to go home with home-made sushi and a glass of cold white wine.

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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 to make sushi at home?

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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.

Which countries produce sushi rice?

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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.

Is there any difference between Japanese sushi rice?

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Japanese sushi rice is not just rice. There is a big difference between the quality and the different types of sushi rice. The variation in Japanese sushi rice is very large and like many other foods sushi rice are available in different grades such as cheap, middle class and expensive sushi rice.

The information on the packaging is sporadic and not always just informative.
Japanese sushi rice differs from sushi rice produced in other countries. In Denmark there is Japanese sushi rice that clumps more than others. You will notice this when the rice has been cooked and about to be mixed with winegar (salt and sugar).

That does not mean that something is wrong with the rice. It can be difficult to get rid of all the lumps especially if you are use to cook sushi rice.

At Sushi course for beginners you will learn how to cook sushi rice as in Japanese sushi restaurants.

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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.