cooking

Not All Tuna Is the Same When It Comes to Sushi

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When we eat sushi, most of us probably don’t think about how much tuna can vary. The quality, texture and flavour all depend on which part of the fish is used.

Denmark is a small country, and we are far from being one of the biggest buyers on the international tuna market. The best and most sought-after cuts often go to countries where demand is higher and people are willing to pay more for top quality.

But that doesn’t make tuna any less interesting. In fact, tuna is a fascinating fish, especially when it comes to sushi.

In my Sushi Course for Beginners, we take a closer look at tuna. We explore which cuts are best suited for sushi and why. Quality, fat content and texture can vary greatly, and these differences all affect the final sushi experience.

At the same time, sustainability is important to keep in mind. Over the years, several tuna populations have been under heavy pressure from fishing. That is why it is important to consider the species, where the tuna comes from and how it was caught.

In other words, tuna is not just tuna. By choosing it carefully, we can enjoy it with greater respect for both the fish and the ocean.

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

Temari Sushi – An Easier Alternative to Nigiri Sushi

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Mini e-book: 5 Japanese temari sushi for one
Making traditional nigiri sushi at home can be challenging. The fish needs to be cut correctly, and the amount of rice should match the size of the fish. The rice also needs to be shaped with a light and gentle touch.

These techniques require precision and can take many years to learn and master.

This is where temari sushi is a great alternative.

Temari sushi is similar to nigiri, but the shape and preparation are different. Nigiri is made with an oblong ball of rice topped with a slice of fish. Temari sushi, on the other hand, is shaped into small, round balls.

The preparation is simpler and does not require the same techniques as traditional nigiri. This makes temari sushi especially suitable for making at home.

Temari sushi can also be made with different types of fish and toppings. The result is small, decorative pieces of sushi that taste delicious and look beautiful on the plate.

In the Mini e-Cookbook: 5 Japanese Temari Sushi for One, you will learn step by step how to make temari sushi using some of the most popular fish used for sushi.

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

Is sushi seaweed used in other Japanese dishes?

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Ebook: 5 Japanese onigiri for one

Sushi seaweed, also known as nori in Japanese, is a staple of Japanese cuisine. It can be compared to cucumber, which is used in many different ways.

In Japan, a lot of sushi seaweed is eaten. One popular dish that is closely related to traditional Japanese sushi is onigiri.

Onigiri is a triangular rice ball that is shaped by hand in a way that keeps the rice grains together without crushing them. After the first few bites, your taste buds are treated to a delicate and flavorful filling.

Onigiri is typically wrapped in sushi seaweed, which sits around the rice ball.

Onigiri is eaten for both lunch and dinner. It is very popular because it makes a quick and healthy meal. It is also easy to carry in your bag when you are on the go.

Read more about the Mini E-Cookbook: 5 Japanese Onigiri for One

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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.

Can pudding rice be used for sushi?

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Sushi chef & sake sommerlier Zoë Escher
There are many different types of rice, and pudding rice is just one of them.

A question I am often asked is whether pudding rice can be used for sushi. My immediate answer is no, even though pudding rice belongs to the category of short-grain rice.

That said, I have never personally tried making sushi with pudding rice. However, I have made rice pudding many times, and the texture of cooked pudding rice is noticeably different from that of cooked sushi rice.

Although it is not something most people think about, the texture of the rice plays a major role in the overall eating experience. If the sushi rice does not have the right texture, it can affect the entire dish. Sushi rice is a key element in the quality of sushi. It should be soft while still retaining a slight bite. It should be neither undercooked nor overcooked, and achieving this requires a specific type of short-grain rice that has been cultivated especially for sushi.

In our Sushi course for beginners, you will learn which types of rice are best suited for sushi and how to prepare them correctly to achieve the highest-quality sushi rice.

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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.

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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 is not recipes — It’s technique

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Sushi Chef & Sake Sommelier
When people ask me about sushi, the question almost always starts the same way:

“Do you have a good recipe?”

It makes sense. In most kitchens, the recipe is the starting point. But sushi works differently. Sushi is far more about technique than about recipes.

You can have the best ingredients in the world, perfect fish and beautiful vegetables and still end up with a result that doesn’t quite feel right.
The grains of rice don’t hold together as they should. The roll becomes loose. The flavor lacks balance. It’s rarely the ingredients. It’s the technique.

With sushi, much of what matters can’t be found in a recipe.
How the rice is washed and handled.
How to choose fish that is suitable for sushi.
How the rice is folded without being crushed.
How to roll maki tightly—yet lightly.

It’s about small movements, timing, and the feeling in your hands.

That’s why many people find sushi frustrating to learn on their own at home. You can follow a recipe step by step and still feel that something is missing.

When I teach sushi, we focus exactly on the technique behind it. Not just what to do, but how and why. That’s often where the biggest difference happens.

Suddenly the rice makes sense. The rolls become clean and precise. And sushi starts to feel simple rather than complicated.

Sushi may look advanced from the outside, but in reality it’s about learning the right movements.

And once the technique is in your hands, a whole new world of possibilities opens up in the kitchen.

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

How long does it take to learn to cut fish for sushi?

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How long it takes learn depends whether the sushi should be served at your own home or in a restaurant.

If you are going to learn how to cut fish for sushi which can be served in a restaurant then it takes several years. There are not 2 fish species that are the same and here are also no 2 cutting techniques that are the same.

One might think is not it just cutting some slices?

Sushi should be a nice and delicate eat where the fish melts in the mouth. In order to get that texture you need to know how to master different Japanese knife techniques. Of course, it takes some time to learn.

On the Sushi course for beginners you learn to use different Japanese knife techniques to cut fish for sushi rolls.

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

What is teriyaki salmon?

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Teriyaki is a Japanese cooking method where foods, such as fish or meat, are marinated and later brushed with a glazed sauce before being cooked by frying. The word ‘teriyaki’ is derived from ‘teri’, which refers to the shiny from the glazed sauce, and ‘yaki’, which means frying or grilling in Japanese.

The sauce is the heart of this dish. It is a sauce that is made from scratch and is a thick. The shiny sauce clings to the food and provides a sweet and salty balance.

Salmon, with its rich texture and mild taste, is an ideal fish for teriyaki. Salmon and teriyaki are best friends.
Teriyaki salmon is a delicacy that combines the best of the Japanese culinary world.
With its shiny sheen and deep flavor, it is a dish that will impress both guests and your own taste buds.

Do you want to join the year’s only cooking course, where you learn to make tasty dishes from classic Japanese cuisine?

In the Traditional Japanese Cooking Course for Beginners, you will learn step by step how to make this delicious dish with salmon.

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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 is a Japanese Sushi hand roll?

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Mini Ebook: 5 Japanese hand rolls for one

A Japanese Sushi hand roll is not that widespread outside of Japan. In general, hand rolls are not particularly widespread.

In Japan, Sushi hand roll is considered a bit like a kind of fast food within sushi, and there are several reasons for this.

A Sushi hand roll is easy to learn to make, it takes no more than 15 minutes. It is more rustic and level of hand techniques need to make hand rolls and the presentation is not that high as is the case with sushi rolls or nigiri.

It takes no time to make Sushi hand roll once you have learned the hand techniques. As soon as the order of the hand techniques is learned, it does not take many minutes to make hand rolls.

In relation to raw materials, you can use as many raw materials as you like.

Sushi hand rolls are perfect for lunch or dinner when time is short. It is also suitable for a cozy time with family or friends.

Several people have asked how to make Sushi hand rolls and it has turned into a Mini ebook: 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 for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

When does the asparagus season start in Europe?

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Asparagus is a vegetable that thrives in Europe.

In May the asparagus season starts, the green market abounds with several different types of asparagus.

The classic green asparagus which is full of flavors and aromas.

The white thick asparagus which has a more delicate and gentle asparagus taste. In Europe the white asparagus is more in demand than the green asparagus.

In selected supermarkets and at market markets you can also get purple asparagus. The purple asparagus is more sweet and nutty in taste.

In Denmark you can get asparagus in different qualities and budget.
The biodynamic asparagus of the best quality can often be found in market markets. More and more farm owners have opened their eyes to having a stand in major cities on the weekends and during the busiest periods.
Stall sells fruit and vegetables that are harvested the same day they are sold.

The asparagus season is short. It starts in the month of May and ends late June.

Read more about Sushi Chef & Sake sommelier Zoë Escher

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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.