culinary school

What is the best way to store sushi in a refrigerator?

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Sushi Chef & Sake Sommelier
Sushi is a dish that can dry out easily if it is not stored properly. Since sushi is made with fresh and often raw ingredients, it is important to protect it from exposure to air.

You may have noticed the same thing with a tomato. If a sliced tomato is left uncovered, it quickly develops a dry surface. The same thing happens to sushi, affecting both its taste and texture.

The main reason sushi dries out is direct contact with air. Therefore, sushi should be stored in an airtight container. If that is not possible for example, if you have bought sushi for a large dinner party and it takes up a lot of space in the refrigerator, the next best solution is to wrap it tightly in cling film. Make sure the wrap is sealed closely around the sushi to keep air out. At the same time, it is important to handle it carefully so that the individual pieces do not get crushed or damaged.

Sushi tastes best when served at room temperature. Therefore, take the sushi out of the refrigerator about 15 minutes before serving and leave it on the kitchen counter without a lid.

However, you do not always have to buy sushi.

In our Sushi course for beginners, you will learn step by step how to make delicious sushi for both everyday meals and special occasions.

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.

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.

How do the Japanese view soy sauce?

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White soya sauce plate with sushi

In Japan, soy sauce is regarded primarily as a seasoning. It is used to enhance and balance the flavors of a dish rather than simply adding saltiness. There are almost as many different varieties of soy sauce as there are types of cheese in a Danish supermarket.

But that’s not all. In traditional Japanese cuisine, it is perfectly normal to use several different types of soy sauce in the same dish. This is because soy sauce is brewed and aged in different ways, depending on its intended purpose.

That is why it matters which soy sauce you choose for sushi or for a traditional Japanese noodle soup. These two dishes require different flavor profiles, and the right soy sauce can complement the ingredients and add the perfect finishing touch without overpowering their natural taste.

In our Sushi Course for Beginners, you will learn which type of soy sauce is best suited for sushi and how to use it to enhance the flavors instead of dominating them.

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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.

Why salmon is the most popular fish for sushi

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Salmon
Salmon is without a doubt the most popular fish for sushi, and there are several good reasons for that. Its mild flavor, soft texture, and beautiful orange color make salmon a favorite among both beginners and experienced sushi lovers.

In authentic Japanese sushi, tuna has traditionally been more common, but in Europe, salmon has truly taken first place. One reason is that salmon is more widely available and perfectly matches the flavors many Europeans prefer. The combination of fresh salmon, perfectly cooked sushi rice, and Japanese ingredients creates a harmonious balance of umami, richness, and freshness.

At the same time, salmon is incredibly versatile. It works perfectly in hosomaki, futomaki, and popular uramaki rolls.

With the right Japanese cutting techniques, salmon can be presented beautifully and give sushi an elegant appearance.

At a Sushi course for beginners, you will learn which cutting techniques are best suited 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, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

How should sushi be stored during the summer heat?

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Nigiri
Sushi is a fantastic dish that can be enjoyed all year round. The long, bright summer evenings are especially perfect for pairing delicious food with a chilled glass of white wine or sparkling wine. Sushi is particularly enjoyable in warm weather because it is served at room temperature and therefore does not feel heavy or overly warm.

During the summer months, it is important to store sushi properly, as the fish is served raw.

When purchasing sushi as takeaway, it is a good idea to transport it in a cooler bag. This helps extend its freshness and preserves the quality of the sushi. As soon as you arrive home, you should place the sushi in the refrigerator.

Sushi should be kept refrigerated until it is time to eat. Remove it from the refrigerator approximately 15–20 minutes before serving and take off the lid. During this time, the sushi will gradually reach room temperature, enhancing its flavor and providing the best dining experience.

Sushi should always be eaten at room temperature, as this allows you to enjoy the full flavor of each individual piece.

Read more about Sushi course for beginners or join a sushi-making course and learn how to prepare delicious sushi yourself.

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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.

Can sushi rice be used the next day?

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There are many people who store cooked rice for the next day. It’s a really bad idea to save sushi rice for the next day.

Sushi differs from other rice dishes such as the dish meatballs and Curry.
Sushi is not a dish that is cooked on a pan or in the oven and, this means that the quality of the ingredients used for sushi should be as good as possible.
If sushi rice is more than 1 day old or that vegetables have become a bit slack, then it can be tasted when used for sushi. You will make sushi of a poorer quality.

What happens to sushi rice when stored for the next day is that they become drier and looser in consistency while the rice kernel itself becomes harder.
Besides the fact that it is harder to make sushi with day-old sushi rice, it can also be tasted if the sushi rice is not freshly made.
This is not necessarily the case with day-old rice which is used for Meatball and Curry, as it is the sauce that hides the rice and its taste.

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.

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.

Which fish is most popular for sushi in Scandinavia?

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Salmon

In Scandinavia, salmon is the most sought-after fish for sushi.

Salmon is found in Denmark, Norway, Sweden, the Faroe Islands, Iceland, and Finland, and the quality of Scandinavian salmon is generally very high.

The Faroe Islands are particularly renowned for producing world-class salmon. Faroese salmon is farmed in the clean, cold ocean environment, where it grows under optimal conditions. The fish are also fed high-quality feed, which contributes to their excellent flavor and firm texture.

The other Nordic countries also produce high-quality salmon. In Scandinavia, salmon is farmed and processed in large quantities, and fresh salmon is delivered to Denmark every single day.

For consumers, it is easy to find fresh, flavorful, and premium salmon at the many fishmongers and specialty food stores throughout Denmark.

At the Sushi Course for Beginners, you will learn which types of salmon are best suited for sushi.

We use only the highest-quality salmon, ensuring the best possible taste experience and giving you the ideal foundation for learning the craft of sushi making.
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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.

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.