culinary school

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.

Which soy sauce is used in classic Japanese dishes?

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When you start making Japanese food, you quickly discover that soy sauce is much more than something you simply dip sushi into.

In Japan, soy sauce is considered an essential seasoning used to enhance the flavors of the food. In fact, there are almost as many different types of soy sauce in a Japanese supermarket as there are cheeses in a Danish supermarket. That is why choosing the right soy sauce matters far more than most people think.

I often see people using the same soy sauce for everything. But just as you would choose the right wine to match a meal, people in Japan also choose the right soy sauce for each individual dish.

Most people have tried eating sushi. But if you use a soy sauce that does not suit sushi, a large part of the flavor experience can actually be lost. The right soy sauce can enhance both the flavor of the fish and the balance of the sushi, while the wrong one can overpower the delicate nuances. The difference truly is like night and day.

At Sushi Course for Beginners, you will learn which soy sauce works best for classic sushi and how small details can make a big difference to the overall flavor.

At Traditional Japanese Cooking Class for Beginners, I introduce you to several different types of soy sauce. You will also learn how to use and balance soy sauce correctly, just as it is done in Japan, so your dishes achieve the deep flavors and aromas that characterize authentic Japanese cuisine.
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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.

The fastest way to get good at sushi

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Sushi chef & sake sommerlier Zoë Escher
Do you dream of making delicious, authentic sushi at home?
You’re definitely not alone. Many people are surprised by how big the difference is between homemade sushi and the kind served by skilled Japanese chefs. Fortunately, there’s a shortcut to getting off to a great start.

Sushi is about much more than rice, seaweed, and fish. It’s a combination of technique, balance, and aesthetics. Even small details, like how tightly you roll your sushi can have a big impact on both taste and texture. And those details can be difficult to master on your own.

The most effective way to improve is by learning from an experienced chef. You don’t just get recipes you gain an understanding of the craftsmanship behind sushi. You learn how to prepare the rice correctly, how to cut the fish, and how to create a beautiful and balanced presentation.

A course can therefore be a great investment, whether you’re a complete beginner or have already tried making sushi at home. You’ll gain inspiration, new techniques, and, not least, confidence in the kitchen.

So if you want to get good at sushi in a fun and educational way, it’s worth starting with the right guidance. It makes all the difference.

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.

Do seaweed for sushi taste different?

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Yes, there is a difference in the taste of seaweed for sushi.
There are 3 countries that produce seaweed for sushi and that is Japan, Korea and China. Within sushi seaweed, there are several different types it affects the taste, the structure of the sushi seaweed and the way the seaweed behaves when it is used for sushi.

I have tasted seaweed for sushi from Japan, Korea and China and it tastes different.

Some seaweed sheets taste part of the sea, so it may seem surprising if you are not used to it.
Some seaweed sheets are completely neutral in taste it has an advantage over sushi because it does not affect the taste of the sushi pieces.
Some seaweed can be a little rubbery in consistency when sushi rolls are made and when eating the pieces. It gives a different feeling when biting through the sheet.

Seaweed is very healthy, and you should finally eat loose of it when you have the opportunity.

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.

Take part in a Sushi course and get healthier eating habits

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Sushi Chef & Sake Sommelier
Take part in a Sushi course and get healthier eating habits.

In an age where health and well-being are in focus, many are looking for new ways to improve their eating habits. You can find a unique and delicious approach to a healthy lifestyle through attending a sushi course. Sushi is not only a delicious Japanese dish, but it can also be the key to promoting healthy eating habits.

Sushi consists of fresh fish, seaweed, rice and vegetables, making it a nutritious and healthy dining experience. Fish is a fantastic source of healthy oils that benefit the skin and the rest of the body. Seaweed is the vegetable in the world that contains the most vitamins and minerals.

Sushi courses offer not only an opportunity to learn Japanese cooking techniques, but also to explore the creativity of sushi art. By combining different ingredients, you can create healthy rolls that satisfy both the taste buds and the eyes.

ON a sushi course you not only learn how to make sushi step by step, but also how to put together different tasty ingredients to achieve a healthy and tasty meal experience.

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.