Sushi Course with Sushi Chef Zoë Escher

What will you learn in a sushi course for beginner?

June 12, 2026 by Zoë Escher

If you are new to sushi making, a beginner sushi course is the perfect place to start. You will not only learn how to make sushi, but also discover the traditional Japanese techniques and flavor principles that make authentic sushi so special.

There is a big difference between European style sushi and the sushi you find in Japan. While many European sushi creations are delicious, Japanese sushi is known for its delicate flavors, simplicity, and focus on high-quality ingredients. During the course, you will be introduced to some of the authentic ingredients used by Japanese sushi chefs and learn how they contribute to the overall taste experience.

For example, something as simple as choosing the right soy sauce can make a remarkable difference. A traditionally brewed Japanese soy sauce often offers a richer, more balanced flavor that enhances the natural taste of the ingredients.

You will also learn how to select, handle, and prepare different types of fish and vegetables.
We will guide you through essential knife skills, ingredient preparation, and flavor combinations, giving you the confidence to create sushi that looks beautiful and tastes authentic.

Most importantly, you will get hands-on experience making a variety of sushi styles using traditional Japanese techniques. By the end of the course, you will have the knowledge and skills needed to prepare delicious sushi for family and friends at home.

Read more about our Sushi course for beginners and take your first step into the fascinating world of authentic Japanese sushi.

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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 is sushi rice the foundation of great sushi?

June 9, 2026 by Zoë Escher

When most people think of sushi, it is often the fresh fish or colorful toppings that get all the attention. However, in Japan, the rice is considered the heart of every great sushi experience. Without perfectly prepared sushi rice, even the finest ingredients cannot create an authentic taste.

One of the biggest differences between authentic Japanese sushi and its European counterpart lies in the rice itself. In Japan, great care is taken to achieve the right texture, temperature, and delicate balance of sweetness and acidity. It is this attention to detail that gives sushi its distinctive flavor and texture.

Many people are surprised by how much the rice influences the final result. Achieving the quality associated with the best Japanese sushi restaurants requires both knowledge and the right techniques.

The preparation process is based on traditional Japanese methods that have been refined over generations. When sushi rice is prepared correctly, it provides the perfect foundation for nigiri, maki, and other popular sushi varieties.

Would you like to learn the secret behind perfect sushi rice?

In our beginner sushi course, you will be introduced to the differences between authentic Japanese sushi and European-style sushi. You will also learn the essential techniques behind preparing sushi rice and gain insight into the Japanese methods that make all the difference in flavor.

Read more about our Sushi Course for Beginners and take the first step toward making sushi that tastes just like it does in Japan.

5 Yuzu Desserts for One – The Japanese citrus that wlevates desserts

June 3, 2026 by Zoë Escher

There is something truly special about discovering a new flavor that can transform familiar desserts into something extraordinary. Yuzu is exactly that kind of ingredient.

This popular Japanese citrus fruit is known for its fresh, aromatic flavor, which beautifully balances sweetness and tartness. That is why yuzu has become a favorite among dessert lovers and professional pastry chefs around the world.

In the Mini e-cookbook 5 Yuzu Desserts for One, yuzu takes center stage in five different desserts, each showcasing the fruit’s versatility. From creamy cheesecake and silky panna cotta to light fromage, crisp meringue tart, and moist muffins, every recipe highlights yuzu’s refreshing citrus notes and elegant character.

What makes these desserts even more special is their size. Each recipe is designed for one person, allowing you to treat yourself to a homemade dessert without having to make large portions. It is a wonderful way to explore new flavors and create small moments of dessert enjoyment in everyday life.

Yuzu brings more than just flavor. It adds character to desserts, creating contrast, freshness, and a memorable taste experience that lingers long after the last bite.

If you are curious about using yuzu in your own kitchen, you can learn more about the Mini e-cookbook 5 Yuzu Desserts for One and find inspiration for your next dessert adventure.

7 Reasons to give a sushi course as a gift

June 2, 2026 by Zoë Escher

Are you looking for a gift that surprises, inspires, and creates lasting memories?

A sushi course is the perfect experience gift for any food lover. Here are 7 great reasons to give a sushi course as a gift.

An experience that lasts

The recipient gets more than just an enjoyable day, they gain valuable skills that can be used again and again at home.

Learn authentic Japanese techniques

The course teaches methods and techniques developed by Japanese sushi chefs over generations — knowledge that cannot be learned from short online videos.

The secret to perfect sushi rice

Great sushi starts with great rice. Participants learn Japanese techniques that ensure the perfect texture, flavor, and balance.

Gain insight into Japanese ingredients

The course provides a deeper understanding of the ingredients and seasonings that make Japanese sushi truly unique.

Learn how to choose the right fish

Participants discover what professional sushi chefs look for when buying fish and seafood, as well as the important questions to ask at the fish market.

Create beautiful and delicious sushi rolls

From hosomaki and futomaki to uramaki, participants learn step by step how to make popular sushi rolls with impressive and delicious results.

Learn from an experienced Sushi Chef

The course is led by a sushi chef with 19 years of experience and training from Japanese masters. This provides access to expert knowledge usually reserved for professional kitchens.

A sushi course is much more than a gift. It is a culinary experience, an educational journey into Japanese food culture, and an investment in many future sushi nights to come.

Read more about our Sushi Course for Beginners

Why do my sushi rolls fall apart?

May 28, 2026 by Zoë Escher

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.

Which soy sauce is used in classic Japanese dishes?

May 27, 2026 by Zoë Escher

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.

Why do my sushi rice never turn out like restaurant sushi?

May 22, 2026 by Zoë Escher

Have you tried making sushi at home, only to find that your rice never turns out quite like it does in restaurants?

You are far from the only one. Perfect sushi rice requires much more than just rice and water.

Many people think sushi is all about fish and beautiful rolls, but the secret behind great sushi actually starts with the rice. The consistency, temperature, and seasoning must be perfectly balanced. If the rice is too dry, too wet, or improperly seasoned, it affects the entire taste experience.

One of the biggest mistakes is in the preparation. Japanese sushi chefs use special techniques for washing, cooking, and cooling the rice. Even the smallest details make a huge difference. In addition, the quality of the ingredients is essential if you want to achieve the authentic taste known from restaurants in Tokyo.

It also takes technique to create the perfect sushi roll. Many people roll their sushi either too tightly or too loosely, which affects both texture and flavor. Sushi is a Japanese art form where balance, precision, and aesthetics play an important role in every single bite.

At a sushi course, you will learn the authentic Japanese techniques that professional sushi chefs in Tokyo use every day. You will gain insight into selecting ingredients, preparing sushi rice, and creating sushi with the right taste and consistency.

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.

Why salmon is the most popular fish for sushi

May 12, 2026 by Zoë Escher

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.

Do seaweed for sushi taste different?

April 16, 2026 by Zoë Escher

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.

Did you know that there is a right way to use soy sauce for sushi?

April 2, 2026 by Zoë Escher

The correct way to use soy sauce for sushi is to consider soy sauce as a condiment. Soy sauce can be equated with salt and pepper, it is a way of flavoring the food.

Most people are aware that when you sprinkle too much salt and pepper on your food, you might find it difficult enjoy the food. It can be almost inedible. The same can apply with soy sauce.

It can be difficult to dose the amount of soy sauce when you dip a piece of sushi into the soy bowl. Some prefer to leave a piece of sushi in the soy sauce for a few seconds before eating it.
I can’t recommend doing that, especially if you’ve spent money on good quality sushi. It will be more difficult to taste the fish and the different vegetables. The soy sauce will cover the natural taste of sushi.

The best way to eat sushi is to dip the individual pieces of sushi quite lightly in the soy sauce. That way you can enjoy the taste of the individual pieces of sushi and get the most flavor for the money.

On the Sushi course for beginners you learn, step by step, how to make sushi with the most flavor possible.

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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.