make your own sushi

How many different types of sushi rice are there in Denmark?

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There are several types of sushi rice in Europe not as many as in Japan. In Japan, there are as many types of sushi rice as cheese in a European supermarket.

In Denmark you will find different types of sushi rice if you visit a large Asian supermarket. A European supermarket and small Asian shops often have one of a kind. It’s really good too.

There is a difference in the quality of sushi rice. Of course, it also affects the whole gastronomic experience.
In the large Asian supermarket you will find several sushi rice some are produced in the US, Europe and Japan.
In US, there are many Japanese-owned companies in the food industry. They produce raw materials including sushi rice for the Japanese market sushi which is of the same quality as the rice grown in Japan.

In Europe, Japanese sushi rice is grown.
They are grown by European companies that have learned the cultivation methods in Japan. In this way, the rice avoids the long transport time from Japan to Europe.

In the Sushi course for beginners, you will learn which sushi rice is best suited for beginner’s sushi rice which ensures that you made sushi of good quality.

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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.

Is it a must to buy a rice cooker for cooking sushi rice?

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You do not a must to buy a rice cooker to cook sushi rice.

Rice cooker is a great tool for cooking all types of rice. However, it is not a “must” to go out and buy a rice cooker if sushi rice is only to be cooked for 2-4 people. You can cook tasty sushi rice by only using an ordinary pot. However, you need to keep a little more eye on a pot than a rice cooker.

The disadvantage of a rice cooker is that the rice can burn and the pot in the rice cooker can be difficult to clean.

Where a rice cooker is a must is in a sushi restaurant. Most sushi restaurants in Denmark cook approx. 10 kilos of rice a day. When cooking such large amounts of rice, it is important that the rice is cooked in a pot, where the heat is evenly distributed throughout the pot. A rice cooker really comes into its own.

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.

How is sushi seaweed produced?

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Sushi seaweed is produced in the sea.

In autumn, seaweed grower in small boats sails out to sea. Small seaweed plants are attached to the mesh and lowered just below sea level. Here the seaweed is allowed to grow at its own pace until spring. When the seaweed plants are approx. 20 cm long, they are ready to be harvested.

Small boat sails out to sea and the seaweed grower picks up the many mesh nets on board. The boats sail directly to the seaweed factory which is right next to the coast. Seaweed is filled in large plastic containers and poured directly into large containers that wash and clean the seaweed. Air is supplied to make the mass softer. The seaweed must go through several processes, where it is both cleaned and chopped into smaller pieces.

Once the tongs have been given the right consistency, the tongs poured into, long in square shapes and air-dried by several rounds. Before the final forceps are fine-sorted, the forceps are checked for microscopic irregularities that cannot be seen with the eye.

The tongs are then divided into grades and packed in airtight packaging.

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.

What kind of fish is used for sushi in Japan?

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In Japan, many different kinds of fish are used for sushi.
The selection of fish is very very large. Each season offers many different tasty fish.

In Japan, fish is something very special. It is so for several reasons.

Fish in Japan is very fresh. The fish is so fresh that it has only been dead a few hours before it ends up on the dinner table in Japanese homes or sushi restaurants.

The quality of raw materials means extremely much to the Japanese. It should be as fresh as possible.
Some restaurants choose to have a large pool of fish as part of the restaurant. Once guests have placed their order, fish is caught and, prepared for sushi or another tasty dish.

It gives a completely different food experience, as the fish has a completely different consistency. It can be compared to live lobsters, which are first killed just before being placed in a pot of boiling water.

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 restaurants use topping on the food?

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Sushi chef & sake sommelier Zoë Escher
In Denmark, most sushi restaurants use topping on the food. It is typically sushi rolls such as insite-out which are topped with various ingredients such as roe, seaweed salad, chili mayonnaise, pickled onions and crushed wasabi peas. Sushi rolls are often topped in many different ways.

In Japan, topping is not used in the same way as in Denmark.
The Japanese are very fond of fish of very high quality. They eat as much fish as we eat meat.
So that’s why Japanese customers and Japanese sushi chefs have a slightly different approach to sushi. The sushi pieces should preferably be as simple as possible, ie. with rice and fish are in the center so they are allowed to shine.

Sushi topping is used in Japan. It can be lemon, an herb or a specific type of salt, which is used to highlight fish unique flavors and aromas.

At the Sushi course for beginners, you will learn how to make tasty sushi like Japanese sushi chefs in Tokyo.

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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 long can Sushi last if stored in a refrigerator?

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Sushi is a dish that is different from other dishes in Japanese cuisine. It is a dish where the shelf life is very short.

Sushi should be eaten the same day it was purchased and there are several reasons.

Raw fish included in sushi together have shelf life as beef Tatar. Since there will be more bacteria in the food the next day.

Avocado is a raw material that quickly turns brown and dull. Most people know what half an avocado looks like the next day if it is not stored in the “right” way.

The individual rice grains also change in taste. The next day, the individual rice grains will be harder to chew.

At the Sushi course for beginners you will learn how to make tasty sushi that you can enjoy for lunch and dinner.

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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 the easiest way to get more vegetables eaten!

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Sushi chef & sake sommerlier Zoë Escher

Did you know that sushi can be one of the easiest ways to eat more vegetables without getting tired of your food?

One of the main ingredients in sushi is seaweed. This type of seaweed is cultivated on the seabed in countries such as Japan, Korea, and China, in much the same way as we grow oats and wheat here at home. The flavor varies depending on where it is grown, and in Japan it is typically harvested in the autumn.

After harvesting, the seaweed goes through a thorough process, it is washed, cleaned, dried, pressed, and cut to the right size. In Japan, you can find both everyday seaweed and exclusive quality seaweed for gourmet sushi.

Sushi seaweed is actually the vegetable in the world that contains the most vitamins and minerals. You therefore don’t need to eat much before covering a large part of your body’s needs.

Would you like to learn how to make delicious sushi at home in your own kitchen?

At our Sushi course for beginners, you will be guided step by step through all the techniques.

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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 fish from the supermarket be used for sushi?

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The short answer is no, you should not use frozen fish from the supermarket for sushi. There are several good reasons for this.

  1. You don’t know the quality

    For sushi, the fish must be of the absolute highest quality, because it is eaten raw. When you buy a frozen pack of fish at the supermarket, you cannot tell what quality the fish had before it was frozen.
  2. You don’t know where the fish was caught

    The marine environment has a major impact on the quality of the fish. Polluted waters can affect both taste and safety. On most frozen packages, it is not clearly stated under what conditions the fish was caught or lived.
  3. You don’t know when the fish was caught

    When making sushi, freshness is crucial. But on frozen packages, you rarely see the catch date – only an expiration date. That means you lose important information about the fish’s freshness.

Making sushi requires the right ingredients especially when it comes to fish. It can be difficult to assess on your own which fish are fresh enough, where they come from, and whether they are suitable for sushi.

That’s why we recommend learning it in a course, where you gain both knowledge and practical skills.

In our Sushi course for beginners, you’ll learn, among other things, how to choose the right fish and how to safely make delicious sushi at home.

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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.

If a fish is caught in the sea near you can it be used for sushi?

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No, not necessarily even if it is freshly caught.

First of all, fish for sushi has a very special quality. You can not necessarily see that quality with your eyes. There are usually experts who have the knowledge and experience to be able to see that.

Also it is difficult to tell where the fish is coming from.

There are some fish that swim several kilometers a day. There are also fish that stay in the local area throughout their lives. There are areas in the world where fish are of better quality than elsewhere. Unfortunately, it also requires that you have an in-depth knowledge of it.

About Sushi course for beginners I talk more, how to make sure you get bought of a quality so that it is suitable to be used for sushi.

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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.