nigri

Can all types of seafood be used for sushi?

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For that I have to say both Yes and No.

It depends a lot on how it is used in sushi.
You have to think that seafood has a completely different texture than fish. Most fish fillets are quite firm in the meat.

If you look entirely at seafood they remind you most about a bag of mixed candy. Seafood comes in many different sizes, tastes and texture. It is the raw material that is the hardest to use for sushi.

Some seafood used in sushi restaurants outside Europe are very difficult to prepare for sushi, it requires you as a sushi chef to use many different Japanese cooking techniques.

The consistency of seafood is also very different. Some shellfish have a very hard surface while others are very soft. In order for this type of raw material to become a gastronomic experience, you need to know which Japanese cooking techniques are best suited to it.

At the Sushi course for beginners the attendance learns to prepare the most sought after raw materials for sushi.

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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.

Is it your first time trying sushi?

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Sushi Chef & Sake Sommelier
Then there’s no need to dive straight into the most advanced varieties.
Start with mild, simple bites that give you a great experience from the very first mouthful.

Two safe favorites for beginners are hosomaki with cucumber and nigiri with salmon.

Hosomaki – the mild, simple classic

Hosomaki are small, elegant sushi rolls with the seaweed on the outside and a filling of rice and a crisp strip of cucumber.
Try your first piece without soy sauce or wasabi.
This way, you get the pure taste of rice, seaweed, and fresh cucumber a gentle introduction to the world of sushi.

Nigiri with salmon – silky and mild

Nigiri are small pads of rice topped with fresh fish. Salmon is a perfect choice for beginners because it has a mild flavor and a soft texture.
If you’ve tried smoked salmon before, you’ll find that fresh salmon is even more delicate and not at all as “fishy” in taste.

Want to learn how to make sushi yourself?

At the Beginner’s Sushi Course, you’ll learn step-by-step how to make beautiful and delicious sushi with the most popular fish – using the same techniques as Japanese chefs.

Read also: What’s the difference between sushi in Denmark and in Japan?

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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.