rice

Do You Need a Rice Cooker for Sushi Rice?

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You don’t need to buy a rice cooker to make sushi rice.

A rice cooker is a great tool for cooking all types of rice. However, it’s not essential to buy one if you’re only making sushi rice for 2–4 people.

You can easily make delicious sushi rice in a regular pot. You’ll just need to keep a closer eye on the rice than you would when using a rice cooker.

One downside of using a rice cooker is that the rice can sometimes burn at the bottom, and the inner pot can be difficult to clean.

A rice cooker really comes into its own when making sushi in a sushi restaurant. Most sushi restaurants in Denmark cook around 10 kilos of rice a day. When cooking such large quantities of rice, it’s important that the heat is distributed evenly throughout the pot. This is where a rice cooker can be a great help, making it easier to achieve consistent results.

Learn more about our 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.

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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Why is the standard of sushi so high in Japan?

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Sushi chef & sake sommerlier Zoë Escher

Japan has many more sushi styles and levels of quality than we are used to in Denmark. The variety is enormous. It ranges from simple everyday sushi to exclusive dining experiences at the very highest level.

At the top, you will find some of Japan’s most exclusive sushi restaurants. Some are so sought-after and private that they are not listed in the Michelin Guide. Others have been recognised with Michelin stars.

There are also many other levels of sushi restaurants in Japan. What they have in common is a generally high standard. Even everyday sushi in Japan can be of a quality that we would consider exclusive in Denmark.

There is a natural reason for this. Sushi originated in Japan and is deeply rooted in Japanese food culture. There are many sushi restaurants, and competition is strong. As a result, there are high expectations when it comes to ingredients, craftsmanship, flavour and precision.

Sushi that is often considered gourmet in Denmark may therefore be seen as everyday sushi in Japan.

In our Sushi Course for Beginners, you will learn step by step how to use some of the fundamental techniques used by Japanese gourmet sushi chefs. You will gain an insight into the art of Japanese sushi making. You will also learn how technique, quality ingredients and precision can take your sushi to a higher level.

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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 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 often does salmon come to Copenhagen?

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Salmon is a fish that has become very popular outside of Scandinavia in recent years. In recent years, Asia has become aware of how good the quality of salmon in Scandinavia is and part of the Scandinavian salmon ends up in, among other things Japan.

Denmark is the perfect spot when it comes to fresh salmon, which is suitable for cooking on a pan or eaten raw. Salmon arrives daily from Norway, Sweden and the Faroe Islands.
A few years ago, Faroese salmon that was farmed out in the sea only came to Denmark twice a week. That type of salmon is the most expensive and initially the demand was not that big. Since then, things have gone strong and Faroese salmon of high quality arrives in Denmark every single day.

On the Sushi course for beginners you learn more about which type of fish is best suited for sushi.

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 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.

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.

Which sushi fish is the healthiest to eat?

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Salmon

Salmon is one of the healthiest fish you can eat, and there are several good reasons for this.

Salmon is classified as an oily fish, but in a healthy way. It contains high levels of omega-3 fatty acids, which are considered healthy fats and are essential for the human body.

Salmon is also rich in protein. A 200-gram serving of salmon contains approximately 44 grams of protein. This makes salmon an excellent choice if you want to improve and maintain your health.

The Japanese population eats almost as much fish and seafood as Europeans eat meat. Japan offers a wide variety of fish species, and many Japanese people therefore follow the seasonal availability of fish.

Throughout the year, Japanese people eat both fish that are rich in omega-3 fatty acids and, at other times, fish and seafood that are leaner but contain other important vitamins and minerals.

As side dishes, Japanese people eat a wide range of vegetables and different types of cabbage, prepared in many different ways.

At Sushi Course for Beginners, you will learn step by step how to make delicious sushi using the most popular types of fish.

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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.

How quickly do sushi nori lose their crispiness?

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There are 3 countries that grow seaweed for sushi and that is China, Korea and Japan. There is a big difference in taste. The three countries are good at growing sushi seaweed. You should always buy sushi nori based on what you think has the best taste.

The manufacturer of sushi nori packages the seaweed in a way so that when you open the newly purchased package, the seaweed will be crispy.
As soon as a sushi chef applies rice and other ingredients to the seaweed, the sushi seaweed will still be crispy in texture. When the sushi chef has made the sushi roll, it begins to become smoother and softer in texture without affecting the taste or quality.
Instead, the sushi roll will be more firm as the individual ingredients fall into place in the roll itself after a very short time.

Sushi rolls should always be eaten at room temperature, that way you will get the full flavor experience.

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.