sushi class

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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What type of salmon is used in the Sushi course for beginners?

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Salmon

In our Beginner Sushi Course, we use some of the finest salmon in the world – salmon from the Faroe Islands.

I have the opportunity to source Faroese salmon, which is considered by many to be among the best sushi grade salmon available. The fish is raised under optimal conditions in the cold, clean waters of the North Atlantic, resulting in exceptional taste and quality. That is why I have chosen it as one of the key ingredients used in the course.

I do this for two reasons:

  1. When I make sushi both at my public courses and private events, I always use the best ingredients I can source. Quite simply, it provides the best flavour experience.
  2. My students deserve the very best. High-quality ingredients also give participants a greater understanding of how important ingredient quality is to the taste and overall sushi experience. It is also part of ensuring that everyone can safely enjoy the sushi we prepare during the course.

The Beginner Sushi Course is an exciting and educational experience where you will learn about:

  • choosing the right ingredients
  • cooking sushi rice
  • knife and cutting techniques
  • Japanese ingredients
  • buying fish
  • the methods behind delicious sushi

After the course, you will be ready to create delicate and delicious sushi in your own kitchen.

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.

What is the best way to store sushi in a refrigerator?

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Sushi Chef & Sake Sommelier
Sushi is a dish that can dry out easily if it is not stored properly. Since sushi is made with fresh and often raw ingredients, it is important to protect it from exposure to air.

You may have noticed the same thing with a tomato. If a sliced tomato is left uncovered, it quickly develops a dry surface. The same thing happens to sushi, affecting both its taste and texture.

The main reason sushi dries out is direct contact with air. Therefore, sushi should be stored in an airtight container. If that is not possible for example, if you have bought sushi for a large dinner party and it takes up a lot of space in the refrigerator, the next best solution is to wrap it tightly in cling film. Make sure the wrap is sealed closely around the sushi to keep air out. At the same time, it is important to handle it carefully so that the individual pieces do not get crushed or damaged.

Sushi tastes best when served at room temperature. Therefore, take the sushi out of the refrigerator about 15 minutes before serving and leave it on the kitchen counter without a lid.

However, you do not always have to buy sushi.

In our Sushi course for beginners, you will learn step by step how to make delicious sushi for both everyday meals and special occasions.

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.

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.

7 Reasons to give a sushi course as a gift

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Sushi chef & sake sommerlier 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.

  1. 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.

  1. 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.

  1. The secret to perfect sushi rice

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

  1. Gain insight into Japanese ingredients

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

  1. 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.

  1. 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.

  1. 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

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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.

Sushi is your shortcut to more vegetables

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Futomaki
Many of us would like to eat more vegetables on a daily basis. Vegetables are full of important vitamins, minerals and fibre, all of which contribute to a healthy body.
In a busy everyday life, it can be challenging to eat the recommended vegetables. If you are looking for a delicious and easy way to get more vegetables into your diet, sushi could be your shortcut.

Although many people think of fish when they hear the word “sushi”, vegetables are also an essential part of this wonderful dish. From fresh cucumbers and avocado to steamed asparagus and marinated radish – sushi offers a world of vegetables presented in a new and exciting way.

Eating raw vegetables is healthier than cooked vegetables. The various raw vegetables used in sushi boost your body with vitamins.

Not only do you get lots of vegetables with sushi, but the seaweed nori, which is often used to make sushi rolls, is full of vitamins, minerals and antioxidants. This makes sushi both tasty and healthy to eat.

Sushi is more than just raw fish.

On the Sushi course for beginners, you learn step by step how to make tasty sushi from scratch.

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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 perfect for beginners

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Salmon
Do you dream of making your own sushi at home but aren’t sure where to start?

Salmon is the perfect introduction to the world of sushi. It has a mild flavor that most people enjoy and a texture that is far more forgiving to work with than many other types of fish. This means you can quickly experience success in the kitchen even if you’re a complete beginner.

When working with salmon, you also begin to develop a feel for the techniques behind great sushi.

How do you cut the fish so it looks beautiful and tastes its best?
How does it pair with rice and other ingredients?

These are exactly the kinds of details that make all the difference and elevate your cooking to a whole new level.

But even though salmon is beginner-friendly, there’s still a whole world of knowledge behind the perfect sushi experience. From selecting the right ingredients to mastering the small technical touches that make each roll come together perfectly.

If you truly want to master it, it’s not just about the ingredients, it’s about learning the craft behind it. With the right guidance, you can quickly go from a curious beginner to someone who impresses friends and family with homemade sushi.

So yes, salmon is the perfect place to start. But it’s only when you learn the techniques behind it that the real magic happens.

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.

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.

The biggest difference between learning alone vs. with an instructor

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Sushi chef & sake sommerlier Zoë Escher
Many people dream of learning how to make sushi at home. But there is a big difference between learning on your own and learning with an instructor.

When you learn alone, you often rely on recipes and videos online. That can be a good starting point, but it can also be difficult to know if you’re doing things correctly. Small details like how the rice is cooked or how the fish is cut can be hard to fully understand. The result is often “okay,” but not quite what you hoped for.

With an instructor, you get something completely different. You are shown techniques step by step and learn why things should be done in a certain way. For example, you learn how to cook sushi rice properly and what makes it perfect. You also gain insight into the difference between authentic Japanese sushi and the version we often know in Europe.

An instructor can also guide you in choosing the right ingredients. You learn what to look for when buying fish and which questions to ask. This gives you a level of confidence that is hard to achieve on your own.

In addition, you gain hands-on experience. You practice cutting fish and vegetables and learn different techniques. You are guided while making rolls like hosomaki, uramaki, and futomaki, and you receive tips to help you succeed every time.

The biggest difference is not just knowledge, but confidence. With an instructor, you gain understanding and a sense of calm in the process, making it easier to recreate at home.

Learning on your own can work, but with the right guidance, you get a much stronger foundation and a much better overall experience.

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.