This course is made for anyone who wants to learn the art of making sushi from scratch.
Regardless of whether you are a beginner or have some experience, Denmark’s most experienced Japanese trained sushi chef Zoë Escher will guide you step by step through the process of preparing delicious and authentic sushi.
You learn how to boil the perfect sushi rice.
You learn about the Japanese ingredients used for sushi.
You learn about what you should be aware of when buying fish from the fishmonger.
You learn to prepare different kinds of raw materials for sushi.
You learn to make several different kinds of tasty sushi rolls.
Please read more about the cooking class Sushi for beginners _
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.
The quality of sushi rice has a very big impact on the food.
There is no doubt that when using good quality sushi rice can be tasted. The sushi meal becomes a completely different experience when quality sushi rice is cooked in a way so that they are firm and soft in consistency.
In Denmark, there is not much difference in the quality of sushi rice that can be bought in stores. If you go to the USA or Japan, you can get many different types of sushi rice just as many as bread in a Danish supermarket.
It is not only Japan that grows rice for sushi. Countries like China, Korea, USA and some countries in Europe grow different kinds of sushi rice.
Sushi rice is harder to cook than other types of rice. Good quality sushi rice is easier to cook and, the consistency of the cooked sushi rice is also better.
At the Sushi course for beginners, you will learn what it takes to be successful in cooking sushi rice in your own kitchen.
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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.
You can eat sushi several times a week also within your food budget.
Sushi is a great dining experience, but eating out at restaurants can sometimes be expensive. Fortunately, there is a fun and affordable way to enjoy sushi: by taking a sushi course and making it yourself at home!
After learning the techniques on the sushi course, you can start buying Japanese ingredients and fish that are suitable for sushi, to make your own sushi at home.
By buying Japanese ingredients and fish that are recommended on the sushi course, you can check the quality yourself and save money compared to eating out.
When you make your own sushi, there are no limits to what you can try. You can experiment with different types of fish, shellfish, vegetables and other ingredients to create your own signature sushi.
Taking a sushi course and making sushi at home not only allows you to save money, but it can also be a fun and educational experience. You can enjoy the authentic taste of sushi without compromising on your budget.
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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 vinegar is used to season and preserve the cooked sushi rice.
Sushi vinegar has a perfect balance between sour, sweet and salty.
Since salt and pepper are not used when eating sushi. Sushi vinegar helps to season the individual pieces of sushi without influencing the taste experience.
Sushi vinegar acts as a binding agent. It makes the sushi rice stick together better, which makes a big difference when it comes to sushi rolls and nigiri. If sushi vinegar is not used, the individual pieces of sushi would fall apart when you either lift a piece with chopsticks or dip the piece in soy sauce.
Vinegar itself has been used as a preservative for several centuries.
As soon as sushi vinegar is poured on the sushi rice, the rice is preserved. It is also a way to stop the development of bacteria and extends the quality of the rice.
At Sushi course for beginners, you learn step by step how to make sushi from scratch with the unique flavors that characterize sushi served in restaurants 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.
It is a new year, and what better way to kick-start it than with a tasteful experience?
A sushi course is not only a culinary journey, but it is also a fun and educational activity that can bring friends and family together. So why not take the first step towards mastering the art of sushi?
Sushi is more than just raw fish and rice.
Taking a sushi course not only gives you the opportunity to learn how to make tasty sushi pieces, but also gives you a deeper understanding of the ingredients and techniques behind this Japanese delicacy.
One of the advantages of a sushi course is that it is suitable for all levels. Whether you are a beginner or already have some experience, you will find joy in exploring the Japanese techniques behind the creation of sushi. Japanese trained sushi chef will guide you through the various processes, share the secrets of perfect rice, cutting techniques and the art of assembling rolls.
A sushi course is also a great way to be together. Bring your friends or family members and experience together the joy of creating and sharing delicious meals.
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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.
In Denmark and the rest of the world, sushi is made with white short-grain sushi rice.
I do get questions about brown rice and whether it can be used to make tasty sushi.
White rice
In Denmark, sushi is most often made with white sushi rice. There are several advantages to making sushi with white sushi rice.
The advantages of using white sushi rice are that the individual grains of rice have a smooth surface, which in terms of taste fits perfectly with silky slices of fish. Once the rice is cooked, it is mixed with the vinegar marinade, which makes the individual grains of rice stick to each other. That is crucial when making sushi by hand.
Whole grain rice
In Denmark, there are a few sushi restaurants that have experimented with whole grain rice. There are some advantages to making sushi with whole grain rice.
The advantages of using whole grain rice are that they are healthier. They contain more vitamins and minerals than white sushi rice.
Whole grain rice is far more difficult to cook to perfection. The cooked rice is a harder and looser texture, they do not stick together like white sushi rice. This makes it more difficult to make different kinds of sushi, because the individual pieces of sushi tend to fall apart.
Whole grain rice has a slightly dominant nutty taste, which can drown the taste of, for example, salmon or cucumber.
There are advantages and disadvantages to using whole grain rice. I know for sure that I will continue to make sushi with white sushi rice.
On the Sushi course for beginners, you will learn the secret behind perfectly cooked white sushi rice. You will learn step by step how to make tasty sushi with the most popular fish 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.
Nigiri sushi is a popular form of sushi which is known for its simplicity and elegance. Technique is used to make small hand rolled pieces of sushi consisting of a rice ball topped with fresh seafood.
It is important to use sushi rice to make nigiri sushi.
A nigiri rice ball is shaped by hand in a special way. To get a specific shape, the experienced sushi chef creates a small air bubble inside the rice ball. The sushi chef makes sure that the texture of the rice is firm enough to hold its shape. It should still soft enough to be edible and not too compact.
The sushi chef adds a small amount of wasabi directly onto a slice of fish. The slices of fish must have the correct size before placing it on the rice ball. With a few fingers and pressure the fish and rice are combined into a piece of tasty nigiri sushi.
Nigiri sushi hand technique requires care and skill to achieve the best result. An experienced sushi chef can create nigiri sushi that melts in your mouth. The perfect balance between the texture of the rice, the freshness of the fish and the taste of wasabi and soy sauce.
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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.
If you’ve ever wondered how many pieces of sushi make up a full meal, you’re not alone.
Generally speaking, a typical sushi meal can consist of around 10-20 pieces of sushi. This can include a combination of sashimi, a selection and nigiri and several different sushi rolls.
It is important to note that it is not only about the number of pieces of sushi, but also about the quality and variety of the different types of sushi served. A well-balanced sushi meal will have different flavors, textures and ingredients to create a harmonious dining experience.
If you visit a traditional high-end sushi restaurant in Japan, an omakase menu is served where the chef selects a variety of sushi of his choice based on freshness, season and taste.
This can be a great way to experience different types of sushi in a composite meal.
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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.
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.
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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.
In the last 10 years, I have seen several thousand kitchen knives that are used in private homes. Many of these knives are not quite as sharp as they should be for you to get the full enjoyment.
I can give an example.
If you imagine that you have prepared a roast in the oven. The roast has now been sitting in your kitchen counter for 20 minutes to rest.
In the meantime, you have found your best knife to cut the meat. With the knife you cut the roast into slices, but it is not that easy. The knife you have used is not quite as sharp as when you bought it.
When you have finished, you look at the slices and see that some of the slices are a little uneven and that the meat has also pulled a little. Most people do not think about it, because the roast is enjoyed with side dishes and a delicious sauce.
In Japanese cuisine, it is very important to use a very sharp knife. It is very important that the functionality of the kitchen utensils is as good as possible, as this affects the quality of the food.
The picture shows a tuna steak, which has an even and smooth surface due to the sharpness of the knife.
On the Sushi course for beginners, you learn step by step how to make tasty sushi with kitchen tools that are already in your kitchen.
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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.
