sushi course

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 will you learn in a sushi course for beginner?

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Sushi chef & sake sommelier Zoë Escher
If you are new to sushi making, a beginner sushi course is the perfect place to start. You will not only learn how to make sushi, but also discover the traditional Japanese techniques and flavor principles that make authentic sushi so special.

There is a big difference between European style sushi and the sushi you find in Japan. While many European sushi creations are delicious, Japanese sushi is known for its delicate flavors, simplicity, and focus on high-quality ingredients. During the course, you will be introduced to some of the authentic ingredients used by Japanese sushi chefs and learn how they contribute to the overall taste experience.

For example, something as simple as choosing the right soy sauce can make a remarkable difference. A traditionally brewed Japanese soy sauce often offers a richer, more balanced flavor that enhances the natural taste of the ingredients.

You will also learn how to select, handle, and prepare different types of fish and vegetables.
We will guide you through essential knife skills, ingredient preparation, and flavor combinations, giving you the confidence to create sushi that looks beautiful and tastes authentic.

Most importantly, you will get hands-on experience making a variety of sushi styles using traditional Japanese techniques. By the end of the course, you will have the knowledge and skills needed to prepare delicious sushi for family and friends at home.

Read more about our Sushi course for beginners and take your first step into the fascinating world of authentic Japanese sushi.

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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.

Which vegetables are used in sushi rolls in Tokyo?

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Sushi chef & sake sommerlier Zoë Escher
Tokyo is known as one of the world’s leading food capitals, and sushi naturally plays a central role in the city’s culinary culture. When it comes to sushi rolls, a variety of vegetables are used to create the perfect balance of flavor, texture, and presentation.

Among the most popular ingredients are shiitake mushrooms. These flavorful mushrooms have a rich, umami-packed taste that pairs beautifully with sushi rice and nori seaweed. Shiitake mushrooms are often simmered in a lightly sweet and savory marinade, giving them a tender texture and a deep, satisfying flavor.

Another classic ingredient is pickled plum, also known as umeboshi. Its tangy and slightly salty taste provides a refreshing contrast to the other ingredients in a sushi roll. Umeboshi is especially popular in vegetarian sushi varieties, where it adds both flavor and an authentic Japanese touch.

While cucumber, avocado, and pickled daikon radish are also commonly used, shiitake mushrooms and pickled plum are particularly associated with traditional Japanese sushi flavors. These ingredients reflect Japan’s appreciation for natural ingredients and carefully balanced taste combinations.

To learn more about Sushi course for beginners, explore the most popular ingredients used in sushi across the Nordic countries and discover how local preferences have influenced this beloved Japanese dish.

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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.

What Scandinavian fish do the Japanese love?

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Salmon
Yep, it’s good enough.
There is a fish species in Scandinavia which is imported to Japan. It is the fish that most people in Denmark like, namely salmon.

In Scandinavia, the selection of high quality salmon is very large freshly caught salmon from the Faroe Islands and Norway land daily in Denmark and wild salmon from Iceland on a regular basis.
The salmon is of such a good quality that Japanese fish importers have visited Scandinavia to take a closer look at the fish.

Salmon is a fish that is not found in the wild in Japan. It is a tropical climate in the latitudes where completely different fish species thrive and which are not available in Denmark.

The Scandinavian salmon is very popular in Japan and, found in the refrigerated counter at supermarkets throughout the country.

At the Sushi course for beginners, you learn how to make delicious and tasty sushi with the coveted Faroese salmon. Of course, it is not just any Faroese salmon it is the best in the world.

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.

Why do my sushi rolls fall apart?

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Sushi roll futomaki with prawns, web: http://chefzoeescher.com
Have you ever tried making sushi at home, only to have your rolls fall apart when you cut them?

You are definitely not alone. Many people think sushi is simply seaweed, rice, and filling, but a perfect sushi roll is all about technique, balance, and precision.

Very often, sushi rolls are either rolled too loosely or much too tightly.

The result?

A roll that loses its shape, crumbles apart, or doesn’t deliver the right taste experience. In Japanese sushi tradition, every detail matters from the amount of rice to the way the roll is pressed together.

At our sushi course, you will learn the techniques that make all the difference. You will receive step-by-step guidance in making hosomaki (small sushi rolls), uramaki (inside-out rolls), and futomaki (large sushi rolls). At the same time, you will discover the secrets behind beautiful, stable, and delicious sushi rolls that will impress both family and guests.

You will learn:

  • How to achieve the perfect balance between rice and filling
  • How to roll sushi firmly without damaging the structure
  • How Japanese techniques improve both taste and presentation
  • The best tips for success — every single time

Sushi is so much more than cooking. It is craftsmanship, aesthetics, and the experience of the perfect bite.

Book your spot on our Sushi course for beginners and learn how to create sushi rolls that hold their shape and taste amazing.

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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.

Can you attend a sushi course alone?

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Sushi chef & sake sommelier Zoë Escher
Yes, absolutely.

You do not need to come with someone to join the sushi course in Copenhagen.

The most important thing is not whether you come with a friend, partner, or family member. What matters is your interest in learning authentic Japanese sushi and having a memorable experience in a welcoming atmosphere.

The courses take place in small, exclusive groups with a maximum of 12 participants. Everyone gets their own workstation with plenty of space, and the groups are intentionally kept small to allow time for personal feedback and guidance throughout the course. The atmosphere is relaxed and social, and many participants quickly find it natural to talk with the other guests.

During the course, you will learn much more than simply how to make sushi. You will gain insight into authentic Japanese techniques, ingredients, and methods used by professional sushi chefs in Japan.

The teaching is hands-on, and to get the most out of the experience, participants are expected to take an active part throughout the course. Whether you are a beginner or already have experience with sushi, you will be guided step by step.

Many people are not aware that you can easily attend the course alone. It often gives you the opportunity to fully immerse yourself, learn something new, and meet people with similar interests.

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.

Why salmon is the most popular fish for sushi

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Salmon
Salmon is without a doubt the most popular fish for sushi, and there are several good reasons for that. Its mild flavor, soft texture, and beautiful orange color make salmon a favorite among both beginners and experienced sushi lovers.

In authentic Japanese sushi, tuna has traditionally been more common, but in Europe, salmon has truly taken first place. One reason is that salmon is more widely available and perfectly matches the flavors many Europeans prefer. The combination of fresh salmon, perfectly cooked sushi rice, and Japanese ingredients creates a harmonious balance of umami, richness, and freshness.

At the same time, salmon is incredibly versatile. It works perfectly in hosomaki, futomaki, and popular uramaki rolls.

With the right Japanese cutting techniques, salmon can be presented beautifully and give sushi an elegant appearance.

At a Sushi course for beginners, you will learn which cutting techniques are best suited for sushi rolls.

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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 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.

Sushi as an experience: why it is more than just food

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Futomaki
Sushi is not just food – it’s an experience. It may look simple, but there is a lot of work and knowledge behind it.

When making sushi, it’s not so much about cooking on a stove. Instead, it’s about technique.
How you cut the fish and how you shape the rice have a big impact on the taste. Even small details can make a big difference.

In Japan, they say you never finish learning. A simple piece of sushi like nigiri can take many years to truly master. This shows how important practice and patience are.

Learning sushi is also an exciting experience. Whether you are a beginner or a food lover, you can discover new flavors and ways of cooking. It’s not just about following a recipe, but about understanding how everything works together.

Sushi is also something you can share with others. You can make it together, eat it together, and enjoy the experience. That makes it even more special.

That’s why sushi is more than just something you eat. It’s an experience where you learn, create, and connect with others.

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.

Do seaweed for sushi taste different?

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Yes, there is a difference in the taste of seaweed for sushi.
There are 3 countries that produce seaweed for sushi and that is Japan, Korea and China. Within sushi seaweed, there are several different types it affects the taste, the structure of the sushi seaweed and the way the seaweed behaves when it is used for sushi.

I have tasted seaweed for sushi from Japan, Korea and China and it tastes different.

Some seaweed sheets taste part of the sea, so it may seem surprising if you are not used to it.
Some seaweed sheets are completely neutral in taste it has an advantage over sushi because it does not affect the taste of the sushi pieces.
Some seaweed can be a little rubbery in consistency when sushi rolls are made and when eating the pieces. It gives a different feeling when biting through the sheet.

Seaweed is very healthy, and you should finally eat loose of it when you have the opportunity.

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.