Sushi Course with Sushi Chef Zoë Escher

Sushi Course for Beginners – Learn Sushi Like Japanese Sushi Chefs in Tokyo

September 14, 2026 by Zoë Escher

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.

Gem

What is the difference between Danish and Japanese sushi chefs?

September 11, 2026 by Zoë Escher

The biggest difference between a Danish and a Japanese sushi chef is the food. Yes, I said the food.

Sushi prepared by a Danish sushi chef taste very different from sushi prepared by a Japanese sushi chef. There are several reasons for this.

Danish sushi chefs have a very different professional background from Japanese sushi chefs. In Japan, different standards are set for the skills of sushi chefs.

Danish sushi chefs also use different ingredients when preparing sushi. Japanese sushi chefs use ingredients that enhance the flavor of the specific fish used for sushi. This brings out the flavors and creates a balanced culinary experience.

Danish sushi chefs also use different cooking techniques when making sushi. This includes everything from cooking sushi rice and filleting fish to the special hand techniques used to shape each piece of sushi.

In the Sushi Course for Beginners, you will learn step by step how to make sushi like Japanese sushi chefs. You will learn this because Japanese sushi simply tastes the best. You will also get useful tips on which ingredients work best and how to handle fish properly.

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.

Can You Use Supermarket Fish for Sushi?

September 1, 2026 by Zoë Escher

As a general rule, you should not use regular supermarket fish for sushi.

When making sushi, the fish is eaten raw. It is therefore important to choose fish that is suitable for eating raw. The fish must also have been handled correctly.

Why Can’t I Just Use Fish from the Supermarket?

When you buy regular fish from a supermarket, it can be difficult to know if it meets the requirements for raw consumption.

For example, you may not always know:

where the fish was caught
when the fish was caught
how the fish was handled and stored
how long the fish was in transit
how long the fish was stored before being filleted and packaged
whether the fish is suitable for eating raw

Supermarket fish is often packaged and sold with the intention of being cooked. You should therefore not assume that a regular pack of salmon or other fish can be used directly for sushi.

If you want to make sushi at home, choose fish that the seller specifically recommends for eating raw.

Would You Like to Learn How to Make Sushi?

In our sushi course for beginners, you will learn how to buy fish for sushi and how to handle it correctly. You will also learn the techniques needed to make delicious sushi at home.

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, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

How long can sushi be kept in the fridge?

August 27, 2026 by Zoë Escher

Sushi has a much shorter shelf life than many other Japanese dishes. For this reason, it is best to eat sushi on the same day it is bought or prepared.

There are several good reasons for this.

Raw fish is an important ingredient in many types of sushi. It is highly perishable and needs to be kept properly chilled. Just like beef tartare, it is best enjoyed fresh. This is better for both quality and food safety.

Avocado is another ingredient that quickly loses its freshness. Most people have seen half an avocado turn brown after a night in the fridge. The same can happen to the avocado in sushi.

Sushi rice also changes over time. After a day in the fridge, the rice often becomes harder and less pleasant to eat. This can affect the overall taste and texture.

In a Sushi course for beginners, you will learn how to make fresh and delicious sushi. You can enjoy it for lunch or dinner and, of course, while it is at its best.

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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 vegetables are a natural part of sushi

August 6, 2026 by Zoë Escher

When people think of sushi, fish often gets all the attention. But vegetables have always been an important part of sushi. They add freshness, crunch, and balance to every bite.

In Japanese cuisine, sushi is all about harmony. Every ingredient has a purpose. Vegetables help create the right balance of flavour, colour, and texture. Cucumber, avocado, and pickled vegetables are much more than filling. They are a natural part of the complete sushi experience.

The way a sushi roll is made also matters. It should be rolled with the right technique, so the rice, fish, and vegetables are evenly balanced. A roll that is too loose or too tight will not have the same taste or texture.

As you learn Japanese sushi techniques, you quickly discover that sushi is much more than seaweed, rice, and fish. You learn how to prepare perfect sushi rice, choose quality Japanese ingredients, and cut both fish and vegetables for different types of sushi.

At our Sushi course for beginners, you will learn, step by step, how to make hosomaki, futomaki, and uramaki. You will also discover how Japanese sushi chefs work with balance, presentation, and carefully selected ingredients.

The result is delicious sushi, where fish and vegetables play an equally important role, just as they do in the Japanese tradition.

How often does salmon come to Copenhagen?

July 28, 2026 by Zoë Escher

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?

July 21, 2026 by Zoë Escher

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.

Why salmon is the most popular fish for sushi

July 16, 2026 by Zoë Escher

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.

How should sushi be stored during the summer heat?

July 14, 2026 by Zoë Escher

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 pudding rice be used for sushi?

June 25, 2026 by Zoë Escher

There are many different types of rice, and pudding rice is just one of them.

A question I am often asked is whether pudding rice can be used for sushi. My immediate answer is no, even though pudding rice belongs to the category of short-grain rice.

That said, I have never personally tried making sushi with pudding rice. However, I have made rice pudding many times, and the texture of cooked pudding rice is noticeably different from that of cooked sushi rice.

Although it is not something most people think about, the texture of the rice plays a major role in the overall eating experience. If the sushi rice does not have the right texture, it can affect the entire dish. Sushi rice is a key element in the quality of sushi. It should be soft while still retaining a slight bite. It should be neither undercooked nor overcooked, and achieving this requires a specific type of short-grain rice that has been cultivated especially for sushi.

In our Sushi course for beginners, you will learn which types of rice are best suited for sushi and how to prepare them correctly to achieve the highest-quality sushi rice.

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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.

Gem