Sushi rice

Is it a must to buy a rice cooker for cooking sushi rice?

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You do not a must to buy a rice cooker to cook sushi rice.

Rice cooker is a great tool for cooking all types of rice. However, it is not a “must” to go out and buy a rice cooker if sushi rice is only to be cooked for 2-4 people. You can cook tasty sushi rice by only using an ordinary pot. However, you need to keep a little more eye on a pot than a rice cooker.

The disadvantage of a rice cooker is that the rice can burn and the pot in the rice cooker can be difficult to clean.

Where a rice cooker is a must is in a sushi restaurant. Most sushi restaurants in Denmark cook approx. 10 kilos of rice a day. When cooking such large amounts of rice, it is important that the rice is cooked in a pot, where the heat is evenly distributed throughout the pot. A rice cooker really comes into its own.

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.

Does the quality of sushi rice have an impact on sushi?

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Sushi rice
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.

What is the purpose of sushi vinegar?

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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.

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.

What consistency does sushi rice have that is cooked to perfection?

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Sushi rice is the heart of any good sushi, and the art of cooking it perfectly can be the difference between mediocre and great sushi. Sushi rice that is cooked to perfection is characterized by,

Sushi rice should be sticky, but each individual rice should still be intact. They should not be too soft or too hard.

In addition to the natural taste of the rice, rice vinegar is added in the right amount. Neither too much nor too little rice vinegar should be mixed, as this will affect the taste of the freshly made sushi pieces.
Perfect sushi rice has room temperature. Too hot or cold rice spoils the experience and affects the taste and texture of the fish.

Sushi rice cooked to perfection and mixed with rice vinegar has a slight sheen, not a dull surface.

On the Sushi course for beginners you will learn how Japanese sushi chefs cook sushi rice to perfection. Of course, you will also learn how to make tasty sushi.

Read a lot 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.

How many vitamins and minerals does a sushi roll contain?

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Sushi chef & sake sommerlier Zoë Escher
Sushi is a popular Japanese delicacy known for its fresh taste and artful presentation. In addition to being a delicious dish, sushi is also known to be healthier than many other fatty and calorie-heavy alternatives.

How healthy is a sushi roll?

Sushi is often made with raw fish such as salmon, tuna or mackerel, which are rich in omega-3. The fish is a good source of proteins and the fatty fish oils are healthy for the body and strengthen health.

Beside fish, sushi also contains vegetables such as cucumbers, avocados and asparagus. These vegetables not only give sushi its distinctive taste and texture, but they are also packed with vitamins and minerals.

Sushi also contains rice, which is an important source of carbohydrates and energy. Although rice is not as rich in vitamins and minerals as fish and vegetables, it is still an important part of the meal.

Sushi seaweed is one of the healthiest vegetables in the world. It is the vegetable that contains the most vitamins and minerals. One seaweed sheet corresponds to 600 grams of vegetables. If you are tired of eating cauliflower or broccoli, sushi is a good alternative.

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.

Should sushi be eaten in one piece?

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Sushi chef & sake sommerlier Zoë Escher
When it comes to eating sushi, there are different opinions on how it should be enjoyed.

Should you take one bite at a time or try to eat in one piece?

Historically, sushi in Japan has always been prepared to be eaten in one mouthful.

One of the purposes of eating sushi in one piece is that you experience the fusion of the different ingredients. By eating sushi in one piece, you get to enjoy all the ingredients at once. Sushi often contains several raw materials such as rice, seaweed, vegetables and the texture of the fish.

By taking smaller bites, you can experiment with different combinations of soy sauce and wasabi and adjust the taste to your preference.
If you eat large pieces of sushi, it can be difficult to eat the whole piece at once.
If you are not used to eat sushi, it may be more comfortable to take smaller bites at first to get used to the taste and textures.

Although sushi is traditionally prepared to be eaten in one piece, there are no set rules for how to enjoy it.

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 fish is the healthiest to eat?

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Sushi chef & sake sommelier Zoë Escher
Salmon is the healthiest fish. There are several reasons for this.
It is a fish that is described as fatty fish in the healthy way. It has a high content of omega 3, which belongs to the healthy fatty acids that are vital for the body.
Salmon also has a high content of protein 200 grams of salmon contains 44 grams of protein. Salmon is a booster for your health.

The Japanese population eats as much seafood as Europeans eat meat. In Japan, the variety of different types of fish is large, so most Japanese follow the season for fish.
During the year, the Japanese eat fish with a high content of omega 3 and at other times, they eat fish and shellfish which are not fatty, but instead contain other types of vitamins and minerals.

As a side dish, the Japanese eat many vegetables and cabbage prepared in different ways.

On the Sushi course for beginners, you learn step by step how to make tasty sushi with the most popular fish.

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.

What is the difference between a Danish Sushi Chef and a Japanese Sushi Chef?

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The biggest difference between a Danish and a Japanese Sushi Chef is the food. Yep, I said the food.

Sushi prepared by a Danish Sushi Chef tastes completely different from Sushi prepared by a Japanese Sushi Chef. There are several reasons for this.

Danish Sushi Chefs have a completely different professional background than Japanese sushi chefs. In Japan, different requirements are placed on the skills of Sushi Chefs.

Danish Sushi Chefs use different ingredients in the preparation of sushi than Japanese Sushi Chefs. Japanese chefs use ingredients that highlight the flavor of exactly the fish used for sushi. The taste is highlighted in a way that creates a unique gastronomic experience.

Danish Sushi Chefs use other cooking techniques in making sushi. It ranges from cooking sushi, filleting fish and not least the hand techniques for making the sushi pieces.

On the Sushi Course for Beginners, you learn, step by step, how to make sushi like Japanese Sushi Chefs. You do this because Japanese sushi have the best tastes. You also get the best tips about, which ingredients are best suited for and how to handle fish the best way.

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.

In Japan, what ingredients do sushi chefs use to make sushi rolls?

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Sushi chefs in Japan have their very own definition of sushi. Sushi is vinegar-marinated rice with added local ingredients.
In Japan, you will often find Japanese sushi chefs that uses different types of fish and vegetables when they make sushi, and this applies to both nigiri and sushi rolls.

Japan is surrounded by the Pacific Ocean and you find many tropical fish in the area. Tropical fish that never reach European latitudes. Some of these fish are also used for sushi. There are types of fish that are best suited for nigiri, while others are used for both nigiri and sushi rolls.

In Japan, the selection of vegetables is large, there are many types of vegetables that cannot be found in Europe.
In Tokyo, Japanese sushi chefs make sushi rolls with either shiitake mushroom or pickled plum. These are not the only vegetables that sushi chefs use when they make sushi rolls.

If you travel to Japan, you should not be surprised if you are served a roll that contains raw materials that are not so common outside of Japan.
On the Sushi course for beginners, you learn step by step how to make tasty sushi from scratch with raw materials that are most in demand for sushi in Denmark.

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 does Japanese sushi taste different than in Denmark?

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Sushi chef & sake sommerlier Zoë Escher
In Japan, sushi tastes in a completely different way than in Denmark.
I often meet people who ask what the reason for this could be.

There are several reasons for this.

In Japan, other fish, vegetables and ingredients are used to make sushi.
The Japanese sushi chefs use some other cooking techniques to cook sushi rice.
The Japanese sushi chefs use completely different cutting and hand techniques in the preparation of sushi.

Last but not least, Japanese sushi chefs have up to 35 years of experience in making sushi. You can of course wonder why it takes so many years to be trained as a Japanese sushi chef.

Japanese restaurant guests have very high demands on their food. The rice must be cooked to perfection and the fish, cut into silky slices that melt on the tongue.

In Japan, many sushi restaurants make minimalist sushi, where it’s basically just rice and fish. It makes great demands on the sushi chef’s skills, as you, as a guest, can taste everything.

At the Sushi course for beginners, you learn step by step how to make tasty sushi that you can enjoy with your loved ones.

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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.