sushi roll

What type of sushi is eaten in Europe?

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Sushi Chef & Sake Sommelier
In Europe, many different types of sushi are eaten, but some of the most popular varieties are;

Nigiri Sushi is one of the most common types of sushi in Europe. It consists of a small lump of rice that has been shaped and pressed together, with a slice of raw fish, shellfish or other filling on top. It is often served with wasabi and soy sauce.

Maki sushi is rolled sushi and is popular in Europe. It consists of rice and filling that is rolled in seaweed. There are different variations of maki sushi depending on the filling and the rolling technique.

The California Roll is a western adaptation of sushi that typically contains imitation crab, cucumber and avocado. It is often rolled with rice on the outside.

Although not traditional sushi, sashimi is very popular in Europe. It consists of slices of fresh, raw fish or shellfish served without rice. It is a favorite among those who want a pure fish taste.

In Europe, there is also a growing trend to experiment with fusion sushi, combining Japanese flavors with local ingredients and techniques. This can lead to unique and exciting flavor combinations.

On the Sushi course for beginners, you learn step by step how to make tasty sushi like Japanese sushi chefs in Tokyo.

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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.

Do the Japanese eat a lot of salmon?

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Japanese people eat many different kinds of seafood.

You can find salmon on the menu at many sushi restaurants in Japan. However, in recent years I noticed a change. In 2004 and until 2016, the Japanese did not eat much salmon.

In 2017 when I was in Tokyo, I could immediately see that the Japanese had changed their view of the salmon. Some of the very popular fish such as tuna are endangered species.

Instead, the Japanese are very interested in salmon. Today, the Japanese eat a lot of salmon.

I know that Japanese fishmongers travel around Scandinavia to take look at salmon. The salmon from Scandinavia is known for its high quality.

At the Sushi course for beginners, you will learn what to look for in order to buy top quality fish for the least amount of money.

Read more about the 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 strict are Japanese sushi chefs in their handling of food?

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Japanese sushi chefs are stricter when it comes to handling raw materials to sushi.

There are several reasons for this.

Japanese sushi chefs have a completely different view of sushi and, the ingredients used for sushi. Sushi is a dish that you do not fry or cook as we know from dishes such as lasagna.

Sushi is a dish that is cooked as little as possible, which means that it places greater demands on the way in which food is prepared. This applies right from the purchase of fish and vegetables, storage, freezing, preparation of raw materials and preparing the food.

Japanese sushi chefs have a more in-depth knowledge of the different fish species for sushi because it takes longer to be trained for sushi.

At Sushi course for beginners you will learn how to handle raw materials and make sushi like Japanese sushi chefs in Japan.

Read more about the 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 countries produce seaweed for sushi?

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There are several different countries that produce seaweed for sushi.
Growing seaweed on the seabed is done with the same care and dedication as organic strawberries are produced in Europe.

The countries that produce seaweed for sushi are China, Korea and Japan. I have tasted different types of seaweed for sushi from the 3 different countries and there is a great difference in appearance, consistency and taste. Some types of seaweed taste a lot of sea but others are more neutral in taste.

Personally, I am mostly for seaweed types that do not taste too much of sea and which are crisp in consistency.

At the Sushi course for beginners the attendances learn more about seaweed 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.

Is kaburimaki roll difficult to make?

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Yes, it is a sushi roll that is complex and hard to make because you have to think in whole.

The filling for the sushi roll that should be a delicate. Beside that there is a filling on the outside that should give the sushi roll an additional dimension and depth. You must also be aware that the more raw materials you use in the preparation of the roll the harder it will also taste the individual ingredients.

Salmon is a nice and delicate fish so it do matter which ingredients are added to the fish otherwise you will create an imbalance in the taste experience.

Read more about Sushi chef & sake sommelier Zoë Escher

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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 reason why sushi rolls have become a popular dish in Denmark

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I do not think I know any other country where you eat so many sushi rolls as in Denmark. It is not negative meant.

One of the reasons might be that the Danish people do not eat as much fish as the Japanese do in Tokyo.
The selection of rolls is also very large in Denmark. Most sushi restaurants in Denmark have a large selection of sushi rolls on the menu which offers different flavors. Some restaurants have their own signature scroll.

By eating sushi rolls you will also be eating different kinds of vegetable which support your wellbeing.

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.