sushi seaweed

Why is it harder to cook sushi rice?

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When I make authentic Japanese sushi I will cook the rice as it is made and served in Tokyo, then rice plays a very important role.

It does so because in Japan, the consistency of the cooked rice is as important as the quality of the fish used for sushi.

If you use fish of poor quality then your sushi will not taste very good. This applies also to sushi rice.

The cooked sushi rice must be at least of the same quality as the fish. They should be firm but soft. They should not be like porridge but they should not be raw inside either. It can be a difficult balance to hit.

In the sushi course for beginners, you will learn how to cook sushi rice as they are cooked in restaurants 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.

How long can Sushi last if stored in a refrigerator?

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Sushi is a dish that is different from other dishes in Japanese cuisine. It is a dish where the shelf life is very short.

Sushi should be eaten the same day it was purchased and there are several reasons.

Raw fish included in sushi together have shelf life as beef Tatar. Since there will be more bacteria in the food the next day.

Avocado is a raw material that quickly turns brown and dull. Most people know what half an avocado looks like the next day if it is not stored in the “right” way.

The individual rice grains also change in taste. The next day, the individual rice grains will be harder to chew.

At the Sushi course for beginners you will learn how to make tasty sushi that you can enjoy for lunch and dinner.

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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.