Sushi

How often does salmon come to Copenhagen?

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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.

Take part in a Sushi course and get healthier eating habits

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Sushi Chef & Sake Sommelier
Take part in a Sushi course and get healthier eating habits.

In an age where health and well-being are in focus, many are looking for new ways to improve their eating habits. You can find a unique and delicious approach to a healthy lifestyle through attending a sushi course. Sushi is not only a delicious Japanese dish, but it can also be the key to promoting healthy eating habits.

Sushi consists of fresh fish, seaweed, rice and vegetables, making it a nutritious and healthy dining experience. Fish is a fantastic source of healthy oils that benefit the skin and the rest of the body. Seaweed is the vegetable in the world that contains the most vitamins and minerals.

Sushi courses offer not only an opportunity to learn Japanese cooking techniques, but also to explore the creativity of sushi art. By combining different ingredients, you can create healthy rolls that satisfy both the taste buds and the eyes.

ON a sushi course you not only learn how to make sushi step by step, but also how to put together different tasty ingredients to achieve a healthy and tasty meal experience.

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.

In Japan, sushi restaurants only uses fish that are in season

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In Japan, Japanese sushi chefs have a different view of fish. From childbirth Japanese children learn to eat all the ocean has to offer.
As a restaurant guest in Japan you will find that the menu in sushi restaurants looks different.

It is very normal that there are approx. 20 different kinds of seafood on the menu. In addition, the Japanese sushi restaurants replace the menu card several times a year.

This is because many fish can only be obtained in certain months over a year. Some fish species have to swim many kilometers every year, for example, to spawn.

If a fish is not in season it is not on the menu card.

At Sushi course for beginners you learn to cook tasty sushi with the most sought after fish for sushi in Denmark.

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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.

Did you know that there is a right way to use soy sauce for sushi?

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White soya sauce plate with sushi
The correct way to use soy sauce for sushi is to consider soy sauce as a condiment. Soy sauce can be equated with salt and pepper, it is a way of flavoring the food.

Most people are aware that when you sprinkle too much salt and pepper on your food, you might find it difficult enjoy the food. It can be almost inedible. The same can apply with soy sauce.

It can be difficult to dose the amount of soy sauce when you dip a piece of sushi into the soy bowl. Some prefer to leave a piece of sushi in the soy sauce for a few seconds before eating it.
I can’t recommend doing that, especially if you’ve spent money on good quality sushi. It will be more difficult to taste the fish and the different vegetables. The soy sauce will cover the natural taste of sushi.

The best way to eat sushi is to dip the individual pieces of sushi quite lightly in the soy sauce. That way you can enjoy the taste of the individual pieces of sushi and get the most flavor for the money.

On the Sushi course for beginners you learn, step by step, how to make sushi with the most flavor possible.

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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 everyone learn to make sushi?

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Sushi Chef & Sake Sommelier
Short answer: yes.

Sushi may seem like an art form that requires years of experience and Japanese precision, but in reality, it is a skill that most people can learn with a bit of patience and practice. It’s not about being perfect from the start, it’s about getting started.

The first step is to understand the basic elements: rice, vinegar, fish, vegetables, and seaweed.

Once you learn how to cook and season the rice properly, you are already well on your way. Many people make the mistake of focusing too much on appearance, but taste is just as important and often easier to master in the beginning.

There are many different types of sushi, and some are much more beginner-friendly than others. For example, maki rolls are a great place to start.

Another important point is that sushi doesn’t have to be perfect to taste good. Even professional sushi chefs spend years refining their technique. So if your first rolls are a bit uneven or fall apart, that’s completely normal.

With the right techniques, good ingredients, and practice, you are already well on your way.

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.

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 feedback changes everything when you learn sushi

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Learning to make sushi is not just about technique, it’s about feedback. Without feedback, you risk repeating the same small mistakes over and over again. With feedback, every movement, every cut, and every portion of rice becomes an opportunity to improve.

In a sushi course, you start with the fundamentals – the difference between authentic Japanese sushi and the European version. Even at this stage, feedback makes a difference. Small adjustments in your ingredients or your approach can significantly change both taste and texture.

When you learn how to handle and cook sushi rice using Japanese techniques, precision is essential. The rice is the heart of sushi, and feedback from an instructor on consistency, temperature, and balance can make the difference between average and exceptional sushi.

The same applies to working with fish. You don’t just learn what to buy, but also which questions to ask your fishmonger. Feedback helps you understand quality, not just see it.

When cutting fish and vegetables, feedback becomes even more important. Small changes in knife technique can improve both taste and presentation. And when you roll hosomaki, uramaki, and futomaki, continuous feedback ensures that your rolls turn out well every time.

Feedback makes learning faster, more enjoyable, and far more effective,  and it helps you afterwards when preparing delicious sushi in your own kitchen.

Learn 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.

Can fish from the supermarket be used for sushi?

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The short answer is no, you should not use frozen fish from the supermarket for sushi. There are several good reasons for this.

  1. You don’t know the quality

    For sushi, the fish must be of the absolute highest quality, because it is eaten raw. When you buy a frozen pack of fish at the supermarket, you cannot tell what quality the fish had before it was frozen.
  2. You don’t know where the fish was caught

    The marine environment has a major impact on the quality of the fish. Polluted waters can affect both taste and safety. On most frozen packages, it is not clearly stated under what conditions the fish was caught or lived.
  3. You don’t know when the fish was caught

    When making sushi, freshness is crucial. But on frozen packages, you rarely see the catch date – only an expiration date. That means you lose important information about the fish’s freshness.

Making sushi requires the right ingredients especially when it comes to fish. It can be difficult to assess on your own which fish are fresh enough, where they come from, and whether they are suitable for sushi.

That’s why we recommend learning it in a course, where you gain both knowledge and practical skills.

In our Sushi course for beginners, you’ll learn, among other things, how to choose the right fish and how to safely make delicious sushi at home.

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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 is not recipes — It’s technique

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Sushi Chef & Sake Sommelier
When people ask me about sushi, the question almost always starts the same way:

“Do you have a good recipe?”

It makes sense. In most kitchens, the recipe is the starting point. But sushi works differently. Sushi is far more about technique than about recipes.

You can have the best ingredients in the world, perfect fish and beautiful vegetables and still end up with a result that doesn’t quite feel right.
The grains of rice don’t hold together as they should. The roll becomes loose. The flavor lacks balance. It’s rarely the ingredients. It’s the technique.

With sushi, much of what matters can’t be found in a recipe.
How the rice is washed and handled.
How to choose fish that is suitable for sushi.
How the rice is folded without being crushed.
How to roll maki tightly—yet lightly.

It’s about small movements, timing, and the feeling in your hands.

That’s why many people find sushi frustrating to learn on their own at home. You can follow a recipe step by step and still feel that something is missing.

When I teach sushi, we focus exactly on the technique behind it. Not just what to do, but how and why. That’s often where the biggest difference happens.

Suddenly the rice makes sense. The rolls become clean and precise. And sushi starts to feel simple rather than complicated.

Sushi may look advanced from the outside, but in reality it’s about learning the right movements.

And once the technique is in your hands, a whole new world of possibilities opens up in the kitchen.

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

What is the best way to store sushi in a refrigerator?

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Sushi Chef & Sake Sommelier
Sushi is a dish that tends to dry out easily if it is stored the wrong way.

All ingredients used in sushi are fresh and raw.
You know it from tomatoes. If you cut a tomato allow it to lie without being wrapped properly the surface will dry. The same thing happens with sushi. It does not taste very good.

What causes sushi to dry out easily is the direct contact with air.
Sushi should be stored in an airtight container. If that is not possible, let us say you bought sushi for a dinner and it takes up a lot of space in your fridge.

The next best thing to do is to wrap cling film tightly around the sushi so that no air gets in. It is important to wrap in such a way that the individual pieces of sushi do not break.

Sushi should always be eaten at room temperature. It tastes the best.
Approx. 15 minutes before you sit down to eat, you take the sushi out of the fridge and leave it on the kitchen table (without a lid).

You do not always have to buy sushi.

On the Sushi course for beginners, you learn step by step how to make tasty sushi for everyday use and parties.

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.