Sushi

Why salmon is the most popular fish for sushi

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Salmon
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.

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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.

How should sushi be stored during the summer heat?

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Nigiri
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.

Create decorative Japanese temari sushi at home

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Mini e-book: 5 Japanese temari sushi for one
Temari sushi is a decorative variation of classic nigiri sushi. These small, round sushi are known for their beautiful presentation and are often easier to shape than traditional nigiri sushi. This makes temari sushi an excellent choice if you want to learn how to make sushi at home.

I have been teaching sushi for more than 16 years, and since my first trip to Japan in 2004, I have returned approximately every other year to learn new techniques and find inspiration in Japanese cuisine. That experience inspired me to create Mini Cookbook – 5 Japanese Temari Sushi for One.

The e-book includes five recipes focusing on authentic Japanese flavors, elegant presentation, and step-by-step instructions. Each recipe is designed for one person, allowing you to enjoy homemade sushi without leftovers or food waste.

Whether you already have experience making sushi or want to expand your skills, I hope this e-book will inspire you to explore temari sushi and discover a new side of Japanese sushi culture.

Learn more about the Mini Cookbook: 5 Japanese Temari Sushi for One

Note: The e-book is also available for purchase on Amazon.

Enjoy!

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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 sushi rice be used the next day?

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There are many people who store cooked rice for the next day. It’s a really bad idea to save sushi rice for the next day.

Sushi differs from other rice dishes such as the dish meatballs and Curry.
Sushi is not a dish that is cooked on a pan or in the oven and, this means that the quality of the ingredients used for sushi should be as good as possible.
If sushi rice is more than 1 day old or that vegetables have become a bit slack, then it can be tasted when used for sushi. You will make sushi of a poorer quality.

What happens to sushi rice when stored for the next day is that they become drier and looser in consistency while the rice kernel itself becomes harder.
Besides the fact that it is harder to make sushi with day-old sushi rice, it can also be tasted if the sushi rice is not freshly made.
This is not necessarily the case with day-old rice which is used for Meatball and Curry, as it is the sauce that hides the rice and its taste.

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.

Which sushi fish is the healthiest to eat?

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Salmon

Salmon is one of the healthiest fish you can eat, and there are several good reasons for this.

Salmon is classified as an oily fish, but in a healthy way. It contains high levels of omega-3 fatty acids, which are considered healthy fats and are essential for the human body.

Salmon is also rich in protein. A 200-gram serving of salmon contains approximately 44 grams of protein. This makes salmon an excellent choice if you want to improve and maintain your health.

The Japanese population eats almost as much fish and seafood as Europeans eat meat. Japan offers a wide variety of fish species, and many Japanese people therefore follow the seasonal availability of fish.

Throughout the year, Japanese people eat both fish that are rich in omega-3 fatty acids and, at other times, fish and seafood that are leaner but contain other important vitamins and minerals.

As side dishes, Japanese people eat a wide range of vegetables and different types of cabbage, prepared in many different ways.

At Sushi Course for Beginners, you will learn step by step how to make delicious sushi using the most popular types of fish.

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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.

Heatwave and sushi: 7 important tips you should never ignore

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Sushi roll futomaki with prawns, web: http://chefzoeescher.com
When temperatures rise, it’s especially important to pay attention to how you handle takeaway sushi. Sushi is a fresh product, and in hot weather, both quality and food safety can quickly be affected. Here are 7 important tips you should never ignore:

Eat your sushi as soon as possible
Takeaway sushi should ideally be eaten shortly after collection or delivery.

Avoid leaving sushi in direct sunlight
Never leave sushi in a hot car or in direct sunlight, as temperatures can rise surprisingly quickly.

Keep sushi refrigerated
If you’re not eating it immediately, sushi should be stored in the refrigerator at a maximum temperature of 5°C (41°F).

Pay extra attention to raw fish
Salmon, tuna, and other raw ingredients are particularly sensitive to heat.

Plan your delivery time carefully
Try to order your sushi close to the time you plan to eat it.

Check the quality upon delivery
If the sushi feels warm, smells unusual, or looks abnormal, you should be cautious.

Don’t keep leftovers for too long
Leftover sushi should be eaten on the same day and should never be stored at room temperature.

Sushi and summer are a fantastic combination, as long as you handle your sushi properly.

So sign up for our Sushi course for beginners, where you’ll learn how to make delicious sushi from scratch and master the most important techniques and food safety practices.

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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.

Can pudding rice be used for sushi?

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Sushi chef & sake sommerlier 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

Gem

Which fish is most popular for sushi in Scandinavia?

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Salmon

In Scandinavia, salmon is the most sought-after fish for sushi.

Salmon is found in Denmark, Norway, Sweden, the Faroe Islands, Iceland, and Finland, and the quality of Scandinavian salmon is generally very high.

The Faroe Islands are particularly renowned for producing world-class salmon. Faroese salmon is farmed in the clean, cold ocean environment, where it grows under optimal conditions. The fish are also fed high-quality feed, which contributes to their excellent flavor and firm texture.

The other Nordic countries also produce high-quality salmon. In Scandinavia, salmon is farmed and processed in large quantities, and fresh salmon is delivered to Denmark every single day.

For consumers, it is easy to find fresh, flavorful, and premium salmon at the many fishmongers and specialty food stores throughout Denmark.

At the Sushi Course for Beginners, you will learn which types of salmon are best suited for sushi.

We use only the highest-quality salmon, ensuring the best possible taste experience and giving you the ideal foundation for learning the craft of sushi making.
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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 long does sushi last in the refrigerator?

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Sushi chef & sake sommelier Zoë Escher
Sushi differs from many other dishes in Japanese cuisine because it has a very short shelf life. For this reason, it is always recommended to eat sushi on the same day it is purchased or prepared.

There are several good reasons for this.

Raw fish, which is a key ingredient in many types of sushi, has a limited shelf life and can quickly develop higher levels of bacteria if stored for too long. As with steak tartare, both the quality and food safety are at their best on the day it is prepared.

Avocado is another ingredient that quickly loses its freshness. Most people are familiar with the sight of half an avocado turning brown and unappealing after a night in the refrigerator. The same applies to the avocado used in sushi.

Sushi rice also changes over time. After a day in the refrigerator, the rice grains often become firmer and less pleasant to chew, which affects the overall dining experience.

At Sushi course for beginners, you will learn how to make fresh and delicious sushi that can be enjoyed for both lunch and dinner, while it is at its very 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.

Great sushi is about more than just fish

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Futomaki
When people think of sushi, it’s often the fresh fish that gets all the attention. But great sushi is about much more than fish alone. In fact, it’s the combination of fish, rice, and vegetables that creates a truly enjoyable sushi experience.

Rice is the foundation of sushi. The right texture, temperature, and seasoning are essential to achieving a great result. Even the finest fish cannot create an outstanding sushi experience if the rice has not been prepared properly. That’s why professional sushi chefs spend years mastering this important part of the craft.

Vegetables also play an important role. They add freshness, colour, texture, and balance to different types of sushi. Cucumber, avocado, and radish are just a few examples of vegetables that can enhance other ingredients and create exciting flavour combinations.

During a sushi course, you will learn how these different elements work together. You will be introduced to a variety of Japanese cutting techniques and learn how to prepare both fish and vegetables so they look and taste their best in the finished sushi.

As a participant, you will gain the tools and techniques needed to confidently create delicious sushi at home. Whether you prefer traditional fish varieties or would like to experiment with different vegetables, learning the right techniques can make a big difference to the final result.

Great sushi is therefore about more than just fish. It is about skill, balance, and quality ingredients coming together to create a dining experience worth sharing with family and friends.

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