Vegetarian sushi can taste at least as good as sushi with fish.
There are several challenges when it comes to cooking. Most fish species are both soft and fairly firm in the flesh.
When making vegetarian sushi, there will often be some other ingredients such as vegetables that are in play. Vegetables have a completely different texture than fish and must therefore be handled in a completely different way. Some vegetables can be very hard, medium hard and others very soft.
The structure of the vegetables also has an impact on which techniques to use.
These are some of the reasons why it is challenging to make vegetarian sushi.
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.