This is how a Japanese sushi chef empties the fridge!

Last night I chose to empty my refrigerator for the last ingredients and they were transformed to different kind of delicious sushi.

As seen below.

Futomaki: Salmon with spring onion and yuzu, grilled asparagus, avocado and cucumber.

Kaburimaki: Spicy tunmousse, grilled asparagus, avocado and cucumber. Topped with avocado and roasted sesame seeds.
Uramaki: Avocado and Cucumber


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.