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Fonden Roskilde Festival

100% Danish Sushi Bowl

100% Danish Sushi Bowl

Artist: Nokk, Enghave Plads 6

Regular price 120,00 DKK
Regular price Sale price 120,00 DKK
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Experience a entirely new version of the well-known sushi bowl and be inspired to make your own version with good, Danish ingredients. 
Sushi has its origins in Japanese cuisine, and most people associate it with special nuances of flavour centred around raw fish, pickled ginger and soya. But how do we create new taste experiences based on local ingredients which most people are familiar with and have a concrete expectation of? 
For this dinner at Food Is Now, sushi chef Jesper Mikkelsen and Nokk, Enghave 6 create his own version of a sushi bowl composed of 100% Danish, organic ingredients. The rice has been replaced with pearl barley, the vegetables are seasonal and come directly from Danish, organic fields, while the fish is gently caught flounder or other kinds of flatfish from the Danish sea. 
During dinner, Jesper Mikkelsen and Fiskerikajen talk about the process of translating food from Japanese to Danish, and why it is important to choose local ingredients and eat gently caught fish. 

The menu includes a homemade organic rhubarb drink with or without alcohol.

The dinner is created in collaboration with Fiskerikajen. 

Allergens: Report any allergens to the staff on the day. 


Danish Sushi Bowl with sticky pearl barley, seasonal vegetables and herbs, spicy mayonnaise and gently freshly caught flatfish.

Time & Location

Date: 29/6 at 16.30-17.30 

Scene: Food Is Now

Duration: 60 min.

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The experiential venue Food Is Now lets you explore the potentials and possibilities of food through performances, cooking, and debates. See the experiences here

The world's longest seaweed salad. Oyster meditation and seaweed party.

The conflicting stories of tea unfolded through poetry. A quiz about the astonishing sexual diversity of marine animals.

You can experience all this and much more at Food Is Now - a new experiential venue in the Bazaar area that puts food and the sea at the centre.