Sushi Photos

[Ochazuke]

I'm usually pretty shy about posting photos of my sushi. In front of customers showing my sushi is no problem - it's gone forever as soon as they eat it. But photos last forever. Anyways, thought I'd take the first step to getting over my shyness and post them here.

I don't normally put so many toppings on my sushi, but it seems to be the trend and who am I to fight it? The astute observer will note that I'm not using white rice. I'm using kinmemai (which is between brown and white, but with the bran and wax removed leaving the germ in place) seasoned with my own blend of akazu. Pictured is the following:
- akamizuke with negi
- quick salt and vinegar aji with negi and oroshi shoga
- 2 day dry aged ikejime madai topped with shiso
- Hokkaido hotate also with a bit of shiso
- back loin Norway salmon (which I prefer to belly) coated with nikiri shoyu
- house-cured local Boston Mackerel shime saba with oroshi shoga
- Ebi
- Aori Ika with yuzu zest

Thanks for looking folks!

 

[HumbleHomeCook]

Jump in and join us here:

https://www.kitchenknifeforums.com/...g-fine-and-fancy-just-plain-good-show-us.298/

 

[Dan-]

Really fantastic. You’re making me regret not stopping by the last time I was in Chestnut Hill.

 

[ian]

I'm using kinmemai

Found a bag of that in your shop not so long ago and I love it! So much flavor and still get that great white rice texture.

 

[MarcelNL]

looks fantastic, he said after throwing away about half of the gorcery store sushi yesterday....doing loads of DIY in the new house leaves not enough time for serious eating....

Comoensation is on its way, today on the menu; twice cooked pork

 

[J_Wisdom]

I love this thread and thank you for posting your pics.

 

[petrel]

Yellowfin sushi (my daughter’s handiwork) and sashimi, and golden tilefish nigiri.

My family tends to eat it faster than we can slice/assemble it, so apologies for the rough presentations.

 

[kidsos]

My attempts at sushi over the last year!

Ebi nigiri

Ika nigiri with shiso

Some fish

Iwashi nigiri

Tai sashimi

Tai nigiri, sashimi and sides

Tai nigiri

Shime saba gunkan

This was my first attempt

 

[DitmasPork]

Most recent sushi from a couple weeks ago—spicy Hawaiian ahi maki.
Nothing fancy here. My riff used Hawaiian chili pepper water mixed into the rice as the ‘spicy’ component—along with rice vinegar, sugar, salt, kombu. This a big maki, each piece about the size of a golf ball.