Temari Sushi

Stylish, vegetarian, with meats, fish or fruits…these Sushi are amazing in terms of display. Very easy to do, these little balls of rice can be made in two different ways by adults and Kids too!

The easiest was is to cut a piece of cling film, then add a suare of Ham/smoked salmon / Mango…whatever  ingredient you fancy…just add some rice, wrap and twist…Voila!!!!

You can shape a smallish hole with your thum beneath it and then decorate as you wish. Here we have Oak Smoked Salmon, Wasabe flavors Flying fish roes and Tobiko with some trickles of QP mayo… These were done last week at the chef training in London by an entrepreneur opening a sushi restaurant and wanting to see how it all works…not bad for a first timer! Enjoy, 😉

Manu

The Designer Nori range has finally arrived into the Sushi World…taking Sushi to another level!

For now they are still a work of art from a laser beam developed by an ad agency  for a seaweed shop, ‘design nori’ is a series of laser-cut seaweed .The project was commissioned to respark the sale of nori following the tsunami in japan of 2011.

Because of the precision required in the cutting process, the seaweed itself is a thicker variety…but rolling these into Futomaki will require good rolling and above all, good cutting skills!!! Will they look as nice once sliced? I think they are ideal for the Australian style of Futomaki, where they actually eat a half roll alone…they dont bother with the slicing…eheh!

I can imagine that in a couple of years, we will be ready to have these custom made…mmm…maybe a new business venture here!

At present they retail in Japan and at an art exhibition for around $10 each…Aouch! Only negative point for me…

Nori is actually awesome for health benefits and removing a good chunk of it …kind of removes some of the Sushi health benefits too…

Enjoy the classy Sushi making!

Chef Manu

Thanks to the hard working salmon farmers in Scotland, we have plenty fresh salmon available all year round. So that’s the main fish I use for the workshops. To have a bit of variety, I often make marinated raw salmon. A lot of people ask me how I make the marinade so here it is. Well, it is very simple and requires just 3 ingredients. Soy sauce (Here, I used Kikkoman. I would stick to Japanese soy sauce for flavour).

Ground fresh root ginger (With the skin on or without?  It’s up to you.  I usually remove the skin.) On the left is my trusted Microplane grater.  On the left is a traditional Japanese ceramic grater dish.  It is a small sauce dish with very sharply ragged surface in one area, which is used for grating.  So it’s a grater and serving dish in one.  Very handy.

Sugar  (Mirin, sweet Japanese sake, is more authentic but sugar would do the job just as well!)

Quantity is roughly:

For 200g ish of Salmon (it can be a nice large piece or off cuts!)

4 tbspn – Soy Sauce

1 tbspn – Sugar

2cm or there about length of fresh root ginger – ground

Combine them and stir well to dissolve the sugar.

To marinate:

I use sealable food bags.  Put everything in the bag and try to squeeze out as much air as possible when you seal the top. This way, a small amount of marinade can get to every part of salmon. Then keep it in the fridge for 30 min. to a few hours. If you marinate longer than that, the salmon starts to loose its texture. But you might enjoy it that way!  So experiment to find just the right duration for your pallet.

Can’t finish it?

Just grill, pan fry or microwave it only to just cook through. It’s really good on a piece of thick slice toast. If you put it on a bowl of steaming hot plain rice and let the juice run down the glistening whiteness of the rice, you have just created a snack meal that any Japanese would jump at.

Enjoy!!!

Kiyoko

Art student creates world’s first shipshape sushi Battleship sushi rolls beautiful to behold, but a trip too far to get your mouth around

Seasoned travelers to Japan will know that local sushi rolls bear no resemblance to those creative avocado-and-mayonnaise-laden efforts whipped up in the kitchens of California.

Instead, sushi joints from the humblest conveyer-belt kaiten zushi shop to Ginza’s finest pile up delicious ikura (salmon roe), uni (sea urchin) and more on a block of rice and wrap the lot in nori seaweed in a time-honored formation known as gunkan-maki, or “battleship” rolls.

The trend started back in 1941, the naming a patriotic boost by legendary Tokyo sushi purveyor Kyubey. It’s stuck ever since.

Decades later, a Japanese art student named Mayuka Nakamura has reinterpreted the now ubiquitous rolls literally, by creating elaborate battleships and aircraft carriers out of nothing but nori sheets and traditional sushi toppings.

Why? “Because I love battleships,” as she says on her blog. No argument there.

More on CNNGo: How to eat sushi.

Her creations bristle with majestic steam funnels, cannons and conning towers. All of them artfully arranged and totally edible.

Unfortunately, you can’t find these real-life battleship rolls in actual restaurants; their sheer size and amount of ingredients would make them expensive propositions and their delicate nature doesn’t exactly lend itself to easy eating, which is the entire point of a sushi roll in the first place.

But you can still enjoy the next best thing on Nakamura’s blog, where she has posted photos from her graduation thesis.

And more good news — Kyubey still can be found in the heart of the Ginza.

If you’re feeling flush with cash (bring lots of it, BTW) you might try printing out a picture of Nakamura’s creations and asking the originators of the battleship roll to make you a fishy frigate or two. Good luck with that.