The Art of Sushi

Sushi

I suspect it’s my passion for art which draws me into sushi making. I enjoy working with my hands and experimenting with colour, texture, flavours and presentation and always leap at the opportunity to make sushi for family and friends. My tuna and avocado combination (pictured) is a family favorite and the perfect partner to Friday night drinks.

Making sushi is not nearly as intimidating as you may think and home sushi is actually amazing if done right. The key to good sushi is making good rice. I use the absorption method where the rice is boiled then simmered for 12 minutes and left covered to steam for a further 10 minutes. I also add decent amounts of vinegar powder which imparts a unique sweet flavour to the rice.

For the tuna filling I use canned tuna, lemon pepper, finely chopped onion and mayonnaise. Partnered with avocado and bean sprouts, you get a great balance between soft and crunchy which gives the roll character and depth. The contrasting colours of pink and green also makes the sushi appear vibrant and interesting. Serve with soy sauce, wasabi and pickled ginger on the side, and match with japanese beer or a good Pinot ~ Happy Friday!

Sushi

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2 thoughts on “The Art of Sushi

  1. I made my own sushi once, but did NOT have good knives to cut them with. They still tasted great. I was given a really nice set of knives for Christmas, this means I need to make sushi again!

    • Hi Brittany nice to connect. Yes, a sharp knife is a must for that perfect sushi cut. I use a serrated edge knife which cuts the rolls perfectly. Now that you have nice knives, you will definitely have to make sushi again!

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