I’m not entirely disappointed with myself 😅
The biggest issue was definitely the rice, I think I rushed and didn’t let it cool down enough so it just wasn’t cooperating with me. But the taste and texture were great!
The first plate is dry aged akami topped with homemade Nikita sauce and red onion, as well as dry aged Ora King salmon topped with nikiri sauce, a red onion and kewpie mix, and lemon slices.
The second plate is essentially the same but seared the fish first.
The tuna was easiest for me to cut but the salmon was a little uneven so I had trouble with one end but in the end, my family was happy and we enjoyed a set of appetizers!
by XandersOdyssey
4 Comments
I’d eat it. It’s fish on rice at the end of the day.
Personally I’d skip the mayo, or at least present it differently, especially on nagiri.
This is coming from a line cook, so I’m a bit jaded, and you should take it with a grain of salt. I just find the mayo application to a lot of sushi to look tacky. But I know it tastes great in plenty of rolls.
I always have kewpie in stock. So I’m also not a total mayo hater.
Anyway, if you’re happy with your meal. Then you’ve succeeded as far as I’m concerned.
Oh wow…
Congratulations on taking the first step to making nigiri. The only way to go from here is up.
The middle salmon nigiri looks the best.
Looks good