I couldn't roll the small California rolls well, but the bigger maki look good, to me, and tasted great! Leftover salmon and tuna for sashimi. Novice, but it's a start.
- Tuna maki (closest) – Raw tuna, carrot ribbons, cucumber, avocado, spicy Sriracha mayo. Also added fried onions to the top after photographing the platter (see photo 2)
- Salmon rolls (next up) – Raw salmon, avocado, scallion ribbon, chives, cucumber, spicy Sriracha mayo. Exterior drizzled with hoisin, more spicy mayo, toasted white and black sesame seeds, and red fish roe.
- California rolls two ways – Surmi, avocado, cucumber, carrot ribbons (had extra). One with nori on outside, the other with the rice side on outside and red fish roe.
- Leftover salmon and tuna as sashimi
by Constant-Security525
5 Comments
Leftover Salmon – great band
Nice work, I endeavor to make sushi at home but seem to lack the courage for fear of the resulting mess I’m sure to create.
VERY nice variety and presentation. Adore salmon. Rolls look tightly packed. Nicely done. Thanks
Looks delicious man!! Im a sushi chef but refuse to make sushi at home. Its too much work. Good on you! Friendly tip: use a little less rice!!
And still didn’t invite us? I hope it was so good you craved more but it was all gone