I did two plating/phot practices this week. I made this first, but at night I didn’t have natural lighting.
It was a little harder to color correct.
Fresh rice – sometimes I feel a way that all the work that goes in to the rice I end up not showing it ðŸ˜. Kombu-jime for the salmon. Washed and picked out deflated Ikura before marinating it. Avocado, cucumber, shiso, lemon zest, purple carrot leaf, purple daikon cut flowers, red radish, powdered wasabi, cornflowers.
I bought these cornflowers bc I’m weak for blue, purples and pinks.
But after finding the purple radish- I think I won’t get flower garnishes in the future.
They are very pretty though.
by Hellominhbo
11 Comments
They are stunning.
I don’t know what’s going on with that salmon but it really doesn’t look appetizing, like it doesn’t really look like meat to me for some reason. It’s the way it was cut I don’t think I’ve ever seen the lines look like that.
It’s pretty but I prefer everything in my dish to be edible and intended to be eaten together.
That includes preferring to NOT have plastic green fake bamboo leaves in my sushi boxes.
Only if it’s edible.
Beautiful and appetizing looking 🙂
I love flower ones as long as they are edible! love edible flowers
I don’t know what I prefer, but that looks fantastic
I think edible flowers are pretty and they are fine but they don’t necessarily complement a fish like salmon.
How did you marinate the Ikura?
If it’s not part of the dish, I don’t want it cluttering up my food.
r/foodporn