Sushi Presentation

Sushi Presentation

When going to a local sushi bar, you expect your food to be presented to you in an appealing way. The website http://sushinow.com/presentation.htm guides us through what is most pleasing to our eyes, and taste buds. There are three main points to take into account when creating a roll; color, flavor and texture.

Fish comes in all different types of colors, the red tuna, orange salmon, pink yellowtail, white & purple octopus, and is nicely paired with a green vegetable. A tuna roll with cucumber and some carrot complement each other visually.

             Flavor plays an important role in making sushi as well. One of my favorite’s is adding a thin lemon slice with yellowtail, it creates an acidic taste that balance the two out.
             Texture is also a main component, for example the best combination is soft, chewy and crunchy. The softness can be found in cream cheese, or fish. Chewy can come in forms like the seaweed or octopus, and crunchy could easily be shrimp tempura or a slice of cucumber.

Now that we have the three main factors down, there are also a few things to keep in mind when making a roll. You want to make sure that the sushi piece can be eaten in one bite. It’s messy to have to take two, and have it fall apart, so keep it small.
Think of decorative and edible garnishes, flowers made of cucumber or radish make the roll that much more fancy.  Arrange the pieces of sushi that show off their ingredients. This can be show by having them laid face down, showing the middle, in a separated line if there is fish on top, or even stacked like a cake. Remember sushi is a lot different now than it used to be, and even random ingredients can be made into a fusion type of roll. Think outside the box when coming up with new ideas!