Sushi Presentation

When preparing sushi, there are 3 critical points one should remember: color, flavor and texture. The best sushi consists of colors that are contrasting, unique flavor combinations and interesting textures.

Color

Always try to choose colors that are contrasting each other; this is essential as it makes the sushi appear vibrant and exciting. A rich red-color tuna can be used beside a dull-yellow omelet. It can also be used next to an avocado’s green tones or a cucumber. Orange tobiko is frequently used to dress a mayo-crab gunkanmaki. Garnishes similar like daikon and leaves are used to diverge the colors of sashimi. The popular rainbow roll got its name from the vibrant visuals; it contains an assortment of fish that all contain different colors.

Flavor

Although some bland sushi is welcoming, interesting flavors, especially Americanized sushi is a must. Imagine if a thin slice of cucumber is added to the center of a California roll – it provides a fresh taste to the sushi in addition to a bright color.

Despite the fact that sushi is traditionally very simple to prepare, one should not be fooled by that fact. Simple dishes are usually enjoyable due to the fact that they use a number of complimentary flavors. You can experiment with some top notch fish qualities and vegetables and eventually try out new and unusual ingredients. Ever eaten uni (sea urchin) before? The unique flavor is not for everyone, but sparks an interest in those who do enjoy it.

Texture

Texture is equally an important aspect in preparing a good piece of sushi. While preparing sushi, it is important to use a combination of ingredients that are crunchy, soft and chewy. While using these ingredients, it is also important to find a balance between them on the sushi you are making. When two unlike textures are put together, like in a Seattle roll (avocado, cream cheese, and raw salmon), the sushi obtains a texture depth without which the roll would be unexciting. The avocado adds a creamy texture, cream cheese a smooth and melted texture, and raw salmon a slimy texture. Dip it in batter and deep fry it to add a crunchy texture.

Nori, if not left unattended for too long, will provide a crunchy texture to sushi – especially when used in a gunkanmaki. The popping texture of tobiko or masago adds added moisture and little consistencies in your mouth. Many rolls are served with the crunchy texture of cucumber, which will provide a fresh sensation when bitten.

Sushi Presentation on a Dish

Although not listed above, the most important aspect of sushi is the presentation. Believe it or not, it can make or break a sushi restaurant. Sushi can be presented in a variety of ways, which greatly depends on the type of sushi. However, the overall rule of sushi presentation is simple: use simplicity.

It is important for all the ingredients used in preparing sushi to be of high quality and fresh. The avocado used should be just ripe to reflect the vibrant green hues. If there is browning as a reaction to oxygen, then it should be put in the middle of a roll instead of on top. Your Instagram foodies will thank you for it.

Anything that tries to detract from the main course (read: sushi), should be eliminated or re-organized. Anyone handling sushi should have in mind that sushi is a hand-crafted work of art and therefore needs to be treated as such.

While creating a sushi plate, the chef should not over-garnish. There should be a modest amount of wasabi and ginger on the side. Additionally, too much sushi should also not be piled in one plate, which would definitely make it unappealing. A maximum of one or two sushi rolls should be put on a plate – although maybe more depending on the size of the plate.

Typical maki sushi rolls should be prepared in small pieces that can be consumed in one bite. Occasionally there will be larger round pieces such as the spider roll or futomaki roll that can’t be fully put into one’s mouth. Sushi eaters generally do not like sushi that is too big and fall apart once bitten into. Sushi rollers must ensure all pieces are evenly sized when slicing them. When placing the pieces, angle them so it’s easy for the customer to grab. They should be able to grad any one of the 8 pieces without disrupting the other 7 pieces. If you are slicing big 5-piece sushi rolls, try placing some of them with the ingredients facing up. This ensures an organized and professional look to the plate, while allowing the person to grab any piece of choice.

Lemon slices are used in salmon sashimi. It is cut in thin slices and placed in between the pieces to add flavor and aesthetics. In addition, daikon is typically used below certain types of sashimi fish to make the fish stand out in a 3D style. Chirashi is probably the most elegant type of sushi that can be crafted by a sushi chef. Not only does the chef have to know how to slice the fish, they also have to know how to align it in a (usually rounded) chirashi bowl.

Here are other ways to set your sushi:

Place a leaf at the bottom of the sushi
Cut a leaf into a 2D dragon
Make a wasabi into a leaf
Put lemon slices between salmon sashimi
Add ginger and wasabi together
Side by side sushi pieces for ease of picking up
Putting sushi with ingredients facing up to prevent rolling