sushi - nigiri and box

It's been a few days since uploading pics of sushi. We've learned a couple types of fish and have been practising on cutting a whole fish down into usable pieces for sushi.







sushi - red snapper, sea bream, abalone, imitation crab



bottom row - box sushi with tuna, avocado and tobiko; egg nigiri (tamago)








box sushi - we make this kind of sushi in a box then cut it into squares. This one is tuna with wasabi mayonaise, kaiware (sprouts), tobiko, honey siracha sauce and siracha mayonaise.








sushi -

top row nigiri - tuna, albacore, salmon, scallop

bottom row - spicy tuna temaki (handroll), spicy tuna roll and scallop








oysters - one in a 1/2 shell with ponzu, chili radish and green onion; the other is a shooter with quail egg, siracha, green onion and lemon wedge










appetizer special - toro tartare. Toro is the best part of the bluefin tuna - it is the belly part of the fish. Tartare originates in Russia (Baltic states) and is a coursely ground, high quality beef mixed with salt, pepper and herbs, topped with an egg. In this case, the dish is fusion - substituting toro for the beef, garnished with green onions and topped with a quail egg and ponzu sauce.




nigiri - saba (mackeral), mussels, ama ebi (sweet shrimp) and aji (spanish mackeral)

a few days ago, i had a picture of an overgrown scallop liver. these two are normal sizes although different colors - one red, one brown. (See September 25, 2007 blog titled "nigiri").

Time is flying by! Graduation is next week - 8 more days of practice then the real world. I'm still unsure of future plans except to say I'll be in the sushi world. While prcrastinating on the job front, I do have a few ideas. I guess we'll both be finding out where the next home will be at approximately the same time... or stay in Southern California and become a beach bum. Hmmm, options.