Aug
11
No Roll Sushi
Is it possible to bastardize the art of sushi making and get away with it?
Okay so this is like some kind of sushi lasagna- I don’t know what to call this..sushi cake..sushi napoleon..call it whatever you want! It’s all about stacking ingredients horizontally without rolling anything (something I don’t like to do-not so great at rolling sushi though if I apply a lot of effort into it I can do it) Very easy summer dinner idea, and it is perfect for guests too.
I flavor the ground tuna with sesame oil, mayo, hot sauce, and soy sauce. I never measure anything so just go with your gut and taste as you go.
Some toppings I like for this; this is a very versatile recipe, you can create your own version completely from scratch. I chose spicy tuna because it’s one of the most popular sushi rolls. You can use avocado with shrimp tempura instead. The kind of sushi I really like to eat (actually it’s sashimi) are things that no one likes for some reason..like abalone or clam sashimi .. but spicy tuna is very popular. God, there was this amazing live abalone (almost the size of my hand) at the market today but I didn’t feel like spending $80 on it! But now I really want it…..major regrets..
These are actually soy wrappers, I didn’t want to use dried seaweed sheets for this because I don’t think it goes with the overall concept… I started out by cutting out a round circle to create to base. All of the other wrappers need to be cut too because you’ll end up stacking them.
Spread out rice on the wrappers. Make sure to season your sushi rice with vinegar, sugar and salt. There are a million recipes out there.
Tuna mixture that sat in the freezer to stay really cold…
I love love love shiso leaf. It’s different from this other leaf we use in Korea, completely different. Someone thought it was the same thing and it isn’t at all. This one has a much more perfume like scent and I think it adds amazing flavor but you can definitely go without it and it will still taste great.
Basic concept here is to just apply what you’d do with Lasagna and instead do it with sushi making ingredients. This one’s easier because you don’t have to bake it.
Round out the cucumbers with scissors. I shaved mine very thin on a mandolin first. Run it horizontally so you get nice long slices.
Very important, a layer of soy wrapper needs to be laid right on top of the cucumbers. If you apply the tuna or rice over the cucumber directly it will slip and slide all over it, the soy wrapper provides traction.
Repeat the same steps when you stack, also add some flavorings like scallion or pickled ginger.
Final touch, you want to garnish this with some caviar. I chose salmon roe and wasabi flavored flying fish roe.
So imagine if you used nori (seaweed sheets) with this…? The cucumber sheets work so much better I think, it compliments the spicy tuna mixture very well. Much fresher. If you really like nori you can still use it, just apply the same concept.
Really important… to balance out the slapdash, completely inauthentic nature of this dish, use freshly grated wasabi.
I’m off! More soon + thanks for reading.
Amazing, your food photography is amazing, and the concepts are out of this world! Love it, Love it, Love it!
OMG I love the last picture. Very cool.
food porn once again. love it.
siiigh…
Wishing my computer was edible right now… that looks so good!
It’s sushi pie!
interesting interpretation of sushi. but yeah, you said it before I did – you sort of bastardized the dish. nevertheless, I’d probably still eat it as a snack.
This reminded me of chirashi-sushi, really, in that it’s not in that typical rolled form, yet still a style of sushi. I would still consider this a sushi because, while on unconventional form, it is still seasoned vinegar rice with, er, for lack of a better word, stuff.
Is it difficult to find wasabi root? I like the true stuff much more than the cheaper variety, yet I’ve yet to see it around in my area (which is sadly devoid of a great culinary culture).
Divine as usual….
Wow. The plating is gorgeous. And the sushi-cake? Original and tasteful. You amaze me every time!
Uh-May-ZING!!!! Wish I could find those fancy soy wrappers!
xx
Is it ok if I re-blog some of your photos if I give you cred? They are just so inspiring.
ah! you should do a blog on your home interior design!
“thanks for reading” ?!?!
Thank you for writing and sharing your genius with us! Holy crap just when I think you can’t get any better you go and top yourself.
Well, I am not surprised anymore. You are such a great artist and everything you do comes perfect.
I soooooo enjoyed this post girl, Brava!
xoxoxo
I think your ideas are great! and seating here, eating pocky while reading your blog makes me feel jealous that I can never cook as well as you..
Absoltely amazing as usual!
I sooo like your inventivity! I read this like a thriller novel!
Brilliant! The boy and I took sushi lessons this winter and learned all about the shiso leaf. I wish more restaurants would use it! I think will be a very do-able sushi in our tiny NY apt. Thanks for the idea!
I agree with Jenny….food porn and I LOVE it!!! Thanks again!!
Oh yum! This looks amazingly good! x
this is stunning! and it sounds delicious – very creative!
Looks delicious, I might try this for my next dinner party. Doubtful it will look as attractive as yours though!
I think kkaennip has a strong accent to it compared to shisho.
I’m with Meg…
“Thanks for reading” ?!?wtf?!?
Thank YOU for creating this amazing place on the internet!
Luxirare is the first and last thing I check every time I get on the internet. It’s such a refreshing world to bathe in.
First: gorgeous and original photography, as always. Thank you.
This reminds me of oshizushi–pressed sushi that’s prepared in a cake and sliced.
UN-BE-LI-VABLE!!! it looks amazing! I think it one of the most awsome disshes I’ve seen you doing. and I absolutely love them all. you are a cooking genius!!:)
Simply amazing!!!
I like that you’re taking chances with your food. But what I love so much about japanese food, its delicacy and fragility, the way it looks so incredibly appetizing when arranged as little pieces on beautifully decorated plates, was really just mocked by your monster sushi pie.
Peace..
Sushi is art. Sushi made with delicacy. This is not a form of JAPANESE sushi tradition Japanese would like. Sushi is created with a flow and transferring inner peace. Just like Julia, I agree. The delicacy and fragile look of sushi was mocked and turned upside down.
I just don’t think this is complete without some blowtorching.
you really know how to turn me on.
It seems so delicious !
O.m.g…..BEST IDEA EVER. I dont even eat sashimi often and I’m drooling just looking at your photos
Haha,we are also,i don’t eat ,but i want have a try ,haha,photo is so cool,i do not know how to do it ,welcome to view my web http://www.meiof.com,can we make friend?
a tip – fresh wasabi should be grated on a sharkskin grater – and if i remember correctly, u grate in an anti clockwise circular motion only – check with a top japanese trained sushi chef