It’s a sushi affair

Salmon Sushimi

About a year ago I got a stall at the market and launched my Hot Sauce. It was a great moment and since I can’t stop thinking about new recpies so the product range is ever growing with chilli jams, flavoured vinegars, spice blends and other products.

On the back of the market I got some wholesales so I was kept quite busy. The fate intervened, an opportunity came up, I took it and got a Sushi Chef License.

At the first day of training I was a little worried stepping on foodie toes as sushi is steeped in tradition. Sushi, even if it has changed can be traced back to the 8th century with the original sushi going even further back.

 

I had only made sushi a few times and to become an Itamae, or also called Sushi Chef, it takes years of training. An apprentice can work alongside an Itamae for up to five years before starting to prepare the rice. My training was a brief drop in the ocean and I have realized that I am on a life long hunt for perfection.

My worries about having too strict guidelines to follow were quickly removed when Chef Kiyoko who trained us assured me that there is no right or wrong. I felt I could release my inner creativity and the fun could start. I am lucky to be doing this together with Darren who has the same passion for food, loves flavour and he is also a fishmonger. being a fishmonger means he knows where to get the absolute best fish there is nothing he doesn’t know about fish!

 

The base of all sushi is the rice. How to cook the rice is a closley guarded affair but good quality rice is key and when it is cooked right it is glossy, sticky and it is easy to shape.

 

I have so many ideas about flavours, each piece of sushi can be, should be, a perfect bite. I am only starting my sushi journey and the road to perfection will last for the rest of my life but I wanted to share some of the sushi with you that we have made so far.

 

Some classics

Tuna Nigiri, nigiri is a riceball with something on top, usually fish or a vegetable.

tuna nigiri

 

Salmon Nigiri

Salmon Nigiri

 

Tomato Nigiri

Tomato Nigiri

 

Butternut squash and Coriander Nigiri

Butternut squash Nigiri

 

Beetroot and Aleppo Pepper Nigiri

Beetroot and Aleppo pepper Nigiri

 

Crispy salmon skin and Wild Garlic Za’atar Nigiri

Crispy salmon skin Nigiri

 

The rolls are always interesting to make, as long as you get the filling to stay inside it, just experiment away.

 

Smoked Mackerel and Wild Garlic with Mango Vinegar

Smoked Mackerel and Wild Garlic Futomaki

 

Roasted Butternut squash and chive Futomaki

 

Tomato Avocado and Lime Futomaki

 

I had some extra salmon and a little time so I did small sushi rolls with a little rice, two are topped with red pepper, wild garlic and teriyaki sauce and the other two are topped with hot smoked salmon and a wild garlic flower.

Salmon Sushimi

 

When we did the course Chef Kiyoko was talking about dessert sushi and Darren wanted to use strawberries so here is our first strawberry and chocolate sushi. I have to say it was delicious.

 

Strawberry Chocolate Nigiri

 

Of all the sushi, and I love fish, I find vegetarian and vegan sushi intriguing. I just love making it and thinking up new combinations.

 

This is a vegan sushi selection box that we did.

vegan sushi

 

Every now and then we get a request for sashimi and with practice we are getting better.

 

Sashimi box

Sashimi

 

I know what I have to do now is learn, practice, experiment and (hopefully) get better.

 

I want to share this at the lovely Angie’s Fiesta Friday! This is the most fun blogging party around, don’t miss out, come and join us or just to have a look and get inspired! This week she has two lovely co hosts, Lizet, Chipa By the Dozen and Juhls, The Not so Creative Cook, have a look at their blogs, it will make you hungry!

 

 

 

 

 

 

 

Comments
26 Responses to “It’s a sushi affair”
  1. Ben Aqiba says:

    Hi Petra,

    I never ate it but I am sure that is tasty 🙂

  2. Lizet Flores de Bowen says:

    Such an amazing experience, learning to make sushi. I never heard of sweet sushi before, but I really like the idea, especially one with strawberry and chocolate. Thanks for sharing at FF!

    • petra08 says:

      Hi Lizet
      It is an exciting ride for sure! I just can’t stop thinking about new flavour combinations and there will absolutely be more sweet sushi coming 🙂
      Thank you for co hosting FF!

  3. mistimaan says:

    All awesome recipes

  4. Gerri says:

    Love this! Some of the most beautiful sushi I’ve ever seen!!

  5. Fantstic, brava ! Well done you …

  6. joskitchenlarder says:

    How exciting! I love sushi and absolutely love your veggie ideas and execution is so beautiful too!

    • petra08 says:

      hi Jo
      Thank you so much! I have to admit I surprised myself how much I enjoyed the veggie options and the colours makes them so vibrant 🙂

  7. They look fantastic, must get down to try some

  8. Oh wow!! They look incredible! I’ve had the luxury of eating absolutely amazing sushi when I was working for a 5-star hotel years ago, but yours look even more amazing! They’re just perfect! Congratulations, Sushi Chef Petra!

  9. You’re making me hungry!! I love sushi! These pics are just so fantastic!

    • petra08 says:

      hello
      thank you so much! I am glad you like them! I really enjoy making sushi and am slowly getting better but I am sure I should have started a long time ago to be able to make that perfect piece 🙂

  10. sushilove51 says:

    respect. the rolls got more and more complex.

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