Sushi Supplies Chopsticks Sushi Supplies Cat

Email us!


Sushi Presentation


Sushi Presentation

When making sushi, there are 3 main points to remember: Color, Flavor and Texture. 

Try to pick contrasting colors; this is important because it makes the sushi appear vibrant and interesting.  Use a rich red tuna beside a yellow omelet, or next to the green hues of an avocado or a cucumber.  Be creative!

Remember to use interesting flavors in your sushi.  A tekka-maki (Maguro Tuna in a HosoMaki) might be good, but imagine how much better it might be with a thin slice of cucumber in the center.  The cucumber gives texture and color to the roll.  Sushi is traditionally very simple, but don’t let that fool you; simple foods are enjoyable because they utilize a few complimentary flavors.  Experiment with some good fish and vegetables, and don’t be scared to try unusual ingredients.  One of my favorite rolls is Garlic, Basil, macadamia nuts and fresh salmon. You might like pickled ginger or wasabi as one of the ingredients inside the roll.

Texture is crucial to a good piece of sushi.  You should use a mixture of ingredients that are soft, chewy and crunchy, and find a balance between them on your sushi.  When you put two unlike textures together, such as in the “Philly Roll” (Smoked Salmon, Macadamia Nuts and Cream Cheese), the sushi gains a depth without which the roll would be unexciting.  When in doubt, put an avocado in the roll, as it adds a nice and creamy, complimentary texture to any sushi.

Remember: the key to good sushi is contrasting colors, unique flavors and exciting textures.  If you try to get all 3 characteristics into each sushi roll, you are well on your way to becoming a Master.

Sushi Presentation

Sushi Rolls are presented in many ways depending on the style of the sushi, but the overriding rule of presentation is Simplicity.  All of the ingredients used should be of good enough quality to speak for themselves.  Don’t over-garnish the sushi plate or pile too much sushi onto one plate.  Anything that detracts from the main event – the sushi - should be removed or re-organized.  Bear in mind that the sushi itself is a work of art, and it needs to be treated as such.  Try to arrange your plates with only 1 or 2 rolls each, and include just a little wasabi and ginger to garnish.  Very simple and elegant.  Your dinner guests are sure to be impressed with the delicacy and charm of the dishes.

Your sushi roll pieces should be small enough to eat in one bite.  Fight the urge to slice them into large rounds that appear more satisfying; nobody likes a roll that is way too big and falls apart once you bite into it.  Also remember to keep the pieces evenly sized, to ensure a neat and professional looking plate.

Sushi has evolved in the United States.  What once was a purely Japanese tradition has become trendy in other countries and taken on surprising new forms.  Anything goes!

Philly Roll Sushi Cream Cheese Salmon

Sushi chefs are using all kinds of flavor combinations and immortalizing them in popular rolls such as these:

The Philly Roll (Smoked Salmon, Cream Cheese, Avocado, Green Onions)

The California Roll (Krab {imitation Crab}, Avocado, Cucumber, Tobiko {Flying fish caviar})

The Hawaiian Roll (Unagi {Freshwater Eel}, Avocado, Macadamia Nuts)

Keep sushi simple!

Sushi on Cutting Board Presentation

Sushi has a long and respected history that must be kept in mind when making your own.  It has its own appeal with out dunking it in tempura batter and deep frying it, despite the unorthodox trend in some sushi bars. These days, all kinds of sushi ingredients are being fried in tempura batter and then rolled up into sushi.  Chefs are also using some very peculiar flavor combinations, the likes of which the Japanese would never dream.  One of the craziest combinations that I have seen was called Bumps on a Log Sushi Roll (made with Peanut Butter, Celery, Raisins and peanuts).  Just like when you were a kid, right?  I have tried this particular roll, and it isn’t as bad as my first reaction to the idea. I’ve also seen an all-you-can-eat sushi buffet made with canned vegetables like corn and green beans. What these modern products go to show is that NOTHING is sacred with sushi anymore.  Despite these sometimes-awkward alterations from tradition, the golden rule of sushi remains: incorporate Color, Flavor and Texture into all of your pieces and you will be successful.  Have a look in your pantry and think about which simple, everyday ingredients you could use to make a superb sushi roll.

Sushi Presentation Fish Stack

The sushi tray or plate is almost as important as the sushi.  Anything can be used, from a simple mirror to an elaborately carved wooden boat. There is even a "Naked Sushi" that has been popularized in the U.S., where a naked woman is used as the tray. Some people say this warms the sashimi and sushi to body temperature before you eat it, making for a more unique mouthfeel.

You want to arrange the sushi pieces on any kind of surface that you feel will do them justice.  Imagine you are putting together an exhibition of fine art, and see where your imagination takes you.  Try using a mirror as a plate or a large block of sea salt. Most importantly, remember that your sushi should reflect your own creativity and spirit.  Enjoy yourself!

Learn and Shop for Sushi Rolling Supplies