I first saw laser-cut sushi while reading Designboom and it really stuck in my mind. So I figured out how to re-create the process. Since the laser cutter does all the work, I mostly just had to think about what design I’d like to generate in Adobe Illustrator. It did take a few tries to get the pattern centered properly, and to get the laser cutting right without burning the seaweed. Your pattern could be anything, but it should be sized to fit your nori, and designed with repetition in mind, so you can copy/paste in your drawing program. I took inspiration from simple geometry and the Japanese sakura (cherry blossom) design. I didn’t need to cut my nori sheets to size, before or after the process, but I left about a ¼” margin so I could hold the nori down with some weights during cutting. Set your laser cutter’s power to a low setting. The cutter I used has settings from –100% to 100% power, so to be safe I set it at –50% to avoid any potential fires or charring of the nori.

I set the speed at “standard,” because if it were too slow it would possibly start burning. Test your laser cutter to find the right mix of speed and power. TIP: Experiment with layering a sheet of paper above or below your nori to mitigate the laser’s powerful touch. Experiment with different margins and patterns. Mine are decorative but not very strong; they’re suitable for maki rolls or inside-out rolls. But a pattern that leaves more of the nori intact could be strong enough to wrap and hold hand rolls. I want to make a dessert that simulates a salmon roe sushi (like this) using rice pudding and spherified melon juice with a chocolate "seaweed" wrapping. But I can't figure out how to make the seaweed convincing. How do I do this? chocolate dessert sushi spherification "Plastic chocolate" is a form of chocolate used for modeling and shaping decorative elements such as chocolate roses, ribbons and other elements for cakes and desserts. Take about 1 lb. of bittersweet chocolate and melt over a double boiler.

When chocolate is melted, stir in 2/3 cup of light corn syrup. Mix until evenly blended and then set aside to cool. When it firms up, wrap tightly in a heavy gauge plastic bag or wrap tightly in plastic wrap. Let sit for several hours or overnight. No need to refrigerate it, ambient temperature is fine. Cut the plastic chocolate into smaller size chunks that will be easy to knead. Begin kneading to soften it. If it gets sticky, use a little cocoa powder but be careful not to dry it out. Knead until pliable and then roll out to desired thickness and cut as desired to shape your sushi rolls, decorative elements, etc. You can roll it through the roller of a pasta machine to help get it to an even thickness. If you're wanting the rough look of nori then press some crumpled foil into it after rolling as previously suggested. So I made this. It worked out really well. The recipe leaves some room for improvement, but overall, I was happy with the way it turned out. I rolled out the chocolate, pressed crumpled tin foil in, and then made the nori.

The dish put together. I used reverse spherification of peach puree for the caviar, sliced peaches as ginger, raspberry sauce as soy, rice pudding as sushi rice, and pistachio butter as wasabi. The presentation was great. The flavor was good. Some things that could greatly help this dish: The pistachio butter didn't work at all. The flavor clashed terribly with the dish. Next time, I think I'll try a mint whipped cream with some green food dye. To get the texture in the chocolate, I crumpled the tinfoil and then uncrumpled it to make the impression. order sushi online surreyI think this would have worked better if I'd crumpled it in to a cylinder and then rolled it across the chocolate.where to buy sushi in qatar I left the spheres in a water bath for a while and flavor leached in to the bath (the spheres tasted different upon making and serving). sushi rice paper rolls calories

This should be the last step next time. I didn't strain the raspberry sauce. It tasted good, but was too thick as "soy". Straining would have fixed that, I think. The peach slices could have been cut much thiner so that they could get a ginger folded look on the plate. I could have done a more Japanese presentation. Some soy sauce containers with the 'soy' and the 'wasabi' would have been a much better presentation. Unfortunately, I didn't have a set of 4 plates.sumo sushi dubai online menu The chocolate was firm to begin with, but really got soft with handling and being in a hot kitchen. watch jiro dreams of sushi for freeNext time I would make the cups, fill with rice, and then refrigerate until service.spring sushi menu upper james

I welcome thoughts or suggestions in the comments. I don't do much with chocolate, so I don't know if you can mold in it, but I think a mold made of crumpled and flattened tin foil would give a pretty convincing texture. How about using a fondant instead of chocolate? Roll it thin enough then wrap with a sushi mat to get the bamboo texture onto it.Browse other questions tagged chocolate dessert sushi spherification or ask your own question.As a second generation Asian-American, I grew up feeling the influence of two seemingly disparate cultures. sushi tei jakarta opening hoursAnd if I’ve learned anything significant from all those years I spent grappling with a dual cultural identity, it’s this: Doesn’t matter who you are or where you’re from. No one can deny that sushi has exploded in popularity in the U.S. over the past two decades and by now, has fully established itself in Western fusion cuisine.

Nowadays, a little spicy tuna roll is as common as pizza or tacos.If you don’t love sushi, you probably haven’t really tried it. And I’ve found that anyone who hasn’t had it is more than willing to try it. (Well…maybe not your baby-boomer uncle Hal from back home who doesn’t know how to use chopsticks and has only experienced raw fish in the form of a juvenile college prank…)Okay, so pretty much everyone loves sushi. No one knows how to make it. People have to get their fix from Japanese restaurants and sushi bars, which can often be overpriced. Truth is, you don’t have to be some kind of master sushi-chef to make your own sashimi rolls. You don’t even have to be a sushi-sous-chef (say that three times fast). Making sushi is actually pretty simple. And if you have all the right tools, it’s less expensive. Imagine hosting your very own sushi party, impressing friends with a huge variety of expertly crafted homemade sushi. Maybe you could even get Uncle Hal to come over and try it.

“Sashimi”, in the culinary context, refers only to the raw fish component of the sushi. Generally, fish must be frozen, stored, and handled properly to make it suitable for eating raw. Don’t assume that any fresh fish you find at the market is safe to eat raw. This means you should only use seafood that is labeled “Sashimi Grade.” Some larger grocery stores may carry sashimi grade fish, but you’ll certainly find it in the seafood section of your local Asian market. “Sushi,” of course, is the actual bite-sized final product that we’ll be making – this includes the rice, vegetables, and the sashimi itself. Here’s What You’ll Need:(Keep in mind that all of the following can be found at your friendly neighborhood Asian market) You’ll need to rinse the uncooked rice in cold water. There are several ways to do this, but here’s the simplest method: With the rice in a large pot, fill the rest with water and massage the rice with your fingers, fistfuls at a time.

Drain and repeat until the water is clear. You’ll notice the water is cloudy at first, but it becomes clear after about 4 changes. Rinsing the rice before cooking is not absolutely necessary, but it removes the talc or starch that has been added in packaging (to prevent water absorption) and gives the cooked rice a presentable sheen. Remember – sushi is about presentation, too. This helpful video shows a simple way to rinse rice at the sink. Oh, you dirty, dirty rice: How To Make Sushi Rice Let the rice soak in its final change of water (which should be clear) for about 30 minutes. While the rice is soaking, heat the vinegar, sugar and salt in a saucepan on medium until all the sugar and salt has dissolved, but be careful not to boil it. Once these are dissolved into the vinegar, take the mixture off of heat. Now, time to cook the rice. We’re basically steaming our rinsed rice in equal parts water (2 cups water for 2 cups rice). Cook over very low heat covered with a lid at all times.

You’ll know the rice is done when the water has evaporated. This process is much easier with a rice cooker, which has only one setting and turns off automatically when the rice is done. If you’re Asian, you probably still have the one mom gave you when you went off to college. If you’re not lucky enough to have an Asian mom (but you love Asian cuisine just as much) you might want to invest in a rice cooker. They run from $40 to over $100, mostly depending on size. While the rice is cooking, we’ll slice the sashimi and vegetables. You want everything to be in thin, long strips. I mean really thin – no bigger than half an inch thick. Before you slice the sashimi into strips, you may have to trim it down a little here and there to turn it into a manageable block. Basically, you want it all to look like french fries when you’re done. Take the cooked rice out of the pot and put it into a large mixing bowl. You’re now ready to combine your liquid vinegar seasoning with the rice.

The goal is to add the seasoning while the rice cools. Using your shamoji (the rice spatula thingy), gently spread open the rice in your bowl as you slowly pour the mixture in. This seasons the rice evenly while exposing it to cool. Don’t be too forceful with the shamoji. Try to mix with a gentle spreading and folding motion in order to keep the rice grains intact. We’re only seasoning the rice here, not turning it into a paste. Who wants mushy sushi? Some people like to fan the rice to help cool it during the mixing process. A chance to use that decorative Asian fan you have lying around! When you’re done mixing and the rice is at room temperature, we’re ready to roll! Place your bamboo mat on a counter or cutting board so that the ribbed lines run horizontally from you. Take out one sheet of nori. See how one side is a little shinier? You want to lay down that sheet of nori on top of the bamboo, shiny side down. (It might help to put a sheet of Saran wrap in between the bamboo and the nori to help prevent sticking in case any rice gets in there.)

Now, using your shamoji, spread a thin layer of rice on top of your nori sheet. If you use too much rice, it’ll be difficult to roll. And leave about a half-inch margin at top of the nori; on the side furthest from you. Next, arrange one or two strips of sashimi with one or two strips of vegetable horizontally, near the center. This is where you get to be creative. Salmon and tuna roll with asparagus anyone? Or how about tuna with a little avocado and cucumber? Once you’ve lined those strips down, dip your fingers in water and wet the top margin of nori. This will help the edge adhere later. Now, start rolling your creation from the bottom up. Here’s the tricky part: You want to roll by curling up the bamboo mat while peeling it back bit by bit as soon as it is about to touch the rice. You can’t just roll it all up with reckless abandon – otherwise, the bamboo mat will get spiraled in there with the rice. Once it’s all rolled up (with the bamboo mat wrapped entirely on the outside), firmly grip the bamboo log with your hands several times to tighten the roll.

Careful, you don’t want to grip it so hard that your avocado filling gets squeezed out, but you do want the roll tight enough to maintain its integrity. When you take your roll to the cutting board, slice it in half first. Then cut the rest of your pieces as big or as small as you’d like. Generally, roll slices are only a fraction of an inch thick. If you’re making a lot, it might help to wet the blade occasionally while you’re cutting. Sushi looks best on small, minimalist dishware. Many restaurants will even serve sushi in trays or small wooden cutting blocks. Some people throw away the ends of the roll because they’re not as uniform looking, but I like to serve that as well. I place them on the plate, end-up, at the center of the arrangement. If you’ve done your rolling and cutting properly, you shouldn’t be ashamed of your ends. They should still be presentable and will serve to accent your sushi arrangement. You don’t have to treat them like bastard stepchildren.

If you’re feeling extra creative, try using another ingredient as your sushi wrapper, like spring roll wrappers. Another alternative to nori seaweed is eggs. Instead of rolling your sushi with a sheet of nori, you can use what is essentially a cold, paper-thin omelette as the wrapping, which you can prepare on a rectangular omelet pan. Sushi doesn’t always have to be prepared with raw fish – there are several varieties that feature fish eggs or cooked shrimp. California Rolls use imitation crabmeat. Philadelphia Rolls compliment their vegetable and/or sashimi components with cream cheese. If you haven’t already noticed, one of the great things about sushi is its versatility. You don’t even have to use any seafood at all! The vegetarian options are practically endless. Your rolls could consist solely of any combination of cucumber, carrot, avocado, asparagus, radish, spinach…you get the idea. With sushi, you’re limited only by your imagination – hell, I’ve even seen hot dog sushi served at 4th of July parties.