Sushi Art Cookbook by Ken Kawasumi

Author:Ken Kawasumi
Language: eng
Format: epub
ISBN: 978-4-8053-1437-1
Publisher: Tuttle Publishing

TIPS The strips of kanpyo are layered in a particular way to achieve a thicker trunk and thinner branch tips. • To showcase the bend of the trunk, create a smooth curve with the nori-wrapped kanpyo. • Lightly compress the sushi rice forming the branches and the space between branches into cylinders before adding, and press them firmly to stabilize the overall structure.

Nori Pieces

1 Combine 1 cup (200 g) of the sushi rice with the minced bettarazuke and gently mix to incorporate. Divide into the following portions: ½ cup (100 g), 5 teaspoons x 2; 3½ tablespoons x 2.

2 Combine ½ cup (100 g) of the sushi rice with the aonori laver flakes and green tobiko flying-fish roe and gently mix to incorporate. Divide into portions of 3½ tablespoons, 2½ tablespoons, and 5 teaspoons.

3 Combine the remaining ¼ cup (50 g) sushi rice with the tsukudani and black sesame seeds and gently mix to incorporate. Divide into two equal portions.

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