And I had to make this again. This time with a sushi grade mixture of fish. Sliced shallots, and black sesame seeds. I do enjoy making this.
x @cook_5886383
This looks delicious, wm! I like the idea of shallots. Will have to try next time. Where do you usually get your sushi fish?
wingmaster835 @wingmaster
There is an Asian market in town that sometimes carries sushi grade fish. They were out at this time, so I cheated a little bit. Lol. There is also an outstanding sushi joint that is about 10 miles from my house. Got a to go order of sashimi then turned it into this. The fish was a mixture of ahi, yellow fin, and super white tuna, salmon, red snapper, and octopus. Turned out very good.
wingmaster835 @wingmaster
So I have a question, how did you keep the color so vibrant in your dish. When I make this the colors always dull. Don't know if it's the soy, or the pinch of vinegar that I use. But I can't keep that from happening.
x @cook_5886383
Ahh. Well it's probably a couple of things - the soy darkens it + the acid cooks the flesh a bit, so there's that, and then the longer it sits, the more the colors dull.Also, I usually take my pics in warm daylight, so that also tends to help the tone and clarity of color.So I find that if I take the pic in warm, bright daylight, AND I take it immediately after the dish is assembled, I usually get a better photo result. :)
x @cook_5886383
But even a warm, bright lamp sitting in front of the dish helps tremendously if you take your photos at night.
