Sushi roll rules!

So here are our official Sushi Pro guidelines to sushi roll creation. Actually there are no rules, but it’s an excuse for this opinionated writer to force a narrow viewpoint on an impressionable audience. But since you’re here, why not? So take a few minutes away from constructing those PB&J rolls, and read up!

Sauces

What's that sauce ?

What's that suspicious-looking sauce and why does it go well with these ingredients?

Kimchi sauce: if your creation is smothered in kimchi sauce then the details hardly matter. Put whatever you like inside, but by all means don’t waste expensive seafood. Cabbage or other veggies sounds just about right.

Eel sauce: for all the roll-builders out there who love tsume (eel sauce) and want a roll covered in eel sauce let’s say for starters that eel is the perfect choice for your main ingredient. If you’re reaching for the tuna just stop it.

Leave out all subtle flavors which can be killed by super sweetness. Tempura, I’ll buy it. Tako, yeah it works. Any baked fish that you might want to use miso paste with, OK. But uni, shiso, roe of all kinds, all light fish, tuna, salmon. Not working at all! Best bet is still unagi.

Dynamite sauce: OK what’s the appeal here again? It kills the taste of everything, it’s a fat, unhealthy, messy um, mess! And you want to cover your sushi roll with this why?

Cream cheese

Puh-lease! Just stop it. Now. Go read some other blog.

Multi-fish rolls, including low-carb rolls

And it tastes like what?

And it tastes like what?

How many varieties of fish should you put in a single roll? One is a great choice. One inside and another on the outside is popular too. Try putting a versatile tasting item inside like crab or shrimp. Each can go with a complementary taste as well; consider putting crab and avocado inside, or tuna and scallion.

For those of you putting four or five types of seafood in a roll, shame on you! It shows a complete disrespect for your customers’ palates. Moreover it shows you’ve given up entirely on the prospect of actually making something with a distinct flavor profile. why not cook a nice paella or gumbo instead? And for you customers who actually order this, if you really want a cholesterol laden, giant protein dinner why not cook a steak?

Complementary tastes work so well only because you can taste the complementary flavors. Think about nigiri. Starchy, slightly sour sushi rice. A bit of salty soy sauce, a touch of fresh wasabi, and the star of the show, the topping! It doesn’t work if you smother the nigiri in wasabi, because you can no longer taste the whole cast of contributing tastes.

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2 Comments »

 
  • Simmo says:

    I live in Australia and some places like to put kangaroo in maki. I used to say I would never eat cream cheese in a roll until I had a roll with unagi and didn’t realise it had cream cheese in it. I loved it!

  • mdw says:

    Wow – we’ve never had the chance to try a ‘roo roll. You didn’t mention if you actually enjoyed them!

 

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