Filed under: beef, sushi | Tags: cilantro, corned beef hash, seaweed, sushi, thousand times rule
sushi making 1 of 1000 (or maybe 3 or 4 of 1000 but lets start @ 1)
According to the “thousand times rule” I have a long sushi road ahead.
Inspired by Chef KG, my 2nd quarter bad ass Japanese instructor, I attempted the infamous sushi roll. Although I will say the flavors of my on the fly off the cuff sushi were unorthodox, haha corn beef hash (because that’s what we had for lunch), it still tasted pretty not bad.
Note: sushi, my friends is apparently the great 2nd quarter rotation of death. All or most despise the garde manger station because of this.
Before proceeding any further, I have to say that I myself am not one to order rolls often, unless an unfamiliar ingredient catches my eye, clearly.
When eating sushi I tend towards a philosophy of respect for an ingredient’s purity, simplicity, and tradition.
So why hash? Simply put, I’m Filipino so using left-over or extra anything, especially canned food, well that’s just commonplace now isn’t it? haha, so ridiculous but true
Production notes:
# 1/1000 = too much filling and therefore incomplete seal
# 2/1000 = good seal, but off centered.
*Self critique omits flavor assessment because I was testing solely technique. The concept is one that respects the purity and soul of an ingredient. In other words, these clumsy, incapable hands would not dare muddle and fumble the flavors of a high-end fish like yellow tail or monk-fish liver without yet knowing how to perfectly seal a roll or cook a perfect sushi rice – It would be like trying to be a Ninja without yet knowing how to walk.
kompai!
(2/1000) horribly off centered corn beef hash * cream cheese * capers * cilantro
