Garnishes make sushi a visual experience as well as an palatable one.
First made to preserve fish in seventh century A.D. Japan, sushi is a complex, protein-rich dish that is now popular all over the world. Sushi chefs in Japan work in intensive apprenticeships for up to 10 years to perfect their culinary craft. However, you don't need 10 years of studying the art of sushi to make your own rolls at home. Present sushi rolls that will not only fill the bellies of your guests, but impress them as well. Uncomplicated garnishes add a professional look to even the simplest rolls.
Instructions
Cucumber Slices
1. Cut a medium-sized cucumber in half and cut that piece in half with a sharp kitchen knife.
2. Lay the cucumber on the cutting board flat-side down and slice off the peel on one side.
3. Cut thin slices of cucumber from the trimmed side until you reach the soggy pit in the middle.
4. Slice these thin pieces in half, length-wise, multiple times until they resemble little toothpick-shaped pieces.
Wasabi Leafs
5. Combine 2 tsp. of wasabi powder and 2 tsp. of water in a small bowl.
6. Mix with a spoon until there are no lumps and the wasabi forms a thick paste.
7. Spoon the wasabi out and roll it into a ball with your hand.
8. Press the wasabi ball down onto a cutting board and form the wasabi into an oval shape, pressing your finger into the middle to make an impression.
9. Press the dull side of a knife blade into each side of the impression to form the texture of leaf veins.
Carrot Flowers
10. Wash and peel a large carrot.
11. Cut the peeled carrot into wide slices with a sharp kitchen knife. Make these slices paper thin.
12. Cut out flower-shaped pieces of the carrot with a small cookie cutter.
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