Chirashi sushi

Lunch from leftovers (made sushi last weekend). Poached and soy sauce mix quick cured tuna, quick sugar cured salmon, and perfectly ripe avocado on warm sushi rice. Topped with furikake and some of the dark soy sauce, dashi, red rice vinegar & mirin mix that I used for marinating the tuna. Oh, some wasabi on the side for added spicyness.

I had just previously sharpened the knife used (a 270 mm gyuto by Wakui, that W#2 core gets silly sharp), was super nice on the fish as it left the pieces with really smoothly cut surfaces, great for not just the visual appeal, it enhances the mouthfeel and flavor also.

It was… “pretty good” 😉 Those pieces of fish especially, just perfect, clean and savoury.