Plating sushi is hard y’all. Salmon and tuna (not pictured) was purchased through Wild Fork, although I am going to try to source a block next time because 2/3 of the fillet wasn’t squared off enough. Guess I can just make more spicy salmon. Finding online misago was hard, and thankfully our local Asian market sells it in little containers. Getting it neatly on the fish was problematic.
The miso soup was made from handashi and white miso paste with dried seaweed from Amazon.
The ponzu sauce was made with handashi, mirin, soy sauce, sugar and rice vinegar.
The mini-edible flowers were from the farmers market down the road.
Fish was sliced with a 10” German style Sabre meat breakdown knife since I had to return the sushi knife I recently ordered.
