Sushi charcuterie cutting board

7 comments

1. The mackerel roses are super cool

2. Not sure the charcuterie style presentation is good for sashimi, if you’re gonna eat with your hands.

   Looks messy and hard to eat, especially with the shime saba and unagi being slimy and wet with sauce. Maybe garnish with some shiso and greens like Japanese cucumbers.

3. Use a drier board

4. Dry the board. More garnish, so shredded daikon and shiso leaves. Cluster your fish by type closer together. Eliminate plastic bowl. Add small soy sauce/wasabi bowls. Thicker tamago and angle cut it. You could do a chirashi directly on a section of the board too. Add hosomaki rolls.

5. The mackarel got me going like whoa. Love mackies

6. Looks good! Just dry the cutting board and push the pieces closer together for better presentation!

7. Cut an avocado in half, peel the skin, then laying it flat, cut thinner slices, your avocado roses will come out super clean