SSushi

Did my first sushi plating at my new place. Showing the owners what I can do. What do you think guys?


What do you guys think of my arrangement and placement. Is there too much going on or just right? Is there anything I can do to improve my decorating?

50 comments

  1. 8.0/10 I’d eat that and appreciate the artistry behind it. TBH, not a big fan of the flower pedal garnish. Sometimes the sprinkle works, but I think I prefer placement of orchid. Is that a chrysanthemum? Still not bad for using what you got

  2. 9/10 for me. 1 point reduction for the lettuce or whatever it is in the back. Takes away from the dish. Overall, very beautiful and appetizing.

  4. Idk why other people are not giving it a perfect 10. But for me it is a 10/10 I’d inhale that in a heartbeat. Beautifullllll

  5. I won’t personally plate sushi over ice. Only sashimi.

    Any reason why you use only salmon? Also I agree with all the kale behind, shiso and raddish should be enough

  6. I am not a fan of having quite that much of the greenery at the back, but that’s kind of nit-picky of me.

    Also, I’m not sure why there needs to be ice. Sushi shouldn’t be chilled, AFAIK. Not that it would last long enough in front of me to get cold at all… lol

    Overall, despite the negative-sounded comments above I would be thrilled to get served that!

  8. 9.5. Just a .5 for having cold rice. Idk why somebody complained that it’s just salmon. Somebody ordered it, it’s a restaurant🤦🏽‍♂️. I think the kale would be better if you put some daikon in front of it to contrast.

  10. I would be thrilled to get that and I’d be that person on the restaurant taking a picture for my insta. It’s pretty. If you wanted a simpler version then remove the greens in the back, but it’s awesome either way to me. 10/10

  11. Gorgeous except for the excessive Greenery in the back.

    I went to a sushi place in Korea and they cut the garlic scape to look like the stem or whatever of a butterfly and then daikon were the wings. Everything was edible I can’t imagine chomping down on Raw kale.

  13. 9.5/10

    Remove some of the extra shrubbery in the back, the leaves are okay

    And a personal bias, I hate when lemon touches my sushi, so I would move the lemon slices to the front away from the sushi. The lemon takes away from the flavor of the fish and the sushi rice

  14. Move the lemon, swap the kale for Diakon and clean it the drips in front. Very nice overall, I would be impressed.

  15. 10/10.

    Yes, I agree Nigiri should not normally be on Ice…. but it’s not on Ice, it’s on the Mat and as such makes this a Good plating….

    Good job, I want to just eat now.

  18. It’s a beautiful arrangement of the fish/maki itself!
    I agree that the kale could be cut way back. I’d even trade it for a few leaves of a lighter lettuce or some scallion and daikon too. Lemon slices would pop nice on the sashimi!
    I think the amount of wasabi seems like a bit much. You only rly need a lil dollop and that looks like hefty chunk of it. Traditionally it’s not served with super much of it.
    Wondering also if that flower is edible or tasty? If not maybe skip or don’t scatter. I agree with skipping the ice, p sure sushi is meant to be served around 70/20 (f/c), closer to room temp so you can taste all the fish’s flavor, but the plate/mat is innovative!
    Either way it looks beautiful but hope those inputs are helpful (from someone who eats sushi from nice places around the world)! Now I want some!

  19. Okay, where? Lol jk but I would drive a distance for that. Not sure what distance. But longer than any of my local places. I’d say 4 hours/equivalent of my town to Vancouver, where they have good sushi.

  21. I’m probably going to have an unpopular opinion, but the rolls are in my opinion a little light on rice.

    Don’t get me wrong, I love salmon, but the should be a balance between rice and condiment. After all sushi means vinegar treated rice and imply seafood not the other way around.

    But the presentation looks is well done as a sushi sashimi mixed salmon platter.

  23. I’d inhale that instantly – the only thing that jumped out at me was the sesame seeds on the few middle pieces being different from the ends. Just an OCD nitpick though 🙂

  27. I’d lose the kale. Personally I’d never eat it as the flavor doesn’t seem to accent salmon.

    Add shredded daikon. Add ikura since you have a salmon theme.

    Don’t hide the wasabi. Don’t clump the lemon in the same corner as the wasabi use those to decorate instead of the flowers.

    Use all the space. Bare ice seems a waste and does little visually.

    Just my opinion, overall the presentation is very good just not my style.

  35. without knowing anything about sushi platting I would say this is beautiful but clearly not mature professional work. Reading your comments I am impressed with your growth mindset and eagerness to put yourself out there. That will get your farther than anything.

  36. What did the owner think?

    Looks beautiful.
    Only thing I can think to add are perhaps a few black sesame seeds on the rice roll just for tiny details.

    And some of that reddish root. That white stuff. That’s just for texture contrasts.
    I’d munch this down big time!
    Congrats on your new gig!

  37. Nothing against kale, but it gives off “westernized sushi” kind of vibe. Maybe that’s not a bad thing, I don’t know.

  43. This plate is terrible!!!!! I am going to have to confiscate it, so noone else has to suffer eating it.

    Can you make another one with toro?

  48. Sometimes I like to buy store bought sushi and put it on a plate and take a picture of it too and claim it’s mine lol

  50. Get rid of the ice and kale.

    Sounds like someone ordered this and you had no control over the food, presentation is… normal?

    Weird to post this to clearly try and boast.

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