Sushi Burogu (Sushi Blog)

 Today I tried a Dragon Roll from Fujiya House. I noticed that the eel was on top of this roll unlike other rolls where the eel was inside of the roll. The sauce tasted sweet but there was no avocado, unlike most Dragon Rolls. The roll consisted of eel, avocado, the signature sauce, crab and cucumber. Overall I thought the roll was very well done. Now that I have tried two rolls I am ready to make my own.   

 Today I tried a Dragon Roll from Umi and it tasted good. The crab was a little hard but it was still flavorful. Also there was a sweet sauce in the Dragon Roll and the avocados were tightly packed together. I noticed that the sushi didn't taste very fresh but the avocado looked nice. Overall this was an okay roll. This is part of my research before I make my own Dragon Roll.

       Today I got new sushi tools to make my Dragon Roll as best as possible. I got four sharp knives to cut the sushi better. A Gyutou, a Nakiri, a Santoku, and a Petty. I also got two tiny tables for cutting sashimi on, 4 sushi plates to present my sushi on, and 5 nice pairs of chopsticks to eat my sushi. I am excited to start using them to make better sushi. Gyutou: Chef's knife Nakiri: Vegetable chopping knife Santoku: Multipurpose knife Petty: Delicate work knife There are 18 types of sushi knives, read all about them below. https://homequicks.com/types-of-sushi-knives-that-chefs-use

 Today I made my signature sauce that I will use on my Dragon Roll in the future. I tested it on a California Roll and a Crunchy Teriyaki King Salmon Roll from Wegman's. The sauce was made out of eggs, lime juice, olive oil, and siracha sauce. This created a spicy mayo that is orange and creamy and tasted very good. The spicy mayo had a good texture and was not too spicy. Overall I would rate the spicy mayo a 9/10. In my recipe I used: 1 large egg 1/8 teaspoon of Minced garlic Powder ½ Tbsp. (7.5 ml) Wasabi 1.5 tsp (7.5 ml) lemon juice 1 tsp (5 ml) white wine vinegar ¼ tsp (1.25 ml) Dijon mustard 1/3 tsp (2.5 ml) Tabasco sauce ½ tsp (2.5 ml) salt 3/4 cup (180 ml) olive oil Below I used a spicy mayo recipe for a base then I changed the recipe to make it my own. https://www.wikihow.com/Make-Spicy-Mayo

 Today I made sashimi. I got a pack of salmon and cut it into tiny slices. I then made a sauce out of soy sauce, orange juice, and lime juice. I used olive oil to keep the sashimi from sticking to the plate. I could not find any sashimi to taste so I had to make it without comparison. The sashimi was salty but it tasted good. I believe that the sashimi turned out the best out of all of the types of sushi I made until now. Here are two links to look at. The top one brings you to an article on how to make sashimi and the bottom one brings you to a video on how to make sashimi. https://www.japanesecooking101.com/sashimi-recipe/ https://video.search.yahoo.com/search/video;