Sushi Burogu (Sushi Blog)

      Overall this project ended up great and I have learned so much. I started not knowing how to properly cut a carrot and now I can make a Dragon Roll. I have learned cutting techniques, rolling sushi, and how to make different types of sushi. I made a Philly Crab Roll, a California Roll, a Vegetable Roll, a Shrimp Tempura Roll, a Dragon Roll, and Salmon Sashimi. Through this I even designed my own special sauce and put it on my Dragon Roll. If it wasn't challenging enough for me to learn to make proper sushi from the internet, I also took on the risk of creating and learning how to make a blog in order to document my endeavor.     I realize that it can take 10 years to become a master sushi chef also known as an Itamae which means in front of the board. This was a risky project because I was doing a lot of work in 5 months. Although I haven't mastered becoming a sushi chef I  learned how to make sushi and I feel that I have finished knowing mo...

 Today I made a special Shrimp Tempura Roll without the sauce because I had some extra shrimp and did not want to waste it. I was able to wrap the roll really tight and cut it well. I have attached my Shrimp Tempura picture from November. Seeing the difference in these two pictures shows me how much I have improved from when I started. Some of the things I noticed that are better are: my roll is cut evenly, the roll is held together well, and there is no rice falling off. My presentation is better because it looks clean, even, and almost professional.

 Today I made my own Dragon Roll. The Dragon Roll combines everything I learned to make one incredible roll. I made the Dragon Roll using shrimp tempura from my Shrimp Tempura Roll. I used my signature sauce to dip the Dragon Roll in and I made Unagi sauce that I poured on my roll. I also needed to use all the cutting and rolling skills I knew to put all the ingredients together. The inside of the roll required cucumbers and shrimp tempura. Then, I added the Unagi sauce made up of sake, soy sauce, sugar and Mirin. I had to be very precise when slicing the avocado because it needed to look very good. In this roll I did not use eel or fish roe even though they are usually in a Dragon Roll because I could not find them anywhere. In the end I am proud of my work because I did my best and it tasted very good. Here is a recipe for a Dragon Roll. https://www.justonecookbook.com/dragon-roll/ Here is a recipe for Unagi sauce. https://www.justonecookbook.com/unagi-sauce-2/