Japanese have all the food art fun – Tank Sushi
I know I could easily fill an entire blog with just quirky bento boxes and another of creative sushi creations. I can barely keep up with getting posts up regularly for this one, though, so you’re stuck with seeing an overwhelming amount of Asian dishes around here sometimes.
These sushi tanks are actually inspired by a Japanese anime series, Gurls und Panzer (Panzer is German for ‘tank’). I wish I knew how much these cost, but I can’t seem to get any additional information about these than what I just told you.
Ripe tomato hairstyle – You are what you eat?
If the old saying, “you are what you eat,” is true, then I suppose Japanese teenagers are really indulging in tomatoes as of late.
The latest trend is actually just wild hair styles in general and you can see more of them here, but the ripe tomato is what the stylist refers to as his ‘masterpiece.’
I bet when the roots start growing out and the color starts to fade, this really does start to look like a rotting tomato on their heads, too. Ew.
Layered sushi cake
I am always amazed when people repurpose and redesign dishes into ways that I never would’ve imagined. Sure, people do all sorts of crazy things with sushi and they’re always awesome, but how awesome do you see a beautiful cake like the above? This is a first for me.
It’s actually really easy to recreate yourself, too. There are only 8 main ingredients and if you make sushi at home at all, you probably have most of them already. You’ll need sushi rice plus rice vinegar and sugar for its preparation, and then these for the layers:
- Nori sheet
- Fresh salmon
- Avocado oil
- Cucumber
- Avocado
- Sesame seeds
I have never even heard of avocado oil and it’s just for the coating on the fish where the seeds stick, so I’m betting you could use another light or flavorless oil (maybe olive oil?) for this and it’d taste just as good.
My biggest concern would be how to cut this sushi cake and serve it without tearing it apart. I know I’d want a sharp knife to help slice right through without hanging up and squishing any of the layers. I feel like it’s going to be rather soft like cinnamon rolls would be, so I’d surely make a mess of it. It’d look beautiful before that, though! And if you like sushi at all, I’m sure it’d taste great, too. It’s more or less a deconstructed Seattle roll, but you could do it with other similar ingredients if not all of these are your favorite.
How would you eat it, though? As it crumbles on your plate, would you use chopsticks to piece some together and eat? Or would a fork be appropriate? Fingers are acceptable for sushi rolls, but I think this might be too messy to dive in with your fingers alone. I’d love to see maybe a wasabi and soy sauce “dip” or “icing” to pair with this, too.
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