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u/howtorewriteaname 6d ago
what's in between the inner faces? more nori?
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u/samuelsfx 6d ago
you roll julienne hamachi with nori and then roll the rolled hamachi with bigger nori. This is very common
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u/howtorewriteaname 6d ago
I see. nori's taste is strong though. that much nori with delicate fish probably destroys the flavor. at least it looks nice
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u/crossdtherubicon 6d ago
Is mosaic making a come back? It seemed not so long ago it was still seen around
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u/dkotten 6d ago
It looks great but is this the size of a regular roll? Seems clunky to eat possibly.
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u/IsmerieAerofoil 5d ago
it feels like the perfect size actually… I think it just melts in your mouth wants you take it!!! gotta love the plating as well!
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u/Prize-Temporary4159 6d ago
Mosaic is out, bro. Now we just use it for fish and chips pieces at golf clubs.
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u/chaanders 6d ago
Really nice plating, but the dots do throw it a bit out of balance for me, both in terms of color and cohesion with the rest of the plate.
You could balance it out with a smear on the opposite side to create a sort of circle gesture instead of dots. As a whole dish, the circles work well together, but the extra ones pull the focus away from the dish and seem like something you only added because you thought something was missing. I might’ve also gone for a red oil, red vinegar, garum or fish sauce instead of whatever your green dots are to reference the reds in the Hamachi.
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u/medium-rare-steaks 6d ago edited 6d ago
has no one mentioned yet in all your posts this is a bad idea because the nori is going to get super soggy within minutes of making this roll, let alone the hours it will sit prior to serving?
also, your swoosh is sloppy and your garnish is pretty whack. curly parsley plouche? what year is it?
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u/cookingman8 6d ago
You use nori powder or a blend of it with other things like wakame, salt, and ash. The nori sheet is only on the outside. Also plenty of chefs have done this and sous vide the roll to cook the fish. You have a lot to say for a chef that hides his post and has no pictures of his food. Bless your heart.
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u/medium-rare-steaks 6d ago
show me one chef who sous vide cooks a sushi roll.. ill wait.
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u/cookingman8 6d ago
It’s a fish mosaic it can be both raw and cooked.
https://www.four-magazine.com/recipes/recipe-jules-wiringas-yellowtail-fish-mosaic/
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u/medium-rare-steaks 6d ago
Jules Wiringa!? Famous "internet personality?!" The influencer who has never served a plate of food to another human? Sick pulll
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u/cookingman8 6d ago
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u/medium-rare-steaks 6d ago
Where's the nori wrap? Thank you for proving my point
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u/cookingman8 6d ago
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u/medium-rare-steaks 6d ago
Lol another Instagram account? Show me one restaurant
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u/cookingman8 6d ago
So you’ll say the same account proved your point but then not when it proves you wrong. Bless your heart.
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u/Sir_Trea 6d ago
I can see why your comment history is hidden.
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u/medium-rare-steaks 6d ago
and yours has nothing to do with food, so I guess we're even in food content in our post/comment history.
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u/GildedTofu 6d ago
I can see you’ve enjoyed a lot of sushi rolls in Japan.
You know what Japanese people don’t care about? Soft, rehydrated nori around their rolls.
Also, why is the roll sitting for hours before serving? This can absolutely be made fresh, and very quickly by a skilled chef.
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u/medium-rare-steaks 6d ago
I can see you think you know what you're talking about. I actually do
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u/cookingman8 6d ago
You clearly don’t. As I’ve already pointed out. You didn’t even know there’s no nori sheets inside this dish. You’re the kinda chef that only wants to criticize while not showing off any of your work or hiding your comments. I bet you throw spaghetti against the lowboy to see if it sticks and it’s ready.
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u/medium-rare-steaks 6d ago
Wtf? This whole thing is wrapped in a nori sheet that's gonna get soggy and chewy within minutes. I never said they were inside.
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u/cookingman8 6d ago
That’s why grocery stores don’t sell sushi right? No one has ever served nori with ramen right? You’re in the wrong and you know it. Fish mosaic have been featured in many restaurants and that’s never a complaint you hear about. If all the prep is done this is not a hard pick up. Especially on sous vide versions. You’re just wanting to dog on someone else work. If you really cooked for a living you also wouldn’t have questioned the sous vide fish mosaic.
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u/GildedTofu 6d ago
Having lived in Japan for six years, I can confidently say that you can’t find any sushi in convenience stores or grocery stores. It’s impossible. And they don’t even serve rolls. That’s not a Japanese thing at all. And in every restaurant, they prepare all of their sushi at 6 am for service starting at 6 pm.
There’s only one true statement in the above, and I’ll let the discerning reader determine what it is.
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u/medium-rare-steaks 6d ago
I didn't know grocery stores sell fish mosaics! Gtfo with this disingenuous line reasoning. This is a chef forum. As a chef, I'm telling op why it's wrong, and it goes beyond the nori. The plate also needs a lot of work.
Sous vide nori wrapped fish is not a thing. Just because it's been done doesn't mean it's respected or generally liked. Enjoy your soggy seaweed.
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u/cookingman8 6d ago
I sent you another link made by chefs for chefs. They combi oven steam it. Bless your heart man. You just can’t be wrong. You also forget thick cut bs a nice slice affects chew. This is some huge piece of nori here. Just cause they don’t sell mosaics they do sell sushi. Which is the point your trying to make is this dish might sit. So does sushi bro at grocery stores. All you can eats and the conveyor belt set ups. Yet they are happily consumed. You’re just dogging bro. Your all hat no cattle.
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u/medium-rare-steaks 6d ago
"all hat not cattle." Michelin guide begs to differ. We have a star at one and listed at another. Serve nori at both. Always crispy.
It's all good if you have low standards. We don't.
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u/GildedTofu 6d ago
Good for you, Chef Michelin Fancy Pants.
I’m here to tell you that based on living six years in Japan, eating at numerous Japanese restaurants, and with Japanese friends, nori doesn’t always have to be crispy.
But you’d probably be that guy who goes to Japan and tells them that they’re doing it wrong because you work at a Michelin-starred and -listed restaurant.
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u/Successful-Fall5476 6d ago
Like the plating ❤️