Sushi Modern

I love making sushi. A few years ago for my birthday I was given the book Sushi Modern by Hideo Dekura. He describes Sushi Modern as “presenting sushi as an edible art form, exploring new ideas, and creative arrangements and combinations of modern ingredients that make sushi a truly modern food.”

In keeping with this philosophy, over the past few years I’ve experimented with various techniques and ingredients, with varying degrees of success. I won’t mention the worst failures, but the Aussie sushi (ham, cheese and tomato) was certainly memorable. On the more successful end of the scale, I like to use the savoury tuna or salmon that comes in flavours like Penang Curry or Thai Chilli (for the non-vegetarians), and sushi omelette also proves very popular. It helps a lot to have a (square) sushi omelette pan.

Recently I made gourmet pizzas and had some left-over ingredients – grilled eggplant, capsicum and artichoke hearts – and thought these might be interesting in sushi. They proved to be a major hit. I made a couple of maki-zushi (large hand rolls) with these ingredients, and they disappeared very quickly.

So I present: Antipasto Sushi.

Antipasto Sushi in the making.

(Click to enlarge)