Maki Madness: Fresh Sushi
Recipes and Foolproof Directions To Get Your Party Rolling
Sunset, March, 2005 by Charity Ferreira
Don't let sushi chefs have all the fun. Turn the spreading,
layering, tucking, and rolling into a party at home. There's
no wrong way to make sushi: Depending on their dexterity
and ambition, your guests can make traditional maki (rolls),
assemble more free-form cones, or eat chirashi ("scattered-style"
sushi) by piling the rice on their plates and topping
it with the seafood and vegetable fillings.
Salmon Stars in Sushi Role
Chef Katsuo "Naga" Nagasawa at Cafe Del Rey
in Marina Del Rey, California, presents smoked salmon
in a beautifully structured, time-honored sushi roll.
But he goes beyond tradition by seasoning the rice like
a salad. Inspired by his innovation but lacking his technical
skill, I've borrowed the essentials of Naga's salmon roll
for a simpler - but still traditional - temaki (hand-rolled
sushi). I present the ingredients separately; diners put
a little of each on a square of nori, then fold the seaweed
over the filling - sort of a Japanese taco.
Sushi Surprise - Marketing
Entrepreneur by Jerry Fisher
Denver-based Brand Management Inc., a food branding consultancy,
recently got the nod to help a local supermarket chain
improve consumer awareness of its prepared sushi offerings.
The main objective of the project was to convince potential
customers that the supermarket's take-home sushi is as
good as restaurant sushi.