寿司の盛込み│華やかな配置の考え方を解説
Once all the toppings have been prepared, it’s time to add them.In this bowl, put the bamboo shoots on the bottom and move the nigiri to the side all the time.Place the tuna first, then put the white meat on top. Let’s go so that red and white alternate. When served, the color will look beautiful. Place 3 eggs in a radial pattern and place a piece of sword bamboo on top of the egg. Place the boiled shrimp on top of the bamboo and arrange it in a three-dimensional manner. Place the Gunkan in the empty space. Arrange the shrimp and shrimp one by one. Place the salmon roe at the tip of the roe.Add red shrimp, hamachi, etc. to the remaining empty space.At this time, carefully check the left and right balance and adjust.Finally, add the hosomaki while checking the balance. Place the garri and the garnish is complete. There are various shapes and designs for the garnish, and by arranging it neatly on a plate, rice table, or a wooden box like this, you can increase the added value. This is the video of the garnish. Thank you for watching.
寿司の盛込みは奥が深いです。華やかな配置の考え方を解説します。
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寿司の握り方（横返し＆小手返し）│How to make sushi
寿司職人養成学校『東京すしアカデミー』
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東京すしアカデミーは日本初の寿司職人養成学校。理論に基づいた指導で未経験者でも短期間で即戦力へ育てます。魚をさばき、寿司を握り、美しいお造りを盛る技術が習得可能。挑戦する人の世界は広がる。
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