Sprout
Sous Chef
I ordered something the other night at a sushi restaurant called "The Magic Ball"
It mainly consisted of of spicy tuna or salmon (I can't recall) wrapped in avocado slices. The top was then slit in an x, opened, and it was topped with flying fish roe and crispy tempura bits. It was served over a sweet syrupy sauce, garnished with wasabi, pickled ginger, and seaweed salad. It was absolutely delicious, and has confounded me for days.
How did they manage to completely wrap a ball of minced fish with avocado? The consistency of the fish mixture was typical as expected for spicy tuna/salmon-similar to that of room-temperature ground turkey, but not nearly as sticky. The avocado was very fresh, with no indication of any additive (lemon juice, etc) to keep it from oxidizing, so I have to assume this was made immediately before serving. The fish was chilled, but not enough to have been recently thawed.
Is this just the work of a very skilled set of hands used to making art with such a loose medium? Or is there a trick to it? By the time the picture was taken, I'd already eaten a few bites from the closest side. Sorry, I should have taken it before I started eating!
It mainly consisted of of spicy tuna or salmon (I can't recall) wrapped in avocado slices. The top was then slit in an x, opened, and it was topped with flying fish roe and crispy tempura bits. It was served over a sweet syrupy sauce, garnished with wasabi, pickled ginger, and seaweed salad. It was absolutely delicious, and has confounded me for days.
How did they manage to completely wrap a ball of minced fish with avocado? The consistency of the fish mixture was typical as expected for spicy tuna/salmon-similar to that of room-temperature ground turkey, but not nearly as sticky. The avocado was very fresh, with no indication of any additive (lemon juice, etc) to keep it from oxidizing, so I have to assume this was made immediately before serving. The fish was chilled, but not enough to have been recently thawed.
Is this just the work of a very skilled set of hands used to making art with such a loose medium? Or is there a trick to it? By the time the picture was taken, I'd already eaten a few bites from the closest side. Sorry, I should have taken it before I started eating!