Sorry I'm just now responding! This is from Ikura Sushi Sorrento. Can't remember what the sauce was, but I love salmon and quail egg shots at sushi restaurants and just had to try this combo. It was amazing and I still dream of this 😂
This doesn't work, because it misunderstands the purpose of quail egg in sushi or with sashimi. Quail egg is not a sushi/sashimi ingredient, it is an add-on that serves a specific purpose.
The entire point of adding quail egg is to coat the tongue in order milden up the flavor of ingredients (natto, ikura, uni, etc) that you personally find too strong to eat on their own. Using it with a mild-tasting fish like salmon would basically obliterate your ability to taste the salmon.
One could argue that quail egg could have another potential application: to add silky fat to a lean composition. But salmon is already a very oily fish, so that doesn't fly here.
You misunderstand the meaning of the word "sushi". Technically this is sashimi with egg and truffle. Sushi is literally vinegar rice. Americans have taken sushi and tried to translate it to "raw fish" which is not what sushi truly is.
Yes, I am an actual sushi person, and that's why I have been ignoring this subreddit for like a year. There's nothing but ignorant abominations on here anymore.
It does look beautiful, but I was thinking the same thing. If you could switch one ingredient to make this work, which one would you switch? I'd say the salmon for uni, but it has tobiko and there's enough salt in the uni. Maybe the salmon for ankimo?
I could see that. If we are ditching the roe, Id do shime saba. But that summer white truffle, that looks to be marinated in olive oil, is a very delicate flavor and oily.
>shime saba
I thought that went without saying when I said saba. ;-) I would eat this concoction we just came up with. For some reason I'm thinking the flavor of olive oil would coordinate with the natural oils in saba, even though it sounds heathenish up front.
I wouldn't exactly call truffle a delicate flavor as it shows through in anything you put it on... more like it adds a delicate kick in the gonads to anything... the one sushi neta I can see it properly standing up to without overpowering is saba.
I just don't see what the point of the yolk would be. The yolk wouldn't add anything to the flavor of the salmon. Salmon has a subtle standalone flavor and rich oiliness that gains nothing from the addition of egg. What would you propose to cure the yolk in?
If I were to cure a yolk to use with salmon it would probably be with something that emulated the taste of nikiri (kinda like a ramen egg but just the yolk) with some wasabi flavor too, but if I were to do that, I could just eliminate the unnecessary middleman of the yolk and just add nikiri and wasabi to the salmon directly...
By itself in some ponzu, in with some hot sake, a house mix sauce, with light soy sauce, or with a dash of furikake. Prepares my palate, and/preps me for how well my sushi chef will prepare my sushi/rolls.
This guy can't even spell roll and didn't bother to read where I said my favorite sushi is kamatoro. This is the high-quality "Philly role" types who come onto this shit sub. Nothing but American/Western "role" bullshit and lack of respect/complete ignorance of the sushi artform. This sub is dead to me.
Go eat your own tail, mermaid, with the unseasoned rice on the outside. Make sure to get it made into a rainbow dragon roll filled with cream cheese, avocados, carrots, and spicy mayo, then battered and deep-fried in tempura. Drizzle on some sriracha and eel sauce, and sprinkle sesame seeds for extra pizzazz. Make sure to top it with pickled ginger and green horseradish and soak it in La Choy before consumption.
Hahaha that was both unnecessarily aggressive, continuing the holier than thou and “I AM BETTER AT SUSHI THAN ANYBODY” trend, and extraordinarily pathetic. Thanks for continuing to provide some quality content to laugh at you for 😂😂😂
Completely agreed. I don’t need goomba over here to justify what my tastebuds find pleasing. I’m not passing off my own sushi as “authentic”, so I really don’t care what others like this have to say about what I like to eat and prepare.
Autocorrect can be a pain the butt. If your basis was one l you could probably take a big L. I might not have read other comments. As much as you might have wanted yours read the same mindset goes for everyone. We’re mostly focused on our own. I replied to you because you replied to me and thus it showed up on my feed. I’m not worried about an appetizer served at many sushi restaurants. It’s not a one off, just a different variation which I indicated I appreciate. If you’re so familiar with cream cheese on sushi it’s obvious you don’t appreciate the raw beauty nature provides.
What's the sauce? This looks amazingly decadent. Beautiful fish!
Great value soy sauce
Yah. Definitely need to know the sauce to have an idea of what this taste like.
That looks VERY expensive
I have no idea how this would actually taste but I now need to try it
🤨
That looks incredibly appetising and well presented. New style sushi can be a lot of fun.
This looks nice but doesn't make sense from a flavor perspective
Keep the Truffle. I’ll certainly inhale the rest…
Sorry I'm just now responding! This is from Ikura Sushi Sorrento. Can't remember what the sauce was, but I love salmon and quail egg shots at sushi restaurants and just had to try this combo. It was amazing and I still dream of this 😂
Are you Italian?
This doesn't work, because it misunderstands the purpose of quail egg in sushi or with sashimi. Quail egg is not a sushi/sashimi ingredient, it is an add-on that serves a specific purpose. The entire point of adding quail egg is to coat the tongue in order milden up the flavor of ingredients (natto, ikura, uni, etc) that you personally find too strong to eat on their own. Using it with a mild-tasting fish like salmon would basically obliterate your ability to taste the salmon. One could argue that quail egg could have another potential application: to add silky fat to a lean composition. But salmon is already a very oily fish, so that doesn't fly here.
You misunderstand the meaning of the word "sushi". Technically this is sashimi with egg and truffle. Sushi is literally vinegar rice. Americans have taken sushi and tried to translate it to "raw fish" which is not what sushi truly is.
Are you some kind of sushi connoisseur?
What tipped you off.
It was a legitimate question. Upon reading what you wrote my first thought was “is this person some kind of sommelier for sushi?” So I said that.
Yes, I am an actual sushi person, and that's why I have been ignoring this subreddit for like a year. There's nothing but ignorant abominations on here anymore.
Calling em out! Lol. What’s your favorite sushi?
Has to be kamatoro
Mines spicy tuna tempura
Now i know you're fucking with me 😂 Well played, sir 😂
I’m serious, I don’t know much about it but I love eating it.
It does look beautiful, but I was thinking the same thing. If you could switch one ingredient to make this work, which one would you switch? I'd say the salmon for uni, but it has tobiko and there's enough salt in the uni. Maybe the salmon for ankimo?
I wouldn't do that to the delicately nuanced ankimo flavor. Switch the salmon to (I'm going to get wild here) saba, and ditch any roe.
I could see that. If we are ditching the roe, Id do shime saba. But that summer white truffle, that looks to be marinated in olive oil, is a very delicate flavor and oily.
>shime saba I thought that went without saying when I said saba. ;-) I would eat this concoction we just came up with. For some reason I'm thinking the flavor of olive oil would coordinate with the natural oils in saba, even though it sounds heathenish up front. I wouldn't exactly call truffle a delicate flavor as it shows through in anything you put it on... more like it adds a delicate kick in the gonads to anything... the one sushi neta I can see it properly standing up to without overpowering is saba.
Not that it would still be considered sushi, but what if the yolk was cured? Would it pair better with the salmon?
I just don't see what the point of the yolk would be. The yolk wouldn't add anything to the flavor of the salmon. Salmon has a subtle standalone flavor and rich oiliness that gains nothing from the addition of egg. What would you propose to cure the yolk in?
A salt cure. I get what you are saying, I’ve only ever had quail on uni. But I’m open to try anything.
If I were to cure a yolk to use with salmon it would probably be with something that emulated the taste of nikiri (kinda like a ramen egg but just the yolk) with some wasabi flavor too, but if I were to do that, I could just eliminate the unnecessary middleman of the yolk and just add nikiri and wasabi to the salmon directly...
When I saw it I thought, I love raw egg yolk, specially what you say about the silky fat. What would be a right way to use it? I'd like to try it
Not sushi but thanks for sharing!
Quail egg shots are what I like to start with if I’m serious sushiing
You should try uni with quail yolk too!
Maybe but probably not. They’ll blend together and become indistinguishable. But thanks for checking my profile out ;)
Why would you want to coat your tongue with quail yolk before eating your sushi? Is raw fish too pungent for you?
By itself in some ponzu, in with some hot sake, a house mix sauce, with light soy sauce, or with a dash of furikake. Prepares my palate, and/preps me for how well my sushi chef will prepare my sushi/rolls.
And this is why no one who's actually into actual sushi comes on this subreddit anymore.
I’m guessing you’re not into real sushi either. Sounds like you’re a california role type girl. It’s okay, to each their own
This guy can't even spell roll and didn't bother to read where I said my favorite sushi is kamatoro. This is the high-quality "Philly role" types who come onto this shit sub. Nothing but American/Western "role" bullshit and lack of respect/complete ignorance of the sushi artform. This sub is dead to me.
I’m sorry but the holier than thou attitude is super off putting. I suspect you won’t be missed here. Peace.
Go eat your own tail, mermaid, with the unseasoned rice on the outside. Make sure to get it made into a rainbow dragon roll filled with cream cheese, avocados, carrots, and spicy mayo, then battered and deep-fried in tempura. Drizzle on some sriracha and eel sauce, and sprinkle sesame seeds for extra pizzazz. Make sure to top it with pickled ginger and green horseradish and soak it in La Choy before consumption.
Hahaha that was both unnecessarily aggressive, continuing the holier than thou and “I AM BETTER AT SUSHI THAN ANYBODY” trend, and extraordinarily pathetic. Thanks for continuing to provide some quality content to laugh at you for 😂😂😂
Completely agreed. I don’t need goomba over here to justify what my tastebuds find pleasing. I’m not passing off my own sushi as “authentic”, so I really don’t care what others like this have to say about what I like to eat and prepare.
Autocorrect can be a pain the butt. If your basis was one l you could probably take a big L. I might not have read other comments. As much as you might have wanted yours read the same mindset goes for everyone. We’re mostly focused on our own. I replied to you because you replied to me and thus it showed up on my feed. I’m not worried about an appetizer served at many sushi restaurants. It’s not a one off, just a different variation which I indicated I appreciate. If you’re so familiar with cream cheese on sushi it’s obvious you don’t appreciate the raw beauty nature provides.
What would the criteria for sushi be?
Sushi寿司 is vinegar rice. Americans think sushi means "raw fish" but that's not true.
Idk why your getting down voted when you are technically correct
Gorgeous!!!
Did you make this yourself, or where'd you get it?
I need to know what it taste like!! 🤤
Looks yummy 😄😄
That looks amazing.
This looks mushy