Gorgeous color and composition, as always! Darned yummy looking sushi, too! (Did you forget to invite me??? Us west coasties like NYC stuff too! lol)

Smiles,
Sooz

Way too cool!!

Dan
Semper Fi-cus

Dc:
Everything looks good enough to eat. Great Photo-s !!!

I thought you were talking the Japanese liquor " Sake "
but
when I did not see it mentioned until the last sentence,

I started to wonder if you were not drinking " Sake ",
for your own Sake.
?????????????????

The last Photo looked like a Wall Hanger, at first glance.

But I knew the Sake would not stay in the vessel.

Think you can get over on me. LOL !!!
LOU

PS :
Never drank Sake cold. How was it ???

How useful are those salt blocks? The store where I get my salt - yes, they sell only salt, chocolate, and wine - has the pink salt blocks and planks. I've always thought they were groovy, but am not sure what I'd do with them.

Ditto John's question. I've seen them around and am tempted to buy one every time I'm at Sur la Table.

Back several years ago when sake had a rise in popularity it became un-hip to drink it hot because "they" said heating it is only to mask the bad quality of cheap sake. I have no idea if there's any truth behind that, but since the first time I drank it cold I've not looked back.

Anyway, your sushi looks pretty! What's the whitest one? Is it shrimp? I've never had raw shrimp, even when served as "sushi." That might be a challenge for me to try.

That is a really beautiful dinner. Did you make the rack/holder for the salt blocks? The color of the Himalayan
salt and the simple elegance of the rack are perfect with the sashimi on rice.

I don't drink much but we do like chilled Sake in the sumer and have a glass Sake server that has a cylinder blown into the center to keep it chilled. The Sake that I have bought to serve cold tends to come in frosted bottles. I think there is a designation in Japanese on the bottle for Sake that is to be served cold, but I always just ask when I' buying it.

You certainly need a cool, and cool looking dinner with the heat you have had recently.

Lee

Halibut?

Raw shrimp is good. Tastes sweet.

Could be halibut, at any rate it looks like a very tender fish. Is the second from the right Saba? They all look good.

I came back to look at the rack for the blocks, it looks like it could be Abstracta.

Thank you all. You are very kind.

Lou, I enjoy sake both hot and chilled, depending of the meal and my mood. You should try it cold also. Very nice.

John, the salt blocks can be very useful. For sushi it can keep the food chilled for hours. I also use the blocks to cook. You can heat up the blocks in an oven to very hot and then cook food on it. Here is a great use for the blocks; After sous vided beef medium rare at 135 F, I would heat the blocks to about 135 F using an infrared thermometer. The beef is then served on the 135 F salt blocks, which will keep the beef hot for the entire meal without overcooking the meat.

When was the last time you enjoy an expensive cut of meat hot the entire meal?

Supposedly the Himalayan salt will give you all sorts of minerals, but that is not the main reason for me to use the blocks.

FOAS, that fish is skate. It is a very mild and tender fish for sushi.

Lee, yes, I made that chrome rack for the blocks. Because the blocks some times go into the oven therefore it has to be made of metal. And yes, I used the Abstracta components to make it. [You are good! :-) ]

dcarch

Yum, dcarch, now that's a meal that's pretty to look at AND makes me want to eat it.

Being from Michigan, I'm a long way from the ocean, so I've always been leery to try sashimi here, although I understand that the Japanese car executives in the Detroit area have demanded good sushi and sashimi and so it is available.

When I went to California, the CF members there took me to have sushi/sashimi and I loved it. Elery did too, said it was his "new favorite food".

Since it's hotter than the pits here in Michigan as well, temps into the 90s every day with humidity nearly that, I'd happily eat that cold sashimi, but you can have all the sake!

Now that could be fun, I could just eat sashimi and watch you get sloshed on sake, LOL.

Annie

Thanks Annie. Actually you may be far from the ocean, but the fish for sushi may be just as fresh.

I think all sushi quality fish must go thru a deep freeze before they can be served. They can ship the fish deep frozen anywhere.

dcarch

dcarch, taht makes sense, I think freezing might destroy a lot of possibly bad things.

I passed on the uni, but I loved the ahi tuna and liked most other sashimi, although the texture of the shrimp put me off a little.

Annie