That's a beautiful array you put together. Congrats on the win! I like it because it has the form of traditional sushi, but the colors of an Autumnal platter, with Japanese colors just in the condiments on the half shell. Very cool.

My Japanese friends would approve. They make things like PBJ sushi rolls, and corned beef and cabbage nigiri (i.e., whatever's in the fridge with nori and sushi rice).

Yes, it is wrong and you should be ashamed. (grin)

Pretty sushi, though, and congratulations on the win.

Annie

I would love to eat that, as I can't swallow real sushi so I'm coming round! Lovely cooked food!
Congrats on your win.

I never thought about the idea for sushi being freshness... I'd have to go well out of my way to find sushi around here. I like your idea of leftovers-sushi! looks like great match to me. Congratulations on another win!

Love sushi!! I can't imagine someone else being creative enough to rival your masterpiece(s).

Looks tasty. What was the dish that took first place?

Congrats on the win!

And actually, Japanese use leftovers all the time for sushi. It's sashimi that has to be fresh - raw fish.

I consider it the height of irony that my DH, who is Chinese-Portuguese from Hong Kong and never had raw fish until I introduced him to it, adores sashimi.

I, OTOH, grew up with both sushi and sashimi, OD'ed on toro when I was a teen, and have never been a fan of sashimi ever since. I'll eat some and enjoy it, but I don't go into raptures about it and would rather have a hunk of steak or a juicy chicken thigh.

For years I never understood why anyone would pay for sushi. It was picnic food when I was growing up in the JapAm community. I always associate it with grilled hot dogs and deli potato salad, LOL! Nothing special, just a bit too time-consuming when you could just throw everything into a bowl as chirashi sushi and eat it that way.

I didn't dig in deep enough to find out why there was the need for a tie, but you won that one in my book. The competition certainly looked tasty, but you knocked it out of the park solidly IMO. Nice job!

Thank you everyone for your kind words. All I want is to share the extra fun of cooking of going beyond recipes.

Teresa, the other winner made "Pulled Pork Two Cheeses Spinach Pizza, Pulled Pork Cigars"

FOAS, thanks. I have won a few times before, and it is possible for people to recognize my style and vote accordingly.

jkom51, :----For years I never understood why anyone would pay for sushi. It was picnic food when I was growing up in the JapAm community. ---"

Well, check out MASA sushi in NYC. I am actually trying to convince someone not to take me there because it is against my food philosophy. $700!!!! per person!!!! weeks wait for a reservation!!!!

dcarch

Nothing 'wrong' with that!
I often make false sushi when i make spring rolls.
Using smoked salmon.
And peanutbutter/jelly/banana/rice crispy sushi for the kiddies.
lovely plate!

Again, your imagination took you out of the park. Congratulations!!!

What is the interesting kitchen gadget that you'll receive?

>>check out MASA sushi in NYC. >>

It's not the rice, it's the fish cost [smile].

I suppose I wouldn't mind the whole sashimi craze, if it weren't for the fact that 99.5% of the fish used in sushi places are non-sustainable. The Japanese have fished out the Sea of Japan; China is currently destroying native fish stocks off the African coast using their massive trawler nets because they too have fished out their local stocks.

There are a few restaurants in the SF Bay Area that use strictly sustainable fish on the Watchlist published by the Monterey Bay Aquarium (which is regularly updated), but very, very few considering how many restaurants there are. It's really sad.

And if the Japanese and the Hawaiians can use Spam/ham and pineapple in sushi, so can you! So go ahead and use those leftovers, everyone. It's not only tasty, it's a lot more ecological.

Here is a link that might be useful: Monterey Bay Aquarium: Sustainable Seafood Search and list download

Thank you sleevendog, jasdip.

The price I won I understand is a motorized vacuum marinading machine.

It will be an interesting kitchen gadget.

Anyone here has one?

dcarch

Re the overfishing--that's one of the main reasons I went into aquatic ecology--I am food motivated! People always ask me how come I eat Great Lakes fish when it comes with warnings about toxins. I say, "As goes my Lake, so go I." Fortunately or unfortunately, I am not able to afford fish more than occasionally for a treat. I eat some of the canned varieties once a week, that's about it on a regular basis.