Sushi Pictures by Chef George Krumov

My sushi

The picture above is called "George's Dream Of Sushi".

Assorted sushi platter picture

The sushi platter in the above picture consists of four kinds of nigiri sushi (tuna, avocado, surf clams and crab sticks), three kinds of maki sushi rolls (California roll, inside-out tuna and cucumber roll, and vegetarian roll), and 2 pieces of gunkan maki (also called battleship sushi) topped with tobiko. According to tradition, when arranging a sushi platter you must keep same kinds of sushi together and not scatter them around the platter. For decoration you can make some pickled ginger rosettes or cut-up plastic leaves.

The large sushi platter below consists of fresh salmon nigiri, ahi tuna nigiri, avocado nigiri, bbq eel (unagi) nigiri, and several different sushi rolls such as: spicy salmon roll, unagi roll, tuna and avocado roll.

Large sushi platter

The sushi platter picture below consists of asparagus rolls, salmon and avocado rolls, unagi rolls and four kinds of nigiri sushi: salmon, red pepper, ebi (sweet shrimp), and unagi (bbq eel).

Sushi platter

The sushi roll below is the Rainbow roll. I usually make it with avocado, surf clam, tuna and salmon on the outside, but sometimes I use red snapper or shrimp as well.

The rainbow sushi roll

The sushi roll below is a smoked salmon wrapped roll with asparagus, carrots, cucumber and red peppers.

Sushi roll with smoked salmon

The image below is of a sushi roll I call "Fineworks". It is slightly caramelized on top under the broiler.

Warm sushi roll

The reason I call it fireworks is because I serve it warm, after it had been flashed under the broiler for a couple of minutes.

Ahi tuna sushi roll

The sushi roll above is made of ahi tuna, red peppers, shredded carrots and avocado.

California roll sushi plate

The roll above is the famous California roll served with pickled ginger, wasabi and goma sauce for dipping. The black dots are black sesame seeds and the orange stuff is tobiko caviar. The goma sauce is a sweet Japanese sauce. I also like serving it with low-sodium sweet soy sauce.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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