When it comes to sushi, presentation matters, too. The good news is that you don’t need to be a professional chef to make your sushi look like it came straight from a restaurant. The secret? Seasonal garnishes!
Garnishes add color, texture, and flavour, transforming a simple dish into a work of art. And the best part is, using seasonal garnishes means you’re using the freshest, most flavorful ingredients available. Plus, it’s a great way to connect with the time of year and add a special touch to your meal. Let’s explore how to make your sushi shine, all year round.
Spring into Colour
As winter fades, it’s time to bring some vibrant colors to your plate. Here are what’s in season and how to use them:
- Shiso leaves:
These fragrant, slightly minty leaves are a classic Japanese garnish. Their unique flavor enhances the taste of many types of fish, and their vibrant green color adds a beautiful touch. Try shredded shiso as a bed for your nigiri, or use whole leaves to wrap small pieces of sushi. - Edible flowers:
Cherry blossoms (sakura) or other delicate, unsprayed blooms bring a touch of elegance and a subtle floral note. For a pop of colours, try sprinkle petals over your sushi. - Spring vegetables:
Thinly sliced asparagus or radish sprouts as a garnish can add crunch and freshness.
Summer Brights
When the weather is hot, keep your sushi garnishes light and refreshing with some of these ingredients.
- Myoga:
This Japanese ginger has a milder flavour than regular ginger. Thin strips of myoga as a topping add a lovely zing to your rolls or nigiri. - Cucumber:
While cucumber is a year-round staple, it’s especially refreshing in the summer. Try thinly sliced cucumber ribbons or intricately cut cucumber shapes for a cool, crisp garnish. - Citrus zest:
Add a light sprinkle of lemon, lime, or yuzu zest in your plating for a bright, zesty flavour and a pop of colour that mirrors summer’s energy.
Autumn Harvest
As the leaves change, bring in the warm, earthy flavours of fall:
- Mushrooms:
Thinly sliced shiitake or other seasonal mushrooms can add an umami boost and an interesting texture as toppings. - Gingko nuts:
If you can find them, these slightly bitter nuts are a traditional Japanese garnish that adds a unique flavour and a touch of fall color.
Winter Warmth
In the colder months, look for garnishes that add a touch of warmth and richness:
- Daikon radish:
This root vegetable has a mild, slightly peppery flavour and can be used in many ways. Grated daikon (daikon oroshi) is a classic garnish for oily fish, as it aids digestion. You can also make daikon pickles for a crunchy, tangy addition. - Yuzu peel:
This Japanese citrus fruit is in season in winter, and its fragrant zest is a wonderful garnish. - Winter herbs:
Herbs like chives and mitsuba (Japanese parsley) can still add a fresh touch. Try finely chopped chives or mitsuba.
By incorporating seasonal garnishes, you can transform your homemade sushi from ordinary to extraordinary. So, the next time you’re making sushi, take a trip to your local farmer’s market or grocery store, and see what’s fresh and in season.
Looking for the next inspiration for your home-cooked sushi or learn the world of sushi? Head out to Pika Sushi and discover ideas for your meal or events!
