Sometimes you really feel like sushi but your wallet is looking decidedly dusty, and you realize you are just craving the taste, the reminder of good times with friends. Bring on the sushi air!
As said in an earlier post about making foams/airs, it’s a great technique that was stolen by the pretentious. I’m taking it back. Food should be delicious and fun and close to heart (just not in a heart disease kind of way), and if you happen to fall into the crowd that would battle to get a pin out of your derrieres with a tractor please do not try this. Ponsy folks please stay at home.
Soy Lecithin is the key ingredient here. For each cup of liquid I added roughly a teaspoon of SL powder, whipped it up with my trusty stick blender, waited a few seconds for the foam to stabilize, and scooped off.
Once I had foams for cucumber, wasabi, soy and pickled ginger, I bunged them into the freezer for a few minutes. Layered the frozen foam on each other and sprinkled some caviar for the fish factor. It is incredibly weird to put something in your mouth that seems to explode with flavour and BAM! is gone. It’s like a flavour ghost is haunting your mouth.
Wasabi foam is also amazingly good on hotdogs. Read about it here.