This batch of Tamago (Omelette) was just made by my Boss a few moments prior to the photo being taken. If you'll notice the Tamago is well formed and golden brown in some parts; as opposed to being deformed and burnt in some areas. In making sushi, the making of the Tamago (along with Anago (saltwater eel)) is considered one of the most difficult tasks. The reason being is that first off, the proportions of dashi, sugar, mirin, salt, etc, are rather difficult too get right, as they need to be precise so that the Tamago doesn't end up too fishy, or too sweet. Second, the Tamago is traditionally made in a rectangular skillet and with a pair of Ryouri Hashi (Cooking Chopsticks). If you'll imagine, forming a huge rectangular block of egg with a pair of chopsticks is no easy task, lol.
Anyway, Tamago is considered a finishing dish to a sushi meal because of it's sweetness.
Here is a photo of the Tamago made as sushi.
*A point that I want too bring up. In the above picture, please note the separate granuals of rice in the nigiri. If you will notice, the rice is compressed just enough to hold it's form until it reaches the mouth. Some Sushi-Ya tend to have their rice a bulking mush of over-saturated and compressed ball of gluten, solid enough to throw at your little sister, and stern enough to crack your teeth... a sure sign of a sushi-ya lacking in quality and experience*
Does this look appetising too you? Does it look professional grade? Is it an acceptable presentation? If you answered yes to any of those, then you are sadly mistaken.
This plate of sushi was personally prepared by me. And yes, it is terrible. It is actually quite embarrassing. First off, for the Shime-Saba (Marinated Mackerel), the Saba does not conform to the rice; it is simply resting on top of the rice, not a good sign as the nigiri probably fell apart and back into the customer's soy sauce as he was ready to consume it. Second, The topping on the Saba is also lacking. With such a small amount of Shouga (ginger) and Negi (Scallions) placed so awkwardly on top of the Saba, they are an abomination. Not only are they lacking aesthetically, such a small amount provides little practicality. The shouga and negi are too scarce to provide any compliment too the fishy taste of the Saba.
As for the Hotate-Gunkan (Chopped Scallops), some consumers find the taste and texture of negi with the creamy feeling of the Hotate with the mayonnaise a little too much, and sometimes awkward. This is basically an example of ignorance too consumer preference. Also, if you notice the soupy look in the scallops; I had mixed too much mayonnaise into the Hotate. With so much mayonnaise, the delicate taste of the scallops is overcome and it is now mayonnaise with a hint of scallop instead of the opposite.
About the Unagi (Freshwater eel), the rice is too large in proportion too the Unagi. Also, the Unagi is too small of a cut to begin with.
The placement is also quite off. Too start, the nigiri should be touching each other horizontally. Second, the position of the Gaari (pickled ginger) and Wasabi (horseradish) also look queer. As they are compliments, they should be seated next too each other, as opposed too being displayed on opposite ends of the plate.
And I suppose~ yes I'm being very critical of my own work, but these are the standards of which I always try to comply with inorder to maintain a satisfactory level of product quality.