Japanese Cuisine - Sushi

Practicing different types of organic shapes and textures in sushi.

Guess what? Most difficult and interesting part is creating the rice (kinda lots of trial and errors with what feels coherent with the sushi types, e.g. salmon is a bit transparent and glossy but tamago is not).

Finally, I found a way - by not creating too many layers on the rice, but only two. In the front layer, the rice is sparse enough not to block the rear one's gradient. Meanwhile, the rear one was given a hint of the fish colour gradient, like the light passes through the fish.