Sushi Plate 3D model

This is for those who are looking for sushi that looks tasty, For showcase purposes or anything as they with, but easy to analise and see how it is made. Sushi plate with the next ones: Mazuki Sushi; Nigiri Sushi; Tamago Sushi; California Roll Sushi. This package contain:-Wood plank Procedure Material (Made with nodes, easy to use since theres a personalized panel when you go to the material section.-HDR -_Note _that for the HDR the settings are: In Render then go to Color Management for Display Device is sRGB For View Transform set AgX For Look set Very High Contrast

Now the last setting is Film in there set Transparent (Why? Because the HDR itself is a bathroom, since the lighting is good I used it, but we Image back ground is not needed.)

-Image Render Configurated.

Note: The reason why there's too much Polygons/Faces is because it's the whole scene is included (Table, Each Sushi, Sesame seed, etc.)

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Extra about the Sushi itselfMakizushi, often simply called maki, is a type of sushi roll that is one of the most popular and recognizable forms of sushi. The term makizushi comes from the Japanese words maki, meaning to roll, and zushi, a conjugated form of sushi.

• Rice: The rice used in makizushi is seasoned with vinegar, sugar, and salt to give it a distinct flavor and sticky texture, which helps hold the roll together.
• Nori: Sheets of dried seaweed used to wrap the rice and fillings.
• Fillings: Common fillings include fish (such as tuna, salmon, or eel), vegetables (like cucumber, avocado, or pickled radish), and occasionally other ingredients like tamago (sweet omelet) or crab sticks.

1. Rice Preparation: Sushi rice (shari) is cooked and then mixed with a vinegar mixture while still hot.
2. Rolling: A bamboo mat (makisu) is often used to roll the sushi. The nori is placed on the mat, a layer of rice is spread over it, and then the fillings are added. The mat is used to roll everything into a tight cylinder.
3. Cutting: The roll is usually cut into bite-sized pieces with a sharp knife.

Makizushi has become a symbol of Japanese cuisine worldwide. Its versatility and variety make it a favorite among sushi enthusiasts and a staple in both casual and formal dining settings. The creative potential of makizushi allows chefs to experiment with different ingredients and techniques, resulting in a wide range of flavors and presentations.

Whether enjoyed in a traditional sushi restaurant or as part of a homemade meal, makizushi continues to be a beloved dish that showcases the art and craftsmanship of sushi making.

Nigiri sushi, also known as nigirizushi, is one of the most traditional and iconic forms of sushi. The word nigiri means gripped or pressed, which refers to the way the sushi is made by hand-pressing vinegared rice into small, oval-shaped mounds and topping them with various ingredients.

1. Rice Preparation: The sushi rice is cooked and then seasoned with the vinegar mixture while still hot, then cooled to room temperature.
2. Forming the Rice: The chef takes a small amount of rice and shapes it into a compact, oblong mound with their hands.
3. Adding Wasabi: A small dab of wasabi is placed on the rice mound or directly on the topping.
4. Topping Placement: The topping is carefully placed on top of the rice and gently pressed to adhere.

• Accompaniments: Nigiri sushi is typically served with soy sauce for dipping, pickled ginger (gari) for cleansing the palate between bites, and additional wasabi for those who prefer more heat.
• Presentation: Nigiri is often presented in pairs on a wooden platter or sushi plate, highlighting the simplicity and elegance of each piece.

Nigiri sushi is a cornerstone of Edomae sushi, which originated in Tokyo (formerly Edo) during the Edo period (1603-1868). It emphasizes freshness, simplicity, and the skill of the sushi chef. The preparation of nigiri requires years of training and mastery, as the balance between rice, wasabi, and topping must be perfect.

Nigiri sushi is celebrated for its simplicity and the quality of its ingredients. It exemplifies the artistry and precision of sushi making, offering a pure and authentic sushi experience.

Tamago sushi, also known as tamagoyaki sushi, is a delightful and slightly sweet type of sushi that features a Japanese omelet (tamago) as the main topping. It is a popular choice for both sushi enthusiasts and beginners due to its mild and pleasing flavor.

1. Mixing: Eggs are beaten with sugar, mirin, and sometimes soy sauce or dashi to create a sweet and savory mixture.
2. Cooking: The egg mixture is cooked in a special rectangular tamagoyaki pan, with the cook rolling and folding the layers of egg as they cook to form a thick, layered omelet.
3. Slicing: Once cooked and cooled, the tamagoyaki is sliced into pieces that are the right size to fit atop the sushi rice mounds.

Tamago sushi holds a special place in Japanese cuisine and sushi culture. It is often seen as a test of a sushi chef’s skill, as making the perfect tamagoyaki requires precise control of heat and technique to achieve the right texture and balance of flavors. The sweet and savory profile of tamago makes it a favorite among children and those new to sushi.

• Chopsticks or Hands: Tamago sushi can be eaten with chopsticks or with the hands.
• Dipping: If desired, tamago sushi can be lightly dipped in soy sauce, but this is often unnecessary due to its rich flavor.

Tamago sushi is celebrated for its unique taste and the skill involved in its preparation. It offers a delightful contrast to other, more traditional types of sushi, making it a staple in sushi restaurants and a beloved item among sushi aficionados.The California roll is a popular type of sushi roll that originated in the United States and has since gained worldwide popularity. It is known for its distinctive inside-out style, where the rice is on the outside and the nori (seaweed) is on the inside. The roll typically features a combination of avocado, imitation crab (or real crab), and cucumber.

• Sushi Rice (Shari): The rice is seasoned with rice vinegar, sugar, and salt, giving it the signature sushi rice flavor and sticky texture.
• Nori (Seaweed): A sheet of nori is used to hold the ingredients together but is placed inside the roll, unlike traditional sushi rolls.
• Fillings: The primary fillings are avocado, imitation crab (or real crab meat), and cucumber. Sometimes, additional ingredients like mayonnaise or sesame seeds are included.
• Sesame Seeds or Tobiko: The outside of the roll is often sprinkled with sesame seeds or tobiko (fish roe) for added flavor and texture.

1. Rice Preparation: Sushi rice is cooked and seasoned with the vinegar mixture.
2. Rolling Mat Preparation: A bamboo sushi mat (makisu) is typically covered with plastic wrap to prevent sticking.
3. Assembling the Roll:
   • A sheet of nori is placed on the mat.
   • A layer of sushi rice is spread evenly over the nori.
   • The rice-covered nori is then flipped so that the rice is on the bottom and the nori is on top.
   • The fillings (avocado, imitation crab, and cucumber) are placed in a line across the center of the nori.
4. Rolling: Using the bamboo mat, the ingredients are rolled into a tight cylinder.
5. Topping: The roll is often rolled in sesame seeds or tobiko for extra flavor and visual appeal.
6. Cutting: The roll is sliced into bite-sized pieces, typically 6-8 pieces per roll.

• Accompaniments: California rolls are usually served with soy sauce for dipping, pickled ginger (gari) for cleansing the palate, and wasabi for a spicy kick.
• Presentation: The rolls are often presented on a platter or sushi plate, sometimes garnished with additional sesame seeds or tobiko.

The California roll is significant for its role in popularizing sushi in the United States and other Western countries. It is often considered an entry-level sushi for those new to the cuisine, as it does not contain raw fish and has a familiar, appealing flavor profile. The roll is believed to have been created in the 1960s or 1970s by sushi chefs in Los Angeles, who aimed to make sushi more approachable for American diners.

• Chopsticks or Hands: California rolls can be eaten with chopsticks or with the hands, depending on personal preference.
• Dipping: When dipping in soy sauce, it is best to dip the roll lightly to avoid overpowering the flavors.

The California roll is a staple in many sushi restaurants around the world and is celebrated for its innovative approach to traditional sushi. Its combination of flavors and textures makes it a favorite among sushi lovers and a great introduction to the world of sushi for beginners.