Friday, April 11, 2008

Sushi Rolls

 


If you were to ask me my favorite food, ethnic or not, I would have to say sushi. I could eat it everyday! In fact, a couple of years ago I went to visit a girlfriend in Orlando, and we did eat. it. everyday!

Being the foodie, I had to try my hand at making some sushi rolls at home. So, off to the Asian Market, and ready with some instructions, I set about to try my hand at being an Irish sushi chef! The neat thing about making sushi at home, is being creative with the fillings you want in your rolls. Well, that and enjoying a glass of Evolution 9 (hello lover!) while waiting for your rice to cook.

The first time I made them with some leftover cooked salmon, and some sashimi grade ahi tuna. In the photo above, I didn't have a chance to get some fresh fish, so I used a mixture of leftover salmon and tofu. In my opinion, other than fresh fish and/or veggies, the real secret ingredient to a great sushi experience, is good WAS-SAAA-BI!

You will also need: nori (toasted seaweed sheets)
sushi rice (Calrose)
rice vinegar and sugar for mixing into the rice
pickled ginger
And of course, your fish and/or veggies to fill your rolls.



Well, as you can see, I won't be quitting my day job. (Lesson one - make sure your knife is super sharp, and dip in water, to cut through the nori.) Sushi is fun to make when you have time, but it is time consuming, and somewhat of a test of patience. I also made some inside out rolls, but they were a little less photogenic and asked not to be shown on the blog. (Still tasted great.) I think a sushi making party might be the next theme for a get-together with friends.
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2 comments:

  1. Well isn't that a beauty of a a sushi meal and I'm sure the Evolution #9 was killer.

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  2. I bought a sushi mat while I was in Sonoma but still haven't gotten around to experimenting. Last time I went to the Asian market, they didn't have any sushi rice left?! Blasted rice shortage! :) YOurs looks great.

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