Hello friends! I hope you’re off to a great Tuesday.
After our first homemade sushi night last month, I’ve been itching to repeat it. We had plans to have friends over this past Saturday night to do it again, but Ava came down with a cold and ear infection, and unfortunately, I caught it from her. So, with the two of us sick, we had to cancel plans with our friends. (Both couples have babies as well, and we didn’t want to risk exposing the little ones to our infected house.) I spent the day trying to decide what we’d do for dinner instead. Hardly able to breathe through my nose and not having a huge appetite, I kept dreaming about wasabi. I mean, really, what would help a congested nose better than hot, Japanese horseradish, and some spicy tuna?
So, after Ava had her antibiotics and was put down to sleep in her humidified bedroom, Scott and I got to work on our own little sushi night.
I had a few comments last time on the difficulty of preparing sushi rolls. I like to start with having all the ingredients ready to go, and the sushi mat ready. (Saran wrap on the sushi mat is essential for inside out rolls.) After that, it is really quite simple. Don’t be afraid of mistakes – they are just as tasty!
Lollipop rolls (cucumber on the outside instead of nori or rice) take some awesome knife skills. Thanks to Scott for doing that –don’t ask me how?!
Fancied up with some roe purchased a couple days prior at the Asian Market.
Wine Pairing: Sake! We are not as familiar with sake as with our regular vino, so experimenting with different brands and types has been a fun learning experience. This one was smooth, subtly sweet, and paired deliciously with sushi.
Between the wasabi and the sake, I felt a lot better!
I’m off to get my strength training on. I didn’t make it to yoga yesterday. Ava was to sick to bring to the gym’s daycare, and honestly, I felt like I would have been a snot fest if I attempted a downward dog. Maybe next week!
What is your favorite kind of sushi? Have you ever made it at home?