s is for sushi
Last night we got all brave, and attempted to conquer sushi – something that’s always had me a little scared of trying it – everyone I know passes of the rice as complicated (not complicated!) the nori as too fragile (just right!), and the prep. time required as too long (ha! no.). The rice was a snap, we didn’t ruin a single piece of nori, and we ate so much sushi I thought we might explode.
Who knew it would be so easy? And so delicious, accompanied with Sapporo, Suisha garden’s ginger dressing on salad, and a few episodes of Arrested Development? Perfect for a nice, quiet saturday night!
Oh my. Sushi AND Arrested Development?! That DOES sound like a perfect evening!! Haven’t had the ‘oomph’ to actually do my own sushi though. Doesn’t help that I’m the only one in the house who would eat it, I suppose. :)
The sushi rice is hard cause you normally do it warm (unless you prep large), and ensuring you mix the sugar and rice vinegar consistently throughout can be tricky. It always tastes pretty good in the end though, but my guess is making it perfect for nigiri sushi would be an art.
And nori is good if its freshish. I tried keeping an openned pack in a big zip lock bag, but when you hit it up again a month later, it is brittle. If you just open it its normally fine.
Looks super good though, whad’ya put in it?? Avacados?? Carrots? Cukes? Any fish up in that?
of course this requires a link to our ever favorite soya sauce super duper hero – kikoman: http://yoga.at.infoseek.co.jp/flash/kikkomaso_e.htm
The sushi rice was totally what I was nail-biting about. But it was easy! Rice + water + boil + add vinegar (and lime) and cool in front of the window. Bizarrely simple.
Anyhow, these were simple veggie sushi (we’re not so much into meat, here, and thought we’d hold off on fish until we had conqered veggie). Avocado, red pepper, cucumber.
I always order take out. Good for you. Do you deliver? to Montreal?