Rebel Duz Japanese

Mellow Duz Japanese
Originally uploaded by mellowkitty.

I have been spending far too much money at the Sushi Shop at the market recently.

How difficult can it be, I said to myself, to make sashimi at home?  Not difficult at all in fact:

• Go to the fish monger
• Ask for a one inch slice of wild salmon or red tuna. Or both!
• Store carefully until ready to eat
• Slice so it looks like what you get in a restaurant
• Feed small bits to cats
• Enjoy with a bit of soya sauce and wasabi!

Then I asked myself, How difficult can it be to make my own Wafu dressing? Ha! Simple:

• Two tablespoons Miso
• One tablespoon rice wine vinegar
• One teaspoon sugar (I used maple syrup)
• One tablespoon sesame oil
• One tablespoon oil (I used olive)
• Thin with a bit of ice water

Finally, I asked myself, California Roll? What's the deal?

• Prepare sushi rice according to any recipe you find on the 'net.
• Add a squeeze or two of lime juice to replace the rice vinegar called for in any of the recipes
• Play with the sugar and salt ratios, and only put in half of what they suggest
• Make sure the rice is cool-ish, wet your hands frequently, and do not spread the rice on the nori more than 1/4 inch thick.
• Roll!
• Eat your mistakes
• Keep trying until you have perfect roll!

Comments

[Frank]

This looks spectacular.

We tried this once when my father was in town. We didn't do too much research and had less than spectacular results. We must find the time to get the right ingrediants next time and try it again.

[rebel]

Thanks, Frank. The challenge is part rice and part roll. I definitely like the addition of the lime juice to the rice. Inevitably, your first roll is going to be too fat, your second roll will be too lean, and the third one will be ... well, you know.

Also, start with one ingredient (avocado or crabstick is a good choice) and work your way up to the classic California Roll.

[The Necromancer]

Yummy.