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.
- Eat your mistakes
- Keep trying until you have perfect roll!