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In Reply to: RE: I had sushi last night the equal of any sushi I've had posted by Muzikmike on June 09, 2008 at 08:35:58
Just ask Neil49 for more info about my wife’s artsy sushi preparation. I usually buy the ingredients from our favorite sushi market such as the sushi roller, sheets of nori, wasabi, natural pickled sushi ginger, shoyu, sushi rice and sushi vinegar. The sashimi is comprised of tuna, white tuna, salmon, salmon roe, smoked eel, smoked salmon, shrimp, octopus and crab. The vegetables are cucumber, carrot, avocado and lettuce with ginger sauce for salad.
I cut and slice all the vegetables while the wife cook and prepare the sushi rice. The sashimi slices are depended on whether it’s for nigiri or just plain sashimi. For nigiri I usually sliced it at about ¼” thick angled at 30 degrees to capture the fish meat’s lean side. The sashimi slice is about 3/8” again angled at 30 degrees which is basically similar fashion to nigiri slices. After I sliced them I freeze them for about 20 minutes.
We rolled the sushi according to its menu
Maki-sushi the rice and seaweed rolls with fish and/or vegetables. There are also more specific terms for the rolls depending on the style. They are:
Futomaki - thick rolls
Hosomaki - thin rolls
Uramaki - inside-out rolls
Nigiri –sushi the little fingers of rice topped with wasabi and a filet of raw or cooked fish or shellfish. Generally the most common form of sushi you will see.
And of course the plain boatloads of sashimi.
After we rolled the sushi we freeze them again for the second time for about 20 minutes or until we get very, very hungry. Then served it with 30 seconds microwave sake on the side.
BTW, we spent about half of what we usually spend on the sushi restaurant and on top of that we usually go back for second or third helpings of which you can’t do with the restaurant.
If a thing's worth doing, it's worth doing well
(Proverb)
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