Down to Fresh Market to get some Clearspring sushi price, but balk at paying big bucks for the wasabi - this comes back to haunt me.
Dig out some roasted seaweed bought a few years back in one of my Asian superstore lucky dip - can't make out any date on it but it doesn't smell too bad.
Time to follow the sushi recipe which mainly involves a rice cooker. Don't have one so wash the rice four times instead of the recommended three then stick into the smallest pan at lowest heat.
Prep the seasoning which as far as I can tell is rice vinegar reduced, sugar and a bit of salt. Go low on the salt which will again come back to haunt me.
The rice is sitting there now time to tackle the salmon. This is where it gets weird. I've eaten raw salmon many times at restaurants, but serving it up it's like I'm worried there's some Secret Sauce these restaurants apply to raw fish.
But there can't be so sharpen up the knife and slice that baby on the bias.
Now I'm waiting on the rice to cool down, though a little voice is saying to put the fish on the hot rice to at least partially cook it. I resist but stick the rice in the freezer as the family are hungry Right Now.
Ten minutes later and it's sushi chef time - roll a rice ball, press into the salmon, wrap with seaweed, repeat.
Oh yes, season the rice with the vinegar and sugar reduction - precisely.
So how did she eat? Okay is being generous:
- The rice was simultaneously grainy and mushy.
- Too conservative in the seasoning so extra soy was needed.
- The portions were 3 bite rather than 1 bit sized.
- The raw salmon was delish.
- The wasabi was sorely missed, especially as I have a jar of raw horseradish expiring in the fridge that would have made a noble substitute
- A lot cheaper than any other sushi sources
Next time the sushi will sing
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