Sushi Chefs October 22, 2008

Yesterday, Jordi and I attempted to make our first sushi.  Though most Japanese women continue to eat raw fish during their pregnancies, I’m still waiting until after the baby is born to indulge.  It is difficult to resist, however, when I see those yummy slices of tuna and salmon all packaged up at the supermarket.

My main method of instruction for our sushi making was videos from Youtube.  They were very helpful in learning how to properly prepare sushi rice, and how to roll up your sushi before slicing and eating.

When we tried it ourselves, we were fairly confident we had the hang of it.

In fact, our sushi turned out pretty well for our first effort, but it didn’t really stay together the way the professional stuff does (read: it totally fell apart when I tried to cut it, and the ones that did stay together sort of looked more mashed and oblong than beautiful round sushi pieces).  But they tasted good for the most part.  There was something lacking, we agreed.  And the rice was a bit too chewy (perhaps because we just used the regular brown Japanese rice instead of buying real sushi rice?).  I’m not entirely sure I used enough vinegar on the rice either.  I was too worried about ruining the rice by making it taste like Easter Egg dye.

If anyone out there has any hints, suggestions, or good websites to check out to improve our sushi making, please share!  Until then, we will keep scoping out the supermarket sushi around markdown time in the evenings!

And the doctor said the baby could show up any day now…which means the real sushi is not too far off.  Yippee!