DIY sushi
(all the pictures are clickable)
It was Saturday afternoon and we decided it's time to get our feet wet and try to prepare sushi at home.
After some deliberation, we decided that we'd rather get overpriced raw fish from a fancy Park Slope establishment than spend the next day in ER. At least the fish came with assurances that it was sushi grade. Apparently, selecting the right source for the DIY-sushi-raw-fish is an important skill, which is acquired with time (hopefully). Next time, I'll work on striking a better balance between fish quality and its price. :)
Here’s what we’ve got: salmon, tuna and sea bass
It's not complicated to prepare DIY-sushi, but success depends, in large, on the stickiness of the rice. As usually, careful preparation is all that counts…
Mine started almost 8 years ago, when I was carefully hand-picked by a woman who eventually proved to be the key to successful DIY-sushi experience.
After rice has cooled down, I spread the sheet of nori on the makisu, arranged rice, sprayed it with sesame and placed cucumbers, avocado and fish on top of the rice.
One of the hardest issues during DIY-sushi preparation is to refrain from gobbling up all the prepared rolls immediately, without setting the table properly. We’ll work on this issue next time.
Before it was too late, we gathered all the rolls that were left, arranged them on the plate and took a picture.
After that, we ate.
P.S. Next time, maybe you can join us?