Sushi Maki

Hey, last night we tried making sushi… it came out great! I wanted to take a picture but my camera batteries were dead…

I had given BN a sushi mat in his Christmas stocking as a sort of “gift certificate” that we’d try it soon. It was actually so easy. I think the key was getting special sushi rice… The sushi rice cooked perfectly in our rice cooker, and I mixed in sushi vinegar as instructed by my Japanese cookbook. For fillings we used carrots, julienned using a gadget I got from Pampered Chef; cucumbers, marinated dried shitake mushrooms, and an egg cooked in a thin pancake. We had the essential garnishes: pickled ginger, soy sauce and wasabi for authentic flavors. And toasted sesame seeds – sesame seeds are totally useless unless you toast them. It’s really easy to do that, in a dry skillet on the stove. Just have to watch them, they burn quick.

Next time I will stock up on Krab and avocados to make California rolls! Maybe someday will we try raw fish. I’m just cautious about purchasing, storing and preparing it correctly. But I do love sashimi, especially tuna and salmon.