in reply to Re: On sushi:
in thread On sushi:
Even without formal training, I can recommend making your own sushi, even though it won't be true japanese-style sushi. I always buckle up with some cash, raid the local japanese food store for fish (they have a good selection of frozen fish (frozen, because I'm not near the sea :-(( )), rice (you need "special" sushi rice, I haven't found any cheap replacements yet), and sushi vinegar (vinegar almost without own taste, have yet to determine whether artificial vinegar (concentrate) will work).
The easy start for not-yet-sushi-eaters is salmon, raw tuna (fat or non-fat), cooked tuna (without oil), and some red/orange coloured crab-replacement as fish, and lettuce?, sesame, wasabi and yellow radish as ingedients.
The preparation of the sushi rice is easy, wash the rice, cook it, then put in sugar and vinegar, let the stuff cool down; then starts the sushi (and maki) making, and you will find that rice works as a really good glue. One thing you should NOT skip are the bamboo mats to roll the maki, it's much harder without them and the rice needs to have some pressure applied (I've read in a book on sushi that the pressure provokes some chemical reaction ...).
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