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
(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
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 ...).
perl -MHTTP::Daemon -MHTTP::Response -MLWP::Simple -e ' ; # The
$d = new HTTP::Daemon and fork and getprint $d->url and exit;#spider
($c = $d->accept())->get_request(); $c->send_response( new #in the
HTTP::Response(200,$_,$_,qq(Just another Perl hacker\n))); ' # web
I am no expert on sushi, but I have been told that most wasabi in typical sushi houses is not *true* wasabi. Apparently true wasabi commands an extremely high price, somewhere around $300USD an ounce. I remember being told what was used as wasabi, but not what they said.
Anyone know anymore about this?
Update: wil pointed me to this site about wasabi. Interesting information.
I have found many sushi bars now provide "fresh" wasabi for USD2-5 extra per person. The more expensive places actually grate it there. The taste is fantastic and nothing like the powedered stuff. You usually have to ask--it may not be on the menu.
I myself prefer cucumber cut up in julliene cubes (rubbed with a little salt) or avocado (which works great with smoked salmon)
Of course, dont forget that not all sushi require maki or nori (roasted seaweed leaves) and that if you take a shrimp, cut it in at the belly, but dont pierce the shields, and twist it inside out, and put a little wasabi in the chest cavaty you have really great sushi which works as a fabulous apetizer.
(And I always thought this was a perl place... ;)
update : For those that do not know what wasabi is ... it is a horse-radish puree, unmixed as to "regular" horse-raddish you buy in $LOCAL_SUPERMARKET which is sweetened with sugar and thus less 'refreshing'...
er formait hyarya. -- "Life is a house and the next tornado is never far away" -- "lovely by nature"