Sushi

Yesterday we tried making sushi, although apparently how we do it is not what "real" sushi is according my Japanese friend. So maybe I should call it sushi for foreigners?

Anyway, we made the rice according to the packet instructions. This didn't go so well as it didn't stick well enough for the nigiri sushi (the ones with the prawns on top of the rice). The filling for the rolls, was a pick 'n' mix of the following:

• tuna
• salmon
• tamagoyaki - Japanese omelet, cut into strips, the recipe for which we found here
• cucumber cut into strips
• avocado cut into strips
• sushi rice - as thin a layer as possible otherwise you end up with gigantic sushi rolls which can't be eaten in a single mouthful!

The rolls and nigiri were accompanied by wasabi paste, Japanese soy sauce with roasted sesame seeds and sliced sushi ginger to cleanse the palette (or so that is what it is for as I understand it). For us sushi takes about 1.5 hrs to prepare with all the slicing and omelette and rice making. We always have it on a Friday since that is the last time the fish is delivered fresh before the weekend, and it is too cumbersome to make during the week. You should always use the freshest fish possible. Never frozen. If fish smells fishy then you know it isn't fresh. I won't give you exact recipes and how to guide since we normally just get our info from the net or the side of the sushi packet.