The thought has popped into my head more often than I’d like to admit, but the urge to make sushi for myself comes with the added nuisance that goes with the work required to put it all together and clean it up afterwards. All it took was a trip to the grocery store to push me over the edge. I bought a cucumber and three avocados. I had everything else.
What I made:
Spicy tuna cucumber rolls
Avocado rolls
California roll
Tuna avocado roll
Tuna sashimi
What I learned:
1. My Cali roll is better when I chop up the imitation crab meat and mix it with a wasabi/sesame oil flavored mayonnaise. Previously, I had only been putting the sticks of meat across the roll or separating the stringy pieces and laying them in with mayo all around. I think the chopped version distributes the flavors evenly and creates something closer to what I’d find in a restaurant.
2. Tuna and avocado do not mix well. The avocado brings out the fishy flavor of tuna all too well and I don’t care for that. Next time, I’ll go back to trying a tuna roll with green onion.
3. Nori sheets, when cut into 2/3 and 1/3 sized pieces, left all the 1/3 sheets unusable. By cutting the 1/3 sheet across the top, making a piece the same length as the larger cut, I can fold a 4 piece roll of the same size. Not cutting the top edge results in much larger rolls, admittedly very filling and enjoyable, but unnecessary.
I’ll be writing a post in the future showing what I did with the Cali roll and the nori.
But for now, let’s just stick to what I made for lunch.
(c) Amateur Sushi Blog – Read entire story here.
