Sushi Sunday

As my sharp knives suggested yesterday, if was time to have sushi for Sunday. It's been way too long, because i have no idea when i last time prepared these yummy bites! But when @eveuncovered asked for it there was no reason to decline.
Making sushi with friends used to be quite common habit for us, but life sometimes comes on way and that habit of getting together has fade away. Thought every now and then we manage to make it still happen, in smaller groups than before but still.

I thought to explain the process of making sushi, but at the same time i realized that there is quite a lot technical stuff which are extremely hard to explain without showing. And cauz my experience working with dtube was horrifying you have to wait for the next time! I promised to larp @eveuncovered's personal chef for a day, so i did most of work and she provided the material for this post. So all credits from great pictures are going on her way!

PROCESS

Making sushi isn't too hard really, if the technique of rolling is familiar. It basically needs only skill of timing and preparing. Doing "mise en place" which means preparing in advance. Peeling, cutting, shaping, visualizing what are you doing.
There are some rules,maybe, in correct ways of making sushi and which ingredients to use in them. But if you ask from me, i'd say fuck that, do what you like! It's not that serious, it's food, it should be fun and tasty!

We ended up making some norimaki, californiarolls, nigiri's and salmon sashimi. Difference between maki roll's is that norimaki is classical sushi roll, nori seaweed on top and california roll is inside out version. I like breaking rules so we weren't following any guidelines when filling the rolls. @eveuncovered prefers vegetarian stuff, or slightly cooked salmon so that was the deal today. Sashimi and all the raw stuff is more of my thing.

ALL ABOUT RICE

The most important thing in making sushi is rice. Using right kind of rice, and preparing it in right way. Before cooking rice you wash the rice, so you won't end up with pot of porridge. After cooking the rice is seasoned with rice vinegar, sugar and salt. Mixture is ready for use when it's cooled down to room temperature.

When making California rolls, I use plastic wrap as a base of rice when filling and rolling. And after the roll is ready i finish it with black and white sesame seeds.

END RESULT

We love pretty things. This is no exception. I like to put food out as it was served in restaurant. Okay this kinda comes naturally to me as I have worked in restaurants past 11years...
I had these excess tiles from renovation which i saved for situation exactly like this, putting food out nicely. Plates are overrated anyway, using your imagination is much more fun!

So, what do you think about our little Sunday feast? And again, big should out for @eveuncovered for taking pictures!