Sushi Made With Canned Tuna Fish
Posted on: October 8, 2009
So I’ve got two conflicting factors in my life right now: 1.) I love sushi, and 2.) I am underemployed. The latter means that, in order to make really awesome sushi with the sort of fishes I really like, I’d need to spend more money then I feel comfortable spending on a regular basis. Thus, I’m trying to figure out cheaper means of making delicious sushi.
I wanted to make some sushi for Drew’s aunt Pam, who had only tried sushi once and was pretty ambivalent about that experience. She was definitely wary of eating raw fish, so I figured this would be the perfect opportunity to try out some canned tuna.
So I used some standard vegetables – avocado, carrot, and cucumber – plus some egg fried with sugar + soy sauce. Now, the tricky part was the fact that Drew would also be partaking of this as well. He happens to dislike canned tuna, but really wants to add more fish to his diet. So, I engaged in sneakily disguising the tuna. I mixed it with a dose of mayonnaise plus some Chiracha sauce, in the hopes that it would be a close match to spicy tuna. I decided to couple that with some cream cheese. I’ve never really gotten into cream cheese sushi, but Drew likes it, and it is the only way that he’ll eat fake crab, so I had hopes it would work with the tuna as well.
At this point, much of my sushi-making stuff was still back in Richmond. So, no rolling mats, as well as no sesame seeds. Not that sesame seeds are hugely essential, I suppose (don’t tell them that though, it’ll hurt their feelings!), but when I make rice-on-the-outside rolls, sesame seeds add that extra zing.
The rolls came out…squishy. Very squishy. Or more specifically, rolls involving both tuna and cream cheese were incredibly squishy. And, unfortunately, Drew couldn’t get over the canned tuna flavor. Everything seemed to go over well with Pam, but as her first sushi experience was not particularly good, I suspect her second wouldn’t have to be much better to beat that first one. That, and I dunno how much that “I’ll be polite about the food” courtesy was a factor. I wasn’t all that impressed with the tuna. Even in a roll without cream cheese, it just tasted way too much like the tuna I’d dump on crackers for lunch sometimes. Albeit, I may have evolved into a snooty sushi elitist, so I can always blame that as well. At least the veggie rolls were good!
And here’s a poorly lit bonus closeup!
In conclusion, the next time I want cheap sushi with meats, I’ll just get some fake crab. Though, I do have this itching temptation to try making sushi with sardines at some point. Or even better…with bacon!
Related posts:
- Canned Tuna Fishes is gourmet eatin’
- Sushi! Featuring Seaweed, Avocado On Top, Plus Pacific Mercantile Indulgence
- Sushi made with tilapia and topped with exciting things
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July 26th, 2010 @ 7:53 pm
If you make sushi with bacon you will automatically become a Saint =)
July 26th, 2010 @ 8:13 pm
Awesome! (And I'm not even Catholic!)