(This is the first in what will hopefully be a series of guest posts by Julie!)
So, inspired by this blog, I finally decided to take the plunge and make my own sushi. The sushi plunge. To prepare myself, I read all of Virginia’s sushi posts, although that really just made me want to create all sorts of food with faces on them. And eat a big breakfast. Oh, well, that works, too.
I made this HUGE bowl of sushi rice, completely forgetting that sushi has a very short lifespan…
I added a rice vinegar/sugar mixture whose recipe I found in the internet tubes, and it seemed really strong, but then I decided that smelling vinegar in my food makes me feel like a better chef. I don’t try to understand these things – I just accept them and move on.
Of course, by this point, I couldn’t remember how to roll up a roll. I was just happy that the rice came out sticky, since so many internet-type people said it was hard to make sushi rice on a pot on the stove. But I’ve always found rice cookers to be extraneous, and you can’t believe everything you read on the internets (present blog excluded). So, I made a small pile consisting of (from bottom to top): bamboo rolling mat, plastic wrap, nori (the dry seaweed paper stuff), very thin rice layer, very thin slices of avocado, and sometimes the occasional very thin slice of carrot. Oh, there was also the occasional thin slice of cucumber, which has been procreating like crazy outside in the garden. I used half sheets of nori, and the whole thing kept coming out extremely thin. Not that that’s a bad thing, but next time I will try rolling thicker tubes.
I slowly came to realize that at the rate I was going, it would take me forever to use up all the rice, so that’s when I started treating it more like little snowman heads, wrapped around the leftover vegetables. I should have just made an entire snowman.
Overall, I was very happy with the whole experience- I do like playing with my food. My roommate got the extra heads in a surprise lunch Tupperware container with a side container of soy sauce. Don’t worry about her, though, she’s used to these kinds of things.