Post #5 – Sushi at Home

You get your rice, strain it and add 1.5 cups of water for every cup of rice…

Bring it to a boil, then leave it to simmer, covered until it soaks up the water…

Here we have Sushi-grade Albacore tuna from Fish King in Glendale…

i’m making two cuts to to sear and a couple cuts to serve as sushi/sashimi

This is where i sear the edges of the Albacore for about 1-2 seconds, leaving the inside very rare.

The rice is then mixed with a tiny amount of rice vinegar and a pinch of salt/sugar….

I made these balls of rice in my palm, topping it with a bit of wasabi….

Here are some of the cuts of Albacore placed over the rice… These will be topped with green onions and some citrus-soy ponzu sauce…

with some of the seared Albacore, i decided to make a “salad” with green onions and ponzu sauce….

Seared albacore sashimi..

The stuff on the left is the more fatty part of the fish…

Complete: Albacore Sushi

Enough of albacore… how about some Yellow Tail?

Here’s the Yellow Tail Sushi, prepared pretty much the same way as the Albacore, except without ponzu sauce… This will be used with soy sauce….

Too much fish.. How about some greens?

This is a cucumber salad…. after dicing it, i mixed in two Tablespoons of Rice vinegar and a lot of that japanese dressing. I don’t know what’s in it, nor do i really care.. but it does taste good.

Complete: Cucumber Salad

No Sushi meal is complete without miso soup. (from a packet, with boiling water)
I’m not gonna make this from fresh ingredients…. it takes too long

Tonight’s Dinner

…almost forgot… the sake