You Can Take The Boy Out Of Japan

Yesterday I quelled my craving for sushi, thanks to my Grandma who went the distance and bought a range of ingredients that we used to concoct some creations. She even bought a bamboo rolling mat!


We started with the rice, and made the rice vinegar (using the wine vinegar, liqueur, salt and sugar). I'm not a connoisseur but it tasted like the real thing. Most of the sushi we made was rolled, spreading rice over a sheet of nori (seaweed)and then including a filling, before rolling it tight. We used tuna mayo and cucumber, and smoked salmon and avocado.


Sushi doesn't have to be raw or fresh fish, although the majority of choices on a typical menu would be, as it also includes other vegetables, meats and the like. However, we adventurously tried some fresh salmon on rice but agreed that it was a bit bland and decided to leave it for cooking later. Otherwise I'm pretty sure Grandma enjoyed it as well, and it was good practice for when Oli returns from LA and we can prepare it for him.


It wasn't as presentable or delicate as an authentic restaurant, but for first attempts, this wasn't half bad:


It was really delicious, with ginger and wasabi (green horseradish), making sure we addressed the ginger delicately; 'gari' means ginger, whereas 'geri' is diarrhoea!

The ingredients were all fantastic, by a company called Yutaka, although their slogan was a little cheesy:

"Sushi made Japan-easy"

A really fun experience. Arigatou.