sushi

I apologize, these are not the most helpful pictures for someone who has never made sushi before. As usual, I was in hurry to make these and get them to a friend’s house. But it turned out, for the first time probably ever, I was the very first person to arrive and everyone else was late. So late, in fact, that my host and I ate pretty much ate all the sushi ourselves.

Yesterday at the grocery store I found a lot of random ingredients, and I had fun experimenting with them today.

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This is su chee, or dried tofu, I found at a local Asian market. The flavor is just like every kind of plain tofu, pretty much nonexistent. But the nice thing is there’s no water to press out of it, and it has a texture that could easily mimic meat or eggs with the right seasonings. Mine just got a little dash of salt and pepper.

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I always have to use green onions and avocado, but that orange stuff is something new to me – fresh turmeric. When I use the powdered kind it has a very mild flavor that you can hardly detect, but the fresh stuff is a little spicy. I threw it in the pot when I boiled my malanga coco (forgot to get a picture) hoping it would turn it bright yellow, but for some reason it didn’t work. So, I sliced the boiled turmeric and added it to the sushi in place of carrots.

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Spreading a thin layer of rice over the toasted nori, leaving about 1/4″ of uncovered seaweed on one end. Once the sushi is rolled, I wet that part so it will adhere to the other side.

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There’s also sweet potato in there, and some of the cashew spread. Hopefully tomorrow I’ll have a picture of the finished product, and get started on the almond spread.

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…I just went through and cleaned up (hopefully all) the typos. I literally fell asleep at least three times while I was typing this up last night. Why oh why can’t I ever get to bed at a decent time?

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  1. Pingback: yes, another sandwich « oh.she.cooks

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