Japanese food is an art form and even though I’d say I’m pretty good at making sushi, I am by no means a master. Sushi masters take 5 to 10 years to earn that title.
Fresh sushi and sashimi are all about quality ingredients. You need the best fresh fish, the best rice and rice seasoning you can buy.
What I made for my bears (family) was, uramaki salmon rolls, tuna nigiri, vegetable maki rolls, salmon and tuna sashimi and spicy salmon tartare uramaki rolls.
To be honest, I was a little rusty in making and rolling maki rolls and cutting sashimi. As a chef or cook, the learning never stops and there’s always an opportunity to keep getting better with practice.
It’s the first time I’ve made it at home for a while and the first time my son tried sushi, we didn’t give him raw fish but he did enjoy the tempura prawn uramaki rolls I made for him.
My favourite is simply fresh sashimi salmon, I love the silky fresh salmon slices with the soy sauce and wasabi.
Getting the best ingredients during these lockdown days was a challenge in itself. I got most of the Asian products from a quality Asian store and I got the fresh fish from the supermarkets as the fishmongers near me were closed. Supermarkets in Sheffield seems to offer the same selection of fish so getting quality tuna was tough. I had to go to two supermarkets to get some quality tuna.
Hopefully our local fishmonger will be opening soon. Fingers crossed.
As you can see, I did a decent job and it definitely was yummy.
I would like to teach people how to make sushi and sashimi as it is fun to make so that could be a future PopUp Chef event.
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