If I had to choose one food to eat for the rest of my life, I’d choose sushi. I just can’t get enough of the stuff -Tuna, Salmon, Yellowtail, Crab, Shrimp – yum! Friday, Derek and I attempted to roll sushi for the very first time. We had heard that making the rice was the hardest part, so we cheated and bought rice from the sushi bar at Whole Foods. I’m glad we did.
All in all, it was a lot of fun. It’s harder than it looks, but I think it turned out good for our first time. See for yourself!
I can attest, it was certainly tasty! Thanks again for a great time Friday night—dinner and company were fantastic as usual! Still laughing over the fact that we both picked up brownies and ice cream from Metropolitan Market too!
Born and raised in Japan, I expect to see the same Nigiri items at any sushi restaurants in
Japan. From Maguro, Ika, Ikura to Uni, just about every sushi restaurant serves the same
items and people are content with the same old tradition or at least they don’t ask for
anything other than what they are used to see. What you enjoy is a subtlety your pallet
distinguishs after all. A skillful chef at a established sushi restaurant can provide that.
Having lived in Portland, Oregon for the last 30 years, I saw how people embrased sushi
and raised its status from “raw fish” to “delicacy” over time.
What I find most amusing is the American ingenuity. My favorite sushi restaurant in
Portland serves Nigiri with seared salmon, octopus salad, crab salad, or even a thin slice
of roast beef to name a few. I quickly became a big fan of this new invention.
When I was visiting Tokyo last year, I found myself missing these American sushi.
People back in Japan don’t know what they are missing.