Sushi

So, based on a suggestion by Mary earlier this week, we made sushi today. It was my first sushi-making experience (okay, well more like helping as she did most of the work).


Mary says: Trip is a very good helper, though.

We were supposed to go to Halifax last weekend and eat here, but stuff happened and we couldn't go at the last minute, so making sushi at home seemed like a reasonable alternative.

Pictured above is the makings of a make roll with sweet potato tempura, lettuce, and a little mayo. We made this in attempt to recreate the sweet potato roll they serve at the sushi place on Main Street in Moncton... name escapes me... Google Local is no help... will check later...


Left to right: toro (fatty tuna) nigiri, uncut toro make, and uncut sake (salmon) make x2. This was my first time making nigiri because I usually can't find/afford the cuts of fish needed. It turns out I should have made the rice balls smaller. The final product was pretty good, but the fish to rice ratio was definitely off.


This is all the vegetarian make we made. There was the roll with sweet potato, lettuce and mayo shown above, as well as a roll with just sweet potato tempura, just zucchini tempura, and one with both. Tempura is greasy deliciousness, and also fairly easy to make. The batter consists of one egg, one cup of flour, and one cup of water. The trick is to use ice or fridge water, otherwise the batter gets too sticky.

This is the final spread. You can see some toro and sake sashimi on the left, more tempura veggies, and Pump House Blueberry Ale.