We have a taste for good sushi if we can get good sushi-grade fish. The dearly beloved one worked in Japan (brilliant young technologist engineer before that was a word) and we often make sushi. Where we are, they serve it with mayonaise — oh, the despair! so, we have to make it. Those are nice days. I do the rice and by the time we are ready, with everything chopped, the rice is just at the right temp and well sticky. We only make sushi rolls unless the beloved one gets very into it, and makes some sashimi and that is after the kitchen knives have been sharpened. I’ve been known to lend my hand to fine tempura. But, it is never as good as that of a trained sushi chef.
The Merch store is a work in progress... Watch for anouncement of some amaZZZZing swag. Dismiss