My boss gave me a sushi book for the holidays this year. (The two of us are sushi fanatics. She and I both lived in southern California prior to moving to the midwest, and we seriously miss the fabulous West Coast sushi.)
So, this weekend I decided it was time to give making my own sushi a try. And hey, being the new green-convert that I am, why not try making eco-friendly sushi while I was at it?
I have to give props to Wild Oats market for having just about everything I needed to make “green sushi” on hand. From organic nori sheets to organic soy sauce and organic sushi rice, it was relatively easy to go green with my sushi there. The only challenge was, of course, finding organic sushi grade fish. I am not sure if the meat and fish at Wild Oats are organic – the sign didn’t they were – but they are sustainably raised, which is definitely good. They didn’t have sushi grade for me to cut myself at home (to anyone reading this who lives near the ocean, you may be thinking, “duh, you’re in Cleveland. A-for-effort, but you won’t find much sushi grade there.” And to that I say, “you are correct, but desperate times call for desperate measures – any self-respecting sushi addict will understand.”
I was, however, able to find pre-cut sushi-grade fish in the sushi department. The chef was nice enough to give me a good price on several pieces of salmon sashimi.
Subsequently, I used this to make salmon/cucumber/avocado rolls and Nigiri-sushi with salmon. And oh, was it tasty! I have posted a photo of my creation. Please keep in mind this was my first attempt at making sushi. I still need work on rolling the rolls into round shapes, as you will see. The best part: it was a “green” effort, it was delicious - and I had a blast doing it.
A true work of Art! Congrats on a job well done!
Next up, some Spicy Tuna rolls perhaps?
Why thank you!
Next step actually is to improve upon my sushi “rolling” skills (or lack thereof), but spicy tuny will definitely be on the future menu.