It's interesting to note that "sushi", in fact, does not have raw fish. People do conjure up raw fish whenever "sushi" is pronounced, however, what they are actually thinking of is "sashimi". This recipe is borderline, by using raw fish eggs, but I consider it sushi as it does not use raw fish flesh.
It's the most delicious thing ever. I could just munch on this forever, and never get sick of it. It's quite easy to make. You don't need any involved equipment, just your fingers, and possibly a mixing bowl. The ingredients may be a bit tough to find, but both seaweed and fish roe are available at any oriental market. Yes, you could eat it with wasabi and soy sauce, but I do not recommend it, as there is quite enough flavor as is, and the addition of condiments would disturb the delicate palette of flavors. The trick is to cut the seaweed into manageable sizes (Thus making "nigiri", or individual sushi. The large rolls that are cut into individual pieces are known as "maki"): about two by four inches. Or two by five. Or three by five. You get the general idea. Beyond that, all you have to do is spoon the ingredients in, and eat! This is a great communal meal, as you can place the ingredients in bowls in the center of the table and let everyone go at them. And preparation is a snap.
2 cups cooked white rice 1 tablespoon sesame seeds salt to taste sliced avocado (I usually eat up a half, on my own) orange fish roe (they're impossible to mistake, as they're bright orange and tiny) seaweed (nori)
Mix the rice with the sesame seeds and salt in a bowl. On a piece of seaweed, place a spoonful, approximately a tablespoon, of the rice mixture, on one edge of the seaweed (I usually place it on the shorter edge). On top of the rice, add a slice of avocado and a dollop of roe. Roll the rest of the seaweed up, and you're done! This is enough for one serving, or at least, to feed me. Thursday, April 29, 2004 »0 comments
