Who doesn't love going out for sushi? Okay a few out there don't, but if they did and you wanted to have a night of Tuna, you could. The global market has made it so easy for us cooks today. We can get almost any ingredient. Even my son's Korean friends have been cooking up a storm, their beloved favorites because the Asian markets carry so much.
Sushi is adored in our house, and often we find eating it out can add up, so we make it at home. In the photo above you see-
Nigirizushi (握り寿司, "hand-formed sushi") consists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping (the neta) draped over it. Neta are typically fish such as salmon, tuna or other seafood.
There are many sites you can learn to make the vinegar'ed rice aka Sushi Rice for your sushi. Rice cookers are generally the best, but I still use my mom's pressure cooker and it turns out just fine.
Seared Tuna (right) and Salmon (left) and Sashimi Tuna and Salmon, which is out of the picture.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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