Last night, Daniel and I celebrated my official birthday by making sushi at home – for the first time!! We were pretty stoked about it! Earlier in the day, we took a trip out to Mitsuwa in Torrance to purchase all the necessities for our sushi-making dinner, not to mention a quick lunch stop at their cafeteria for some good ole udon! We spent about $50 for all the items, but keep in mind that many of these we can re-use for next time, like sushi rice. Now, for the amount of sushi we were able to make last night, we definitely got our money’s worth. Let’s just say we will be having sushi again for dinner tonight to use up all of our fresh ingredients. This was indeed a special occasion for both of us – moreso because it was our first time preparing sushi together and it turned out to be quite a success!
Our kitchen island was transformed into a sushi bar. This is what we purchased: salmon, tuna, yellowtail, shrimp, roe, imitation crab, sushi rice, nori, soy paper, avocadoes, bonito flakes, cucumber, sweet ginger, ponzu sauce, and of course, wasabi.
This is me in action preparing one of the sushi rolls. Yes, the rice was sticky! I realized my hands must be wet to handle the rice. Yup, now I know.
Trying to cut even slices. You have to do a sawing motion with the knife to cut the roll, so that it doesn't squash it.
Attempting to make the spicy tuna handroll. I was winging it because I had no directions in front of me.
The first roll I did didn't turn out that great. I used too much rice and not enough filling. Trial and error, right?
This was the other half of the previous roll. I added thin avocado slices on this for a different look and taste.
The second roll turned out a lot better! I made sure the slices of fish were thicker!
These were fun to make. You squish the rice in your hand until it forms the shape, then add a little bit of wasabi on the rice before placing the fish on top. I sprinkled it with green onions and bonito flakes.
The handrolls were a lot easier to make because it's less maintenance than the sushi rolls. Daniel's spicy tuna tasted just like the restaurants' version. We also tried to do the spicy shrimp handroll that we learned from Kotobuki. Not bad.
This doesn't look too taut, but it was our first try with rolling spicy salmon in soy paper. We'll have to practice more with this technique.
I wanted to make a crazy handroll by putting in all 3 kinds of fish. I call it the Krissy Handroll.
One of the last rolls I prepared was the yellowtail roll, drizzled with ponzu sauce. The sauce gives it a nice tangy citrus flavor. By this time, I was about to OD on sushi.
An up-close and personal picture with the yellowtail roll. It's a burst of color and flavor!
You can't eat good sushi without some sake on the side. I bought this Raspberry Sake a few weeks ago, and was glad to use it for last night's meal. All in all, it was fun, fulfilling, and fabulous. Cheers to my 27th & to the first time preparing sushi!