Started making sushi with a mate who waited tables at a sushi restaurant in South Lake Tahoe, CA many moons ago. Finally getting in the groove with the prep and timing. Kids are getting in to it as well! My son made his salmon nigiri and double salmon roll almost himself, so can’t say I didn’t have help. Fish from the Mitsuwa marketplace in Cupertino, CA.
Someone asked for a description:
* Fish – Japan Hamachi, Euro Bluefin Akemi, Norway Salmon, Snowcrab meat. * Sashimi: See above, skipped salmon as I’m not a huge fan * Nigiri: See above * Maki Rolls: * Negihama: Diced Hamachi with a fat bead of mixed green onion * Spicy Tuna: Diced akemi with layu oil, schimi, and a small amount of spicy mayo. With radish sprouts * Shrimp Tempura: Shrimp tempura, cuke, avo, with drizzle of eel sauce * Avo/Cuke: Haas avocado and Japan cuke. Had to make more mid dinner as they were popular * Fancy Rolls: * Salmon on salmon: Salmon/cuke inside, topped salmon. I did have the salmon resting on lemon slices before I topped. * Rainbow: Crab, cuke, avo inside. Topped with Hamachi, avo, akemi. * Decadence festival: I hate ordering stuff like this at restaurants, but when I am in control of the sauce levels, it’s amazing. Tempura shrimp, snow crab, cuke inside. Topped with roe, black sesame, spicy mayo and eel sauce.
Sauces:
* Eel sauce: Equal parts Mirin, sake, soy, lots of light brown sugar to taste. A touch of OJ, I also soaked some green onions in the sauce while it was cooling. * Spicy mayo: A bit of finely minced shallot, good quality rice vinegar, mayo, sriracha, schimi, sesame oil, light brown sugar. soooooo bomb if you get the ratio right.
6 comments
Started making sushi with a mate who waited tables at a sushi restaurant in South Lake Tahoe, CA many moons ago. Finally getting in the groove with the prep and timing. Kids are getting in to it as well! My son made his salmon nigiri and double salmon roll almost himself, so can’t say I didn’t have help. Fish from the Mitsuwa marketplace in Cupertino, CA.
Someone asked for a description:
* Fish – Japan Hamachi, Euro Bluefin Akemi, Norway Salmon, Snowcrab meat.
* Sashimi: See above, skipped salmon as I’m not a huge fan
* Nigiri: See above
* Maki Rolls:
* Negihama: Diced Hamachi with a fat bead of mixed green onion
* Spicy Tuna: Diced akemi with layu oil, schimi, and a small amount of spicy mayo. With radish sprouts
* Shrimp Tempura: Shrimp tempura, cuke, avo, with drizzle of eel sauce
* Avo/Cuke: Haas avocado and Japan cuke. Had to make more mid dinner as they were popular
* Fancy Rolls:
* Salmon on salmon: Salmon/cuke inside, topped salmon. I did have the salmon resting on lemon slices before I topped.
* Rainbow: Crab, cuke, avo inside. Topped with Hamachi, avo, akemi.
* Decadence festival: I hate ordering stuff like this at restaurants, but when I am in control of the sauce levels, it’s amazing. Tempura shrimp, snow crab, cuke inside. Topped with roe, black sesame, spicy mayo and eel sauce.
Sauces:
* Eel sauce: Equal parts Mirin, sake, soy, lots of light brown sugar to taste. A touch of OJ, I also soaked some green onions in the sauce while it was cooling.
* Spicy mayo: A bit of finely minced shallot, good quality rice vinegar, mayo, sriracha, schimi, sesame oil, light brown sugar. soooooo bomb if you get the ratio right.
Final note. Get good vinegar. I only use one kind and it’s [Mizkan gold](https://www.amazon.com/mizkan-Vinegar-Label-Domestic-500ml/dp/B0017LJ0C0). No idea why it’s so hard to find as it’s leaps and bounds better than others I’ve had. It’s like, 8.99 at Mitsuwa anyway
Portrait mode ruined your last photo but it all looks great.
Quite the spread!! So sweet to get the kids involved.
Bravo chef your skillz really shine threw on this spread every roll and nigiri looks Oishii 🤙🤙🤙
Wow you nailed that.
Oooo! Can we get a description of everything you made?