Homemade sushi came out much better the second time around, and I stepped up my fish game by getting tuna and squid tubes from a local seafood store.
Tuna and salmon sashimi. Tuna, salmon, high-marbling NY strip slices, and squid (ika) nigiri, spicy tuna avocado maki roll. Seaweed salad and whitefish caviar topping from Whole Foods.
What I’ve learned is that it’s all in the prep work, and you really need to lay your rice thin for maki rolls. Can’t wait for my third attempt!
by scuba_steve94
3 Comments
Hmm that salmon looks questionable. Did you deep freeze salt sugar brine it?
first, for a second time, for homemade generally. this looks exceptional. nice.
second, there is no such thing as a 30 minute cure. usually, one to two hours, Wegmans recommends 3 to 4 hours, but then you need a LOT of salt and sugar!
What a lovely variety of magnificent morsels. 😁
Thank you for posting your sushi meal for us.