DIY Sushi

I made some half-assed sushi for dinner last night. Brown rice sushi – even prepared the rice with vinegar and mirin. But the seaweed was being kind of a bitch and not sticking, so after being in the kitchen for a while, I was like “Oh, F this,” and just plated everything for DIY sushi (or conversely, chirashi bowls).

The half-ass rolls look kind of like weird hot dogs. I picked up some trout from the store and cut it into sushi roll cuts and lightly seared the outside just to take off any potential fishiness. Tastiness.
Some slivers of cucumber, too. And tobiko. And toasted black sesame seeds.

I am kind of digging brown short grain rice. It’s got a nice nuttiness and chewiness to it. More interesting than white rice, and not as dry, either.

Oh, and the stuff in the center was a salty veggie and soy bean skin dish. I loved it when I had it at Ala Shanghai and wanted to recreate it since they make their salted veggies in-house and it tastes so fresh. I found a recipe on Food Mayhem for Soy Beans, Snow Cabbage, & Tofu Ribbons that looked like a perfect match. Except I didn’t have edamame. And my bean curd sheets were more like shattered bits. It still came out pretty well, though. Definitely hit the craving for a deeply vegetal and comforting dish. Give it a try – very easy and very rewarding.

3 comments
  1. What is the deal with the lack of frozen shelled edamame up in this piece? I'm going to stock up at TJ this weekend. I check every Chop and Hannaford I go to.

  2. Anonymous said:

    They sell it in the superwalmarts in the area and also in the honest weight coop

  3. C2C – I usually get 'em at the Asian Food Market on Colvin, or the Asian Supermarket on Central Ave.

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