Have you ever tried making sushi at home? Ryan surprised me after work one night with a homemade sushi dinner, made complete with chilled sake. That was about a month ago~ and we have made it a three more times since then. It is such an inexpensive indulgence when you make it yourself.
There is probably some great debate whether it’s the sushi rice or the fish that makes the sushi wonderful. I think it is all about the fish and the wasabi. The rice is great, but I can live without the rice. In fact, most of the time if I am ordering from a sushi restaurant, I will take it sashimi style.
THE FISH~ Go to Coastal Seafoods! http://www.coastalseafoods.com/ Sushi for two~ you can get a total of a 1/2 pound of fresh sashimi grade fish and have more than enough. We usually get 1/4 pound of salmon and a 1/4 pound of tuna, and it only costs about $10.00! Often, the fillets are approximately 1 1/2 to 2 inches wide and anywhere from 1/2 to 1 inch high. The length varies, but they can be a few inches long to up to 6 (usually). If these are not available, try to trim your purchased fish into something along these lines. It doesn’t need to be perfect, and in fact, you can make sashimi just about any shape you want, the consistency and perfection sought in sushi restaurants is primarily for presentation. At home… who cares? To make sashimi, simply cut the fish against the grain into pieces approximately 1/4 of an inch thick, retaining the previous height and width proportions. The grain of the fish is usually readily apparent, so this should not be difficult.
THE RICE~ This recipe is the best we’ve found so far and it is fairly easy to make. http://www.foodnetwork.com/recipes/alton-brown/sushi-rice-recipe/index.html