Sunday, February 15, 2009
When the clock strikes 'sushi' I am ready. I cant wait for this time to roll around (is that a sushi pun, 'roll') and it can show up at the darn-dest times, basically any time is sushi time. These guys are a broiled spicy salmon- cooked salmon mixed with soy, a little mirin, a little wasabi powder and scallions all chopped up, tasty roll and not raw.
Sushi time today was balanced out with a little soup. This soup is my twist on Vietnamese Phở except its not beef and it is basically nothing like a beef noodle soup, so I guess its Faux Phở .
This soup is a vegetable broth with noodles, chinese spinach, tofu, water cress, scallions, fresh green chile, dried red chile, thai lemon basil, and a lime wedge drizzled with a little soy sauce and sesame oil right before eating.
Wild caught sockeye salmon does not have as much fat but it is still mighty tasty. I have to make sure I dont show my tiles or the grout police will come all the way from California to give me a citation, and even if they do come - no sushi for them! Oh, ok maybe a little taste, I am nice like that.
A little rice, a little wasabi, a little salmon on some nori and you roll it right up. I dont worry about cutting the nori into the right size, I pile it on a full sheet, I dont mind making these big ol' futomakis, more rice fills the kid up, plus its all good food.
The secret is in the rice, it has to be sweet and sticky. I rinse mine while mixing it with my hand until the water runs clear. Washing the rice the right way is the difference between shiny good rice and not good rice. The rice is cooked in a rice cooker and after cooked it is tossed in wooden bowl with a bamboo paddle to cool it and this also shines it up again.
Fresh fish is a given, it has to be super fresh. I make this often as you might recall, exactly a year ago today to be precise I made a big batch. I have even posted videos. Go make some sushi.
Posted by Christo Gonzales at 2:34 PM