Sushi Saturday

 

It’s grey and wet and most of the snow has been washed away.

Only one thing for it, have a go at making my own sushi. So I discover via Google that frozen (wild) Salmon, once defrosted, can be used despite all this talk of sushi grade salmon, which seems to be a bit misleading. I stopped buying farmed salmon, particularly Norwegian salmon, many years ago after several documentaries put me off it. I have some carrots and avocado in the fridge but no wasabi. I julienne the carrots and avocado then parboil the carrots.

I don’t have a sushi mat and use a sheet of baking paper instead, which seems to work just as well and substitute horseradish for the wasabi.

All in all I thought they were a bit bland and that may have been due to my rather mild horseradish and not seasoning the salmon beforehand (should you do that?). However much as I like the aesthetics of sushi I have never been a great fan and the best I ever had were some really cheap ones in Taiwan that were mostly just rice but came with some great dips including of course wasabi and sushi ginger.

Will I make them again? Probably not but it’s one to tick off my to do cooking list and it did at least distract me from the depressing cold, grey weather.