Winter can be a prime time for sushi making! Get your sushi chef skills up to par prior to your New Year’s Eve party or Super Bowl celebration.
Of all the crazy things I could have done for Super Bowl food this year, I ended up with sushi. The driving factor was that I had a small but pristine piece of salmon from Number 1 Son’s Alaska fishing job sitting in the fridge just begging to become gravlax or something else equally raw and enticing.
Succumbing to the excesses of my kitchen efforts, I also acquired some very nice blue swimming crab meat (in a small tub at the meat counter. . . no lie!) and a couple lovely avocados. Foraging through the veggie drawer revealed some nice scallions, fresh ginger, and cilantro. And I have a lifetime supply of seaweed sheets–leftover from many years ago. A yokatta! (oh good! in Japanese). Fortunately, seaweed sheets store well.
I have never made sushi before (that I recall–despite the amazing amount of seaweed sheets I had…
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