Wednesday, April 13, 2011

move over morimoto

What happens when two sushi-centric fanatics (read: addicts) unite to try their hands at making their own? A whole lot of smiling mixed with moments of silence with equal parts laughter by means of pure astonishment and highlighted by "shut-up-right-now-I-can't-believe-how-freaking-delicious-this-is" exclaimed over and over and over again.

I will admit, making my own sushi has never been something that's really interested me before; something I argued I'd much rather leave to the professionals; mysteriously missing from my perpetual culinary To Do's. But when an eager-to-try and decidedly handsome fellow expresses great interest in whipping up sliced hamachi with jalapeno and ponzu, you politely accept the invitation. Then promptly start hunting for the perfect serving plates, platters, and appropriate accessories.

With impeccably fresh fish, an extraordinarily sharp knife, and a little creativity--by which I mean plenty of hot sake for the sushi chef(s)--you too, will be well on your way to a DIY project that is guaranteed to yield euphoric and wholly fulfilling results. Even if they don't end up exactly as planned. I assure you, this is a trial and error-type experiment that you will be more than willing to try over and over and over again.

fresh hamachi loin

professionally sliced paper thin and fanned out on an expertly chosen platter

topped with equally paper thin slices of jalapeno, shaved scallions, and a thoughtful splash of ponzu sauce

a well-deserved love pat to your sushi chef on a job well done

a spicy tuna roll with scallion, avocado, and cucumber, while perfect in conception, yielded a much--for lack of a better word--fatter result after rolling (silver lining: I make damn good spicy tuna tartar)

Not pictured: gorgeously thin pieces of tuna draped over sticky sushi rice and a tiny dot of wasabi were consumed entirely too quickly. Sorry I'm not sorry for snapping a picture in time. I was far more interested in getting them into my mouth as swiftly as possible. Par for the sushi course.


CChamberlain said...

it seems as if your stab at being a sushi chef was far more successful than my own... I've tried and failed too many times than I care to admit!

Kiira Leess said...

believe me, we still have a few kinks to work out! starting with seasoning the sushi rice and mastering the sushi roll. i naively assumed after watching it be done so many times, i'd be able to bang one out no problem.

long story short: the experiment continues!


My roll was a disaster. Sorry. It looks so silly in the picture.
However, the hamachi with jalepeno, scallions and ponzu was "shut-up-right-now-I-can't-believe-how-freaking-delicious-this-is", good. And, let's not forget the spicy tuna you prepared. Better than any sushi restaurant. Ever. I'm now addicted to perfecting the roll, thank you very much.


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