Today’s Minimalist: Sushi at Home Sans Fish

Sushi_2Sushi_3

My Times piece on making your own sushi – without seafood – is right here. But here’s the exclusive look at my deformed sushi, and I can tell you that two of us ate about twice the amount you see on the large platter here. It doesn’t matter what it looks like. It matters what it tastes like. And with good nori, umeboshi, tofu, and some other traditional Japanese ingredients like prosciutto, roasted red peppers, and chopped cooked chard… it was quite a feast.

Posted in Behind The Scenes

5 Comments

  1. Anonymous said...

    It is wonderful to know that we’re not alone in having food fails sometimes, before we have food successes. I bet they were delicious, even if they look a little mangled.

  2. thelacquerspoon said...

    Sushi-making is labour to love and there is no man but loves his own sushi. Good day from Tokyo :)

  3. vanillasugar said...

    just like rolling the perfect cookie dough ball and just as yummy.

  4. TheFoodEngineer said...

    Sushi is great fun to make at home. After a few tries, you’ll be rolling like a pro (well not quite, but the results will be delicious).

  5. 30mindin said...

    Interesting that you can add prosciutto to sushi! Inari sushi is the easiest to make at home though – I just it posted it in a Japanese menu last week. It is pretty hard to mess up as long as you get the rice right

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