
Ok so we are never ever going out for sushi again. We decided to make it at home last night... (stunk her house up royal) or rather my mother in laws house. Sooooooooo easy!!!!!!! And tasted great!! And we realized that for $10 from the store, we made about $60 worth of sushi from a restaurant. And we could put as much fish in the rolls as we wanted to! I'd recommend it to anyone.
A few pointers tho:
- Never use fresh water fish... apparently the salt water helps to kill parasites.
- Use fish that has been frozen for a long time. We got ours from the freezer section in Winco. The freezing process also kills parasites. Even the "fresh" fish you get at a sushi bar has been frozen. (Its an FDA standard now)
- Just for safety reasons we steamed our fish on both sides for 20 seconds each.
- Make sure you wipe down your kitchen with anti-bacterial stuff throughout the process as the fish juice gets everywhere since you handle it with your hands.
- We did salmon & tuna steaks with cucumber. (Yum!)