Konichiwa
For the past year I’ve been telling Janet that I’m going to make sushi. It finally happened. I learned to make sushi by reading Sushi (Essential Kitchen Series) by Ryuichi Yoshii. It makes everything easy, but it still takes 3 hours. One tip is making California rolls with shrimp instead of krab, which makes a huge difference.
We were lucky to find an exceptionally fine piece of tuna at the Coop. The avacados were ripe and snow peas were fresh too. The rice turned out as good as could be expected. Jan cut all the decorations and plated everything.
You can’t eat sushi without sake. Jan doesn’t really like it, but she went along with it for the authentic experience.