For lunch today, I made some nigiri zushi (< sushi) with trout salmon as toppings.
I started thawing the trout salmon fillet at around 9 o'clock in the morning.
At 11 o'clock, I microwaved the leftover rice until very, very hot. Then, I added a mixture of vinegar, sugar, and salt.
Within 20 minutes, I made these 7 x 3 = 21 nigiri zushi for my parents and myself.
20分以内で、両親と自分用に握り寿司を7 x 3 = 21個作りました。
Unlike with authentic nigiri zushi, I simply scooped some rice with a large spoon and made it into a ball in a hand. After making 21 balls of rice, I put some wasabi on top of each ball, and placed a salmon slice on top.
My parents liked the salmon nigiri very much.
I know this is not traditional sushi, but it looks very appetising. Right now it is 1:42am here and I am feeling very hungry.....I could definitely eat those salmon nigiris
Khash: Not traditional, of course, but I can assure you that you will find such home-made sushi much more flavorful and satisfying AND COST EFFECTIVE!!!!!
Today, my father bought two packs of trout salmon and asked me to make the same sushi again!
He clearly likes the Hiroyuki-special-sushi!
Did you take your own kives with you or are you using your parent's knife set? I hope that Kitaeji Shig is getting used !
Sadly, my parents' knives, none of which is sharp!
Oh dear, for me half the joy of cooking is the use of a good knife (the Shig nakiri is getting plenty of good use - thank you!)
Maybe if you put them on some sharpening stones, it will be a little better. Are they traditional japanese style of knives?
My parents have more than ten knives in total in their kitchen, nakiri, banno (santoku, bunka), yanagi, etc. Most of them are cheap stainless steel ones.
My father said he would buy a good one (carbon steel, > 10,000 yen), but I asked him not to. I think I'll bring one of my knives, probably Watanabe santoku.
I agree, if you are going to use one knife only, it would be a santoku and watanabe-san makes some very good blades. Still my favourite knife of yours is the ajikiri ;-)
I mean this santoku:
Apart from the petty knife, which my wife uses occasionnaly, all the four knives have remained unused for years. I had thought the santoku would be ideal for my wife, but she sticks with the Global santoku, never wanting to use a carbon steel knife.
I'm well familiar with that Santoku. Superb knife.
I tried the Hiroyuki-special-sushi at home today. I could only find smoked salmon.
It came out just okay, smoked salmon isn't really made for sushi.
Next time I will try to find trout salmon and do it properly.
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