I picked up some fish at a nearby fish market earlier that day. I like to tell the person working there that I'm making sushi and ask what is freshest. I skinned the fish and cut it into strips. Saute mushrooms in beer and soy sauce with a little bit of garlic until all the liquid is gone. Slice red pepper, avocado and cucumber into strips. After the mushrooms were cooked, I fried the skin to make it super crispy and cut that into strips too.
When the rice is cooled, take your seaweed and cover it with rice, leaving about one inch at the end clean for sealing. It is a good idea to have a small bowl of water to dip your fingers in. The rice is quite sticky otherwise. That was a huge understatement, it is EXTREMELY STICKY. Put all the sushi ingredients at one end of the sheet and roll it up. This sounds easier than it is too, but with practice, you'll get it. Just try to make the roll as tight as possibly or it will fall apart when you cut it later. Really squeeze it to get the rice to stick tightly around the other stuff without breaking the nori (sushi seaweed) or squeezing out your filling ingredients.
|Blurry and poorly framed areal view of daintily arranged sushi. Sexy, ain't it?|
I serve mine with wasabi and a little bowl of tamari sauce, which is pretty much soy sauce, but is not meant to be cooked with and has a much more delicate flavour. Mixing them together to create an unholy union of spicy and salty umami is delightful, but some say it is uncouth. To those people I say, eat your sushi until one more tiny piece can't possibly fit inside you!