02-24-2019, 04:30 PM
I've made sushi a few times recently (not with raw fish) and had it come out very well.
I've also made kimbap. (I've been teaching myself Korean cooking and ventured into sushi at TheTominatrix's suggestion since I had the essential ingredients at hand.)
The only ingredients that were harder to find were the nori sheets and the rice wine vinegar.
Since I'm not trying to be extra traditional, I've used (cooked up) frozen breaded butterfly shrimp or shrimp tempura, cold imitation crab or imitation lobster, avocado, cucumber, toasted sesame seeds, and whatever struck my fancy. The combination of the warm/hot shrimp tempura along with the cool/cold other ingredients added a nice dimension. Of course, this has to be consumed freshly made for the temperature difference to work.
For the dipping sauce, I've been using the Kikkoman Ponzu soy sauce.
TheTominatrix made up a bunch of more exotic sauces, but I have a simpler palate.
I've also made kimbap. (I've been teaching myself Korean cooking and ventured into sushi at TheTominatrix's suggestion since I had the essential ingredients at hand.)
The only ingredients that were harder to find were the nori sheets and the rice wine vinegar.
Since I'm not trying to be extra traditional, I've used (cooked up) frozen breaded butterfly shrimp or shrimp tempura, cold imitation crab or imitation lobster, avocado, cucumber, toasted sesame seeds, and whatever struck my fancy. The combination of the warm/hot shrimp tempura along with the cool/cold other ingredients added a nice dimension. Of course, this has to be consumed freshly made for the temperature difference to work.
For the dipping sauce, I've been using the Kikkoman Ponzu soy sauce.
TheTominatrix made up a bunch of more exotic sauces, but I have a simpler palate.