I hope you read that in a Carol Anne/Poltergeist voice. I ain’t in your TV, but I’m in your computer, telling you that you need to eat some sushi.
Every time I go overseas, I end up craving something weird toward the end. And even though we ate like kings in New Zealand, and it was food we were used to, that old craving thing struck again. This time, it was sushi. Never mind I actually ate sushi while I was there, it wasn’t enough. So I had to come home and make some. (PS next time you need sushi in Queenstown, Kappa Sushi is your man. Fo shiz.) I have to go with these cravings and I don’t question them. Except that time I was in a small ski village in Japan and was desperately craving a fresh tomato. In the middle of winter. Believe it or not, I got that fresh tomato on our very last night, in Tokyo. It was every bit as delicious as I was hoping.
Moving on – I’m pretty straitlaced when it comes to sushi fillings. Obviously we’re quite restricted in traditional items, but things like sundried tomato in them just freak me out. I can’t do it. I stick to avocado, cucumber, tempura, teriyaki tofu and sometimes some salad-y type stuff. I have accepted and even embraced the cream cheese biz, and I feel Kewpie mayo is pretty much mandatory (except if you’re vegan, obvs), but I can’t say I get too adventurous in the sushi department. If you’ve come across something rad, then do please let me know! I’d like to branch out, but I’m ascairt.
For my sushi, I just make the rice according to the packet directions, adding rice vinegar I don’t know the name of because the label is totally in a foreign language. I roll up sticks of avocado, cream cheese and cucumber with a smidge of Kewpie mayo, and serve with wasabi and a light soy. I am totally a wasabi person. Are you? Teriyaki tofu is a close second (when I have tofu in the fridge, which admittedly isn’t very often) – coat in teriyaki sauce, fry, coat in more teriyaki sauce. The place near me deep-fries theirs and it is glorious. I was chatting with a friend once trying to figure out why their tofu was so damn good, and the guy rolling the sushi pipes up and says “it’s because we give our tofu a hug before we fry it!”… as if that’s not adorable. Well whatever they do, I would run over my own mother to get to that stuff. Amazing.
Oh, and my secret to rolling? The Sushezi! Veggie Dad bought me one for Christmas many moons ago and I love it. It makes a lot of sushi very quickly and always nice and round. I do like to mix it up with rolling my own, but sometimes this thing is just too handy.
Get thee to some sushi. You won’t regret it.