We had a ton of fun yesterday making one of my favorite foods… homemade sushi! It’s really not that hard and fun to do in a group – everyone fills their rolls with their favorite Japanese morsels and then you have bites of all different combos! The key is buying fresh fish and good nori. Here in Washington, DC, I love to get the seafood at BlackSalt and you can get fresh roasted nori at the H Mart groceries. More photos and steps after the jump…
We’re so excited! The just released Blue Ocean Institute’s Guide to Ocean Friendly Sushi helps sushi lovers satisfy both their culinary cravings and their desire to protect the ocean all packaged up in a credit card sized expandable list. The color-coded, science-based environmental rankings for species commonly used in sushi. And includes information on sushi tradition and sushi bar tips, provided by experts Hiroko Shimbo (author of The Sushi Experience) and Trevor Corson (author of The Story of Sushi).
And we’ve got a bunch of them to give away – so, if you’re interested, email your name and mailing address to thedistrictdomestic (at) gmail (dot) com and we’d be happy to stick one in the mail to you!
Apparently even a well-dressed sushi can look like a million bucks….or at least a thousand!
Koi, a sushi restaurant in New York City, is now serving a $1,000 sushi roll, cleverly named the “high roller.” Along with the interior of sweet lobster, or langoustine, sashimi, the chef at Koi tops the roll with fois gras, vanilla/saffron butter, 200 year old balsamic, and caviar. Then prepare to mingle with the culinary master himself, as he then shaves white alba truffles, table-side.
Admittedly, I love sushi, fois gras, lobster and a well-aged balsamic. And the dish sounds does fabulous. But come on, I could get 100 rolls from Sashi Ko over the next year for the price, and with far less guilt for the damage caused to my wallet.
Come to think of it, I have been dying to roll my own sushi. Perhaps it’s time to try, of course drawing inspiration from this chic menu item!