Friday, October 13, 2006
Ms. 14 came for a visit to Tel Aviv today, and gave me a most satisfactory sushi lesson:
Step One was going to the Shuk HaCarmel in search of the right store, and I spotted it just as I was buying cucumbers. At the Tel Aviv Far Eastern Market (according to their bag, they have a Jerusalem branch)I bought nori, wasabi, a sushi rolling mat, and the piece de resistence, frozen raw red tuna.
Step Two was making rice according to this Internet recipe, and letting the fish defrost. It took about 1/2 hour. While the rice was cooking, I cut the fish, avocado, and tuna into strips as directed by Ms. 14.
For Step Three, Ms. 14 took over and laid out the ingredient in their proper proportions and positions, allowing an empty margin of nori at the near and the far edges for "gluing" the roll together at the end of the next step.
Step Four was rolling and moistening the far edge of the nori so it would stick to the near edge.
Step Five was cutting the roll into serving-size pieces and arranging them tastefully on the wrong kind of plate (round). I don't have any square or rectangular Japanese dishes. Yet. But I do have a Japanese knife that I've used and treasured for 20 years! Amazingly, about 10 years ago my painter's assistant decided to use it as a screwdriver, and even more amazingly, the painter had it repaired and the assistant called me to apologize.
Step Six was stuffing ourselves with sushi, dipped in wasabi and soy sauce. Next time - and there will be a next time (tfu, tfu, tfu) - I'll buy some Kirin beer at that Far Eastern Market.