Most Sundays we drive up to Tomo in Knoxville for half-priced sushi (which is some wonderful kinds of fantastic) but every now and then we get it into our heads to gather up about five-ish of our friends and make our own. It’s a whole lot cheaper, and really easy and super fun, but it is quite a bit of work. And I’m not giving a recipe (although if anyone is ever interested, we’ll get Ben to give you the rice recipe, because really, that’s the most difficult part and, let’s face it, he’s the one that always does it) but I wanted to share the pictures, because, well, I’m pretty proud of it.
The prep work for sushi is really EXTREMELY time-consuming, but TOTALLY worth it. If you’re willing to put in an hour or so just to cleaning, chopping and frying, then the rolling will only take about half-an-hour or so (depending upon how many people you’ve managed to coerce into helping you). This was the most tempura items we’ve had thus far in any sushi venture, and although it was totally worth it, it did make a whole lot–to be fair, we did cook the tempura first so we could munch, or in proper interweb dialect, “om nom” whilst we rolled. Ben found and mixed together a fantabulous dipping sauce for the tempura with chili sauce, lime juice, garlic and various other spices.
And we rolled and rolled and rolled and rolled….
and we got very excited as the sushi piled up and the sake heated up:
And, after work and patience we had an extremely successful sushi night!!
It was a whole lot of fun and we love doing it; unfortunately our very minuscule kitchen does not allow for such extensive prep-work. But it was a wonderfully fun way of spending our Saturday night.