For Sushi at Home, Skip the Fish
Nov 08, 2010
YOU can make sushi at home, and easily. Which is not only acceptable but wonderful, and perfectly traditional. The mounds, rounds or rolls of pearly white, sweet-sour, just warm rice are the real essence of sushi. (You know that sushi is all about the rice, don’t you? ) Like rice dishes everywhere — risotto, paella, arroz con pollo, biryani — sushi is a way of taking a common, relatively inexpensive product and giving it more character by adding a bit of something interesting to it. You already know this doesn’t have to be fish, because you’ve eaten sushi with avocado and egg, at least. Both are traditional in Japan, but there’s no reason to stop there. What about roasted peppers? Or a slice of prosciutto? Once you skip the fish, you don’t have to worry about its freshness, sustainability (the seeming omnipresence of bluefin tuna in most sushi bars is horrifying) or even its quality.
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