Ahhh.. weekend all done, and it’s time for back to work. Boss is MIA, which kinda sucks, ’cause we have a meeting in an hour with some clients and I kinda need him to be there, mostly ’cause I have no clue what the meeting is about, anyway.
So, instead, I update you, my adoring public, about my weekend shenanigans. And there were many shenanigans, of the wacky kind! Whoo!
…
… Actually, it rained a lot, and my internet and cable connection was gone for a good chunk of the weekend. Here’s a quick equation for you: Katsu - Internet = Trouble. I could have tried to surf using the KatsuPhone’s EDGE connection and Glitch, and I did, actually, at least to check my mail every hour or so, but I didn’t feel like trying to navigate the web for any real stretch of time on Glitch’s little screen. So, instead, I spent a good chunk of the weekend with my GBA Flash Cartridge and Mega Man Battle Network 4: Red Sun and Advance Wars 2, not to mention a nice long stretch of Tales of Symphonia on the ol’ GameCube.
I gotta tell ya, the SuxBox360 and the PlayStation 3 may be getting all the buzz, and the world may be moving on to the sexy little PSP and the wacky NDS (which I will be acquiring before X-mas, this I swear!), but most of my time this weekend was spent quite enjoyably with the GameCube and GBA SP. And when I look at the games I want to play right now.. They’re all on the Big N’s platform. I’m not becoming a Nintendo fanboy, but…
Anyway, in between all the console gaming, I got a serious sushi craving again. So I headed out in the pouring rain to the local sushi place, but it was closed for remodeling. Despondent, I went to the local supermarket, Amigo. Supermarket sushi may be nothing to write home about, but when you’ve got a serious sushi jones, it’s far better than nothing. So when I get there, the guy who actually makes the sushi was there, and, in an uncharacteristic move for a misanthrope like myself, I struck the guy up in conversation. He mentioned that they sold all the ingredients for sushi there, the rice, and the vinegar and wasabi and nori. Only thing they didn’t have was the fish. So I ask him about the fish, and I tell him that all I’ve got is some frozen salmon from Costco. And here’s the shocker: he tells me that that fish is fine! Sure, I can hear the sushi snobs out there gnashing their teeth at this blasphemy, but the way the guy tells it, if the fish was frozen as fresh as possible, it’ll be fine. And for the germophobes out there who refuse to eat sushi because “Oh, ewww, it’s raw fish“, apparently the freezing process kills any germs or parasites the fish may have had, so it’s perfectly safe (once the Net came back on, I got online and verified it: it’s true!). So, I look at all the ingredients they sell there, and I can get everything for less than $10!
I think you can guess the rest of this story now. For my first time making sushi, it actually came out pretty well, IMHO. It took me a while to figure out how to slice the fish properly (I can see why real sushi chefs train for years to do it right), and I definitely need a sharper knife for cutting it, but after a couple of false starts, I was slicing some passable bits of sashimi. My home-mixed wasabi looked weird, but tasted appropriately spicy. The big surprise was the rice: people who know about sushi will tell you that the word ’sushi’ doesn’t mean ‘raw fish’, it actually stands for the rice. And now I know why. The rice is really what makes sushi.. Well.. Sushi!
It’s a special short-grain rice that you prepare so it’s extra sticky, and then you season with sushi vinegar, which is not the same thing as regular vinegar: it’s sweeter than regular vinegar, and a bit saltier as well. You mix the rice and vinegar and fan the whole thing while mixing so the rice cools down to room temperature, and it ends up being a little shiny and very sticky. It’s tricky to get it right, but when you do, it’s *delicious*! Although you learn real quick, when preparing the little rice beds for the sushi, that you had better wet your fingers with water before shaping the rice beds, unless you really want the rice to just stick to your fingers for ever and ever.
Finally, at the end of the night, I had managed to prepare quite a few bits of passable homemade sushi, and in between eating those and all the spare bits of rice I’d licked off my fingers and the mangled bits of sashimi from when I was trying to figure out how to slice the salmon right, I was *stuffed*. And seeing as it’s now the day after, and I’m still alive and not locked in the bathroom with serious gastrointestinal distress, I’d say the experiment was a success.. Just don’t bring up how I clogged the kitchen sink with ultra-sticky rice and had to go buy like 3 bottles of Liquid Plumr to unclog it…
And, hey, I had a lot of the rice left over.. (Note for the future: when preparing sushi for myself, do not prepare 4 CUPS of rice).. I can just eat that stuff up by itself. Sushi rice = t3h r0xx0rz.
So, now I know how to make sushi, at least in the most basic sense. Next time I’ll try my hand at making some rolls.. Ought to be fun. 