Make-Your-Own...Sushi?

So, the Spunky Daddy (for this post his name will be Henry-san) invited a bunch of friends over last weekend for a make-your-own-sushi party. We do this a couple of times a year and it's always a hit. I mean - how often can you make your OWN sushi and enjoy all the sake you can drink with a diverse group of friends?!?

He went to a great fish market in Gloucester...here's what we had:

• WHOLE 15-lb salmon (sake)
• a BEAUTIFUL chunk of tuna (toro)
• live scallop (hotategai)
• surf clams (hokkigai)
• broiled freshwater eel (unagi)
• roe (eggs) of flying fish (tobiko - both regular and wasabi)

and we (well, Alex actually) julienned pieces of:

• cukecumber
• carrots
• avacado

plus we had the fix-ins:

• nori (seaweed wrap)
• sesame seeds
• rice vinegar
• srircha sauce
  japanese mayo
• soy sauce
• eel sauce
• wasabi
• OH! And last, but not least (and most importantly!) - the sushi rice.

Then he invited people - we had some new neighbors, co-workers, and friends but had to keep the party to about 15 people - otherwise it's hard to get a turn at one of the four maki-rolling stations we set up.

We made two types of sushi: Nigiri sushi is an oval-shaped ball of rice topped with a slice of fish. Maki is a roll with rice, nori (either can be on the outside) and a filling of fish, veggies, sauce, etc. For this party, the maki is the fun part! Click here to find out how to roll maki with a bambo mat.

We had a GREAT time and ate very well that night! Plus we had lots of sake and wine to enjoy.

Arigato, Henry-san.