On 4/17/2020 at 6:34 PM, MokaPot said:@Eatmywords , I like that you're already actually slicing sashimi and making rolls. IMO, hardly anybody really does that (at home).
I grew up eating homemade sashimi & sushi (maybe about as often as you seem to be doing). My mom made both (at home). She did a decent job and never had a special knife.
Hi Moka, thanks! When I found many years ago that I could get basic ingredients in the japanese and korean markets (in NYC) I started experimenting. Fast frwd 20yrs much of the staple stuff can be found here in my suburban hell like wasabi powder, pickled ginger, nori, soy, ponzu, sushi rice, mirin, rice vinegar, etc. I love that the masses have relatively recently begun to embrace these products. (I do have to work a little harder for sushi grade fish so we improvise).
Last week, soft shells emerged so I made spider rolls along w Cali rolls w lump crab meat (canned) plus a couple with crab stick for my little one who was afraid to try the 'real stuff' but eventually came around. I also bought a piece of whole smoked salmon and put that in a roll. As well air fried Halibut w panko and made rolls with them too. All w varying avocado, scallion and cucumber and topped the cooked stuff with an unagi sauce we made (sake, mirin, soy, sugar) that went fantastically well. Look, I mean it's no where near what we can get in a decent sushi bar but the flavors were there, and they all came out pretty nice. Anyway, I probably don't really need the knife but I want something a little sharper than what I think I can get w my existing knives and to practice on a whetstone : )
