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My personal sushi chef

March 19, 2010

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About three years ago, Matt came home from some far-and-away business travels all excited about eating sushi. I was definitely, um, hesitant to say the least about trying it, but after a taste, I realized that it was something for which I could probably develop a taste. Eventually, spider rolls (fried soft-shell crab…no real spider in it ;) ) became my favorite but I still turned up my nose at the actual raw fish rolls. But recently, I have turned over to the dark side…and now I really, really like the raw fish stuff. Matt and I now drool at the mention of a fancy rainbow roll. Good sushi is definitely not a budget food, so to tide us over between visits to our favorite local spot, Matt has become very adept at making homemade California rolls. They’re definitely not fancy, but we love them!

We have yet to find a really good source of sushi-grade fish (as in here in Ames…any hints, anyone?) so we just use what we fondly call “Krabb” (imitation crab). And yes, we like to spell it out when we talk about it. :) A little avocado, cucumber, seasoned rice and KRABB on nori (seaweed paper) and don’t forget the sesame seed! DeLISH!

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  • http://tonyandkirsten.org kirsten

    I know where you can get Sushi grade fish in south Minneapolis, so maybe you guys can get some the next time you're up here and ice it and bring it back with you. :-)

  • http://intensedebate.com/people/mheerema Matt Heerema

    Kirsten, it's a deal.

  • David Breutzmann

    1) I like my sushi mid-well 2) Ames is a college town, try asian markets and specialty grocery stores, I know they used to be around. Failing that I'm sure you can find something in Des Moines. 3) "Sushi Grade" (in simple terms) means that everything possible to make it safe raw has been done…. (what it means varies from fish to fish but might include freezing at VERY low temperatures for 10 days straight to kill certian kinds of parasites)… so if you're going to cook it anyway, you can just but a regular tuna steak (for example), cut it appropriately, and cook it. At least that was what was described to me by one of our sushi chefs. Since you say you don't like raw rolls, you might consider "sushi-grade" to be a totally un-necessary expense.

  • http://www.mattandnancy.org Nancy H.

    Dave, I think you're right in that we could probably find something here in Ames…I'm just a major wimp and probably need someone to sign a document saying "this will not make you sick!" Funny…I have no problem trusting a restaurant to make sushi for me but I am waaay wimpy about trying it on our own!