Labor-Intensive Food
Saturday, March 22nd, 2008My wife and I made some sushi last week.
It’s a hell of a lot of work, but it’s fun and delicious, even if the rolls don’t turn out perfectly round and symmetrical. That’s about 2/3 of what we made that night. We didn’t make anything with raw meat because it won’t keep for more than a day. Making your own has some benefits, though, like varieties you can’t get at any sushi place, such as: bacon & egg, ham & cheese, or beef jerky. (We didn’t really make beef jerky sushi, but I may some day.)