Sushi Making
Recently, Marc suggested that we try making our own sushi so we gave it a go a couple of weekends ago. It turned out to be an entertaining evening of sushi, sake and NHL playoffs.
I made spicy tuna, baja, avocado and oshinko rolls. Marc prepared the sashimi and attempted to make nigiri rice balls but failed miserably (no offense, Marc). We also made miso soup which turned out to be a lot easier than I thought it would be.
Marc and I also had a contest to see who could best keep a straight face while downing shots of Prestige Vodka. As I’ve mentioned before, Marc prefers bottom shelf booze, but even he thinks he’s met his match with Prestige Vodka. Some guy he offered a taste to said it was like drinking a plugged-in electric blanket. Fitting description.
By the way, I won, but it was painfully earned. Never again.
One Comment
Good fish. I too may be converted from Prestige. I’m finishing it off mixed in with lemonade (no more straight shots) and then I will impose a ban on bottom shelf liquor.
Like my short-lived Togo’s employment, food services is not my cup of tea. I would be flunked out of sushi school on the first day. You, on the other hand, seemed to have a way with the rolls, which were good.
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