Friday I went down to
have make lunch with for Claudia and her Mom and friend, and on my way home I stopped at the good fish market there and picked up some things. Among those things were some beautiful sushi-grade yellowfin and opah and a small container of ikura. Other treats went in the freezer for another time. After the impromptu free catering gig, this stop was an excellent idea; there’s not much that I find more inspiring than gleamingly fresh seafood like this. I was most cheerful as I washed the rice.
While it cooled, I mandolined fennel and celery and kneaded them with salt per the now-usual salad routine. I love this combination, and the crunch is a lovely textural contrast to creamy raw fish. I dressed it with cider vinegar, a little miso, kabosu juice, and sesame oil. From a prep point of view, there’s not much else to report; I sliced the fish and made the sushi, arranging it on one of the slate roof tiles I upcycled last year from a pile I found in Vermont.
My technique is far from fine in the sushi department, but the result was still attractive enough, and tasted wonderful. I like the slate with my lead-colored bowls, too.