Home-made Sushi

When I got home on Tuesday night I realized that I wanted sushi. Normally, when this occurs, I either go to Sapporo and order the Chirashi Sushi, or I prepare various cooked sushi items, as well as a bento/baon or two for work. I chose to go the "home-made" route this time, while using up the smoked salmon I had in the fridge.

Preparing sushi is a lot of work! I had to boil and season the sushi rice, soak the inari in water (it's too sweet, fresh out of the package), heat up the (mercifully!) frozen unagi, make the tamago (I keep hydrated dashino-moto in the fridge for when I want to make tamago), rehydrate the wasabi, slice the cucumber and add the nori -- to say nothing of clean-up!

I'm glad to say that my tamago-making technique has improved drastically. It almost looks like what you'd get at a sushi restaurant. I'm especially proud because I've been doing this with a round pan, as opposed to a square one.

While it is a prohibitively time-consuming and laborious process, I'm always pleased with the results, and lunch the following day is hassle-free and tasty.