that’s just how I roll

Anyone who knows me well, knows that I am insatiably curious.

Which is just fancy talk for the ugly truth that I get bored easily.

One of the ways I’ve allievated my recent boredom (which has been hanging around and yelling nasty things at me during the Great Lockdown of 2020) is making new cuisines.

Anyone who knows me well, knows that when discussing cooking I will probably blurt out at some point: “Girl Scouts have a badge for that!”

girl-scouts-of-the-usa-cadette-new-cuisines-badge

But enough of that. First off, let me get this out of the way.

Hello, my name is Lulu, and I am a sushi addict.

Also, why are we having this meeting in a sushi bar?

sushi plate

So, yeah, with time on my hands and nothing else on Netflix that I want to watch and no movie theater or restaurant or art gallery or farmers market to go to, it was only a matter of time before I bought a sushi mat on Amazon and starting the fish rolling.

First off, the recipe for the rice is dead simple but correctly made sushi rice is the single most important ingredient in sushi.  There is no sushi without proper sushi rice.

Luckily, I bought an Instant Pot for myself on Black Friday last year at 50% discount. It is can cook a pork roast in under 30 minutes, which is impressive, but its nicest feature is how quickly and consistently it makes sticky rice. 12 minutes and booyah.

botan calrose

I make a double batch of thoroughly rinsed rice with an extra 6 to 8 ounces water. Then I scoop out two bowls or rice and serve them with whatever meat and veg I have in the fridge, fried up in a pan with some sesame oil, soy sauce, honey and ginger.

Voilà! Rice bowl dinner meets clean up the fridge meets we don’t get paid until Friday.

I mix the remainder of the rice with a scant cup of rice vinegar combined with a half cup of white sugar, then store it in the refrigerator until the next day. Let it mingle, merge.

Some times I roll it. Sometimes I empty a package of tuna, slice up a cucumber, rip up a sheet of nori, dump these all on top of the rice. This is my favorite tuna to use.

starkist sweet spicy

The ingredients are simple, but the assembly is not.  In this way, sushi is similar to tacos and french toast.  For example, this is a picture of the first sushi roll I tried.

broken sushi roll

I over-filled it, which is easy to do with chimichangas and cinnamon rolls as well.

It was tasty, but it was ugly.  Still, it made me happy, which means…

rooster wins

Not like cooking is a competition, right? Oh… it is? My bad.

Which is why, if a hipster ask you if you make your own sushi, punch them in the throat and run away. Because you will NEVER hear the end of that conversation. (BTW, do the same thing when I nerd asks you if you have ever read Tolkien).

Even though I am pretty chill about my cooking skills, and would rather just stand mute and wow people with the final product (or, conversely, throw away the smoking pot of shame and just buy something gourmet on my way to the family get-together), I do have some particular notions about sushi.  Well, just one opinon… NO CREAM CHEESE!

Seriously, in a cuisine from a culture (i.e. Japanese) where approximately 2/3 of the population are sensitive to if not outright intolerant of dairy……………. WTF?

Not worth punching someone in the throat over, I suppose. But it’s still wrong. So wrong.

I am happy to announce, that I am much better at rolling the fish now. Also, and appropos to nothing as usual, I have a poem to post and a collection of poetry just days away from being epublished on Amazon.

This collection will have free-style poetry included. I’m excited to share. In the meantime, this one is written in the classic terza rima pattern.

laundry room

bottles of bleach
upon a shelf
where kids can’t reach

avenge yourself
when next he drinks
use a sharp knife

wipe down the sinks
no longer a wife
on your own terms

survival is not vice.
it’s alright; don’t think twice.

Hours I own all of these ideas, but none of these images.
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