Pre-Christmas Sushi.

This is fairly simple, and surprisingly easy.

You need really fresh tuna – we went to the Dekalb Farmer’s Market – and use it to make sushi.

The trick is to keep the tuna on ice and once cut up use it immediately.

Make sushi rice (a large grained rice) – per cup dry rice you’ll need 1/4 cup rice vinegar, 1/8 cup sugar, 1/2 teaspoon salt, and 1/2 tablespoon vegetable oil.

Cook the rice as you normally would – with water about twice the volume of rice. When it’s finished, add the vinegar mixture and let cool.

Put spoons of rice on a plate and put a piece of the tuna on each.

Serve with soy sauce (the lighter sushi soy sauce is better), wasabi and Saki.  (We warmed ours in a gravy boat – after searching the house for our saki set.)

Kim-chee was good with it.

We also made miso soup. Cut up 1/2 onion thinly and saute then add 2-3 cups of water. Once it’s boiled add 2 tablespoons of miso paste. Stir to dissolve.

A new family holiday tradition.

Author: rharrisonauthor

International man of mystery. Well not really, although I can mangle several languages and even read the occasional hieroglyphic. A computer scientist, an author and one of the very few people who has both an NIH grant and had a book contract. An ex- booktrope author and a photographer. View all posts by rharrisonauthor