The Susanne

When C and I had take-​out sushi last Sat­urday we got to won­der­ing how dif­fi­cult and/or expens­ive it would be to make it at home (and pos­sibly save a load of money!). Well, this being Pro­cras­tin­a­tion Day, I did some research – and dis­cov­er­ing that farmed Nor­we­gian salmon is 100% safe to eat raw as long as you buy it very fresh, or frozen, I defros­ted a fillet I found in my freezer, made some sushi rice, opened one of my jars of home made pickled ginger and enjoyed an abso­lute feast of Sake (salmon) Nigiri Sushi. It was heav­enly, and much much cheaper than the 100kr I’d have paid for it at my local sushi place. Plus I’ve got another full meal left over in the fridge along with some salmon sashimi.

The rice came out deli­cious but not as firm as I’d have liked as the ‘balls’ kept dis­solv­ing when I dipped the sushi in the soy sauce. I sup­pose prac­tice makes per­fect though, and as I plan to keep per­fect­ing my sushi making skills I am sure the day will come when I make the most amaz­ingly firm piece of rice. Can’t wait!

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