Patience is a virtue: sushi

People always think of fish (raw fish for that matter) when they see or hear the word sushi. However, this is not the case. Sushi actually refers to rice along with some sort of accompaniment. In terms of food costs, it is relatively low. However, when speaking of labour, the time and effort put into the delicate preparation of ingredients and assembly is one of the reasons why I think the cost of sushi is relatively high. One thing I learned today is when making the sweet vinegary rice, it tastes more potent when it is hot. The sweet and sour taste subdues once the rice has cooled down. So be sure to make the rice a bit more overpowering when tasting while it's warm. I used short grain brown rice to make the sushi along with some toasted sesame seeds and heated rice wine vinegar with sugar. The ratio was about 1:1/2 respectively. Another important note is that when making miso soup, don't allow the water to come to a boil. Warm the dashi, then whisk in the miso paste. Otherwise, it will be cloudy.

Sushi sampler plate

Inari
Mirin braised shiitake mushroom nigiri
Asparagus maki in mamenori
Edamame pods
Miso soup with kombu dashi, silken tofu, and scallions