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Sep. 11th, 2010 04:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sherryillkDavid came in today!
...which put a little crinkle in the plan to play with the tobiko and make some yummy California rolls today.
We originally decided not to do it. Any of it, especially since we had a pretty nice lunch and we played a pretty long game of Agricola: Farmers of the Moor. But in the end, Diana decided that she wanted sushi so went and quickly bought the ingredients for California rolls, this time for the first time, with tobiko!!
It turned out soooo incredibly amazing, I don't even care that it was incredibly expensive. And it was delicious! I was so freaking scared that the tobiko would go bad since we went to Anzen pretty early and we spent hours in Portland before we drove home to Hood River, which itself is an hour drive too. Thankfully, we also went to a seafood store (fish store? sakana-ya?) where got a bag of ice and I'm positive that is what ended up keeping the eggs from spoiling.
I actually ended up not really making all that many rolls today... I was on tobiko duty and damn, was that messy... I mean, the rice is already sticky and those eggs get everywhere. And since I only had a small amount (three ounces -- $9!! ><), I didn't want it to run out before we were finished but in the end, we actually had a small amount extra. I did cut every single roll though. And hey, even David also made several rolls.
And since I consider it a revelation the first time I ever had a spicy California roll, I also made them spicy as well! Delicious beyond belief. Believe me, this was so amazingly good that it was hard keeping everyone's hands off this plate so I could assemble it and then take pictures of it. Even I was fighting with myself, trying not to sneak a piece or two off. We ended up eating so much of this, we didn't even want to eat dinner. And it was an amazing dinner! And there's still some leftover so I suspect tomorrow will have a nice little snack. ^^
And if you all are wondering, the sauce is what I think is referred as "dynamite sauce." Don't quote me on it since I really just know it as the orange sauce at Sushiland. Basically, it's just mayo and Sriracha. For me, I used Kewpie mayo since I adore it and I think if I'm making something Japanese, using a Japanese mayo seems right. And I also added a pinch of sugar and a dash of rice vinegar to give it a bit more dimension in flavor. It's delicious though so don't knock it until you've had it.
I really wish I could have made some spicy tuna rolls but since getting the tobiko back home was a bit sketchy, I can't imagine how I could keep tuna (which is even more expensive than tobiko and thus would make me cry and die inside even more if it went bad) fresh and good for about six hours in Portland and another hour to get back to Hood River. But what I did make turned out so well that I was more than satisfied. The tobiko totally elevated this... Last time we did this (didn't take any pictures), we forgot the sesame but with the sesame, it adds a flavor that is completely different from tobiko. Next time, I think I want to do real crab meat instead of Krab. It'll be a way expensive California roll but at least it won't be as expensive as buying it in an actual sushi restaurant.
Gah, I wish I had more of it now... I'm kinda hungry now, heh.
...which put a little crinkle in the plan to play with the tobiko and make some yummy California rolls today.
We originally decided not to do it. Any of it, especially since we had a pretty nice lunch and we played a pretty long game of Agricola: Farmers of the Moor. But in the end, Diana decided that she wanted sushi so went and quickly bought the ingredients for California rolls, this time for the first time, with tobiko!!
It turned out soooo incredibly amazing, I don't even care that it was incredibly expensive. And it was delicious! I was so freaking scared that the tobiko would go bad since we went to Anzen pretty early and we spent hours in Portland before we drove home to Hood River, which itself is an hour drive too. Thankfully, we also went to a seafood store (fish store? sakana-ya?) where got a bag of ice and I'm positive that is what ended up keeping the eggs from spoiling. I actually ended up not really making all that many rolls today... I was on tobiko duty and damn, was that messy... I mean, the rice is already sticky and those eggs get everywhere. And since I only had a small amount (three ounces -- $9!! ><), I didn't want it to run out before we were finished but in the end, we actually had a small amount extra. I did cut every single roll though. And hey, even David also made several rolls.
And since I consider it a revelation the first time I ever had a spicy California roll, I also made them spicy as well! Delicious beyond belief. Believe me, this was so amazingly good that it was hard keeping everyone's hands off this plate so I could assemble it and then take pictures of it. Even I was fighting with myself, trying not to sneak a piece or two off. We ended up eating so much of this, we didn't even want to eat dinner. And it was an amazing dinner! And there's still some leftover so I suspect tomorrow will have a nice little snack. ^^And if you all are wondering, the sauce is what I think is referred as "dynamite sauce." Don't quote me on it since I really just know it as the orange sauce at Sushiland. Basically, it's just mayo and Sriracha. For me, I used Kewpie mayo since I adore it and I think if I'm making something Japanese, using a Japanese mayo seems right. And I also added a pinch of sugar and a dash of rice vinegar to give it a bit more dimension in flavor. It's delicious though so don't knock it until you've had it.
I really wish I could have made some spicy tuna rolls but since getting the tobiko back home was a bit sketchy, I can't imagine how I could keep tuna (which is even more expensive than tobiko and thus would make me cry and die inside even more if it went bad) fresh and good for about six hours in Portland and another hour to get back to Hood River. But what I did make turned out so well that I was more than satisfied. The tobiko totally elevated this... Last time we did this (didn't take any pictures), we forgot the sesame but with the sesame, it adds a flavor that is completely different from tobiko. Next time, I think I want to do real crab meat instead of Krab. It'll be a way expensive California roll but at least it won't be as expensive as buying it in an actual sushi restaurant.
Gah, I wish I had more of it now... I'm kinda hungry now, heh.
