Ladies and Gentlemen, I love sushi. I rarely get tired of it, and if I could have my way (and a lot of money) I’d go out for sushi at least once a week. I often get sushi for takeout. Actually, I only get sushi for takeout, as it’s the only non-processed takeout I can find. Anyway, since the cravings never seem to go away, I find myself in a constant state of sushi-wanting, as I’m not able to order or go out for food that often. I’ve never been totally successful at making it, but I decided last week that that had to change. So, behold, successful sushi! The spicy tuna wasn’t as spicy on the first round as I’d liked, so I added more chili. For safety purposes (since I don’t have access to fish I know is totally fresh) I used cooked and smoked meats. I made spicy tuna, salmon and avacado, and salmon and spring onion.

The success to sushi is in the rice. I’d never really looked up how to make it before. I just rolled up some cooked sushi rice in some seaweed. This time I googled how to cook proper sushi rice, with vinegar and everything.
Total cost? Half of what it cost for takeout sushi, and I only actually used a fraction of the ingredients. So I have more ingredients left over for more sushi fun with that investment.

After I was finished with sushi-making, I decided I wasn’t done with Japanese food yet. I love spicy tuna, and decided to make that into a teriyaki stir fry. As an aside, one of the odd things about my allergy is that even though I’m deathly allergic to soy, soy sauce doesn’t bother me at all. I’ve heard all sorts of explanations ranging from lack of protein in it to fermentation changing the structure. I don’t know. I’ll just enjoy it while it lasts. Anyway this means that I can eat teriyaki sauce. This is just really simple. Some tuna, onions, mushrooms (shiitake is best if you can get them. I couldn’t so I just used regular mushrooms), red chili and dried kelp (soak it for a bit and drain) all stir fried into tasty goodness with some teriyaki sauce thrown in and served over sushi rice. Behold: