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May. 6th, 2009 11:43 amA sign things may have gotten out of hand: I had a DREAM about sushi last night.
Though being fair it was about trying to get service at a sushi place and then being charged $12 for a single slice of maki, rather than about the actual food. Also I've had sushi for lunch two days running, that may have contributed.
Things that I have learned about my own personal relationship to maki: I may be more suited towards onigiri.
Onigiri are rice balls with filling in the center, as opposed to maki, which are rice rolled in a cylinder with nori (pressed dried algae sheets) around a central filling. I've discovered that I'm not actually all that fond of nori. There are other alternatives; soy paper apparently...exists, though I'm not sure where I'd lay hands on some, and I thought if you got some nice broad spinach leaf you could use a layer of that as well. Spinach is about the only green thing I eat, which makes it appealing. Onirigi can have nori wrapped around it, but the nori is not as vital to the structure of the dish, at least as I understand it.
I have not yet found anywhere that I can confirm serves inarizushi, which is sushi rice stuffed in fried tofu pockets. But I did find some places in Chicago that cater to the Sushi Grade Fish crowd, which is good, because I've discovered I only actually like salmon when it's raw.
This is a hilarious development for a boy who as a child wouldn't eat steak if it was pink in the middle.
Relatedly, I am reading The Foie Gras Wars, about Chicago's ban on foie gras, and IT MAKES ME SO HUNGRY.
Though being fair it was about trying to get service at a sushi place and then being charged $12 for a single slice of maki, rather than about the actual food. Also I've had sushi for lunch two days running, that may have contributed.
Things that I have learned about my own personal relationship to maki: I may be more suited towards onigiri.
Onigiri are rice balls with filling in the center, as opposed to maki, which are rice rolled in a cylinder with nori (pressed dried algae sheets) around a central filling. I've discovered that I'm not actually all that fond of nori. There are other alternatives; soy paper apparently...exists, though I'm not sure where I'd lay hands on some, and I thought if you got some nice broad spinach leaf you could use a layer of that as well. Spinach is about the only green thing I eat, which makes it appealing. Onirigi can have nori wrapped around it, but the nori is not as vital to the structure of the dish, at least as I understand it.
I have not yet found anywhere that I can confirm serves inarizushi, which is sushi rice stuffed in fried tofu pockets. But I did find some places in Chicago that cater to the Sushi Grade Fish crowd, which is good, because I've discovered I only actually like salmon when it's raw.
This is a hilarious development for a boy who as a child wouldn't eat steak if it was pink in the middle.
Relatedly, I am reading The Foie Gras Wars, about Chicago's ban on foie gras, and IT MAKES ME SO HUNGRY.
