Japanese Food (round 2)

We made a visit to Kisaku, my current favorite sushi joint in Seattle. We had found this many years ago just by accident I think.

Fried shrimp heads from the amaebi.

(Clockwise from top-left) Spider roll, amaebi, salmon, salmon and yellowtail (I think?).

(back to front, L-to-R): Kisaku roll (scallops, aspagus, tobiko, in soy wrapper), spicy tuna roll, tomago, ika/squid, and more yellowtail.

(Clockwise from shiny fish in top left corner): kohada/gizzard shad, sockeye salmon, red abalone, amaebi, futomaki, uni/sea urchin ovaries.

(L-to-R): aji/spanish mackerel (I think), tuna, and I forget.

Dessert 1.

Dessert 2.

Dessert 3.

Sushi Practice

We're having a few folks over next week for a sushi party, but I haven't made sushi in so long so I wanted to get some practice in. We dropped by the Buford Highway Farmer's Market and picked up some tuna along with some other related and non-related supplies.

It was good that I practiced... not all of it came out looking so good.

You can see in the picture in the middle and pointing left at about the 9:00 direction, there's some rolls that just didn't quite make it. I over stuffed that one. My nigiri were also pretty pudgy looking... I cut the fish a little too small and then used a little too much rice. The pieces that look half-way decent were done later in the process as my fingers' muscle memory slowly came back.