I was intrigued when I first saw sushi, but I was a little bit afraid to try it. Sushi is raw fish, right? Well, I have since learned that “sashimi” is raw fish, and sushi actually means “vinegar rice.” The first sushi I tried was a California roll, which is a fairly safe choice for newbies. Made with imitation crab, avocado, cucumber, mayonnaise, nori and rice, it is a tasty way to get acquainted with this interesting cuisine.
I’ve since taken the plunge and tried raw fish on my sushi. This variety was a nigiri, which is a small ball of rice covered with a piece of raw fish. The tuna nigiri was tasty, especially when a drop or two of soy sauce was added to the fish. This style is also made with cooked shrimp if you prefer a cooked version.
The last sushi bar I went to, we sat at up front at the bar so we could talk with the sushi chef, or Itamae (pronounced ee-tah-may). He made us a specialty that wasn’t on the menu that featured eel, another of my phobias when it came to sushi. It was so good! I’d looked at the eel sushi before, and it just didn’t look appetizing, but I was completely wrong. The chef told us that for three years, all he did was make sushi rice. After that time, he was allowed to progress to learning the art of making sushi. He had been training for eight years so far, and it would be another twenty-two years before he was considered a full-fledged sushi chef. All I know is if he makes such tasty treats now, I can only imagine how incredible his food will be when he finally finishes his training!
