We had the Kaufman's over because we haven't seen them in a while (not to mention that Ryan won fantasy football this year and needed to collect his winnings!) and went at it like master sushi chefs. Master sushi chefs whose rolls explode or are too big to be sealed, but still master sushi chefs...
|Andy and Ryan taking to it....|
Here is our shopping list:
Publix - Whole Foods/Doris' Italian Market:
Seaweed Sheets ( for outside of sushi) Salmon
Sesame Seeds Yellow-fin Tuna
Cucumber Sriracha (spicy sauce)
We only go to a specialty store for the fish - you can get the other supplies there too, but you'll pay a lot more than at Publix. This time we tried Whole Foods for the fish and there wasn't a good selection so ended up at Doris' Italian Market - so fresh!
|Master Sushi Chefs R, J & T with closed eyes|
|No breaks... Not even to get soy containers...|
In my opinion, the sushi even tastes better when you make it yourself - it definitely gives you a deeper appreciation of the man behind the counter when your JB roll explodes and there's cream cheese everywhere.
I should also mention that one of the benefits to making your own is all of the leftovers. Though the sushi doesn't last more than 24 hours it's still good for lunch and possibly dinner the next day. We had a lot of extra salmon which we froze and will use for a meal again too. It's a win win!
|Insane leftovers... Hello, Sashimi!|