You're overestimating my cooking abilities. No way my chicken beats some thick, tender strips of bright red wild sockeye salmon, the saltiness of the soy sauce playing off the bright tang of wasabi. (Is it obvious that I still haven't gotten lunch yet?) I might just go to the grocery store tonight and pick up some fish to make "sashimi" at home. Tip I learned recently - fish labelled "fresh" at the grocery store isn't a good idea for homemade sushi. Sushi grade fish typically has to be frozen for a certain period of time in order to eliminate parasites, so if you're going to take the risk, fish sold as "from frozen" is the best option.
You're overestimating my cooking abilities. No way my chicken beats some thick, tender strips of bright red wild sockeye salmon, the saltiness of the soy sauce playing off the bright tang of wasabi. (Is it obvious that I still haven't gotten lunch yet?) I might just go to the grocery store tonight and pick up some fish to make "sashimi" at home. Tip I learned recently - fish labelled "fresh" at the grocery store isn't a good idea for homemade sushi. Sushi grade fish typically has to be frozen for a certain period of time in order to eliminate parasites, so if you're going to take the risk, fish sold as "from frozen" is the best option.
Thanks for the tip! I'll add it to my recently made "how to sushi" folder.