Sushi Part Two

So this will be a quick one but I couldn't not post about the Sushi Extravaganza that my mom, my cousin-to-be and I had a few months ago. We made so much sushi and tempura and it was so unbelievably good that we actually couldn't even talk to each other about anything else. We kept saying "This is soooo good. No, really, this is sooo goooooddd!!" I had also never used raw fish in my own sushi before but I got some lovely sushi grade ahi tuna and salmon from Gimli Fish and it was top notch.

Here are the first batch of rolls we made. I don't remember what exactly was in each but we used combinations of tuna, salmon, mayo, avocado, carrots, cucumber, sprouts and probably some other stuff. No shell fish though because my mum is allergic! We made our own version of a Bakudan roll (because that's my favorite) which includes tuna, tempura crumbs and chili sauce and I think we also made an Alaska roll? (Jack, correct me if I'm wrong)

Look at that presentation courtesy of Jacquie. I must say I also have been enjoying pickled ginger more and more every time I have sushi (that's the pink stuff for those of you who are unfamiliar with it. The green stuff is wasabi, another must have for a sushi dinner).

All of our finished rolls. Not sure what us three women were thinking when we thought we could eat all of that by ourselves...

Some of our tempura-ed veggies happily frying away. This is about one eighth of the veggies that we made. We tempura-ed (yes, it's a verb!) carrots, cauliflower, mushrooms, green beans, asparagus, sweet potatoes, zucchini and peppers.

There's all of the tempura. Tempura sweet potatoes are my new favorite thing ever. EVER.

Our table setting. With all the accoutrements a sushi home-chef could want.

Also I should mention that my mom made ginger martinis using a homemade ginger simple syrup. Okay, I, ugh, I just can't. These are so amazing. SO amazing. Also rather powerful so they're good just for sipping. I'll get the recipe from my mother and post at a later date.
Alright, that's it for now. Up next, my recipe for a classic fettuccine alfredo. Something everyone should know how to make.

xoxo
-A