My kids LOVE sushi. Not in the way everybody loves puppies, or sunny days, or the way you may love a colour for your family room. I mean LOVE. As in the way sports fanatics LOVE their team. My kids can single-handedly put an all-you-can-eat sushi joint out of business by pounding back order after order of sushi. We recently went with some friends of ours and watched the kids put away 92 pieces of salmon nigiri. Ninety-two! That’s on top of all of the other sushi rolls, sashimi, edamame, and the like that was ordered.
As a parent, I’m pretty happy to watch them love a food that is relatively healthy for them to eat. On the other hand, the cost of taking five people out for sushi on a regular basis can be pretty daunting. I know for a lot of people the cost of sushi alone means it’s not a regular option for their family. Normally, I’d say I’ll just make a dish for them at home. I am a chef after all. For example, I can prepare rib steaks for my kids at home for a fraction of the cost of a high end steak restaurant. I can make it cheaper, and heck, I can make it better.
However, sushi chefs spend years apprenticing before they’re even allowed to make the rice at a good sushi restaurant. This isn’t something I can go into lightly. So, I’ve decided to dedicate a full month to learning the art of making excellent sushi at home.
I work right near the St. Lawrence Market. I have fresh fish and high-end sushi rice within arm’s reach. I have no excuse. So this journey is for all of you who don’t have the time or energy to make batch after batch of sushi rice while your kids bang their knives and forks clamouring for dinner. Join me as we take a journey on The Sushi Tails.