SUSHI DAY

Day 3 - today is really Sushi Day and it was quite a long day, from 10am in the morning to 530pm to be exact but it did not feel like it. Adrenalin was running high and Sensei was on overdrive all day, with amazing energy and stamina.

Starting with Sumeshi ie Sushi Rice we made an interesting selection of the traditional, as well as the less known family style Sushi.  If you start from the right of the picture, you will see ...

*  Chirashi-Sushi with mixed veggies, seafood 7 garnish
*  Inari-Sushi is wrapped with Arbura-Age or pre-fried tofu skin
*  Te-Mari look like little golf balls, Glad-wrapped into shape, seldom seen
*  Te-Maki or Nori-Maki are the regular Sushi rolls with different stuffing
*  Saba-Sushi is mackerel marinated in sugar, salt & rice vinegar
*  Saba is different from Aji, the indigenous Japanese mackerel

What a feast, my favorite in this round is the Saba as the freshness of the mackerel that came from Tsukiji Market 6am this morning is out of this world. If I tell you how simple it is to prepare you will not believe me.
*  clean the mackerel and fillet
*  place skin down between 2 layers of sugar x 40 minutes to remove water
*  wash away sugar then repeat process with salt x 1-2 hours
*  wash again, dry the fillets and put in a tray of rice vinegar covering the fillets
*  10 minutes one side, flip over for another 10 minutes
*  drain vinegar, remove bones and skin
*  place skin side down on a sushi mat, add Sumeshi and roll

The challenge is ... where do we get sushi quality Saba in Hong Kong?  Yes, Satoru-san!