Rolling sushi is not like riding a bike. For all of the obvious reasons like how you don’t have to wear a helmet while rolling sushi, (well, you could if you wanted to) but mainly for the fact that once you’ve learned how to ride a bike, it’s engrained and you don’t have to learn again. For me, sushi is the opposite. Every time I roll sushi it’s like the very first time all over again. The first few rolls are lopsided, the rice is spilling out, usually somehow ending up in my hair, that stuff is sticky. And even once I’ve managed to roll something that somewhat resembles a proper cylinder, then I have to learn how to cut the thing. I think I need to add a kitchen ruler to my ever growing list of kitchen gadgets, that and someone to sharpen mine knife between each slice. By the time I finally learn how to roll and cut sushi, for the umpteenth time, I’m finished. The last roll is always the nicest one. Then time passes and my knowledge of sushi making is completely erased from my brain. As soon as I’m absolutely sure that I have no clue how to make sushi rolls, that’s when I decide to make them again and the whole process is repeated. Bike riding is so much easier. In case you were curious, these rolls contain shrimp, mango, cucumber, pickled ginger and wasabi. They were very good, even if they were misshapen.
Aside from the sushi, I decided to give a new salmon recipe a try. Despite the fact that I had never made this before, it was a breeze. There was definitely no sushi-like learning curve for this one. I modeled the recipe after one I saw on Chef at Home. The recipe doesn’t seem to be online so I was just going with what I remembered. The reason this recipe stuck in my mind was because it involved cooking the salmon on a bed of bean sprouts. That’s not something that would have occurred to me, but after having tried it I’ll certainly be making it again. For the salmon I took a layer of tinfoil and lined the bottom with sliced limes, covered those in bean sprouts, layed the salmon on top and covered that with more bean sprouts, chopped red onion and some ginger. The whole thing was wrapped up in tin foil and put on the bbq until the salmon was cooked through. It was such a simple dish but it was packed with flavour. I’m giving this one a gold star. And hurrah for no longer having to bbq in sub-zero temperatures!