There had to be an answer that would assuage my longing for unagi (smoked eel) and ebi (prawn) on delicious vinagared rice with a garnish of nori (seaweed). As so many other things in life the answer is in your own hands. Do it yourself, hmm, DIY Sushi? I'd heard that sushi chefs take years to become fully trained and the best Japanese chefs command huge salaries. Well, I may have a long way to go before being hired by a Tokyo sushi house, but I'm pleased with my efforts so far. The best thing about DIY sushi though is the fun you can have making it with your family.
We kitted ourselves out from Tesco, Sainsbury's and added a few authentic plates and sets of chopsticks from Thailand and Japan. We managed to get Japanese curry, rice, flavouring, ginger, seaweed, wasabi and miso soup from the supermarkets and supplemented a Thai sushi rolling mat with an imported Japanese one from the same source. All set to go, but how to turn all these high quality ingredients into a reasonable copy of the genuine article? I wanted curry and ebi tempura with a selection of sushi and sashimi and, of course, wasabi. Not as strange as it sounds, just think lightly smoked salmon with horseradish.
Here are the results:-