SEA ROBIN MAKI

Ever have a shrimp tempura roll at the sushi bar? This is better. Simply clean and cut your sea robin meat into strips, dip in tempura batter, and fry for less than two minutes at 350 degrees f. Using sliced avocado and cucumber, roll the cooked fish and veggies into a nori sheet covered with sushi rice. Slice into rolls and serve with soy and wasabi. We did this one with Garbage Fish spicy sauce which is basically a spicy version of japanese mayo.

It would be difficult to teach a sushi roll lesson on this page, but go out and get yourself a sushi kit and learn how to make your own maki. You’d be amazed at how cheap it is to make your own sushi and its as good or better than the bar. They don’t want you to know that and I saw a show on discovery channel recently where they went to a place that makes and distributes sushi rolls. They said you will fail miserably if you don’t distill your own rice wine vinegar to season your rice with.

You will fail much more miserably if you try to distill your own rice wine vinegar. Use store bought rice wine vinegar for your sushi rice, trust me. I’ve been using store bought for 15 years now and I can’t tell the difference. But then again, I don’t own a sushi roll company and I don’t want you to think you can’t do it yourself so you have to buy my stuff.