FoodWimb. Tonight we will have salmon Zename, our take on chirasi rice.

I make a sauce out of light soy and wasabi {making my own wasabi paste from the powder nowadays.}

In each bowl of sushi rice, I mix through this sauce so all the rice is flavoured by it.

I then add in the following:

Small lumps of avocado.
Quartered slices of pickled cucumber we make ourselves.
Chopped up spring onion.
Steamed ede mame beans.
Cut up small squares of the seaweed sheets you make the maki rolls out of.
And for the first time tonight, we'll add in cut up steamed asparagus.

Mix it all in.

I bought a lawn-mower blade sharpener electric drill attachment for about £7 on Amazon and use that to sharpen our Sabatier knives.

A side of salmon is eight quid in Sainsbury's and I cut it all into sashimi.

Before, I did the rice and carving at the same time. This meant that when I put the salmon on top, the heat of the rice started cooking it. So I just had them separate. But tonight, I'll make the rice stuff first so it will be cool by the time we cut the salmon.

It's lush.

Basically, I've turned chic Jap sushi into a Sunday roast. I have my soy-wasabi gravy to flavour everything and I carve the meat like a joint. And my beloved loves it cos it's so healthy.

Does anyone else make sushi things? I've only tried a maki roll once and it didn't work. Too fat. Now I see that I should have only used half a sheet of seaweed.