Sushi

Let's do this

95% of it is in the rice, but it does help that we've got access to some of the best quality fish!

Get a short grain rice, preferably sushi rice. It also helps to get a rice cooker with "fuzzy logic".

I mix my own sushi vinegar from rice vinegar (800g), sugar (300g), and salt (150g).

Common ingredients:

• Sashimi grade fish strips from tuna or mackerel - longtail, spanish mackerel, spotties, bonito, school mackerel, snapper (anything goes)
• Avocado (halve them and use a normal table knife to extract)
• Cucumber (thin long pieces without juicy part)
• Shredded carrot
• Shredded lettuce
• Fish bits

Chop and mix any cut offs (from making sashimi and strips) with sri racha and a bit of sesame oil to make "spicy tuna" rolls.

Ok, I'll have to get back to this!

Very common setup around here

Serving on cutting boards seems to work. Tuna and I think tofu for the vegetarians.

In Canada, using tinned tuna and wild rock cod. Works, but not quite the same. I like the variety in this.

Prep the ingredients and let everyone join in. Back in Sweden, using sashimi grade salmon and Atlantic cod for the fish bits

Swedish style sushi

Another one from Sweden

I'm always out of time by the time it comes to plating

Make mountains

Looks quick and dirty but I'm sure there was nothing left at the end

Simple rolls with white fish. The rice looks a day old. Use fresh rice. This is probably leftovers or some simple lunch.