Woohoo, I got the rice much better on the second sushi attempt and we just made some simple sushi with ahi tuna for dinner with a side of stir-fried broccoli and mushrooms.
This time it really looks like sushi and tastes that way too. The brilliant thing for me about making sushi is that I got 4oz. each for Q and I of the fish, a proper "serving", and it actually looks like a proper meal when made into sushi. Usually a single serving of protein looks so incredibly tiny. Yet another way Japanese food tricks me into eating healthier.
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