Monday, March 9, 2009


I love sushi. I could happily eat it every day if money, and heavy metals, were no object. My family could, too, so we do have it a lot. And while eating out and experiencing the luxury of being served is delightful, it is also expensive and difficult with two small children. So, in an attempt to save money, stretch my comfort zone, and get as much sushi as I want, I have started making it myself. Through recommendations of a few people in the know, we have discovered and fallen in love with New Deal Fish Market in Cambridge. They supply many sushi restaurants in Boston. Their staff is remarkably knowledgeable about what's sushi grade, you can get a wide variety beyond salmon and tuna, and, half of the time I go there, they have a truck out front full of fresh fish that they just picked up from the docks. For those of you not in Boston, I'm sorry, because it's a great place.

While the prices seem daunting at first, when you do the math, you can eat in for a third of what it would cost to eat out. And, the more I make it, the easier it gets.

Because making rolls is new to me, I won't pretend to know how to explain it in a way a novice could understand. I recommend you look online or in a sushi cookbook, or, get brave and just try it. Worst case, you have a pile of deliciousness instead of a roll. I will, however, give you some recent roll combos I've tried. And, to tie this post into our theme of local food in season, I have to say that while the fishing industry has overwhelming problems, and while some of this fish certainly comes from far away, a lot of it is local, and you cannot get more seasonal that freshly caught fish.

Use the recipe for sushi rice on the back of the sushi rice bag or from a cookbook. I use the recipe from The Complete Asian Cookbook.

I also get extra salmon and tuna and whatever else New Deal recommends and cut it into sashimi, which is fish sliced thin, without rice.


Avocado, salmon, cream cheese

Broiled salmon skin and avocado - When buying salmon, ask your fishmonger to skin it for you, but save the skin. Preheat broiler, lightly brush or spray skin with olive oil, sprinkle on salt and pepper. Put skin in pie plate or cookie sheet and place on top rack in oven. Broil for a few minutes until crispy.

Salmon, mango, avocado, scallion

Tuna, avocado, cucumber, scallion

1 comment:

Cooking the Seasons said...

I was the happy beneficiary of Renee's over-zealous sushi-making the other day and all I can really say is OMIGOD! I never ever thought home-made sushi could be that good. I generally believe in home-made, but I really thought sushi was best left to "the experts." I had tried it a few times before with friends and the results were just ok, and that was after a lot of work. I'm lucky enough to know Renee so I can get a personal lesson, but she really just looked a website and created pure delight.