[Sca-cooks] Sharks and sushi

[Christine Seelye-King]

Maki is the kind with a rice base and a topping, no nori.  That's the way I
would eat it if I could do the raw fish thing, but I just can't make myself
like it.  I've tried.  My lord loves it, and will be eating it this Friday
on his birthday.
Christianna

> -----Original Message-----
> From: sca-cooks-admin at ansteorra.org
> [mailto:sca-cooks-admin at ansteorra.org]On Behalf Of margali
> Sent: Wednesday, July 11, 2001 6:38 PM
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Sharks and sushi
>
>
> snicker - I have the sushi dude at my favorite place used to
> making mine without the seaweed. I like the vinegared rice, adn I
> like the other bits [well, the tomago/egg, the tuna, the
> yellowtail, the shrimp and the surimi] and will do them as
> sashimi if I go to a different place. Isn't there a form that is
> a container of the vinegared rice with the fishy bits scattered
> on top and no seaweed? Anybody know what it is called?
> margali
> and the job I am currently in the running for is all of 5 minutes
> away from my favorite sushi bar, and I would be getting an hour
> for lunch ;-)
> ~~~~
>
> Also, "sushi" just refers to the vinegared rice with which the
> various types
> of nori (seaweed) and fillers are mixed. A common misconception
> that people
> think of is that "sushi" refers to raw fish. Types of sushi take
> their names
> from the fillers, not the rice.
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