11-04-2010, 07:34 PM
My apologies to Kent if it seems like his post has been hijacked. [blush] But you pose an interesting question. I do make great sushi, but I've never tried trout prepared in it. My experience is that while some can be quite specific, but the true art of the dish is to be creative. Anything that's good with rice could potentially work well in a roll. Heck, one of my son's favorite rolls is ham and cheese! The sauce I mentioned could be all it needed to roll it up
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Some chefs serve sushi with a sweet brown sauce. [] But I will suggest something else to you. I got an "eel (unagi) sauce" for a shrimp sushi hand roll - and now my family uses it on many things including hamburger! I can't suggest the brand name, cuz I can't read Japanese! [laugh]
If sushi making interests you, I humbly suggest that you send me a PM. I've studied making sushi for 15+ years.
Now, back to the Berry! [cool]
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]Some chefs serve sushi with a sweet brown sauce. [
] But I will suggest something else to you. I got an "eel (unagi) sauce" for a shrimp sushi hand roll - and now my family uses it on many things including hamburger! I can't suggest the brand name, cuz I can't read Japanese! [laugh]If sushi making interests you, I humbly suggest that you send me a PM. I've studied making sushi for 15+ years.
Now, back to the Berry! [cool]
[signature]