"James Silverton" wrote in message
...

"Joltin' Joe" wrote in message
om...
I know that sushi refers to the vinegared rice, but sometimes I have
a
sushi jones and don't have the time or patience to cook and prepare
the rice. I can make a very satisfying light meal by hand rolling in
full sheets of nori whatever ingredients I have around--avocado,
scallion, hot-smoked salmon from a local market, etc. I usually have
a
few packets of fresh wasabi from Whole Foods Market in the
fridge(btw,
their freshly made sushi rivals some of the best Japanese
restaurants--whenever I eat lunch there, I ask for extra packets of
wasabi, and the friendly young Japanese crew always hand me 3 or 4.)

So, riceless sushi. An oxymoron perhaps, but delicious and quick.
And I'm curious--do all the Whole Foods Markets offer fresh wasabi?
What a great difference in flavor!

I too have found the local Whole Foods sushi counter to be staffed by
friendly and enthusiastic people but I don't think it is anything like
on a par with my local favorite Japanese restaurant. One thing is
true, the stuff is fresher than the "daily" claim that my neighborhood
supermarket seems to think is an incentive!

Let me admit that, IMHO, the essence of enjoying sushi is to go out,
choose from a menu on the spur of the moment and have someone else
prepare it expertly. Thus, I'm not an enthusiast for do-it-yourself!


Your opinion above is interesting because generally nobody makes "nigiri
zushi"
at home in Japan.
However Sashimi is served fairly frequently, and other forms of sushi such
as Chirashi,
Inari, Oshi-zushi (pressed), and on certain occasions maybe Futomaki, are
also made
at home. I think most people go out for nigiri-zushi because of the
freshness and wide selection,
and most importantly as you say, to have it made in front of you by a
professional.