I love sushi. I mean LOVE it. My wife loves sushi as well. We both love it so much - we are going to *TRY* to make it tonight.
I think we will start out simple this first time. A butt-load of Tuna rolls.
I got the basic supplies down or am about to go purchase them. But I have a couple burning questions:
1) Bought 2 x frozen sushimi grade tuna ... what is the best way to thaw it out without compromising the fish flavor / texture etc. Oh ya, its 6:00 PM and I'd like to eat it by 9:00 PM.
2) Do you need to refridgerate the rice after making it? I know I need sushi rice and ricewine vinegar.
ANY TIPS APPRECIATED!!!