Frushi.


If you combine the last article (about building an RC tank) and this article, about frying sushi, you could say So Long, and Tanks for all the Fish....okay, okay, now I'm done with the tank jokes. It's just so easy it spilled out into another article.

After a long night of reading magazines, watching Snatch, and playing the ghettoest version of beer pong (the two of us sitting on the couch and throwing spare change at tupperware), I decided to try frying sushi. Why? Why not! Americans are long known for turning healthy things into artery cloggers (thanks for ruining salad, McDonalds), so I figured i would do my patriotic duty and figure out a way to add fat and grease to fish and rice.

Hooray for tempura batter! See, fortunately the Japanese had already done most of the work, they just didn't combine the two (that i know of). Whoever designed that Tempura box packaging has not yet mastered the art of secondary colors.

So here's the thinking. Sushi is all about eating raw fish. I know, not technically - the term "sushi" refers more to the style of rice and the way the roll is made, rather than specifically raw fish. But still, I didn't necessarily want to cook the fish all the way through if I could avoid it. So I just dipped one end and fried them in shallow hot oil..

Fry them in hot (but not boiling of course) oil but be careful not to tip them over. The moisture in the fish and/or other fillings is basically water, and water and hot oil tend to spatter and make loud noises. Skeery! Do the whole golden brown bit then set them aside to drain. They'll stay hot for a long time - let them cool down a bit so you can still taste the flavors.

Back to front, they go tuna, spicy shrimp, and salmon. Yum.

Then I got bored and decided to try tempura fried Cheddar Cheese and leftover Elvis valentine's day chocolate.

Surprisingly fantastically tasty.

Note to self: cut the cheddar in about half inch tall and wide strips...if it's too thick it won't melt fully before the outside's done.

Awww lookit, pretty.

This side view shows how it worked. The tempura is a pretty good seal against moisture and heat, apparently. The top was still raw (although warm, of course) and only the bottom got cooked. Not too shabby. Also, of course my camera auto-focuses on the chopstick wrapped in the background instead of the sushi cross-section.

So how was it? Eh it was okay. Worth trying, definitely. The only problems are that the tempura batter covers up a lot of the delicate flavors that you're supposed to be "appreciating" when you eat sushi, and that the heat makes the rice and seaweed a little chewy. But hey, I still got to eat fried stuff. Now, sushi is expensive so depress your mouse button on a g00gl3 L1nk somewhere to support my lavish lifestyle. And if you actually believe my lifestyle is lavish, go back and look at the first picture. Actually the cheddar and the chocolate were really, really good. Muhahahaha.

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