I've been hard on Mark Bittman ever since he participated in one of my favorite-shows-to-mock (there are many), Spain on the Road Again and then made things worse with regular appearances on the most horrible show in the world, The Today Show. But I've been reassessing my emotions. Recently he's stepped it up with some of his writings in the New York Times. Last night his The Minimalist column inspired me to make pad Thai (more on that later), and the piece published yesterday about making sushi is really inspiring. Ah, it took me back to the days of making what we called "Japanese extravaganza" with my college roommate. We made vegetable sushi, miso soup, and sweet potato tempura because we decided sweet potato was the only vegetable worth the hassle of frying. It was all a big production, as usual.
In "For Sushi at Home, Skip the Fish", Bittman describes homemade fishless sushi as "sushi without spending $80 a person," and you won't have to worry about the seafood's "freshness, sustainability (the seeming omnipresence of bluefin tuna in most sushi bars is horrifying) or even its quality." If you've never made sushi at home, you should try it. Its fun and really not as hard as it looks. Take a look at the article!