FoodPorn: Some thoughts on sushi

I recently read that the Japanese government is so sick of foreigners messing up their cuisine that it will protect its reputation by setting up a tough new certification system for overseas chefs. And too bloody right! How many times have you eaten sushi where the rice has been over cooked? I mean, HOW many times? Sadly, I have rarely eaten sushi where the rice is perfectly cooked. :-( Where you can taste each grain individually as you savour the filling and the saltiness of the soya sauce along with the pungency of the wasabi. There have been sadder times when the sugar in the rice has been overdone or the vinegar. The photo shows one of the few times when not just the rice but my Uramaki sushi was JUST PERFECT - and strangely, the eel and foie melded very well in the palate.

Here is a page which has 100 different types of sushi with nice, big photos. OOOH YA

Tuna sashimi in 'Nanaya', Barcelona

For a few years now, I have been going to a tiny Japanese restaurant where the food has always been excellent and the service hyper efficient. Unfortunately, seems the chef has changed and so has the menu :-( But no one can take away the memory of the yummiest Tuna sashimi that I had. Just look at that red, glistening flesh.
RIP Yummilicious Tuna Sashimi.

One of my favourite makis when I am quite hungry, since this is a rather filling dish, is the Dragon Maki at 'Shanghai 1930' restaurant in Barcelona - yes, in a Chinese restaurant! But before you throw up your hands in horror, just hear me out - nicely cooked and well seasoned cooled rice is stuffed with prawn and mayonnaise and then wrapped in the thinnest slivers of fresh avocado. And then generously sprinkled with crunchy onion. Yummy! Aren't we lucky that the Japanese invented sushi?