TDAC Sushi – They Draw and Cook
Today’s featured collection on They Draw and Cook is Sushi! I got started eating sushi as a student at UNO, in the late 1970s. A lot of folks do the “oh, I’m not going to eat raw fish,” but it’s easy to get into sushi for New Orleanians. That’s because we all grew up eating seafood. Start your non-sushi-eating friends with the cooked stuff, such as shrimp, or maybe a crawfish roll. Both are boiled, and the flavors are actually quite tame in comparison to Zatarain’s Crab Boil. Others will suggest going with egg sushi, but cooked seafood makes much more sense for people who grew up on the Gulf Coast.
Learning to eat sushi in New Orleans
That’s how it was for me. Two pieces of shrimp nigiri and a crawfish roll, then some teriyaki or tempura. Eventually, your curiosity gets the better of you, particularly if you have friends who are totally into sushi. You see them eating tuna, salmon, yellowtail. The fish is sliced thin. You think, it can’t be so bad, right? Then you put that first piece in your mouth. You’re already into the rice, the little bit of wasabi used to hold the seafood to the rice, and the soy sauce you dip it all in. Maybe you dip that first piece of fish in a lot of soy sauce. Turns out that you didn’t freak out.
Now you’re into the basics of American sushi eaters. From here, it gets fun. Split a rainbow roll, or whatever your local place calls the basic California roll that they lay out as a multi-color spectacle. Dig in! Eventually, you start cutting back on the amount of soy sauce you use. The taste of the fish appeals to you. Maybe you go beyond your comfort-fish types. Even if you don’t, it’s still a fun experience.