I spent yesterday morning at the Lee Lee Oriental Supermarket that opened this year out in Peoria, AZ with some friends. There's also one down in Chandler across the street from the legendary C-Fu Gourmet dim sum restaurant we used to go to on Sunday mornings when I was in culinary school, but this is quite a bit closer.
It's a huge place, and I had a pantry that had been sorely depleted of Oriental staples, but holy crap! Long, long aisles- one each for Korean, Japanese, Chinese, Vietnamese staples, plus a great selection of Asian produce, fresh and frozen fish, and meats. A few places to eat as well inside, but my friends and I were too busy gawking at all the merchandise to feel hungry.
I grabbed a bunch of stuff, and I was thrilled with being able to find the same brands of condiments I used to buy in L.A. when I used to make sushi every Sunday night with some equally fanatical friends. Good times, good times...
I made a few veggie sushi rolls and broiled some halibut with ponzu sauce, scallions and fresh ginger that I'll post tomorrow, but the rolls I made last night were every bit as good as anything I've ever had in a restaurant, and I'm a sushi snob from way back. Our su-meshi (sushi rice) came out perfectly, and it's not as easy as it might sound, especially since I've mangled more rice than I like to admit. The trick is, of course, is to leave it alone, which I have a hard time with. Once you add the sou (rice vinegar/sugar/salt) mixture, it's important to mix it carefully with a wet wooden spatula while fanning the rice, so that it has the right amount of stickiness, and to give it a beautiful shine.
I prepped lots of cucumber, avocado, scallions, toasted sesame seeds, and made some wasabi while the rice was cooling. It sounds like a lot of work, but the toughest thing is just keeping your pantry stocked.
I've got lots of other stuff to make this week, but so far so good!
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