I am having the hardest time writing this post. That probably is because I can't seem to organize what it is I want to blog about this subject. I have been cooking and documenting the results photographically but just can't pull it together. How do I attempt to explain to you how I made sushi from "scratch". Scratch is an old time way of saying I made it from raw ingredients and not a store bought kit.
Well here it is. G went fishing for a few days and came back with an some amazing catch. Included was yellowtail, tuna, halibut and bass. Needless to say, the prep of some of this sea food catch will have to be presented at a later date.
We invited some friends over to induldge in very freshly caught treats. J doesn't eat raw fish so the California roll below was the only imitation on the table. That is imitation crab in the California Roll created by me. G, P and I eat raw fish.
Short Grain rice prepred in a rice cooker.
Electric fan on the short grain rice after a little seasoned rice vinegar with some salt
Paddle used to fluff the rice
Ingredients for California roll
1/4 in of prepared rice on dry roasted seaweed
Bamboo sushi roller
Cut sushi roll
Presentation and ready to eatYes, that's Soul Fusion cooking.
I took this a few steps further. We had lots of choices for sashmi but chose the yellowtail (was swimming the day before). I previously purchased a "whatcha ma callit" to make perfect sections of rice. 
Ice cooled yellow tail (YT)
I forgot to take an individual picture of the sliced yellowtail. This is a picture of the feast we had with yellowtail sashimi pictured at the right corner and a platter of sushi at the left. Oh yes, I forgot to add that I included all this as a Shabu Shabu meal with fresh vegetables, shrimp, scallops and sliced shabu beef. Sake to drink.
Wasabi and pickled ginger
Lonely rice. The perfectly sliced Yellowtail was placed on top of the rice and Voila!
Dessert consisted of s variety of red bean paste cakes- strawberry, vanilla and sesame seeds.
