Fishy

When people ask me how I like my steak, I always say "dead." Now I don't mean literally (obviously, if it is a steak, the cow is already dead), but I mean that, if I'm ever eating anything that used to be alive, I want it 100% cooked all the way through. It should not still be mooing, ie. have any pink anywhere.

My college roomie for YEARS tried to get me to eat sushi, and I pretty much flat-out refused for the entirety of college. Then, after I moved to be with Matt, my sister started going to get sushi all the time. She would come to visit me, and insist we either a) go to Freebirds burritos, or b) go get sushi. Sometimes both in a weekend.

So it turns out I really like sushi. I actively seek it out, suggest going with friends, and pick it up for dinner at the grocery store if the mood strikes. Not even just California rolls either. Sorry J, I should have listened to you. You were right all along.

image via Barrister Bites

Anyway, so I've been testing out various kinds of sushi, but I still have one hurdle left to leap: raw sushi. So far, every time I go get sushi I make sure it's "dead." I've wanted to try raw for a little while, but I'm hesitant to try it alone. What if I don't like it? What if it's slimy? What if I waste $10 on fish that's still mooing that I won't eat?

So here is my question for all you sushi lovers out there: What is a good "starter" raw sushi? What raw sushi rolls do you like? I'm bound and determined to do this at some point!