Last night I made sushi for dinner. The fresh cucumbers are just ready to eat. The soybeans are nice and plump. I used one package of frozen yellow fin tuna.One thing I love is the sushi mold. It is a two piece fixture and makes perfect rice cubes. Make the presentation real nice. I will explain how to assemble the sushi in another time, for now I will just talk about how I made the side dishes:1. Seaweed Salad: I made the seaweed salad with dried shredded seaweed (available in Asian stores, very cheap). Soak the dried seaweed in hot water for 15 minutes, add minced garlic, sugar, vinegar, soy sauce and toasted sesame seeds, all to taste. You don't need to add any salt because the seaweed's salty already.
2. Cucumber Marinade: Slice the fresh picked cucumbers into thin slices, add flavored sushi rice vinegar, let set for 15 minutes.
3. Boiled Soybeans: Boil fresh or frozen soybeans for about 12 minutes in salted water. Serve cooled.
