I made some more sushi rice yesterday for lunch. Sadly, there were no pictures this time. I handmade a few Spam musubi and practiced my temaki rolling skills with some spicy canned tuna and leftover scraps of smoked salmon. It definitely gets easier as your comfortability handling the sushi and nori grows. I can see why people use the mold for musubi, it is very tough to get a good shape and even tougher to get it to stay together. I made 4 and I would (grudgingly) say that only one was really edible as a musubi, the rest were just rice and spam.

On a sad note, our Korean market downstairs has scaled back their prepared foods considerably over the last week. Premade bibimbaps and gimbaps have all but disappeared. They've conspicuously been unable to restock their Asian coffees/drinks and those are meager now. Thankfully they are now VERY well stocked with flour, vegetables, and paper goods so I can simply make my own!

The restaurant I have been ordering our prepared meals from is doing a good deal on a wagyu galbi addition to their menu. 14oz portion for $20 (You can get two). I'm sure it's merely American washugyu but even being a bone-in cut, it's a nice price. Our local wagyu vendor is actually running some steep discounts on A5 Miyazaki but I honestly wouldn't feel comfortable cooking it. Even discounted 20% it is nearly $120 per pound! I'm going to just save that money for when we're in Japan in February.