Anyone make their own Sushi?
08-02-2006, 04:25 PM
#1
dɐɹɔ ǝɥʇ ʇɐɥʍ
Thread Starter
Anyone make their own Sushi?
If so any pointers, I realize most of it is just rice and raw fish, a little cucumber here and there, but are there any tips? I love eating it out, and would like to just make it at home, there is a good local seafood store where I can get good fresh seafood, rice is easy enough(is there special sushi rice the sticks together better?). I have a sushi cookbook and have just been waiting for the opportunity to start and figured a little kick in the ass from A-zine would be all I need.
08-02-2006, 04:28 PM
#2
The Creator
Where around here would you be buying sushi-grade fish? It's rare I can find a reliable source.
Yes, there is "special sushi rice". It's short grain rice seasoned with rice vinegar, sugar, etc.
Master cooking the rice first, the rest is elementary.
Yes, there is "special sushi rice". It's short grain rice seasoned with rice vinegar, sugar, etc.
Master cooking the rice first, the rest is elementary.
08-02-2006, 04:32 PM
#3
Yeehaw
Two tips: wet your hands when you are flattening the rice down, and put your sushi rolling mat in some cellophane or a ziplock bag.
PixelHarmony is the guy to talk to though, check this out:
PixelHarmony is the guy to talk to though, check this out:
Originally Posted by PixelHarmony
As promised, here are the pictures from yesterday's midnight sushi meal.
...
The fishes are:
Dark Red - Yellow Fin Tuna (Maguro)
Pink - Fatty Tuna (Chu Toro "lower grade")
White - Yellowtail (Hamachi)
Orange - Salmon (Sake)
...
Here are the pictures
...
The fishes are:
Dark Red - Yellow Fin Tuna (Maguro)
Pink - Fatty Tuna (Chu Toro "lower grade")
White - Yellowtail (Hamachi)
Orange - Salmon (Sake)
...
Here are the pictures
08-02-2006, 04:33 PM
#4
dɐɹɔ ǝɥʇ ʇɐɥʍ
Thread Starter
Originally Posted by soopa
Where around here would you be buying sushi-grade fish? It's rare I can find a reliable source.
Yes, there is "special sushi rice". It's short grain rice seasoned with rice vinegar, sugar, etc.
Master cooking the rice first, the rest is elementary.
Yes, there is "special sushi rice". It's short grain rice seasoned with rice vinegar, sugar, etc.
Master cooking the rice first, the rest is elementary.
Other wise I guess I am stuck getting it only when I am out
08-02-2006, 04:38 PM
#5
The Creator
Originally Posted by Tireguy
There is a local place called Off Shore Pier, they seem to have really fresh stuff, I haven't asked about sushi grade fish yet, but if anyone will I have it, I suspect they would.
Other wise I guess I am stuck getting it only when I am out
Other wise I guess I am stuck getting it only when I am out
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08-02-2006, 04:51 PM
#8
dɐɹɔ ǝɥʇ ʇɐɥʍ
Thread Starter
Originally Posted by soopa
ew. that places grosses me out... it's dirty/dingy
True, but good seafood. Sort of like going to a Chinese joint, its just not as good if they don't have a broken sceen door.In their defense fish are dirty/dingy as are the ships that catch them, they are just keeping that feeling alive
Have you found any places on this side of the river for seafood?The more and more I think of this, I probably should leave it to the pro's.
08-02-2006, 04:53 PM
#9
The Creator
Originally Posted by Tireguy
True, but good seafood. Sort of like going to a Chinese joint, its just not as good if they don't have a broken sceen door.In their defense fish are dirty/dingy as are the ships that catch them, they are just keeping that feeling alive
Have you found any places on this side of the river for seafood?The more and more I think of this, I probably should leave it to the pro's.
On my side, I go to Cousins.
That said, I've been hearing great things in the news recently about Walmart seafood (go figure), so it may be worth checking out the supercenter near you.
Similarly, Price Chopper and Hannaford do have some good stuff on occasion.
08-02-2006, 05:03 PM
#11
Senior Moderator
Sashimi yes--since it's just sliced fish. 
But, I've only done it once...
And apparently, my GF makes a mean tamago (egg) sushi.
But, I've only done it once...
And apparently, my GF makes a mean tamago (egg) sushi.
08-04-2006, 07:38 AM
#12
Even that pic of the fish sushi makes me wanna 
not because he didn't do a great job at making it -- it's just the thought of eating it. Just not my thing. I think it's mostly the texture (and thought) that bother me. I do, however, like vegetarian maki and have made that 3 or 4 times with friends. We've used a variety of common veggies to make the rolls. Was a lot of fun to make.
not because he didn't do a great job at making it -- it's just the thought of eating it. Just not my thing. I think it's mostly the texture (and thought) that bother me. I do, however, like vegetarian maki and have made that 3 or 4 times with friends. We've used a variety of common veggies to make the rolls. Was a lot of fun to make.
08-04-2006, 09:15 AM
#13
The Creator
Originally Posted by Street Spirit
Even that pic of the fish sushi makes me wanna not because he didn't do a great job at making it -- it's just the thought of eating it. Just not my thing. I think it's mostly the texture (and thought) that bother me. I do, however, like vegetarian maki and have made that 3 or 4 times with friends. We've used a variety of common veggies to make the rolls. Was a lot of fun to make.
not because he didn't do a great job at making it -- it's just the thought of eating it. Just not my thing. I think it's mostly the texture (and thought) that bother me. I do, however, like vegetarian maki and have made that 3 or 4 times with friends. We've used a variety of common veggies to make the rolls. Was a lot of fun to make.
08-04-2006, 12:11 PM
#14
Originally Posted by soopa
I felt the same way for a long time. Like most good things, it's an acquired "taste".
08-04-2006, 01:04 PM
#15
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that picture of rice in plastic bowl is just wrong, 
plastic helps retain heat which is NOT what you want making sushi rice - it's really supposed to be wooden bowl, if not then a china/glass bowl. geeesh plastic everything there....
I buy raw stuff from Jpn restaurant a family friend runs. You can try this approach.
tips:
* Keep nori dry and crisp - toast over low fire if too damp.
* easy on the rice - n00bs always put way too much rice like they're trying to feed the local FD or something.
* SHARP knife
plastic helps retain heat which is NOT what you want making sushi rice - it's really supposed to be wooden bowl, if not then a china/glass bowl. geeesh plastic everything there....I buy raw stuff from Jpn restaurant a family friend runs. You can try this approach.
tips:
* Keep nori dry and crisp - toast over low fire if too damp.
* easy on the rice - n00bs always put way too much rice like they're trying to feed the local FD or something.
* SHARP knife
08-04-2006, 03:27 PM
#16
Suzuka Master
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Originally Posted by Street Spirit
Oh, no - I've tried it....that's how I know I don't like it. Also, used to really like tekka maki, but even that is now off my list. I don't mind the BBQ'd maki rolls as much (eg: BBQ eel), but my favs are definitely the veggie rolls (eg: avocado, shiitake mushroom, cucumber, etc) and California rolls...........the non-sushis of sushi
I can't eat sushi, and I've tried a bunch of times. I can't even eat more than one or two California rolls before my gag reflex starts to kick in. 
why. Just the way it is for me.
08-07-2006, 06:17 AM
#17
Drifting
making resaurant style (maki and nigiri) sushi is too much trouble for me.
Usually me and my family will either just make handrolls where you just throw everything you want in a big peice of nori, and eat it like a taco/burrito. Or, just have chirashi style, with a big bowl of sushi rice and sashimi on top.
I think people put way too much emphasis on trying to make it look just like you can get at a restaurant. Or maybe cause i'm japanese, sushi for me is bascially "home cookin'".....hahaha
Usually me and my family will either just make handrolls where you just throw everything you want in a big peice of nori, and eat it like a taco/burrito. Or, just have chirashi style, with a big bowl of sushi rice and sashimi on top.
I think people put way too much emphasis on trying to make it look just like you can get at a restaurant. Or maybe cause i'm japanese, sushi for me is bascially "home cookin'".....hahaha
08-08-2006, 11:11 PM
#18
if you only knew...
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I learned to roll sushi from a Korean chef when I lived in NJ. I have all the stuff, and I love doing it. My favorite is California roll made w/ shrimp.
08-09-2006, 10:28 PM
#19
my roommates and i went on an endeavor to eat sashimi. needless to say, we ended up at costco and buying a slab of salmon and tuna. lets just say i'm still alive and it was quite good. idk how healthy it was and how fresh it was, but it didn't smell gross or look bad.
08-16-2006, 08:51 PM
#20
Racer
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Man i like sushi also but my most favorite is the volcano roll great stuff i learned to rolled sushi and all that stuff only the basics but i think its simple try to creat your own with your style add something different maybe some small fried crabs spider roll yum yum also
08-17-2006, 03:09 PM
#21
Masshole
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I have no idea how to make it, but I love to eat it.
Favorites:
Unagi maki
Sake maki / Alaskan roll
Tekka maki
California roll
Not a big fan of yellowtail.
Favorites:
Unagi maki
Sake maki / Alaskan roll
Tekka maki
California roll
Not a big fan of yellowtail.
08-21-2006, 12:31 PM
#22
Because Of You
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one of my friends works in Kikka. They are constantly hire new people. They pay you $8 an hour to train you in their factory. You have to bring your own knifes though.
08-21-2006, 01:06 PM
#23
One on the right for me
I occasionally will make my own sushi. Its hard to find fish that I trust to use. I agree that the rice is one of the most important parts of sushi, barring some exception of poor fish quality, bad rice will ruin the taste and not make it as pleasant.
11-02-2006, 06:25 PM
#24
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Originally Posted by bz268
one of my friends works in Kikka. They are constantly hire new people. They pay you $8 an hour to train you in their factory. You have to bring your own knifes though.
12-29-2006, 09:00 AM
#29
Stewie's Sexy Party!
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me hungary....actually made sushi yesterday, im prob alright...i have a real good raw fish source in my hometown, so ive practiced for a few years. If you start with fresh, sushi-grade stuff, its hard to screw it up, but even at $22 a lb for tuna, its much cheaper if you have the time
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