Sushi Thread - ARIGATO!
 

Any sushi afficioinados here? I'm sure there are cause there used to be a thread on this beloved food.

Where to start... does anyone have any sushi specialties at the places they frequent? Mine are all the usual stuff, so there's nothing out of the ordinary.

By the by, has anyone tried fugu?

Well, the only sushi I know of is that California sushi that I buy at the local Sobeys, and I must say, it is quite delicious, especially with that wasabi. Oh man, I've never felt such a sensation in my life!

Pretty tough to find good sushi in Colorado, but boy did we. A place called sushi den had the best Unagi I've ever had. MAN Unagi is good!

I find that some sushi from local supermarkets seem to be as good as the ones I’ve had from real restaurants. Not all were like this though, as some just tasted too artificial. The only place near my area with sushi I enjoy is from a Japanese restaurant called Umeko.

I've loved sushi for years now and me and my girlfriend always go out of our way to try different bars in Montreal. We're not close to being done, though, seeing as there are TONS.

On a different note, we starting MAKING our own sushi. Costs half the price of what you'd pay in bars and it tastes just as good! I've got this gigantic book that describes everything from how to gut the fish to what kind of plate arrangements you can use. My advice to all of you is to find a good sushi book and try it at home. You'll impress alot of folks, that's for sure.

Sushi = something I have to eat at least twice a week for lunch.

Raw salmon and tuna are my fav, then shrimp (not raw) and tamago (egg) are ranked 3rd and 4th for me when comes to eating sushi. ^^

What does this stuff taste like? I actually don't even really like fish that much at all and am allergic to some times. However the sometimes elegant presentation of sushi makes me want to devour it, but I am very apprehensive about eating raw fish.

If you're allergic to some fish, maybe it wouldn't be a wise idea to just try it randomly... But if you aren't allergic to shrimp, then maybe you can try that first.

I am allergic to shrimp; most of my allergies are shellfish. I have to consume a lot to get really sick, but when I do I will be barfing for the next few days. (I'd think logically that a little shrimp = a little vomiting, but that is not so.)

But raw shrimp is the gray, goopy stuff. Surely it isn't eaten like that?

Naw, there is a redder type of shrimp they use, although I think they are really called prawns.
Also, are you allergic to tuna? Because that is the stanard for any sushi meal, and that stuff can be pretty good with the right amount of soy sauce.

As for my personal preferences, I have always loved mackerel. It seems to me to have perfect texture and fishy flavor. Also, salmon is good.

I was a sushi chef at my ex's father's restaurant for a while and so I've lost touch with fanaticism, but I do still enjoy it from time to time. I think the party killer was when I had to make Wasabi. Tear Gas has nothing on Wasabi. It's Tear/Choke/Vomit/Rip Your Face Off gas when you're mixing that stuff.

Mmm...I love sushi. Probably my favorite food of all time. I'll usually eat sushi at least once a week. I like all types of sushi, and I really haven't run into I sushi that I don't like yet. Unagi (Eel) and Ebi (Shrimp) are probably my favorite.

I really like Spider Rolls (soft shell crab with other stuff) after having it at this one Japanese restaurant that I frequent. No other place compares when it comes to that one roll.

Imagine the worst thing you've ever tasted. Its only slightly better then that especially if you dislike fish as I do.

I love sushi. I used to have sushi all the time when I was in Japan. We used to go to these "kaiten zushi"(回転寿司、literally means "rotating sushi") places where you grab the sushi of your choice off of a belt conveyor. Amusing, cheap(100yen, usually 2 pieces per plate) and tasty. I especially like shrimp, preferably the shrimp tempura(ebi-ten), but I also enjoy egg(tamago yaki) and salmon a lot. I never did go to a REAL sushi joint when I was in Japan though, which I deeply regret. Guess I'll just have to go next time around, whenever that'll be. :9

There's an excellent Japanese restaurant within walking distance of my apartment that has a $10 sushi lunch buffet Monday-Saturday. They've got the usual salmon, unagi, red snapper, tuna, and shrimp, but my favorite is the crabcake (crab roll that's fried). I try to make it up there once a month.

I've tasted sushi before and it was not too shabby. Im pretty sure it was tuna, I've filleted/cut up tuna and salmon so I basically know what each looks like. But with a little soy sauce it was alright. Not something I could eat a lot though. Now, whats the difference between sushi and shashimi? If there is any, I could google it but Id rather find out here.

Sushi is raw fish with rice.

Sometimes I even eat it for dinner.

Northern California has awesome sushi. One of the places I like going is Sushi House in Alameda and Nagano in Richmond District of San Francisco. The Chef's Special Roll at Nagano is awesome, it's a tempura shrimp roll with slices of various sashimi on top.

I love salmon sashimi as well. Unagi is good too.

I love sushi

My stepmom raised me since I was 6 and she was asian so we grew up on asian food.

I usually go to Sushi Man or Aloha Sushi for some crab or tuna rolls... maybe some shinko or ume maki. Sometimes, I go for unagi in my sushi but if I dont know whats in there, I can eat anything @_@

I love sushi too, but the nly time I get to eat it is when I go to Springfield MO. Sounds strange, i know, but the thing is, my uncle who lives there is the only relative I have that has any appreciation for the stuff, and he's a pharmacutical rep (as in he can actually afford it.) And there are good sushi bars there, despite it being so far inland. I'd LOVE to go to one on the coasts, though, or even one in JAPAN...

I'm not a huge sushi fan, but I'll eat sashimi for breakfast, lunch and dinner. It's the only thing I want when I'm sick, besides soup. I'm more of a fish person than most people, though. I actually enjoy eating sardines out of the can.

It's a shame most Americans have absolutely no fish in their diets. There's a ton of nutrition in fish you're not going to get anywhere else. Lack of fish is probably one of the many causes of the health problem in this country.

I'm a big fan of sushi, but sadly, I don't think I know too much about it. I can't tell you the name of half of the ones I pop into my mouth. And I absolutely can't stand ginger and wasabi. *SHIVER* Gross.

I have a question, though. Can Americans make sushi at home with some skill, or should it only be left to professionals? (Due to the raw fish involved)

How dangerous IS sushi to make on your own? Can you even do it?

I fucking love the rice, too. I wonder if a person can buy a rice steamer to get rice balls and shit.

I don't think it takes all that much effort. You're not eating blowfish.

So why don't more Americans do it? I mean, it seems like a LOT of people would enjoy it here, don't you think? I've never heard of anyone "preparing sushi" at home for dinner.

Maybe its because I live in New England? I mean, we have lots of SEAFOOD here. But man. I want to see some people turn sushi into an American art. ;_;

For the record, "sushi" doesn't necessarily mean "raw fish." Sushi just consists of vinagered rice combined with fish, meat, or some sort of topping/filling that can be cooked or raw. So while you could try to make the typical block of rice + slice of raw fish, you could also make a roll of some sort filled with vegetables/cooked ingredients.

As for the rice, well, rice steamers are everywhere, at least in most Asian households. To make sushi rice though, I think you're supposed to use a certain type of rice grain (short grains or something) as well as rice vinegar, not just your generic white rice. No clue on the rice balls, though I'd like to learn how to make them cuz they look so simple.

I guess because, like you, most people are apprehensive. I've been considering doing it myself for a while, but I don't know if it's economical to buy big cuts of fish.

I'd wonder about that, too. (Good) fish is so expensive! Also, you're right about the health benefits of fish. Don't even get me started.

I prefer mine cooked, though. =/

You would, wouldn't you, you sly little vixen.

You don't like sushi? You should try steak tartar.

Do you mean like a salmon steak? Or do you mean beef? Because I think I could totally throw down on some raw beef.

I've never actually tried sushi, only sashimi...HATED it. Ask Minion.

Raw beef is actually super awesome. Its not HALF as bad as people think it is.

Whats a salmon steak? You mean just a slab of salmon? I am not so fond of salmon, to be honest. Kinda too fishy-tasting for me.

TROUT, though. Woooo.

You went into it hating it, though. I would've been shocked if you liked it.

Well, that's true enough.

Sass, a boneless filet of fish is sometimes referred to as a "steak." You never did explain what steak tartar is, though.

O, I'm sorry.

If you're willing to try some raw meat, its probably the best way to go. I have this horrible habit, however, to eat raw meat right out of the butcher. I was raised on khema (chee kufta) - an Armenian dish.

Just wondering, was this thread inspired by the SNL skit?

Returning to Minion's question about why it is not common for people to prepare sushi on their own:
I believe another reason is the fact that sushi-grade fish is more expensive than the regular fish you get at the supermarket. If memory serves correctly, there are only a few specialized farms and locations that fish, untainted by various wastes, can be procured. If you just make sashimi from the fish you get at the grocery store, you take several risks with various pathogens and wastes that the fish store.
Salmon specifically has a problem with waste retention. The fat in salmon is basically a huge reservoir for all the chemical wastes that it consumes.
And since obviously there is little demand, it does not look like sushi-grade fish operations are going to lower their costs that much.
Not to mention that since there is low demand, many shops just don't stock the stuff.

I have this theory that sashimi is actually safer than regular fish because of the strict quality control standards it undoubtedly has to pass.

Do you know if fish that is used for sushi is safe from mercury?

for rice balls (onigiri) you use the same rice as you do with sushi, just that you can mix it with furikaki (flavoured toppings) or sesame seeds or whatever you want and mold it into balls, triangles, cubes, cylinders etc, either by hand or using onigiri molds, and then wrap some nori around it so it doesn't stick to your hands when you eat it. you can also put various fillings inside, umeboshi (picked apricots), tuna mayo, chicken mayo whatever you feel like.

you can use long grain rice for sushi, but i heard someone say that it's not as sticky as short grain and so doesn't hold together well, as well as grains sticking out awkwardly. also, you use sushi-so, which is a combination of sake, rice vinegar and sugar i believe but you can buy the stuff pre-made these days or in powder form.

I am not sure really. I would think that it is, but probably depends on where the fish comes from. However, I am not entirely privvy to all of the details behind sushi-grade fish, but I cannot say with any certainty.

For anyone who really wants to taste what sushi is, i recomend going to a japanese (althought one of the best places in sweden is owned by Filipinos) place that only has sushi. and ask the chef if you can watch when they make it, it's a experience.
Also dont buy pre-made sushi from supermarkets, you might not feel any diffrence the first time, but when you start to eat more sushi you realize that it's pure shit.

For me I had ate it so much that it lost it's touch. So im building that "hype" up before i waste lots of money on unagi, toro, ika and all the other taste bombs.

LoL. Sushi elitists. Now I've seen everything.

Hey, I got news for y'all. It doesn't matter what the hell kind of rice you use, as long as it sticks, ok.

Also, wrapped or pre-packaged sushi is the same damn thing as sushi that is served right in front of you. Maybe y'all should stop buying sushi from Shop-Rite.

Has Megalith always typed with a slight southern drawl... y'all?

Love sushi with wasabi.

so you love all sushi :P?
Megafag is just sad that chinese people cant make good sushi.

Does anyone know where I can get a good sashimi reference? Like, with pictures and stuff.

http://www.foodsubs.com/Rice.html#glutinous%20rice

There's a description of the kind of rice you would want for making sushi/rice balls/azn stuff. If you can't get ahold of that, short grained should do the job. If you want to make rice stickier than it normally comes out, try putting it in a pot with a little more water than is called for and cook it for a little less time that recommended. I usually do that to keep my jambalaya from drying out while sitting in the fridge as leftovers.

http://en.wikipedia.org/wiki/Rice#Cultivars

There's another site you can check out to read about some different kinds of rice.

And, to the thread's subject itself, I've had sushi a few times and didn't really enjoy it.

I love sushi, but i grew up on the stuff, so that's a given. Although im not crazy enough to even dream of touching fugu, whoever does IMO are nutcases.

Unagi is were it's at.

I love pretty much all sushi. My favorite is spicy shrimp/salmon/tuna rolls. I love the spicy stuff. I could eat any of the other rolls, too.

For you sushi lovers...

Sushi's not really an everyday food for me; there's supermarket-quality and then there's eating at a real sushi bar... big difference. The earlier being lunch for couple days a week, the latter being for special occasions.

I don't eat sushi much. If I ever go to sit-down restaurants that have it available (read: buffets), I may get some. I'm not a sushi aficianado; I only like the most basic wrap with the fish and the rice, aka plain. I stay away from anything containing more vegetables and "stuff."

I usually go to a sushi bar once a week or so since Its friend owned and all, Ironically this is the same place I'll probably be working at as well.

I'm not much into rolls because I don't like eating a whole bunch of rice, I usually go for raw fish as well as Ama Ebi. Cause I love my fried shrimp heads..yum yum!

Actually at my house we haver our sushi nights where all we eat is sushi, it also means that my brother and I spend about half the day preparing all the sushi. When we have these we usually have 5 or 6 people over so we have 10 or 11 people eating. We make whatever we happen to have bought for that night which usually means we only get certain ones every once in a while since it's usually just when it is on sale.

I've spent the last couple years learning to make good sushi. It's hard and takes time to get it down right, especially for some of the more difficult things to prepare like cuttlefish and things.

You just have to find the right people. =)

Thought I'd just post that I had sushi for lunch today at school. Haven't had it for a while and I was in the mood for some today. Glad to find that they got salmon and tuna for today's spicy roll. ^^

I've tried eating sushi before, but I just can't work-up enough courage to plop one in. The strong fish smell puts me off big time.

There is a Sushi Bar/Japanese Restaraunt around here that serves absolutely some of the best sushi I have ever had. One time I took my grandfather (Real sushi guy and is from Seattle too) and he said it was also the best that he has ever tasted. I love sushi, especially with a little wasabi.

I love sushi especially unagi. I've always wondered if it's possible to make sushi with catfish though. Probably not clean enough as they're bottom dwellers and all but they're just so darn tasty.

If they can make it out of blowfish, it definitely isn't out of the question.

you can die form blowfish though

Er, yeah, that's his point.

I'm a fan of sushi, but I can't eat raw fish straight. The texture is just too much for me.

I agree... raw fish just doesn't feel right in my mouth and goodness knows what might be in that raw piece of fish... :S

I especially love the Teriyaki Chicken Sushi sold at one of the Japanese restaurants in my area :D

I presume you mean the... slippery-like smooth surface? It's hard to put in words.

Well, there is that and also the fact that it is like..not chewy but you have to bite it like..somewhat hard.