Ever Made Your Own Sushi? - Page 2

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Posted: 6/11/2018 9:08:26 PM EST

[#1]

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Quoted:
Inari 'Sushi' is my favorite.

Pic from the interwebs...
https://farm8.staticflickr.com/7244/7002053985_ba6d9c9c24_b.jpg

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Those are good, but not my favorite.

My favorite is either salmon or eel.

Posted: 6/11/2018 9:09:33 PM EST

[#2]

Here in L.A. Calif, you can go to J-Town and buy sushi-grade tuna etc, it usually cost 2-3x more than the untreated supermarket stuff. Per U.S. FDA any fish to be consumer must be frozen for a specific time & temp. The EU has a similiar rule.

Posted: 6/11/2018 9:33:57 PM EST

[#3]

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Quoted:
Those are good, but not my favorite.

My favorite is either salmon or eel.

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Quoted:

Quoted:
Inari 'Sushi' is my favorite.

Pic from the interwebs...
https://farm8.staticflickr.com/7244/7002053985_ba6d9c9c24_b.jpg

Those are good, but not my favorite.

My favorite is either salmon or eel.

Eel is my second favorite.

Posted: 6/11/2018 9:35:24 PM EST

[#4]

yes, and i'm still not entirely sure how i got rice in my ear.

Posted: 6/12/2018 7:11:39 AM EST

[#5]

Nope but I have made Kimbop.

Posted: 6/12/2018 7:25:31 AM EST

[#6]

My favorite ones are.. They are deep fried with rice on the exterior. The local places here call them crazy rolls. I can do some damage to a plate of those. The crunchy rolls are good too.

It's crazy how a date nights can turn into $80 in a hurry at the strip mall sushi spot.

Posted: 6/12/2018 9:40:48 AM EST

[#7]

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Quoted:

Please don't do this. You may die. Or get worms.

You need to buy SUSHI grade fish. Period. It is specially frozen in an extreme deep freeze designed to kill all bacteria and parasites...not just a regular freeze job.

Other than that, it is pretty easy once you get the hang of it.

Using rice vinegar (un-flavored / un-seasoned) on your fingers as you work with the sticky rice is pretty much the best tip I can give.

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I only patronize the gas stations that offer SUSHI grade fish. It's cheap enough and I don't get rice vinegar all over my jeans.

Posted: 6/12/2018 10:12:41 AM EST

[#8]

As others have said freezing is not enough.

What's required is this:

Sushi-grade- Freezing and storing seafood at-20°C (-4°F) or below for 7 days (total time), or freezing at-35°C (-31°F) or below until solid and storing at -35°C (-31°F) or below for 15 hours, or freezing at -35°C (-31°F) or below until solid and storing at -20°C (-4°F) or below for 24 hours.

These regs are virtually the same in other locations but, read this, from NC:

http://www.wakegov.com/food/healthinspections/resources/Documents/NCSushiSashimiv3TrainingDocumentWake2012.pdf

From Manitoba:

https://www.gov.mb.ca/health/publichealth/environmentalhealth/protection/docs/sushi.pdf

And there is no such thing as "sushi-grade,":

http://www.pbs.org/food/fresh-tastes/myth-sushi-grade/

Posted: 6/12/2018 10:18:42 AM EST

[#9]

I just make Cali rolls.

I'll have to wait a while before I try again.

Posted: 6/12/2018 10:28:08 AM EST

[#10]

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I have and it tasted great, but it wasn't pretty. I used sashimi grade fish from a market to minimize any risk.

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Yeah, it's fun to do but the pros do it better.

Posted: 6/12/2018 10:51:48 AM EST

[#11]

A woman I was dating took me to a sushi making class a few years ago. After that class I decided sushi was one item I would rather pay someone else to make. There is practically no seafood worth buying or eating in my area anyway unless it comes out of my freezer. Don't think Gorton's fish sticks would make a good roll.

Posted: 6/12/2018 11:00:27 AM EST

[#12]

I make mine with Zatarain’s Seasoned Fish-Fri in 350 degree peanut oil.

Posted: 6/12/2018 11:14:21 AM EST

[#13]

I just called a local fish market, they said their sushi grade tuna isnt frozen

Posted: 6/12/2018 11:28:27 AM EST

[#14]

I find that the making of the rolls is easy and fun....

It is the presentation that where the art comes in......

Red

Posted: 6/12/2018 11:39:43 AM EST

[#15]

When using the bamboo mat I wrap it in plastic wrap and place it on top of a kitchen towel. The plastic wrap keeps the mat clean between rolls if things get messy. The towel will allow you to wrap and tighten while you roll. So start your initial roll and once you get a full wrap you can pull the front of the towel forward to add tension to the mat and the roll. Just be careful not to rill the towel too! The rice will adhere to the Nori and keep things together. Roll like a joint

pressure in the middle working outward. I leave about 3/4 of an inch towards the end free of ingredients so that the Nori will seal like the glue of an envelope.

When cutting dip the blade in water and wipe clean to prevent the guts from sticking and pulling out when you pull the blade through.

I like to make my wasabi from powder, then take a bit and smear a line from side to side so each bite will get a taste. I use Mirin since it is a touch sweet and generally tastes better than vinegar and sprinkle it liberally onto day old rice.

Posted: 6/12/2018 11:42:21 AM EST

[#16]

Yes I do. I am a master at the rice, spousal is better at the rolling. It's a team effort.

Posted: 6/12/2018 12:09:38 PM EST

[#17]

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Quoted:
Yes I do. I am a master at the rice, spousal is better at the rolling. It's a team effort.

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Thats what im kind of going it, planning on a team effort night

Posted: 6/12/2018 12:58:34 PM EST

[#18]

you can freeze to kill worms...or embrace them.

fresh is best.

Posted: 6/12/2018 1:53:28 PM EST

[#19]

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Quoted:
Sea bass is my favorite. It is a bit chewy when it's fress. Let it sit a day or 2

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Best fish in the ocean.

Posted: 6/12/2018 1:55:01 PM EST

[#20]

Young striped bass with soy sauce, rice optional.

Posted: 6/12/2018 2:37:18 PM EST

[#21]

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Quoted:
https://image.ibb.co/gikVsQ/IMG_1944.jpg
Young striped bass with soy sauce, rice optional.

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That's my problem. I ended up grossing myself out of making sushi for myself because I ended up skipping the rice and just slicing off tuna/salmon pieces.

Posted: 6/12/2018 2:40:07 PM EST

[#22]

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Quoted:

That's my problem. I ended up grossing myself out of making sushi for myself because I ended up skipping the rice and just slicing off tuna/salmon pieces.

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Yea, prob gonna sear some ahi while im at it haha

Posted: 6/12/2018 2:59:09 PM EST

[#23]

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Quoted:

Yea, prob gonna sear some ahi while im at it haha

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Yeah. Tuna and duck breast I do pretty much the same way, 30s seconds on each side on a blazing hot cast iron pan. I still kind of gross myself out when I eat them but it's damn good.

Posted: 6/12/2018 3:00:06 PM EST

[#24]

I gone down on a few girls.

Posted: 6/12/2018 4:10:58 PM EST

[#25]

How much bluefin should i buy for 2-3 rolls and 2 medium steaks?

eta:
@RenegadeBurrito

Posted: 6/12/2018 4:55:45 PM EST

[#26]

depends on how big you want your steaks. but you use very little fish in rolls. so maybe 1.5 lb?

Posted: 6/12/2018 5:11:38 PM EST

[#27]

Super easy to do, just time consuming until you get the assembly line production into the swing of things.

Keep a bowl of water to dip your hands into before you grab the rice and wet/wipe the knife between cuts. Oddly a bread knife used gently cut the rolls better than the chefs knife .

I use a silicone baking mat to roll them up with which allows you to use a full nori sheet at one time= faster production.

Only thing I didn't like is I tried using an avacado paste which seeped into the rice and lost that pop of flavor. Better to use a moderately ripe avocado.

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Posted: 6/12/2018 5:13:53 PM EST

[#28]

ughh, Saturday cant come quick enough

Posted: 6/12/2018 5:20:32 PM EST

[#29]

Quote History

Quoted:
As others have said freezing is not enough.

What's required is this:

Sushi-grade- Freezing and storing seafood at-20C (-4F) or below for 7 days (total time), or freezing at-35C (-31F) or below until solid and storing at -35C (-31F) or below for 15 hours, or freezing at -35C (-31F) or below until solid and storing at -20C (-4F) or below for 24 hours.

These regs are virtually the same in other locations but, read this, from NC:

http://www.wakegov.com/food/healthinspections/resources/Documents/NCSushiSashimiv3TrainingDocumentWake2012.pdf

From Manitoba:

https://www.gov.mb.ca/health/publichealth/environmentalhealth/protection/docs/sushi.pdf

And there is no such thing as "sushi-grade,":

http://www.pbs.org/food/fresh-tastes/myth-sushi-grade/

View Quote

If your deep freeze can't get to -4, you need a better freezer.

Posted: 6/12/2018 11:01:45 PM EST

[#30]

Quote History

Quoted:
How much bluefin should i buy for 2-3 rolls and 2 medium steaks?

eta:
@RenegadeBurrito

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I don't think there's a formula.. But 2lbs should be good. Two half pound steaks and a pound of fish goes a long damn way in the rolls. Just have extra veggies or cream cheese if you run short on the rolls.

Buy the bricks of cream cheese vs the spread. Freeze it until your rice is done. It's a lot easier to manage and slice up when its cold.

Posted: 6/14/2018 12:26:24 PM EST

[#31]

@pbjunkiee next time I'm out your way, we can hang out one night and I'll give you some training

Posted: 6/16/2018 5:12:33 PM EST

[#32]

Ok AAR...

Rice is a bitch.

To much tuna, no need for steaks

Accidentally got spicy jap mayo, ao kinda threw us for a loop, used american mayo because she doesnt like spicey

Overall 8/10 will do again in a few months

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