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Posted: 6/11/2018 12:49:23 PM EST

Tips, Tricks?

Was told to freeze any of the fish for a minimum of 24 hrs, then thaw before use.

Posted: 6/11/2018 12:52:34 PM EST

[#1]

Quoted:
Tips, Tricks?

Was told to freeze any of the fish for a minimum of 24 hrs, then thaw before use.

View Quote

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.

Posted: 6/11/2018 12:54:28 PM EST

[#2]

Thanks! I live on the gulf coast so fresh fresh fish is pretty easy to find.

So if the market has it labeled sushi grade it has already been correctly frozen?

Posted: 6/11/2018 12:56:14 PM EST

[#3]

Or do what I do, use immitation crab and not have to worry about the raw fish handling while getting started rolling and wrapping.

Posted: 6/11/2018 12:56:26 PM EST

[#4]

Yes.

Freezing is often done in commercial freezers that get down to a real low temp. Most residential freezers can't or don't reach those temps, so freezing may be a waste of time and ineffectual. Although, frozen fish can be easier to slice.

Use the best grade, freshest fish possible (assuming its not a fish you caught).

Never sushi fresh water species.

Use the sticky (sushi) rice.

Make a triple batch of sushi because you and your guests are likely to eat more than they would at a restaurant.

I use tuna (yellow fin or black fin) that I catch. Then, I let the fish rest for a couple days before I even fillet it. And, use good wasabi.

Posted: 6/11/2018 12:58:10 PM EST

[#5]

Quote History

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.

View Quote

This. Or use something cooked.

Posted: 6/11/2018 1:06:15 PM EST

[#6]

Quote History

Quoted:
Thanks! I live on the gulf coast so fresh fresh fish is pretty easy to find.

So if the market has it labeled sushi grade it has already been correctly frozen?

View Quote

Yes indeed. Most decent supermarkets will have sushi grade tuna and salmon, and it SHOULD be labeled as such.

Or yeah you can always do steamed crab (real or fake) or lobster instead.

I like to fry up some tempura flakes in veg oil to get them nice and warm, and mix them in with the rolls.

I like to buy REAL Japanese mayo...it's not as tangy or vinegary as regular mayo, which does NOT go well with fresh fish. Mix with Sriracha and you have a good spicy mayo to top your rolls with.

I like Philadelphia rolls (salmon, avocado, cream cheese) or spicy tuna (diced tuna with above japanese Mayo). Top them with tempura flakes.

Also you can make rolls with the bamboo sheets (rice on the outide), or do the inside out rolls with the seaweed on the outside, using the plastic shaper-kit thing (much easier than the rolls with rice on the outside).

Make the sticky rice well in advance so you have time to let it cool. Again, dip your fingers in unseasoned rice vinegar every minute or so to keep the rice from sticking to your fingers and making it super tough to work with.

Posted: 6/11/2018 1:12:31 PM EST

[#7]

Quote History

Quoted:
Or do what I do, use immitation crab and not have to worry about the raw fish handling while getting started rolling and wrapping.

View Quote

If you saw what actually goes into making imitation crab, you might think differently.

Posted: 6/11/2018 1:15:41 PM EST

[#8]

Yes, not worth all of the work involved. I used to like to cook before I had kids. Now I will just go get sushi if I want it. Making spring rolls is also a huge PITA.

Posted: 6/11/2018 1:17:41 PM EST

[#9]

Good Asian groceries should have the deep frozen sushi grade seafood. The one near here carries several types of fish along with octopus and squid.

This guy posts some pretty cool videos but there are plenty others out there. Here's his video on simple rolls:

A Japanese Take on American Sushi

https://www.youtube.com/watch?v=Hgiu9cqph5Y

His video on knife sharpening has been posted on arfcom and is good as well. He and his elfish wife posts lots of different videos about all sorts of Japanese stuff.

Posted: 6/11/2018 1:20:18 PM EST

[#10]

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

Posted: 6/11/2018 1:20:39 PM EST

[#11]

I hear that Fugu is a good beginner fish.

J/K. DON'T do this.

Posted: 6/11/2018 1:21:33 PM EST

[#12]

I like to cook but I am content to pay someone else to make my sushi.

Posted: 6/11/2018 1:23:54 PM EST

[#13]

The GF and I do it pretty regularly. It's just as good as restaurants but a fraction of the price. Prep does take some time, but we do it together and have it down to a science so we can pump them out pretty fast. Our usual ingredients are salmon, cucumber, avocado, cream cheese, imitation crab, and shrimp. But we have gotten creative and used things like bacon and onion that turned out well. As far as the fish, We have used "sushi grade" and regular salmon. I'm under the impression that as long is the fish is frozen for 48 hours it is safe. The sushi grade is flash frozen, but I think that just results in a better quality fish once thawed, not any safer. Have fun!

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Posted: 6/11/2018 1:26:21 PM EST

[#14]

Go for it! And never mind the hall monitors who say you have to use sushi grade fish.

Dibs on guns

Posted: 6/11/2018 1:26:28 PM EST

[#15]

I tried to. It was incredibly frustrating and time consuming. The rice sticks to everything, even when using rice wine vinegar. In the end all of it tasted exactly same even with the different ingredients. I'm assuming the lack of proper sauces was a major reason for that. For the outcome that I had it was not even close to being worth it.

Posted: 6/11/2018 1:28:22 PM EST

[#16]

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https://www.youtube.com/watch?v=q34EjflM0jw

Posted: 6/11/2018 1:31:45 PM EST

[#17]

I’ve done it. Way too much work. Messy. Still tasted alright. Also, you really need to be able to trust your fish source. While “sushi grade” or “sashimi grade” fish is normally your best bet, there’s no actual standard that merchants are held to. So it may be appropriately frozen and handled or it may not be.

Posted: 6/11/2018 1:32:03 PM EST

[#18]

Yeah, it's easy man. The biggest asspain is the fucking sticky rice. It's not difficult, it just takes a while if you do it the "correct" way.

Make sure your knife is sharp, and cut along "the gain" of the meat. That will prevent you from hacking the shit out of the fish you have.

I like to use salmon, tuna, shrimp, and imitation crab. For fillers you can use carrots, celery, avacado, or cream cheese. I have been tending to do "sashimi" lately, so I don't have to fuck with the seaweed wraps, but it's not that much extra work.

Give it a shot dude. Amazon sells some $30-40 kits to get you started. It's cool to show up to parties and make it in front of people, and you know what's going into it too. Seared Ahi tuna is my other go-to. Super easy to make, and everyone loves it.

Attached File

Posted: 6/11/2018 1:32:38 PM EST

[#19]

Quote History

Quoted:
Or do what I do, use immitation crab and not have to worry about the raw fish handling while getting started rolling and wrapping.

View Quote

I started with crab and unagi (cooked eel). Then moved on from there once I gained some confidence in what I was doing.

And with sushi, prep is everything. Make sure you have everything you need prepared, placed, ready to go every step. It is definitely some work.

Posted: 6/11/2018 1:33:48 PM EST

[#20]

Posted: 6/11/2018 1:47:06 PM EST

[#21]

Not sure what temp it needs to reach, but you can easily get crazy cold by using a container fill with 90% rubbing alcohol and adding dry ice, it gets cold as a mofo.

I have never looked at sushi grade fish, it might be cheaper to just buy that.

Posted: 6/11/2018 1:48:49 PM EST

[#22]

We try to do it once a week. It's a great meal to make with everyone at the island. Smoked salmon is one of the kids favorite.

Posted: 6/11/2018 1:50:53 PM EST

[#23]

Done it a few times. Pain in the ass and not worth the effort, IMO.

I will outsource it to the pros.

If I'm at home and want something similar, I'll make poke or something like that.

Posted: 6/11/2018 2:08:12 PM EST

[#24]

I normally go out and order 100 dollars worth of sushi at a time and it keeps me content for the next couple days.

Posted: 6/11/2018 2:12:32 PM EST

[#25]

Quote History

Quoted:
Thanks! I live on the gulf coast so fresh fresh fish is pretty easy to find.

So if the market has it labeled sushi grade it has already been correctly frozen?

View Quote

I looked into this awhile back, joe patties in p-cola has a "sushi" section and the employees that work that bit are usually pretty knowledgeable.

All of the above is second hand knowledge, i never took the time to actually follow through.

Posted: 6/11/2018 2:14:42 PM EST

[#26]

It's a fun meal to make, but can be time consuming. Proper equipment is key (as with anything else). Make sure you have a long, sharp knife to use while making the cuts, and minimize the amount of slices while cutting the pieces (assuming you are making rolls). A good, sharp blade with decent length should be able to get the cut done in 1-1.5 slices. As for cutting the rolls, I was taught to do it in halves: cut the entire roll in half, then cut those 2 pieces into half, then cut the remaining pieces in half (making 8 pieces total). If you are doing inside out rolls, place saran wrap over the roll before cutting it, so all the toppings stay put. Also, wetting the knife a little before cuts will prevent the rice from sticking to the blade and keep the cuts nice and clean.

Posted: 6/11/2018 2:16:36 PM EST

[#27]

Quote History

Quoted:
I normally go out and order 100 dollars worth of sushi at a time and it keeps me content for the next couple days.

View Quote

I go to a place with an all-you-can-eat menu for $25. They lose money on me.

Posted: 6/11/2018 2:16:45 PM EST

[#28]

My kids make California or Veggie rolls.

Another favorite is rice paper veggie wraps

Posted: 6/11/2018 2:17:39 PM EST

[#29]

Sushi Machine SVR-NNX (Nori-Maki Machine) by Joseph Lee & Co

https://www.youtube.com/watch?v=nvO9CzRxoRI

Posted: 6/11/2018 2:18:25 PM EST

[#30]

Quote History

Quoted:
Yes, not worth all of the work involved. I used to like to cook before I had kids. Now I will just go get sushi if I want it. Making spring rolls is also a huge PITA.

View Quote

Get your kids involved then you only have cleanup which is probably worse

Posted: 6/11/2018 3:33:01 PM EST

[#31]

@pbjunkiee just ask me whatever you need to know man. You have my #.

Posted: 6/11/2018 3:35:42 PM EST

[#32]

Posted: 6/11/2018 6:21:35 PM EST

[#33]

I've done it. Kind of a PITA for something I can just buy pretty cheaply, so every so often I make "sushi" using different stuff.

Try this;
Bake a bacon weave
Mac and cheese
Hate chicken nuggets
sauce of choice, A1 works well

Make a layer of sticky rice on your bamboo roller mat.
Lay the bacon down, add the nuggets and some mac and cheese and dribble a little sauce in it.
Roll it up nice and tight and enjoy.

Posted: 6/11/2018 6:23:17 PM EST

[#34]

HOW TO COOK PERFECT SUSHI RICE - Quick and Fail Safe

https://www.youtube.com/watch?v=lEkSoYKhX2o

Posted: 6/11/2018 6:39:22 PM EST

[#35]

Use to own a sushi restaurant. Never made it at home but I could put together one of the 8 piece rolls in about 2 minutes.

Posted: 6/11/2018 7:16:39 PM EST

[#36]

You won't get worms

Posted: 6/11/2018 7:20:36 PM EST

[#37]

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

Posted: 6/11/2018 7:45:13 PM EST

[#38]

Here is some I made...sashimi grade tuna and salmon.

It can be a little tricky getting full rice coverage without using too much but it turned out good.

Posted: 6/11/2018 7:49:57 PM EST

[#39]

Hell nah

Posted: 6/11/2018 8:07:13 PM EST

[#40]

My local place hs the best spicy tuna I’ve ever eaten.

I’ll just pay them to make it.

Posted: 6/11/2018 8:22:50 PM EST

[#41]

It's easy to make really shitty-looking but delicious sushi.

Do the rice correctly, and use the freshest fish possible and it will be good.

I prefer sashimi, due to not supposed to eat (carby) rice.

Posted: 6/11/2018 8:23:41 PM EST

[#42]

making sushi rolls and nigiri is fun as hell

(very, like you just took them out of the livewell and cleaned them) fresh crappie sashimi is bad ass, you can slice it paper thin and it's like glass - you can do all kinds of artsy-fartsy stuff with it in presentation

Posted: 6/11/2018 8:23:58 PM EST

[#43]

Posted: 6/11/2018 8:25:03 PM EST

[#44]

I don't trust sushi grade from stores selling slabs of meat. Just go get it fresh myself or eat out

Posted: 6/11/2018 8:29:07 PM EST

[#45]

#white-washing

Posted: 6/11/2018 8:30:22 PM EST

[#46]

Yes, but it didn't turn out well. The premade store stuff is way beyond my sushi skills.

Posted: 6/11/2018 8:37:32 PM EST

[#47]

Quote History

Quoted:
http://s2.pinchstatic.com/images/recipe/2/1/6/2/1/i.1002.mLfddLzFjATnWbPPjyddQmJC7Fb0HRZmDZMEEdUDVos..jpg

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Man I don't know why but I crave Spam Masubi every once and a while. I make it about every 2-3 months shit is good. I also make my own sushi. My favorite roll was inspired by no longer in business sushi restaurant. I make inside out rolls covered with sesame seeds. Inside I put fake crab legs, carrot sticks, spicy mayo, and French's onions (this is to simulate tempura crab leg). Then the roll is topped with shrimp and Unagi sauce.

Anyone have tips for cutting inside out rolls? The knife gets gummed up very fast. I have seen videos where they roll the roll in saran wrap. I tried this once but maybe I was not doing it correctly.

Posted: 6/11/2018 8:41:50 PM EST

[#48]

Poke often. Sushi not so much. Poke is basically Hawain sushi salad. I either used smoked salmon (no need to worry about sushi grade) or tuna (which I don't worry much about either). Tuna has always worked better for me