• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

Gonna try to make sushi this weekend... any advice from the resident AZNs?

halik

halik

Lifer
Hey kids,
meself and the gf will try to make sushi and miso this weekend... probably just some basic fusion rolls and what not (salmon, tuna, avocado, spicy mayo etc.). Are there any tips or tricks of the trade?

Also I don't have a rice cooker handy (parents won't let it out of their sight), will that make the rice cooking part more difficult?
 
u can cook rice in a pot - sometimes i like that better. just get good quality rice and get the sushi rice vinegar mix, don't try to make it yourself

the fish should be just a bit chilly than room temp before serving. no wine, beer or and/or sake.
 
This is what you will learn from the sushi making experience. You will learn/realize why sushi is so damn expensive. It takes a lot of skill to cook the rice correctly and to actually make the sushi.
 
Originally posted by: JS80
This is what you will learn from the sushi making experience. You will learn/realize why sushi is so damn expensive. It takes a lot of skill to cook the rice correctly and to actually make the sushi.
Click to expand...

Also true


Oh yeah, nori comes in different grades. All the A-grade shit goes right to the distributor so that it can go to A-grade restaurants. The B-grade stuff still goes to the distributor and goes to all the other restaurants.

The C grade shit and lower you'll find at asian supermarkets.


Thus, if you're used to eating great quality nori @sushi joints, be prepared to be disappointed.
 
Originally posted by: Ns1
Originally posted by: JS80
This is what you will learn from the sushi making experience. You will learn/realize why sushi is so damn expensive. It takes a lot of skill to cook the rice correctly and to actually make the sushi.
Click to expand...

Also true
Click to expand...

I've done it like 3x. Never again.
 
I've made sushi twice, and it's a ton of fun. Obviously going to a good sushi place will taste better, but I've enjoyed the sushi I made. We got sushi-grade Tuna and Salmon as well as fish eggs, crab meat, avacados and cucumbers. It's a great activity for everyone to try and the results are quite tasty.
 
1. It's really expensive to buy all the materials
2. It's really hard to make the rice properly
3. It's really really hard to roll the sushi without it being a ridiculously lumpy and fat roll
4. It's much easier to just buy soem damn sushi
 
Originally posted by: halik
Hey kids,
meself and the gf will try to make sushi and miso this weekend... probably just some basic fusion rolls and what not (salmon, tuna, avocado, spicy mayo etc.). Are there any tips or tricks of the trade?

Also I don't have a rice cooker handy (parents won't let it out of their sight), will that make the rice cooking part more difficult?
Click to expand...

No more difficult than usual. Just put your cleaned rice in a pot with the water (and kombu if you have it). Cover and boil for 10 minutes. Remove from heat (do not uncover) and let it sit for 10 minutes. Then turn out in to the biggest bowl you have and add the meshi.

I find making homemade sushi to be a fun dinner party exercise. Everyone gets involved if you take turns making rolls. They don't have to look good to taste good, but it helps. Having lots of people involved also defrays the cost some.

If you like homemade sushi but aren't good with the techniques for rolling it, look into making Chirashizushi.
 
I have made sushi a couple of times, and while it is a little work, I enjoy making it. Just remember to get a good quality sticky rice(short grained) and have fun with it. I have tried making the rice on several more occasions than the then actual sushi rolls, and it is the trickiest part of making good sushi. After trying several different vinegar blends on the rice, I have yet to find one that I like the resulting flavor of. I usually end up leaving the rice plain after it is cooked, but I enjoy the flavor of good rice. I can roll out decent looking rolls, but it does take a little practice, just remember to get a couple of bamboo rolling mats, I wouldn't try it without them...
 
Go to local fish markets and ask what they have that is Sushi grade.

We have a place nearby that always has some really good stuff. I remember before I found them, going around and asking this question 😕 weeded out a bunch of shitty shops!

Keep a moist towel around so you can clean the knife often. Wrap the bamboo roller in plastic wrap so it doesn't get all gunkified.

Try not to get pissed off and throw fail rolls against the wall 🙂
 
I made california and eel avocado rolls before. Haven't tried it with raw fish yet because I'm not sure what's a trustworthy place to get sushi-grade salmon and tuna in NYC. The rolls I did make actually came out quite well, but there was a tad more vinegar than what I get at the restaurants. Any suggestions on the vinegar mix? I think I tried rice vinegar with some sugar.
 
Originally posted by: ghostman
I made california and eel avocado rolls before. Haven't tried it with raw fish yet because I'm not sure what's a trustworthy place to get sushi-grade salmon and tuna in NYC. The rolls I did make actually came out quite well, but there was a tad more vinegar than what I get at the restaurants. Any suggestions on the vinegar mix? I think I tried rice vinegar with some sugar.
Click to expand...

Actually I just scored some sushi vinegar mix along with sushi rice and nori... halfway there!
 
Hmm, I'm white, so I guess I'm not allowed to offer any advice. Oh well, good luck.

KT
 
1)Go to river
2)Catch fish
3) Take a bite

or an alternative method

1) Go to fish shop
2)Stand in front of tank
3) Reach and bite off goldies head
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top