• 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.

help: sushi ppl. - need some instructions

L

LordSnailz

Diamond Member
So I got the rice part down, but I need some help with the soy sauce. The store bought kikkomann (sp?) taste different from those in the sushi places. It's a lot stronger and has a raw test to it. I've tried diluting it with some water but it still tastes different.

2nd question, is there a way to prepare the Costco/Safeway/Albertson salmon for sashimi. A friend of my suggested to put a thin layer of the vingear on the salmon and let it sit for a few minutes and that's it. I've tried that but it tastes a bit different .. a lot less bland that the restaurants ...

TIA!
ls
 
I think u should NOT use safeway salmon for sashimi. sashimi at good sushi places are not more than 2 days old, dont know about the salmon at safeway....

If u want to get salmon for sashimi go to japanese markets, they usually have sashimi fish for sale, but more expensive though

For the rice part, did u mix it with a little bit of mirin first right after u cook the rice???
 
Sushi and sashimi just aren't the same at home.

I buy salmon from a Korean store and just chop it up. For soy sauce, look for a Chinese, Japanese or Korean store near your place and get a bottle of soy sauce for sushi.
 
Originally posted by: z0mb13
I think u should NOT use safeway salmon for sashimi. sashimi at good sushi places are not more than 2 days old, dont know about the salmon at safeway....

If u want to get salmon for sashimi go to japanese markets, they usually have sashimi fish for sale, but more expensive though

For the rice part, did u mix it with a little bit of mirin first right after u cook the rice???
Click to expand...

They are actually served straight off frozen salmon. So yeah, I advise against the Safeway fish idea also.
 
You're using sushi (rice) vinegar, right?

I agree that it might not be advisable to use Costco/grocery store salmon for sushi. You might need to go to an Asian market to get sushi-grade fish.
 
yeah, I'm using the sushi rice vinegar ... okay I'll ditch the idea of getting salmon from teh local store then ... any more ideas for the soy sauce? why is the restaurant soy sauce so special? =)
 
Originally posted by: LordSnailz
yeah, I'm using the sushi rice vinegar ... okay I'll ditch the idea of getting salmon from teh local store then ... any more ideas for the soy sauce? why is the restaurant soy sauce so special? =)
Click to expand...

Is it? Most sushi places I've seen around use the kikkoman brand. In fact, we use it at home. So I'm not sure what the difference is you're tasting. Slightly OT rant: I hate it when people dunk everything in soy sauce or put it on everything- it ruins the original flavor. So hopefully you're not one of them and use a conservative amount on your sushi 😉
 
Originally posted by: ChinamanatNCSU
Originally posted by: LordSnailz
yeah, I'm using the sushi rice vinegar ... okay I'll ditch the idea of getting salmon from teh local store then ... any more ideas for the soy sauce? why is the restaurant soy sauce so special? =)
Click to expand...

Is it? Most sushi places I've seen around use the kikkoman brand. In fact, we use it at home. So I'm not sure what the difference is you're tasting. Slightly OT rant: I hate it when people dunk everything in soy sauce or put it on everything- it ruins the original flavor. So hopefully you're not one of them and use a conservative amount on your sushi 😉
Click to expand...

the restaurnt soy sauce is different from the store bought kind, less 'raw' of a taste, maybe I should just dilute it more or something ... but nah, hardly any of the rice touches the soy sauce mainly just the fish =)
 
You need light soy lauce , it really makes a difference. If you are looking for the kikkoman brand it usually has a green cap/spout.

 
Yep light soy sauce is key. Normal Soy Sauce (or even worse dark soy sauce) just isn't good with Sushi. Try Kimlan brand soy sauce for sushi.
 
just buy your sushi pre made from your local supermarket, safeway and giant should sell it down there...too much of a pain in the rump to make it yourself
 
You're using Japanese Soy Sauce/Sushi Soy Sauce, right? Chinese Soy Sauce tastes very different to me - much heavier.

And I agree that you NEED VERY fresh fish - not more than 2 days old. One day if you can swing it. I'm still searching in my neighborhood. 🙁
 
If you can find it, use Aloha Shoyu for your soy sauce. It is the BEST shoyu (soy sauce) out there!
 
okay for curiosity sake - let's say I got my hands on some fresh fresh fish, how would I go about preparing it for sashimi?
 
Originally posted by: bozack
just buy your sushi pre made from your local supermarket, safeway and giant should sell it down there...too much of a pain in the rump to make it yourself
Click to expand...

That stuff isn't even in the same category as good sushi.

Rob
 
Originally posted by: LordSnailz
okay for curiosity sake - let's say I got my hands on some fresh fresh fish, how would I go about preparing it for sashimi?
Click to expand...

invite me over, i'll help you eat it.
 
Originally posted by: LordSnailz
okay for curiosity sake - let's say I got my hands on some fresh fresh fish, how would I go about preparing it for sashimi?
Click to expand...

You have to cut it from specific angle, depending on the direction of fish's muscles. Best way is to ask someone who knows. Hard to explain online.....
It's very dangerous to get fish from safeway/costco for sushi. All kinds of parasites could be on raw fish.
 
as for the sauce, soy sauce is not all there is to making the sauce. You need to add other ingredients to make it taste like the ones in the sushi restaurant. I would suggest adding soy sauce, light touch of vinegar, some ground black pepper, and stir it finely. If you want, add some asian wassabi into the sauce and mix it in finely until it dissolves.
 
Originally posted by: newt
Originally posted by: LordSnailz
okay for curiosity sake - let's say I got my hands on some fresh fresh fish, how would I go about preparing it for sashimi?
Click to expand...

You have to cut it from specific angle, depending on the direction of fish's muscles. Best way is to ask someone who knows. Hard to explain online.....
It's very dangerous to get fish from safeway/costco for sushi. All kinds of parasites could be on raw fish.
Click to expand...

Yeah, if you cut it at the wrong angle, the piece just starts to fall apart. You want to cut the fish across the grain. You'll see when you buy the fish.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top