If You Knew Sushi...

[adrina]

So I decided I want to learn how to make sushi. Just ordered the kit and stuff, watched some youtube videos etc.

Anyone make sushi? Tips? Tricks? Favorites?

 

[IrezumiKiss]

Good learning! Never made it but I surely do love it!

My faves are uni and saba.

https://stepoutbuffalo.com/wp-content/uploads/2017/03/uni-sea-urchin-sushi_11-e1490810758129.jpg

https://www.justonecookbook.com/wp-content/uploads/2019/08/Mackerel-Pressed-Sushi-0214-I-1-500x500.jpg

although I do love having chirashizushi as an all-in-one alternative when I'm really peckish and don't want to do mini-bites at a slow pace.

https://st4.depositphotos.com/6881056/28426/i/600/depositphotos_284261450-stock-photo-chirashizushi-is-known-as-scattered.jpg

man, I miss my Japanese joints in the city. Sushi serving or otherwise. Had many many many good times there. Gotta get it back.

 

[Scareltt]

I’ll volunteer

So I decided I want to learn how to make sushi. Just ordered the kit and stuff, watched some youtube videos etc.

Anyone make sushi? Tips? Tricks? Favorites?

I’ll help you eat all your mistakes..

 

[adrina]

I went to this sushi place a few years ago and they had traditional and nontraditional. Everything was very good. My favorite was the one with the beef - I'm assuming tenderloin. Seared but still rare with horseradish - probably something else too but that's what I remember.

 

[Liar]

I sometimes do sushi with the catch of the day in the summers. I can make the proper rice and the right cuts with most local maritime beasts. So a nigiri or sashimi is no problem. But I couln't make a good roll if my life depended on it. That damn seaweed is my bane.

 

[rycat25]

So I decided I want to learn how to make sushi. Just ordered the kit and stuff, watched some youtube videos etc.

Anyone make sushi? Tips? Tricks? Favorites?

When you get the seasoning of the rice down pat you'll have it made.

ry

 

[JohnnySavage]

I love sushi but it's about a two hour drive for me to get any.

A lit classic!

 

[stickygirl]

I once had white fish 'cooked' in lime juice. Is that a sushi thing?

 

[JohnnySavage]

I once had white fish 'cooked' in lime juice. Is that a sushi thing?

Ceviche


Latin American, not Japanese.

 

[stickygirl]

Ceviche

Latin American, not Japanese.

Oh cool - thanks for that. I never had a chance to ask the chef himself. Now googled

 

[aetherdrift]

It's all about the rice. Only use short-grain sushi rice. Maybe you can cook it properly on the stovetop, but I highly recommend getting an automatic rice cooker. I mix my own seasoning with rice vinegar, sugar and salt. Stir the vinegar mix in when the rice is steaming hot, because you want the rice to suck up the vinegar as the steam escapes. The fresher the fish the better. I get my sushi fish from the Japanese market down the street. I don't know how much I'd trust a normal American supermarket. Chirashi bowl is the easiest to make. Rolls aren't too hard, but you need a really sharp knife to cut them properly. (I actually cheat and use a bread knife.) Nigiri is really hard to get right and IMHO not worth the effort to make at home.

 

[Paul_Chance]

I'd agree on many of the recommendations.

1. It's all about the rice. You have to experiment to get the technique and the rice supplier right, but once you've got that, it's 90 percent of the trick to making sushi.

2. You need a very good, very sharp chef's quality knife. If you don't know how to do keep the knife sharp, that's a skill you'll want to pick up.

3. Make sure you're buying sushi grade ingredients otherwise you will give yourself food poisoning a couple of times. That takes a lot of the fun out of it.

4. You can technically put anything in a sushi roll once you've got the rice and the roll making skills down. It's not traditional, but you can put anything in a sushi roll. If you don't have access to a class, YouTube has a lot of videos, and when I was learning I would just sit at the bar and watch the chefs working. You'll notice how to handle the ingredients correctly.

Good luck!

 

[LincolnDuncan]

The rice is much easier to work with if it's sticky rather than fluffy.

 

[adrina]

Thanks for all the input.

The sushi kit is expected to be delivered today. Thank the evil Amazon. They had kits that included a knife but my knife is likely better and sharper. I ordered the sushi rice when I ordered the kit so I'd have the right kind.

I don't intend to mess with raw fish for right now. Color me chicken. Baawk baawk! I'll worry about that later after I get the basics down - and really as far as I can tell there aren't any limitations on what I can put in a sushi roll, so I'll likely do more nontraditional ones.

 

[Aglaopheme]

Thanks for all the input.

The sushi kit is expected to be delivered today. Thank the evil Amazon. They had kits that included a knife but my knife is likely better and sharper. I ordered the sushi rice when I ordered the kit so I'd have the right kind.

I don't intend to mess with raw fish for right now. Color me chicken. Baawk baawk! I'll worry about that later after I get the basics down - and really as far as I can tell there aren't any limitations on what I can put in a sushi roll, so I'll likely do more nontraditional ones.

I am guessing you will find rolls really easy to make. My munchkins could make a good roll before they hit double digits. I am excited to see what you come up with!

 

[islandman]

I haven't had sushi in a month........

.....someone sushi me.

 

[girlsmiley]

I can cook, and I love sushi, but when it comes to preparing it... I just can't be bothered. I love variety and it's a lot of prep. Don't get me wrong it was good, but ugh. Making sushi was one of those 'try it once' things. Much, much easier to get the girls at the sushi place prepare it. They do it everyday they're much better at it than me.

 

[CornusKousa]

So I decided I want to learn how to make sushi. Just ordered the kit and stuff, watched some youtube videos etc.

Anyone make sushi? Tips? Tricks? Favorites?

Been making rolls since I was a kid. Koreans have different names obviously but it's the same shit.

Paul was right...rice is super important, do not use long grain, jasmine or any of that other shit...big n' sticky.

How do you get big and sticky?? Wash/make big grain rice like normal rice ... fluff it, kill the heat, let it sit for several hours to a day...this is how you get it mostly dry but still tacky/sticky enough to form it into sheets/wads or whatever else you want without becoming just a paste.

If you want to season your rice, do it after it's cooled down just a bit but well before you let it sit and sticky up.

And if you want to make your clean up a lot easier, put plastic wrap between your rolling mat and your food. If you would rather not, do your nori wraps first and then do the rice on outside ones.

This reminds me I need to go burp/repack the kimchi jars...stink up the garage...stink it up real good.

 

[Aglaopheme]

There is not much better than homemade kimichi. I’ve never made it myself, mind you.

 

[CornusKousa]

There is not much better than homemade kimichi. I’ve never made it myself, mind you.

Dude if you like kimchi you gotta make your own. It's pretty easy, though the right chili powder can be a challenge to get. However you do live in a metro area and the internet is real so it's not hard if you do a couple key things right.

And honestly any foodies/home cooks have had an interest in fermentation/pickling?? You should do it.....it's easier than you might think and a majorly useful tool to make all sorts of awesome ingredients you'll never see on a shelf.

Sure, you might ruin some produce on some boo boo's along the way, but when you nail that relish or whatever?? Fuuuuuuck....you'll never buy that shit in the store again...at least not for your own fridge.

https://i.kym-cdn.com/photos/images/newsfeed/000/282/527/5d7.jpg

 

[Aglaopheme]

Dude if you like kimchi you gotta make your own. It's pretty easy, though the right chili powder can be a challenge to get. However you do live in a metro area and the internet is real so it's not hard if you do a couple key things right.

And honestly any foodies/home cooks have had an interest in fermentation/pickling?? You should do it.....it's easier than you might think and a majorly useful tool to make all sorts of awesome ingredients you'll never see on a shelf.

Sure, you might ruin some produce on some boo boo's along the way, but when you nail that relish or whatever?? Fuuuuuuck....you'll never buy that shit in the store again...at least not for your own fridge.

https://i.kym-cdn.com/photos/images/newsfeed/000/282/527/5d7.jpg

I totally understand that last sentence. I have never pickled nor fermented anything. That is right up there with baking as far as things I am not interested in doing. I miss my neighbors that would bury it in their yard, and kept my supply going for me. I was completely spoiled.

 

[Rosa2019]

Everybody gets one piece. Enjoy.

 

[LukSkyFokker]

https://i.imgur.com/lVw6JuU.jpg?1

 

[adrina]

Thanks for everyone's input.

The rice was spot on. Could have used a little more seasoning in the rice vinegar. I have left over rice. I will probably work to correct that when I resuscitate it to use again - it's in the fridge. (Sushi gods forgive me.) My knife skills need a bit of work - no real surprise there as it takes some fine tuning to get everything the right size.

I used half sheets because I didn't want huge rolls. I did one inside out and one right side out.

My attempt at a California roll:

https://i.imgur.com/B1W3qJb.jpg

This is a half and half - one side with the imitation crab, green onion, avocado and a tiny strip of cucumber. The other side is with leftover pork roast, green onion and avocado.

https://i.imgur.com/u4vcw0f.jpg


Overall not a bad first attempt really. I need to make a steak now so I can use the leftovers to do a beef one.

And do the sushi gods have anything to say about cutting wasabi with a bit of sour cream?

 

[bodysong]

It is winter, and there is no unagi, no anago