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Sushi??
- Thread starter DivaDawn
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obiwan9962
New member
you said itXero said:
obiwan9962
New member
wasaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaabi!
Griz1
New member
I asked this a while back cause I fucking LOVE sashimi!!
True, the WHITE rice is kind of a drag. I tried it with some brown sushi rice and although it was quite good with a different texture (more chewy), it just didn't have the same qualities as the regular white sushi rice. I found it very difficult to work with compared to the regular white sushi rice. As a result I think I'm going to have to trade off my aversion to white rice when I eat my beloved sushi.
Next time I make it, I'm going to try a couple of different ratios of white/brown sushi rice to see if I can at least "cut down" the white"ness" of the sushi rice. Maybe start with a 50/50 mix if I can and go from there. Only difficulty here is that the brown and white cook differently in terms of time and water needed. As a result I will still have to cook the two rices seperately.
Another option is to make alot of Don buri (sp?) which is basically a small bowl of rice (in this case I would use brown) with raw fish on top covered with shredded seaweed and eaten with chopsticks (of course). That way you're not really "working" with the rice, it's just in the bowl.
Don't know why, either but it's the ONLY time I EVER drink soda pop. I just have to eat my sushi with coca cola for some unknown reason. So despite it's wonderful qualities of protien, seaweed, etc. It will have to remain a "cheat meal" for me.
God i love sushi so much I'm actually getting hard just thinking about it!
True, the WHITE rice is kind of a drag. I tried it with some brown sushi rice and although it was quite good with a different texture (more chewy), it just didn't have the same qualities as the regular white sushi rice. I found it very difficult to work with compared to the regular white sushi rice. As a result I think I'm going to have to trade off my aversion to white rice when I eat my beloved sushi.
Next time I make it, I'm going to try a couple of different ratios of white/brown sushi rice to see if I can at least "cut down" the white"ness" of the sushi rice. Maybe start with a 50/50 mix if I can and go from there. Only difficulty here is that the brown and white cook differently in terms of time and water needed. As a result I will still have to cook the two rices seperately.
Another option is to make alot of Don buri (sp?) which is basically a small bowl of rice (in this case I would use brown) with raw fish on top covered with shredded seaweed and eaten with chopsticks (of course). That way you're not really "working" with the rice, it's just in the bowl.
Don't know why, either but it's the ONLY time I EVER drink soda pop. I just have to eat my sushi with coca cola for some unknown reason. So despite it's wonderful qualities of protien, seaweed, etc. It will have to remain a "cheat meal" for me.
God i love sushi so much I'm actually getting hard just thinking about it!
Griz1
New member
Bran,
Yeah, that's why it's a cheat. I was thinking outside of that though. Also, I drink as little as possible too when I eat my sushi.
I actually do ALOT of cooking so picking up sushi was really pretty easy once you get the basics down. I'd do a search on Google for "how to make sushi". There used to be this MENSA guy in California that maintained a pretty good web page of instructions on how to make sushi (without a bunch of nonsense about spending a million freakin dollars on gadgets or anything). Also there's lots of beginners books out there. Best thing to do though is to go to a sushi bar and WATCH as they make it. You'll learn alot more.
Points of note: Make SURE your raw fish is considered "sashimi grade" otherwise you may wind up with some new "pets" swimming around your intestines. Often you'll find that sashimi grade fish has been blasted with UV lights to kill bacteria and parasites. That's why it's more expensive than regular fish.
Powdered vinegar is often used in Japan instead of rice vinegar, don't discount it, it works pretty good too. Oh yeah, and don't cheap out on the seaweed sheets! The cheap ones make LOUSY sushi. Mix your own wasabi from the powder too and be sparing on the water or you'll wind up with drippy wasabi. Wet the knife before cutting rolls. If you use a bamboo mat, wrap it with celophane or you'll have a bitch of a time cleaning rice out of it. Use tobiko it's great stuff and worth the extra dollar or two! Use wild salmon and the reddest colour you can find (I find it tastes better than the other). Be picky in your fish cuts. Half of sushi preperation is presentation! You could give dogshit to a sushi chef and he'd make it look appetizing!
Those are my "brain farts"...
Oh yeah, don't soak your sushi in soy sauce! Such a waste of good sushi!
And if you ever want to pick a fight with a real sushi chef, sit down, order 1 (2 peices) of tamago, take one bite leave the rest then get up and leave...that's mean!
Yeah, that's why it's a cheat. I was thinking outside of that though. Also, I drink as little as possible too when I eat my sushi.
I actually do ALOT of cooking so picking up sushi was really pretty easy once you get the basics down. I'd do a search on Google for "how to make sushi". There used to be this MENSA guy in California that maintained a pretty good web page of instructions on how to make sushi (without a bunch of nonsense about spending a million freakin dollars on gadgets or anything). Also there's lots of beginners books out there. Best thing to do though is to go to a sushi bar and WATCH as they make it. You'll learn alot more.
Points of note: Make SURE your raw fish is considered "sashimi grade" otherwise you may wind up with some new "pets" swimming around your intestines. Often you'll find that sashimi grade fish has been blasted with UV lights to kill bacteria and parasites. That's why it's more expensive than regular fish.
Powdered vinegar is often used in Japan instead of rice vinegar, don't discount it, it works pretty good too. Oh yeah, and don't cheap out on the seaweed sheets! The cheap ones make LOUSY sushi. Mix your own wasabi from the powder too and be sparing on the water or you'll wind up with drippy wasabi. Wet the knife before cutting rolls. If you use a bamboo mat, wrap it with celophane or you'll have a bitch of a time cleaning rice out of it. Use tobiko it's great stuff and worth the extra dollar or two! Use wild salmon and the reddest colour you can find (I find it tastes better than the other). Be picky in your fish cuts. Half of sushi preperation is presentation! You could give dogshit to a sushi chef and he'd make it look appetizing!
Those are my "brain farts"...
Oh yeah, don't soak your sushi in soy sauce! Such a waste of good sushi!
And if you ever want to pick a fight with a real sushi chef, sit down, order 1 (2 peices) of tamago, take one bite leave the rest then get up and leave...that's mean!
canadianhitman
Well-known member
torn, have you eaten at Makino yet? I ate there when I was in Vegas, and loved it. Also, the sushi bar at Mandalay Bay is great if you don't mind spending some $$$.
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