Let's make sushi!

[BIGSTIC]

Alton Brown had a great episode on Sushi on the Food Network. If i actually liked the stuff i would try to find that episode to see how to make it properly.

[Elesirdur]

Unless you have a local fishmonger, a real specialist shop not just the fish counter in your supermarket, that sells specifically "sushi-grade" fish then just go to a local sushi restaurant. The fish required for sashimi and nigri sushi is always of the finest quality and often the "top quality" fish at your supermarket's counter isn't actually the best out there because it's not sashimi-grade fish, that would just be way too expensive.

Not all fish can be cut up and eaten raw either. Sashimi fish are really only ocean-going fish like tuna, salmon, mackerel and others because fresh-water fish are just too likely to have parasites that are harmful to humans in their raw state. Even salmon, because they travel to freshwater streams to spawn, frequently carry parasites but FDA, EU, and some Canadian provincial regulations require flash-freezing as a method to kill parasites in the fish. However, most blue water commercial fishing operations are likely to flash-freeze their catches on board the boat shortly after being caught so it's generally safe anyways.

Halibut is the one exception however. They often have a lot of parasites in them, comparable to freshwater or brackish water fish, and should always be cooked thoroughly before consumption.

Actually cutting the fish isn't all that complicated - if you get the right "primal" cuts if you will from your fishmonger. If you actually buy the entire gutted fish then that's a much more complex operation. If you've never disassembled a whole chicken for storage or making fried chicken or something then properly scaling, filleting, and slicing up a fish for sashimi or nigri would be inadvisable. There's a reason why sushi chefs are specifically trained for the job as they do double duty as chef and fishmonger.

[Faris]

Thanks for the insight Elesirdur, that was some great info.
I myself am a sushi lover, i spend a big chunk of my monthly salary on sushi bars. The only reason i eat it because its mmmmmtasty, and its very healthy. Japanftw

[Jimmayus]

working at a sushi bar, I get to see guys who have been doing it for 20+ years in action. You can generally tell when a sushi chef is new, because the who process of even preparing cuts requires that the experienced ones get there an hour early. One time we had an order for 2,00 0 pieces for a hotel gig, and they got there at 6 in the morning and worked for 12 hours in shifts; most of that was just getting the fish in workable form.

I guess you could try it though; it probably would look like sushi and, if you got good fish and sticky, slightly sweet rice, then it could be passable. Worth a shot if you can find the ingredients.

[Norelco]

Alton Brown had a great episode on Sushi on the Food Network. If i actually liked the stuff i would try to find that episode to see how to make it properly.

Ah, you beat me to it. Was going to recommend finding this episode.

[Mizango]

I've kinda gotten used to identifying the "Upgrade to Pro" with Kiro.

I was going to say the same thing lol. I'd be sad if he fixed it.

But back on topic, it would be fun to make my own sushi, but I don't like the hassle. I just like to eat and pay.

[Semitry]

Practice with Unagi and Smoked Salmon, if it turns out well, visit a specialty store and go for other types of raw fish. Even if it doesn't go well, you could make chirashi from the left overs and it's definitely cheaper then going out to a sushi restaurant especially if you're cooking for a group.

[sb]

editing turned into a double post, ignore this... see below

[sb]

How are your knife skills? And for that matter, do you have a set of quality knives?

Assuming you live in a city that has access to sushi grade fish(very important, as explained above), if you are unable to make good, even cuts, then this is something you need to work on before attempting sushi.

Also, it is very important to have the correct type rice and recipe.

Thats not to discourage you, but proper sushi, as minimal as it is, is a delicate balance of flavors and texture. That's not even including anything to do with appearance and plating(or the the tradition involved).

If you still plan on going through with this process, I would recommend starting out with some vegetable rolls. As you become more comfortable, you can move on to some rolls that involve cooked ingredients.

But to really be successful with this you will need to find and perfect a quality recipe for the rice.

[Kiro]

I want to see some pictures if you attempt this.

[Norelco]

I don't really see how knife skills come in to play unless you're cutting the fish from scratch. My brother attempted to make sushi and it turned out fairly decent.

[Vuitton]

You live in Seattle.... and you don't know where to buy cheap/good sushi? For shame... for shame...

http://seattle.citysearch.com/bestof/winners/sushi

There is also:

Todai's (Pacific Place / Downtown)
Hana's (Broadway / Capitol Hill)
Aoki (Broadway / Capitol Hill)
Uwajimaya (International District)
Maneki (International District)
Blue C (Fremont)

These are just a handful of the reasonably priced joints. If you wanted you can get EXCELLENT sushi at Saito, Nishino, I Love Sushi, Wasabi, as well as many others.

I remember having really good and cheap sushi at a place in Lower Queen Anne that had the conveyor belt style. I think it was called Sushi World or Sushi Planet. It was good too. (Really cheap!)



edit: I forgot about our Izakaya!

http://wann-izakaya.com/

They are so yummy! I love food. :3

[Kiro]

Todai is insane. INSANE. I would kill a newborn child everyday just to go there on weekends.

[Vuitton]

Todai is insane. INSANE. I would kill a newborn child everyday just to go there on weekends.

Do you live in Seattle proper? I love on C.Hill and work downtown. I am tempted to eat there ALL the time. All you can eat Japanese is wonderful.

[Kiro]

I work down in Pioneer Square, 1st & Cherry by the totem pole. But I live north of Northgate Mall by the Best Buy / Target complex.

[Vuitton]

I work down in Pioneer Square, 1st & Cherry by the totem pole. But I live north of Northgate Mall by the Best Buy / Target complex.

holy shit i used to work on 1st and cherry about a year ago. A Trustee Firm on the 3rd floor above Mario's Pizza. I used to get lunch every daye at Dome Burger on Occidental! :D I loved that place.

I work on the 32nd floor now on 5th and Pike. City Centre building, where the Barney's used to be.

[Kiro]

LOL. You worked for Regional Trustee Services? I'm up on the 6th floor with the "Upper Management" or whatever you want to call 'em. I go to Burger Dome sometimes too, but I usually get chicken chips. Thai Star and Mae Phim Thai usually though.

[Vuitton]

LOL. You worked for Regional Trustee Services? I'm up on the 6th floor with the "Upper Management" or whatever you want to call 'em. I go to Burger Dome sometimes too, but I usually get chicken chips. Thai Star and Mae Phim Thai usually though.

Yeah! I was a Foreclosure Specialist for them. I quit shortly before Nancy did. (And before they fired Tricia!) I can't believe you work for them too? Wow small world!

I forge the CEO's name. He took us all to a Mariner's game once and bought me a bunch of beer. (Chris?) The Recon floor was pretty cool. Better than the Foreclosure floor.

Do you work with Morgan?

(Also, I love Mae Phim! XD)

[Kiro]

Yeah I work near Morgan does, and yeah the CEO is cool. He took us to a Mariner's game in August and gave us all $50 to spend on beer and peanuts and whatever. I used to work in foreclosure, so I can agree about the recon floor people being a lot more fun, they aren't all stressed out all the time.

There are only a few people in Recon now. Tracy, Doris, Richard & his (AMIGAD PREGNANT) wife. I don't know her name though. There are also two other people down there but I don't know their names either.

[Vuitton]

Yeah I work near Morgan does, and yeah the CEO is cool. He took us to a Mariner's game in August and gave us all $50 to spend on beer and peanuts and whatever. I used to work in foreclosure, so I can agree about the recon floor people being a lot more fun, they aren't all stressed out all the time.

There are only a few people in Recon now. Tracy, Doris, Richard & his (AMIGAD PREGNANT) wife. I don't know her name though. There are also two other people down there but I don't know their names either.

omg who are you? we must have just missed each other. Tell Morgan that Nathanael says hello and that he misses Hoofy. haha...