I love sushi! Yes I do! Sushi sushi in my stew! Give me sushi every day I'll use my credit card to pay!
I had a GREAT sushi dinner with Sarah, an old college friend of mine, yesterday. SUSHI ROCKS!! OH yum... I think I want some more today!
Posted by skillery (Member # 6209) on :
With or without wasabi?
Posted by Ryuko (Member # 5125) on :
Mmmmm.... Sushi... *drools*
Posted by Telperion the Silver (Member # 6074) on :
With of course! Posted by Mr.Gumby (Member # 6303) on :
What's better sushi or sushimi?
Posted by mr_porteiro_head (Member # 4644) on :
Sushimi.
Posted by Telperion the Silver (Member # 6074) on :
Mmmmm...trout...
Posted by katharina (Member # 827) on :
I do too! There's this great sushi restaurant just North of Dallas that has the only sushi I've ever loved. I haven't been to it in ages.
Posted by saxon75 (Member # 4589) on :
To the best of my knowledge "sushimi" is not a word.
Posted by skillery (Member # 6209) on :
Recipe for Sushi Rice:
Steamed rice
6 T vinegar
6 T sugar
1 T salt
1 tsp. MSG
Cook rice. Cook sauce over heat to dissolve sugar and salt. When cool add sauce to rice which has been taken out of pot and put into another container, preferably enamel or wooden because of the acid content of the vinegar. Stir in sauce, mix lightly and fan to cool. This method gives the gloss to the rice and the vinegar flavor will penetrate the rice.
Posted by Mr.Gumby (Member # 6303) on :
saxon
it is a real word(if i'm spelling it right) sushimi is raw fish sushi isn't
[ June 09, 2004, 04:04 PM: Message edited by: Mr.Gumby ]
Posted by skillery (Member # 6209) on :
sAshimi
Posted by Nick (Member # 4311) on :
mmmm Hamachi.... *drools*
Posted by beverly (Member # 6246) on :
Telp, that definitely belongs in the "Orginal Potry" thread.
We got to fly first class once on a fluke. We were served sashimi. Posted by saxon75 (Member # 4589) on :
For sushi rice it's important to wash and then soak the rice first. You soak the rice for about an hour or so before cooking, which causes it to absorb a lot of the liquid, but make sure not to add more water before cooking. You can also skip the MSG, and I like to add a little sake or mirin (although if I use mirin, I don't use sugar).
Posted by Mr.Gumby (Member # 6303) on :
ah
thankyou, skillery, that sounds right sashimi, not sushimi
Posted by Telperion the Silver (Member # 6074) on :
Posted by hasdy (Member # 5905) on :
lobster sashimi...... surprisingly deeeelicious!
(good texture..... not like prawn (ebi) sashimi which I was expecting it to be like)
Posted by saxon75 (Member # 4589) on :
Gumby,
What skillery said.
Sushi is a broad category of food. It includes sashimi, nigirizushi, makizuski, temaki, inarizushi, and chirashi, among other things.
Sashimi is slices of raw fish. [Edit: Actually, some sashimi--octopus, for example--is cooked.]
Nigirizushi is slices of fish (raw or cooked), fish roe, or omelette on top of a little ball of rice. (Nigiri means "rice ball".)
Makizushi is rolled sushi. It can include a variety of ingredients, and is typically rolled in nori (seaweed) or rice paper. Some maki do not include rice, and I have also seen maki that are rolled in cucumber.
Temaki are handrolls. Like a maki but cone shaped and meant to be eaten with your fingers. Sometimes they are wrapped in lettuce instead of nori.
Inarizushi are little seasoned tofu pockets with rice inside. Sometimes people put other stuff in the rice, such as mushrooms, peas, corn, or dried fish flakes.
Chirashi is pressed sushi. It usually comes in a bowl or a little box. It consists of seasoned rice that is pressed a bit to give it a flat top, over which slices of fish are placed.
[ June 09, 2004, 04:12 PM: Message edited by: saxon75 ]
Posted by saxon75 (Member # 4589) on :
Gosh, now I'm quite hungry. Good thing it's lunch time.
Posted by hasdy (Member # 5905) on :
umm...yah..... what sax said! Posted by Zalmoxis (Member # 2327) on :
My favorite Makizushi: A simple tuna roll with flying fish roe garnish.
My favorite Nigiri: I love tuna again, but I might have to go with eel here.
Finally: I like prawn sashimi. What do you not like about it, hasdy?
Posted by Mike (Member # 55) on :
I'll second the hamachi appreciation. My other favorites are saba, sake (salmon), and unagi. Not a big tuna fan, though. Mmm...
*drools*
Posted by Yozhik (Member # 89) on :
Eel rolls are the best. One of the cool things about moving to NJ is that now I can buy sushi from a little stall inside the grocery store.
When I worked until 11 pm, I would stop at the grocery store and pick up a little container of sushi for half price. Then I would go home and sit on my back porch and listen to the frogs singing and look up at the stars and eat sushi.
As soon as I open the container, both of my dogs suddenly appear next to me. They look up at me pleadingly and drool.
They want wasabi. I give them each a dab of green paste, and they lick it off my fingers. It makes their noses run a little, but they love it anyway. (They also are fond of the pickled ginger slices. I think they enjoy the olfactory overload.)
Posted by Telperion the Silver (Member # 6074) on :
oooo.. the hot sake is calling my name!!
Posted by celia60 (Member # 2039) on :
*loves sushi*
*loves wasabi*
*loves unagi above all others*
saxon might say i have a wasabi problem...Yozhik might enjoy an afternoon at a sushi bar with me.
[ June 09, 2004, 04:49 PM: Message edited by: celia60 ]
Posted by saxon75 (Member # 4589) on :
Why might I say that?
Posted by Zalmoxis (Member # 2327) on :
Hey, if the entire bottom of the roll isn't green, then what's the point?
My wife does the thing when you mix the wasabi into the soy sauce, but I do the paint the sushi with wasabi, dip [briefly -- don't want it all to come off, but you need some soy sauce saturation] and stuff [the mouth]
Posted by skillery (Member # 6209) on :
Recipe for Barazushi (the filling for inari sushi, my favorite):
Carrot-type:
2 medium carrots
2 T sugar
3 T water
1 T shoyu (soy sauce)
String bean-type:
15 string beans
1 T sugar
1 T water
1/4 t salt
Mushroom or shiitake-type:
8 medium dried shiitake (soaked in water for about 1 hour) or fresh mushrooms (dried is preferred)
4 T water
1 T shoyu
3 T sugar
Barazushi can be made by adding carrots, string beans, mushrooms, etc. to sushi rice. CARROTS:
Cut carrots into small thin pieces. Add remaining ingredients and cook at high heat until all the liquid has evaporated, stirring constantly.
STRING BEANS:
Cut string beans diagonally into very thin strips. Add remaining ingredients and cook at high heat until all the liquid has evaporated, stirring constantly.
MUSHROOMS or SHIITAKE:
Cut soaked shiitake into small and very thin pieces. Add the remaining ingredients and cook in moderate heat for 10 minutes. Then increase heat and cook, while stirring constantly, until all the liquid has evaporated.
Posted by celia60 (Member # 2039) on :
actually, i think what you said was that i was "one of those people," saxy.
Posted by skillery (Member # 6209) on :
Recipe for Inari Sushi:
barazushi
4 pieces aburage (fried bean curd pockets from asian market)
4 T water
3 T sugar
1/3 t salt
1/3 t shoyu
Pour hot water over aburage, drain, cut in half, and take out the inner soft white part and cook 10 minutes in the water, sugar, salt, shoyu mixture. Cool. Stuff aburage with the barazushi.
Posted by saxon75 (Member # 4589) on :
Well, you are one of those people, celia. Wasabi is meant to be a seasoning, not a test.
Posted by Dagonee (Member # 5818) on :
quote:Sushi sushi in my stew!
This didn't bother anyone else?
Anyway, my sweetie loves sashimi. I generally can't stand it, but like Katsu OK so we can go to most sushi places.
Dagonee
Posted by hasdy (Member # 5905) on :
zalmoxis - ...... prawn nigiri is good..... but prawn sashimi .... is not so good. When it's served as nigiri, it's usually steamed, but sashimi is usually raw..... and the texture is just too soft and slimey.
But of course that's just my opinion.
Posted by Telperion the Silver (Member # 6074) on :
Rainbow role on it's way!! yahoooo!!! *drools disgustingly*
Posted by skillery (Member # 6209) on :
Rainbow roll? What the heck is that?
Do they wrap one of those bumper stickers around a California roll?
Posted by saxon75 (Member # 4589) on :
A rainbow roll is typically a California roll that has sashimi (usually salmon, yellowtail, tuna, and avocado) draped over the top.
Posted by skillery (Member # 6209) on :
Anyone ever had barazushi with the itty bitty fishes scattered throughout...with the little eyes looking up at you? Ugh!
Posted by Icarus (Member # 3162) on :
Everybody assumes my reason for not liking sushi is the raw fish. Actually, that doesn't bother me much.
I can't get seaweed into my mouth. My gag reflex is too strong. So I think I might like sashimi, because if I understand correctly, it doesn't have seaweed. But the sushi place we occasionally go to has detailed description of all the seaweed bearing sushi, but only vague names for sashimi, and I don't want to dish out money for stuff with no idea if I like the ingredients or not.
I would enjoy going out for sashimi with somebody knowledgeable enough to steer me toward stuff I would like.
I don't much care for wasabi, but again, it's not the spiciness (sp?). It's this herby aftertaste I don't quite like. I generally like spicy food. I once had a wasabi sorbet with shrimp, and that was fantastic.
(Say, it it possible to mix cultures and get sashimi with, say, coctail sauce?)
[ June 09, 2004, 06:39 PM: Message edited by: Icarus ]
Posted by rivka (Member # 4859) on :
*finishes off last of her California roll*
Mmmmmmmm. But hold the wasabi and pickled ginger. bleh!
Posted by saxon75 (Member # 4589) on :
Ic, most nigirizushi also does not use seaweed. I have to say, though, that I find your aversion to nori a little amusing. When I was a kid, my little brother and I would eat it like candy.
Posted by skillery (Member # 6209) on :
More like jerky, ne?
Pickled ginger: mmmm!
Posted by saxon75 (Member # 4589) on :
No, not really. More like potato chips if I have to be the most accurate. We didn't eat the sushi nori, which is a little tougher and more flexible. Whenever my mom would get a box of teriyaki nori strips--which are more crispy and crumbly--they'd be gone in a day or two.
Posted by rivka (Member # 4859) on :
We like the nori-covered rice crackers. *drools*
Posted by Ela (Member # 1365) on :
This thread is making me hungry.
Mmmmmm, I love sushi, sashimi and all those variations. I would eat it every day if it weren't so darned expensive.
I eat it with wasabi and pickled ginger, and usually finish every last stray piece of pickled ginger that everyone else leaves behind.
I love ginger in any form. Posted by saxon75 (Member # 4589) on :
Yeah we like those, too. The package always says "arare," but we always call them "osembe."
Edit: That was to rivka. I think pickled ginger tastes like soap.
[ June 09, 2004, 06:53 PM: Message edited by: saxon75 ]
Posted by Ela (Member # 1365) on :
Some people have no taste, saxy. Posted by Ophelia (Member # 653) on :
My friend tried to teach me to roll my own makizushi. I put too much rice in and it fell apart, but it still tasted good! (I don't eat seafood, though, so mine just had vegetables inside.)
Posted by rivka (Member # 4859) on :
saxy, agreed on the pickled ginger! As I said above, bleh! As far as the rice crackers I get, they're assorted, some with seaweed and some not. I get them whenever TJs or Erewhon has the kosher ones. They haven't for a while . . .
Ela! When did you taste saxy?
Posted by Icarus (Member # 3162) on :
I don't know if I like pickled ginger or not. I like ginger in general, though. Especially ginger dressing on salad.
Posted by porcelain girl (Member # 1080) on :
i honestly don't think i can eat anything from the ocean, except salt.
i make myself try, and i always throw up. the idea of sushi doesn't bother me in the least, but one of my most shameful memories was embarrassing my family as i gagged up sushi in front of the chef. i tried to swallow it, but it just wouldn't go down Posted by Tammy (Member # 4119) on :
Don't feel bad porcelain girl, my brother did the same thing his first time. Actually it was oysters that he instantly recycled so kindly for the waiter, steamed oysters at that. He was only four, so he was forgiven.
Now he can't get enough.
Yummmmmmmmmmmy!
My mother swears my love of anything from the sea is due to the fact that I was conceived in Puyallup Washington. My parents ate fresh fish everynight.
I can eat it raw, boiled, steamed, smoked or baked anytime!
[ June 10, 2004, 06:28 AM: Message edited by: Tammy ]
Posted by Yozhik (Member # 89) on :
quote:saxon might say i have a wasabi problem...Yozhik might enjoy an afternoon at a sushi bar with me.
And the dogs certainly would, provided that you save some wasabi for them...
Posted by Theresa (Member # 6609) on :
Mmmmm....Sushi! I love Iroha in Sherman Oaks. Hands down the best Sushi in the LA area. Yummy. Katsu-Ya is good, but not as tasty.
Favorite is Albacore Sashimi with fried onions. Mmmmm.
Posted by saxon75 (Member # 4589) on :
Regarding ginger, I think dried, powdered ginger is a very versatile seasoning. And actual ginger root when put in food (such as fried rice or certain soups) makes the rest of the food taste good. But the ginger itself still tastes awful. When my mom used to make fried rice more often--back before the Atkins days--I always had to be careful to pick out the little ginger bits. Even so, every now and then I'd get a little ginger packet and make faces until the taste was out of my mouth.
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Telp, that definitely belongs in the "Orginal Potry" thread. ![[Hat]](graemlins/hat.gif)
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When did you taste saxy?