posted
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!
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posted
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.
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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.
Posts: 2655 | Registered: Feb 2004
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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).
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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.
posted
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.)
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posted
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]
Posts: 3423 | Registered: Aug 2001
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posted
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.
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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.
Posts: 2655 | Registered: Feb 2004
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posted
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.
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posted
A rainbow roll is typically a California roll that has sashimi (usually salmon, yellowtail, tuna, and avocado) draped over the top.
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posted
Anyone ever had barazushi with the itty bitty fishes scattered throughout...with the little eyes looking up at you? Ugh!
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posted
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?)
posted
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.
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posted
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.
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posted
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.)
Posts: 3801 | Registered: Jan 2000
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posted
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?
Posts: 32919 | Registered: Mar 2003
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posted
I don't know if I like pickled ginger or not. I like ginger in general, though. Especially ginger dressing on salad.
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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?
