Thread: Anyone make their own Sushi?

As stated, sourcing the appropriate fish is the hardest part...

Well I would have to drive just as far to get the fresh fish as I would to get the sushi that I know is going to be good...

I think I'll leave it to the pros.

Thanks Guys

Originally Posted by SteelCitySupra

Well I would have to drive just as far to get the fresh fish as I would to get the sushi that I know is going to be good...

I think I'll leave it to the pros.

Thanks Guys

You can still make california rolls and those shrimp things.

Try this one for breakfast...

Originally Posted by WebDaemon

You can still make california rolls and those shrimp things.

Try this one for breakfast...

I try to be healthy about what I eat. Wrapping eggs in bacon isnt to good for ya

Originally Posted by SteelCitySupra

I try to be healthy about what I eat. Wrapping eggs in bacon isnt to good for ya

Go read the bacon thread then get back to me on healthy...


In any case go try and make some cali rolls. easy, cheap, and tastes great. Ask your local sushi place where they buy their fish.

I find getting the fish to be the easiest part, and the rice making the hardest... thats why I buy my rice.

Originally Posted by WebDaemon

Any particular reason why?

the quality (really) sucks...

- chuck

Originally Posted by SteelCitySupra

I try to be healthy about what I eat. Wrapping eggs in bacon isnt to good for ya

It isn't!?

Sushi(fresh) quality fish and Sushi(Japanese short rice) quality rice is what you need. Also, look up the proper tech for making the rice. That's very important and often overlooked.
The "making" part is just practice, practice, mo practice. It's a fun thing to do with a date...

Gents, let's get something straight here. There's a BIG difference between "sushi grade" and "sashimi grade". Most fishmongers will tell you that just about any of the fish sold anywhere is sushi grade. An example of "sushi grade" - you know those spicy tuna rolls that a lot of people love to order? Those were basically invented to cover up the taste and smell of tuna that was past its prime/going bad. That's still "sushi grade".

Most sushi chefs worth their salt will save the better quality fish for sashimi, as there isn't any rice to cover up off tastes and smells.

So if you can source "sashimi grade" fish, then have at it. Otherwise, freshly packaged fish from Costco, Whole Foods or an Asian market is "sushi grade", though like Chuck I wouldn't dream of ever using it to make sushi with........