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Sushi

Discussion in 'Food Forum' started by LM1, Jan 16, 2006.

  1. LM1

    LM1 Do You Know Me?

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    Any experts here?
    I need to know what's a good place to start learning how to make it.
     
  2. Keyhole

    Keyhole

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    First, keep an eye out for the Good Eats episode titled "Wake Up Little Sushi" (on Food Network). Alton Brown does an excellent job of covering how to make your own.

    Second, pick up the Sushi for Dummies book. It is mostly about making your own and it's pretty good too. Not only tons of info on how-to, but resources for getting equipment and ingredients...including the rare and wonderful true wasabi root.
     

  3. Mild Bill

    Mild Bill Millennium Member

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    On Glocktalk you can never use the term 'experts'...

    Try 'enthusiasts', or even 'serious enthusiasts'...

    Around here, ya get 10 'experts' in a room, and no matter what the topic,
    non of them agree on anything... What kind of experts is that, heh?

    I have the Quick & Easy Sushi Cook Book by Heihachiro Tohyama and Yukiko Moriyama...

    It's a big, but thin, hot pink book... Really good...
    It was one of the first Sushi cook books to appear...

    [​IMG]

    Maybe the 'Dummies' book is better, I dunno...

    I'm looking at the cover right now and getting hungry...

    ;c
    :)
     
  4. G-niner

    G-niner

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    Sushi, cookbook, huh?

    I thought it was raw.

    No thanks.
     
  5. smoke

    smoke

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    I don't go to the trouble of making the rolls. Since my favorite is Tuna, I just do that with Sushi rice. I've had good luck using Tuna steaks from the local grocery store. I know people say don't use that, but I have and have had no problems. Just make sure it's fresh and use it as soon as you buy it.

    Ingredients-

    Tuna Steak cut into about 1"W x1.5"Lx1/4"T Rectangles - Easy because the Tuna steaks are about 1" Thick.
    Sushi Rice - Steamed rice with vinegar and sugar added. Makes it really sticky and holds form well. Got recipe on-line.
    Wasabi Powder - Add a little H2O and make paste.
    Soy Sauce
    Pickled Ginger

    I go for single bite-size portions.

    Form the rice into balls about 1" in diameter.

    Make up soy sauce/wasabi mixture to taste.

    Marinate tuna pieces in ss/w mix for about 1 minute.

    Lay marinated tuna slice across rice ball and put sliver of pickled ginger on top. Pick up rice ball with fingers and place on tongue and enjoy.
     
  6. AndABeer

    AndABeer Proud pappy

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    Sushi refers to dishes utilizing seasoned rice (vinegar, sugar, salt). Some sushi items do contain raw ingredients, some do not. The most popular roll in the US is the California which contains COOKED crab, cucumber, and avocado.

    Sashimi is raw fish and is often mistakenly refered to as sushi.
     
  7. lcarreau

    lcarreau Reload Artist

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    Whole Foos market sells "Sushi grade" tuna upon request. I am not sure what hte difference is, but I have also been told not to just buy tuna steaks. I have bought these a few times and it is a heck of a lot cheaper than getting sushimi cut up for you at a sushi joint. Tuna is my favorite too.

    -Lonnie
     
  8. jetrecbn1

    jetrecbn1

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    Eatsushi.com

    Pretty good site.
     
  9. Glockdude1

    Glockdude1 Federal Member CLM

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    A "crunch roll" is a outstanding appetizer for dinner.

    ;N