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The bamboo mats make it real easy and purty. But, if you don't have 'em and are only making them so you can scarf them down yourself just roll them like a big joint. My wife always gets me to roll them, she seems to think I have more experience doing that sort of thing. Use a bit of water to make the seal. Don't lick them, it dries out your tounge.
Add rye bread and raw onions and you have a cannibal sandwich.Quote:
Originally posted by Walter Sobchak
Sometime I eat raw hamburger at home if I'm too lazy to cook it.
as far as the salmon goes, a local (japanese) sushi restaurant owner said: no need to freeze it if its fresh... (ia.he noted that in our neighbourhood we get the fish withing 2days of the fishing.Quote:
Originally posted by fez
You can also prepare your own salmon. Get a good fresh salmon fillet about 3-4 fingers wide, wrap it well and freeze it for 3 days or more then thaw it in the refigerator. Once thawed, place it in a small dish with a bout a half inch of rice vinegar for 20 min per side. Good to go.
and its stored in ice for the transportation time.)
the rice vinegar marination applys though.
the other thing about the fish is that use ONLY saltwater fish.
the fish living in freshwater enviroment are prone to intestinal larvae (dunno what the right word is...maggots?). you easily end up getting tapeworm..
not fun, i would guess.
DONT OVERDO THE RICE VINEGAR!
Has the importance of sake been mentioned?!
What L7 said.
get in the proffesional size too
1 liter is a good starting size
Where is the drunk saka thread from a year ago. That was a classic
Quote:
Originally posted by Poyeboy
I dont think it would be too hard for a california style sushi roll, you just gotta get some sticky rice, seaweed, avacado(I like avacados on mine anyway), imitation crab with the bright red food coloring, and the raw fish on the outside. Do you think I could get this from a regular grocery store, especially the raw fish? or would I have to go to one of those odd oriental market things? I might try to make some for a party this weekend.
Also do you think it's cost effective compared to eating sushi at a Japanese place?
That was the funniest thing I've read on here for quite some time. You talking about his prawn balls?Quote:
Originally posted by Jamie Pierre
Dan Gardner is as good or better than anybody out there, especially when it comes to his age, and the size of his fucking balls.
Actually, dont use a bit of water to seal it. The idea is to get it rolled and served while the nori is still somewhat crispy. Just smash a couple grains of rice down on the flap and it makes glue to seal it shut.Quote:
Originally posted by Beaver
Use a bit of water to make the seal. Don't lick them, it dries out your tounge.
I use a mat (makisu) for inside out rolls, usually just do regular rolls freehand. Its easier and faster than messing with a mat. I can make a prettier, better centered roll with the mat, but ive never had people complain that it wasnt perfectly centered. I have had people complain that it takes too long, so sometimes err on the side of speed.
Quote:
Originally posted by Grange
Add rye bread and raw onions and you have a cannibal sandwich.
top it off with a raw egg, and a dash of magi seasoning, its the breakfast of champions.. its best not to get actuall hamburger meat but get an meat grinder and grind down a choicer slice of beef..
sake story
you have to read this .
L7 and I are just about to have a sushi / sake night
HELP
Fuckin' lightweight, a mere 1.5 litres of sake between us and I can still type and spell better than most ..... definately.