Anyone make sushi at home?

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?

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.

Not too hard especially just for those little rolls. I would go to a specialty shop but big grocery stores would probably have it too. The main thing you need is the little bamboo mat for actually rolling the thing. They're cheap and should be at the specialty store. DON'T FORGET THE WASABI! That's very important and again at specialty store.

You'll probably want to stop at an asian market to buy the rice vinegar, wasabi, and seaweed. You can also pick up other supplies you will want, such as the bamboo mats for rolling, and pickled ginger.

As far as getting the raw fish, find a good seafood market. Ask the manager about the quality of the fish. Let them know you want to eat it raw, they'll tell you if it's fresh enough.

It's probably cheaper than going to a sushi bar, but that's because it's so expensive. Once you make your own, you'll understand why it's so much- very labor intensive.

i can never get my rice right. you need to get "sushi grade" fish.

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Originally posted by L7
Not too hard especially just for those little rolls. I would go to a specialty shop but big grocery stores would probably have it too. The main thing you need is the little bamboo mat for actually rolling the thing. They're cheap and should be at the specialty store. DON'T FORGET THE WASABI! That's very important and again at specialty store.

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I stopped at a Mavericks in SLC this past weekend and they had wasabi covered peas in a can on the snack isle...I was temped yes I was, but I opted or the good humor ice creamed sandwich and 24 oz natty light.

In my experience the rice is definitely the hardest part to do right. If you have a real rice cooker you'll be a step ahead of the game. Asian market is a must. Most of the supplies can't even be found in regular supermarkets (wrappers, pickled ginger, etc.)

A little hard to do at home, but invite a bunch of people over and do it together, it's actually a good time...

The rice consistancy is tricky. I'm pretty sure the fish you use has to have been 'flash frozen' when it's caught. That's what kills the bacteria that makes up for lack of cooking. That's another reason to buy at a specialty place and I think would be the 'sushi grade' that powder hound refers to. AND SAKE DON'T FORGET THE SAKE. The chugging of warm sake is an essential part of the wasabi gobbling competition.

Kampei!

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Originally posted by Poyeboy
I stopped at a Mavericks in SLC this past weekend and they had wasabi covered peas in a can on the snack isle...I was temped yes I was, but I opted or the good humor ice creamed sandwich and 24 oz natty light.

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wasabi fried peas are gooood

I'd also suggest a pre make your own visit to a sushi bar for careful observation and maybe questioning of a sushi chef in action. Did I mention the importance of sake?

by the time you get all your chit, and make it all up, it will have been easier to go out.

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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.

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This statement has always troubled me.

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Originally posted by Alex P. Keaton
This statement has always troubled me.

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Until someone else goes out there and stomps it clean I don’t think anyone has anything to say.

BWAAAAAAAAAAAAAAAAAAAAAA!

I don't know where you guys all live but I can get everything I need at the local Safeway.

Definately get the bamboo mats --- essential.

As for the "sushi" fish, any fish (or seafood) that has been frozen is okay.

Making it is kind of fun and definately way cheaper.

Yeah, they sell all of the above, minus the sashimi grade fish at the Albertson's in Sandy.

1) Get real sashimi grade fish. Otherwise you risk food-poisoning at the worst and your sushi tasting like shit at the least. It's expensive by pound but worth it.

2)Make sure you use real sushi rice. And its not just the rice itself. Mix vinegar and sugar into it to get it to stick together and get the distinctive taste.

This is assuming you're making nigri sushi. For a roll, you would need the bamboo mat thingy. You could also try the easy way which is to make one of those box things (name escapes me right now) which is a bed of sushi rice (w/ sugar and vinegar) with sashimi on top of various types.

Sushi- My favorite food

I don't make sushi at home, but I do make a kick-ass seared tuna with homemade-miso/wasabi dressing...but only on special occassions...;)

And the two places to get fish in SLC to make your own Sushi:

1: Aquarius Fish Market- next to Caputo's in the Firestone building at 300 S & 300 W.

and

2: The Market Street Broilers by the U and BCC - they have sashimi grade tuna for sale in the little market. Good stuff.

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Originally posted by Poyeboy
I might try to make some for a party this weekend.

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That party's gonna be hella lame.

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Originally posted by jayfrizzo
That party's gonna be hella lame.

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Especially if I bring bad fish..

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Originally posted by Poyeboy
I stopped at a Mavericks in SLC this past weekend and they had wasabi covered peas in a can on the snack isle...I was temped yes I was, but I opted or the good humor ice cream sandwich and 24 oz natty light.

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heh.

(the "creamed" thing was freaking me out, I had to edit it)

I make sushi at home and have also done it professionally for about 10 years now. Used to work at the Aerie at Snowbird, Teton Pines in JH, started and ran Jadra's in Bozeman, and was a chef at Dave's Sushi in Bozeman.

Rice cooker is essential, making it on the stove is a pita.
once you have made your rice, dump it out into a non-metallic tub (traditionally its called a hangiri and is made of wood) you want to cut and fluff the rice with a paddle that usually comes with the rice cooker, a rubber spatula will work well in a pinch. dont smash the rice while you are doing this. Slowly add rice vinegar (i use marukan seasoned rather than bothering with seasoning my own. the marukan is a little light on salt so i add a pinch to it.) Usually a cup and a half or so per batch of rice. I like to put the vinegar in a little squirt bottle, aim a little fan at the rice tub, squirt the vinegar slowly on, and fluff it. The idea is to dry the rice some. Once the rice has dried, but while it is still warm, put it in a rice warmer. I use a little 12-pack cooler for this. Cover it with a damp towel and close the lid and its ready to go.

You can find yellowtail or ahi tuna that has been frozen in many places, usually the tuna has an unnatural pink color to it that is the result of 'flavorless smoking' to preserve the color. Actually, they just gas it with carbon monoxide to keep it from turning brown. This fish is safe and usually readily available, but i don't care for the taste. If you have a good fish market near you, you can tell them what you are doing and they will usually be able to help you.

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.

For home stuff, its easiest to stick with cooked fish, smoked salmon, shrimp, crab (NOT THE FAKE STUFF), whatever you want. If you know how to make tempura, skewer a few shrimp to keep them straight, then tempura fry them and roll them up.

Some english cucumber cut into strips, sliced avocado, whatever veggies you want and you are good to go.

Get a little bowl of cold water, squeeze some lemon or put a dash of vinegar into it. Not sure if this actually does anything, but supposedly its supposed to make the water more nasty to the wee nasties. dip your hands into the water, spread some rice onto a piece of nori, spread the rice gently, try not to smash it, put your junk in and twist it up. dip a good sharp knife into the water and slice away.

This place also has lots of good info http://www.stickyrice.com

Thanx, Fez.

Impressive resume.

Mmmmmmmmmmm, Sashimi!!! Just cut a few pieces off the damn fish and eat it! Yum!! Why ruin it with rice and all that other stuff? ;)

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Originally posted by Walter Sobchak
Sometime I eat raw hamburger at home if I'm too lazy to cook it.

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people pay good money to do that in fancy restaurants...steak tar tar or something something.

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.

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Originally posted by Walter Sobchak
Sometime I eat raw hamburger at home if I'm too lazy to cook it.

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Add rye bread and raw onions and you have a cannibal sandwich.

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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.

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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.
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

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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?

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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.

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That was the funniest thing I've read on here for quite some time. You talking about his prawn balls?

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Originally posted by Beaver
Use a bit of water to make the seal. Don't lick them, it dries out your tounge.

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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.

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.

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Originally posted by Grange
Add rye bread and raw onions and you have a cannibal sandwich.

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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.