The recipe I got in front of me (untested) says to use:Originally Posted by Xiang Jiao
30ml rice vinegar
pinch of salt
pinch of sugar
for 500g of sushi rice
Wild salmon is sold in the better grocery stores here. Not sure from what country you are, but I'd check out the equivalent of Whole Foods and/or specialty fish mongers.
yep, sugar and salt is needed to offset the vinegar a bit. Especially the sugar
Looks good mete.
Furthermore sushi rolls are terribru, for terribru people. Sushi is not bullito, as my local favorite sushi guy would say.
when cooking rice you must mix vinegar AND sugar. sweet neutralizes sour. rice should never be sour, m8
edit: fuck me for not reading page 2
oh well
ingame: AntonioBanderas
Detecting epic potential, expecting epic fail.Ah yes, the fork: The poor man's trident
oh god it's almost impossible to find any good salmon in greece.
Best I can find is some wild norwegian salmon in the frozen goods of a specific super-market.
I've taken an interest in the whole sushi thing. It's like building sandcastles with insanely expensive foodstufs.
Still haven't managed to make one roll successfully. I'll get it eventually! +rep for the awesome inside-out maki.
Crunchy things in maki rolls: cucumber, radishes, roasted/fried onions (not sure what its called, small pieces of deep fried onion), carrots and dont underestimate herbs. Not super crunchy but can work insanely well. (Mint and chili salmon rolls or holy basil spicy tuna for instance.)
Awesome first post, this just changed my saturday's dinner time.oh god it's almost impossible to find any good salmon in greece.
Best I can find is some wild norwegian salmon in the frozen goods of a specific super-market.
I've taken an interest in the whole sushi thing. It's like building sandcastles with insanely expensive foodstufs.
This is from the sushi joint i go to (portugal)
While I am a huge sushi fan and I may be poor, I will never make at home for a few reasons.
1). The Risk of getting intestinal worms or other parasites is higher by doing it yourself than with an Established Sushi place. I'll make this clear I have not gotten parasites or worms from sushi, but I've had friends get them when they've either been careless at home or they've gotten bad fish from the market place. I rather get worms from a sushi place, so I can shift the blame on them than on my own inability of sushi making.
2). Patronage, I'm firm believer in patronage of restaurants that are mom and pop stores, or provide good food at respectable prices. And there's a place near me that I've been patron of the for the last several years, of which I get a discount for my patronage. Japanese quality sushi, professional/friendly servers and they know me, it all adds up to having a decent place to relax then trying to make it myself.
3). Mercury.
That said, I do have some recommendations of types of fish you which are usually cheap and easily to be able to mold into a nippon sushi or Americanized handrolls. These include Anchovies, Sardines, Muscles, Roe (not Capsian), Catfish, Prawns, and Whitefish that my friends tell me are unusual but relatively cheap, and easy into mold into different handrols and such. I hope it helps!
Meh. Worms have been a sushi horror story since the early Eighties. I've probably consumed hundreds of pounds of raw fish in my lifetime, and I've never developed any complications. I've never coughed up any worms or noticed them passing through my stool either. It's a risk with eating any food really. You could get salmonella poisoning from the restaurant eating out. I'd rather have control over what I consume because I supervise its preparation. Eating sushi at home is more of a culinary challenge for me than anything else. It's much easier to go pick up some at the supermarket or order at the restaurant for me.
I like your take on patronage. It's a delightful change of pace in this world of Groupon style marketing.
Mercury, and heavy metal poisoning is a legit concern. The evidence says that the largest of the wild caught fish (Tuna, Swordfish) have the highest concentrations of these trace elements, so you just have to limit your intake of them. There's nothing you can really do about it because cooking the meat doesn't help obviously. Eating it at a restaurant won't decrease your chances of exposure. Tuna tends to be one of the most expensive fish to buy due to overfishing, so higher prices will probably convince most consumers to naturally eat less of it. The only safe option is to not eat it at all.
When I used to work in a sushi factory, they had some which were just red, yellow and green pepper, cucumber and then the rice + seaweed. Were actually p. nice
Why thank you kind sir.
Here's tonights drunken experiment. Note that the rolls are not a known pattern, just a drunken dream I had the other night and I had to bring to reality.
Dumb. The health and safety people had a huge raid against sushi places half a year ago and shut down over half of them due to bad hygiene. None of the ones I have gone to though, most of the others got minor or major complaints about something. Also, this is why you freeze the fish before you prepare it to kill off any parasites.
This one I can relate to, but still, eating sushi out is no reason for not trying to make it at home as well. Only readily available fish is Salmon, if I want something else I would have to go into town to visit a fishmonger or similar, or just go across the street and order it from there.
wat, I would assume that most sushi places sources their fish locally or from the same sources as the more reputable fish markets etc. so you would get just as much mercury from eating out.
Hmm... thanks for the advice, maybe I should try it but I don't know I guess I'm still afraid. I just remember my friend and her getting worms in her belly, how she had to go to hospital to get them removed, it was horrific to say the least. I won't go into details, it's unsettling.
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