Sushi Lovers

:bigsmile: I have sushi about once a month.. I am vegetarian so I usually have tamago (sweet egg) with soy sauce.
I love sushi

Here's a radical concept for you guys: Make it yourself! Forget the sushi chef that apprentices for twenty years and then trains for twenty more. It's EASY and FUN and you can control what goes in it and not be eating Orange Roughy having been told and sold that it was high grade tuna! Get a rolling mat, a sharp little sushi knife, some nori sheets, rice wine vinegar and short grain sushi rice (my next experiment is using short grain brown rice) and there you go. Oh, you also need a big wooden (salad type) bowl and a wooden spoon to fan and turn your rice. There you go. Roll to your heart's content and be extremely proud of yourself and amaze the hell out of your friends. Get a good intro book or take a class like I did.

Great Tip! Ty gonna try it!

Oh and also you can make sushi without any of the above mentioned equipment

I love sushi and sashimi. Nothing is off limits with me however I tend to stay away from octopus because it's too chewy. I know i'll get a lot of slack for this but Escolar (white tuna) is my favorite, followed by salmon, yellowtail mackerel and uni. I much prefer sashimi over sushi but when I do get sushi I go for salmon or tuna rolls but a Philadelphia roll might have snuck in every now and then to my plate.

I don't get the hype, I don't like sushi at all. I'm one of those few...
But then again, I can only have the veggie sushi, and that's kinda boring... :laugh:

Hey, you and me both! I keep trying different ones, thinking, "This one will taste better," but it never does. I love just about all Asian food, but not sushi.

I love sushi too!

but beware:
tempura = deep fried
cream cheese = high in fat
mayo = extra cals
white rice = high GI (but everything in moderation!)
sauces are usually high in sodium (I can't even eat the miso soup... too salty!!)

but if you get the simple rolls without all the fatty ingredients, it's great! low-cal and filling!

(I do love my gyoza though... oops)

Where does the cream cheese and the mayo get used in shusi? I never heard of that?

The roll she described had cream cheese in it. The crab mixture in almost every roll is crab or imitation crab mixed with mayo. Anything with baked scallops is baked with mayo. So it happens quite a bit in American sushi.

I love sushi - spicy tuna rolls = amazing because I LOVE spicy.



That's my problem with sashimi - the fish is nice but I like SPICE! Lol.

You can order any sushi item with"no rice"… I do all the time. Most of the time they put those sprouts in it to fill it out. My favorite new fast food is "How you roll".. you tell them what your want on your roll or select from a preset menu. Great stuff.

I just had some for dinner. I had the crab california roll with brown rice and some shrimp shumai.

Well, if you Sushi Lovers have a second to school me...I thought sushi was raw fish, but I went to a Japanese restaurant and was informed by a patron, someone who truly appeared to be a sushi LOVER in all respects (LOL) that there was some cooked sushi...hummm?

Really quickly (and I am no expert, but I do love sushi) sushi doesn't actually refer to the fish at all - it's the treatment of the rice. It's just become synonymous with the fish/rice combination (which is nigri sushi) and the rolls (maki sushi).

Sashimi is just slices of fish without rice. Nigri or sashimi can be cooked, or raw. Typically there are both options on the menu, and some places even have "beginners sushi" which is generally all cooked.

I hope that gives you a little clarification.

I could never get sick of (good) sushi and a lot of other Japanese food, both traditional and westernized. The way to have it super healthy is to go for more fish, less rice (and get it brown, if it's an option), and skip the mayos etc. When I wanted the "healthy" lunch or dinner at my favourite sushi place in Toronto (alas, I no longer live there), I would order a combo that had 12 slices of assorted sashimi and something like 6 or 8 pieces of nigirizushi.

I love me some of the spicy mayo in a salmon or tuna temaki (cone), as well as a caterpillar roll (tempura shrimp, cucumber, avocado inside, topped off with layered avocado slices, red fish roe, and drizzled with teriyaki sauce), and sushi pizza (a large, panko-breaded, deep-fried rice cake topped with avocado, salmon, cucumber slices, spicy mayo and fish roe, cut into 6 pieces).

As for making my own, I know how to do some basic rolls and will sometimes buy some cold-smoked salmon and tuna for this purpose. The major obstacle is that I love the raw fish so much, and it's such an integral part of my sushi experience, that I'm limited in my ability to enjoy a home version by a lack of access to sushi-grade fish. In order for the fish to be safe to use, it has to be flash-frozen for 24-48 hours at -20 celsius or lower, to kill any potential parasites. In case anyone does not know this: You absolutely should not use raw fish that hasn't gone through this process, for health and safety reasons. You could, in theory, freeze fish yourself and hold it below -20 celsius for that period of time, but I guarantee the results will be mushy and not up to snuff, as far as sushi goes. Slower freezing causes larger ice crystals to form, which damages cell walls, which is why the fish will come out mushier and losing a lot of its juices when thawed.

Avacado sushi is my favorite! Mmmm or shrimp tempura roll!