Who rolls their own sushi?

[335clone]

The biggest problem we have is getting the rice right. :mad:

Last weekend we made

ahi/macadamia/avocado/green onion rolls
tempura prawn/seared scallop/daikon rolls
med rare ahi/scallop/prawn/cuccumber rolls
Seared (ok, barely) sea scallop nigiri
ahi nigiri

Anyone know where to get Unagi (fresh water eel)?

The wife mistakenly bought powdered wasabi :facepalm:
never again, not nearly as good as the stuff in the tube (yes I know it's really horseraddish and green food coloring, I can't afford the real stuff)

So, any other roll-your-own types?

[Mrs.P]

I used to make it all the time with my real mom. I haven't rolled any since before I married Prages. He's not much for Sushi and I am allergic to fish, so I can only make the vegetarian stuff, which is probably not what you are looking for.

[Phil513]

I love sushi, but i have only ever bought it, never made it.

[335clone]

I love sushi, but i have only ever bought it, never made it.


It's not that hard, except for the rice.

Can you roll a joint, cuz if you can you're half way there already drool0

[Phil513]

biggrin


My lovely GF is filipina, our rice cooker goes 24/7

[Mrs.P]

sushi rice has added ingredients. It's not just steaming the rice, it's getting the ingredients and the consistency of the ingredients right that makes the difference

[Phil513]

Ah, i gets. I have never looked into it. Maybe someday. Right now we use the local sushi place as our celebration spot.

[Mrs.P]

I find that to be the easiest solution for me. AOK

[Phil513]

I find that to be the easiest solution for me. AOK


Yeah, we just enjoy the whole atmoshpere of it. We'll get some sort of combo plate and a couple rolls, usually a spider roll, and something else. We like eel cucumber.

Im drooling now. drool0

[12Pack]

Short Grain Rice - Not regular or long grain is what is used for sushi rice.

When starting out use some nori until you get the hang of it - That will help keep the rice in.

When working with the rice, be sure to have a bowl of WARM water nearby to keep dipping your fingers into so that the rice doesn't stick to your fingers.

On the bamboo mat - place a piece of plastic wrap over it, then build your sushi on top of that before you roll it.

[335clone]

I love going out for sushi, don't get me wrong. It's just that it gets pretty expensive. Now that my 13 y/o has discovered he loves it (and raw oysters too. Do you have any idea what happens when a 13 year old boy eats 3 dozen raw oysters? thwap thwap) So, if we want it for more than special occasions, we have to DIY.

Good tips on the warm water, as well as wrapping the mat (though I use both wrapped and unwrapped) which I do when making nigiri rice logs (to be cut down for individual sizes).

I haven't progressed to nori-less rolls or even half sheets though. Fat fingers I guess. Kinda like a 2 paper doob messedup0

I need to find a local supplier for the Unagi though. I'll happily BBQ it myself.



We get great quality ahi and yellowtail, but I think I need to find a Japanese market to find the eel.

[parrotheada1a]

I often make my own because I love the stuff... and because it's so damn expensive to buy it at the restaurant all the time. I spent a year over in Japan courtesy of the Marine Corps, and got hooked on the cuisine, and that was over 25 years ago. Being up here in New England, I can get some righteously fresh fish & shellfish. About the only things I use that's been frozen is octopus, king crab and shrimp. I have been known to make sashimi right on the beach with a still flipping striped bass... flounder too. I've also been known to bring some of my own sushi into my favorite Japanese restaurants for critique by the guys behind the counter. I'm not bragging, but I've been told mine quite good, the taste is there. The one killer thing about Japanese food in general is the prep time, especially if you want something that approaches restaurant quality. I've learned from a few restaurant owners that the labor cost of prep is why sushi isn't all that cheap. One tip I can give is to get the right taste, you MUST buy some ingredients imported from Japan. Kikkoman soy sauce brewed in Japan tastes totally different than the item made on this side of the pond... ditto for other ingredients like mirin or rice vinegar. Other items like sansho pepper and instant dashi stock have no equivalent here, so they need to be imported too.

As far as making the cuisine goes, buy this book:http://www.amazon.com/Japanese-Cooking-Simple-Shizuo-Tsuji/dp/4770030495/ref=sr_1_1?ie=UTF8&s=books&qid=1232064467&sr=1-1. It goes into much more than just sushi and sashimi, and you will have loads of fun with it if you like to cook.

[Denverdave]

I like some sushi and my wife some as well, but that is about it in the family at this point - so we rarely ever have any at home.