For those who make their own Sushi, where do you find the fish?

[3DisneyBuggs]

My sisiter ordered sushi a couple of weeks ago and I decided to try it. It was a tuna roll. I took one bite that I could not swallow. It just tasted very fishy. She ate it all but that fishy taste just turned me off. I do like cooked tuna and salmon.

 

[vettechick99]

Just back from eating Japanese. I'm swimming in Sake so I'm feeling quite saucey right now.

We ordered the Spicy Tuna Roll and Philadelphia Roll - now I know why they named it that...

Anyway, both were pretty good but we filled up fast. We took the remaining home - will they be good tomorrow?

 

[2angelsinheaven]

Oh I'm not sure. I know when I buy it at Publix the use by date is the same day as it's made.

 

[LadyyRedd]

Anyway, both were pretty good but we filled up fast. We took the remaining home - will they be good tomorrow?

If they were made today, yes, they will be good tomorrow. I often bring leftovers home and eat them the next day.

What I typically do though, since they get so cold in the fridge, is put in the microwave for about 20-30 seconds to warm them up so that they are room temp.

Kimya

 

[Tinijocaro]

I'm going to get on a soapbox now and say something about raw salmon. I used to live in Japan (20 years ago) and almost married a Japanese man. He told me to never, ever eat raw salmon and that it was, in his opinion, "Americanized" sushi. Salmon commonly has worms, including tapeworms, as any viewer of "House" could tell you. (ugh).

Not sure what your ex means by "Americanized" sushi. Salmon (sake) is definitely served in Japan, in rolls and as sashimi. Maybe it depends where you live- we were in Tokyo and saw it served frequently. Now, California, Spider,Philadelphia, Spicy Tuna- those are Americanized rolls.

 

[SelfEmployedDebtFree]

Just back from eating Japanese. I'm swimming in Sake so I'm feeling quite saucey right now.

I was told once that you are SUPPOSED to drink Sake when you eat Sushi because it kills any parasites. Is this true?

 

[tasha99]

Not sure what your ex means by "Americanized" sushi. Salmon (sake) is definitely served in Japan, in rolls and as sashimi. Maybe it depends where you live- we were in Tokyo and saw it served frequently. Now, California, Spider,Philadelphia, Spicy Tuna- those are Americanized rolls.

Well, this was 20 years ago and it was available many places even then (we were in Isahaya, a rural town near Nagasaki). He just said it wasn't really Japanese and that salmon was too wormy because it is a partial freshwater fish.

 

[LadyyRedd]

I was told once that you are SUPPOSED to drink Sake when you eat Sushi because it kills any parasites. Is this true?

I took an International Cuisine course when I was in Culinary School. We covered Japan and Sushi and we weren't told this.

Kimya

 

[tiggerlover]

I'm going to get on a soapbox now and say something about raw salmon. I used to live in Japan (20 years ago) and almost married a Japanese man. He told me to never, ever eat raw salmon and that it was, in his opinion, "Americanized" sushi. Salmon commonly has worms, including tapeworms, as any viewer of "House" could tell you. (ugh).

I love sushi, but I won't eat the salmon and I don't let my kids eat it either. Maybe my ex was being super cautious, but he didn't warn me about other kind of fish so I don't think so.

I eat sushi two times a week and have for the last year or so. I usually get the raw salmon and have never had a problem with tape worms or anything else.

 

[WatchinCaptKangaroo]

If you have any asian supermarkets near you (espically Marukai or Mitsukawa) they have reasonably priced sushi grade fish.

I think these are local to SoCal. Are you referring to the stores in Costa Mesa?

 

[tasha99]

I eat sushi two times a week and have for the last year or so. I usually get the raw salmon and have never had a problem with tape worms or anything else.

That isn't all that much sushi or much time. It's actually so little time that you wouldn't know if you had a problem. You almost surely don't--if it was a for sure thing, raw salmon would be banned. It's like raw eggs in that it's just a risk. It's a risk that grosses me out, which is why I won't risk it, even though I eat soft yolks all the time. (If the restaurant you eat at freezes the fish prior to serving it, then you're fine, too.)

This is a thread about making sushi at home, and the people making homemade sushi are not trained to look for worms. They also may have freezers that don't freeze cold enough to kill worms (one article said 4 degrees Fahrenheit. )

A quick Google search showed me my ex was correct, at least about the salmon being wormy part. I found article after article that said raw salmon has a very high number of fish that are wormy compared to big, deep sea fish like tuna.

Here's an excerpt from the following link.

"I would not say you should stop eating sushi,' Berntsen added, "but you should be aware of the risk. I would avoid salmon that is served raw unless I know the fish were frozen for a day or two.' The chef or operator who wants to serve salmon tartare or salmon carpaccio or some other raw (or even marinated raw) salmon preparation should consider freezing the fish. Or he should carefully inspect each slice, holding it up to the light to see whether there are signs of tapeworm."

http://findarticles.com/p/articles/mi_m3190/is_v20/ai_4557714

 

[Tinijocaro]

I guess I'll be on the lookout for worms now in my salmon, but I won't stop eating it. I love salmon too much- tastes like buttah!

 

[tw1nsmom]

Well, all this talk of sushi has helped me decide what's for dinner. We'll be having sushi bowls. Yummmm!

 

[tasha99]

I guess I'll be on the lookout for worms now in my salmon, but I won't stop eating it. I love salmon too much- tastes like buttah!

Lol. That's how I feel about hamachi and toro. Can't ever have too much of either one.

 

[Tinijocaro]

Oooh- toro and hamatchi- now that's some yummy sushi! The hamatchi is slightly fishy and that's why I like it.

DH and I always go to Niagara Falls for our Anniversary and totally pig out on sushi. We haven't gone yet cause we were too busy, but I see a trip coming soon after all this sushi talk.

BTW, for those who make sushi at home, have you ever experimented with your soy sauce? I've started serving three sauces- plain soy with wasabi in it, soy sauce with a few drops of pure sesame oil, and ponzu sauce (a citrusy soy sauce) I've found that I am absolutely nuts for the soy with sesame oil in it and so is everyone I've served it to. It's delicious!

 

[2angelsinheaven]

I was told once that you are SUPPOSED to drink Sake when you eat Sushi because it kills any parasites. Is this true?

Sounds like someone's way to sell you a glass... I personally can't stand the stuff. I'll take the bugs over the Sake...lol.

 

[SelfEmployedDebtFree]

Sounds like someone's way to sell you a glass... I personally can't stand the stuff. I'll take the bugs over the Sake...lol.

I never touch alcohol, so its a relief for me to hear its necessary. My FIL is the one who told me that. I think a server told him that once and it stuck. Maybe he was kidding and he just believed him. Who knows. It may be an urban myth somewhere.

 

[MushyMushy]

I have an "off topic" question...

How much REAL difference is there in using crab meat and actual raw fish?
OK... let me clarify: Can crab meat (or whatever... fully cooked) be just as good as actual sushi? Im no expert (obviously) but Ive had it many times. I liked it all, raw or not.
Shoot, by the time I completely submerge the whole piece in wasabi (sometimes even crushing it a bit so the wasabi gets between the layers... ) .... it all tastes the same to me!
I guess truth be told... I eat sushi just for the Wasabi!
I like that feeling that crawls up the back of your head just before it feels as if your scalp is gonna ignite.

But seriously... is there any real difference? How would you tell if you were in a blind folded taste test?

I'm the same way with wasabi! I just get CA rolls because I want the wasabi so bad, and the hotter the better. I don't usually like anything spicy, but I like the wasabi so hot that my sinuses burn out.

The restaurant we frequent used to have deep fried CA rolls and they topped them with a creamy wasabi sauce, and then we'd still dip it in our own wasabi. Now they just top the rolls with Frank's Red Hot and it's not the same at all.

Anyway, both were pretty good but we filled up fast. We took the remaining home - will they be good tomorrow?

I know it's too late since you've done this already, but I wanted to share what a sushi chef told me when I asked him how long my sushi would be good for if I took it home. He slammed his hand down on the counter in a karate-like chop and shouted at me, "One HOUR!" and went back to work. (only he pronounced it "One owa!")

DH and I still joke about that, but we've never ever taken sushi home as leftovers afterwards. Too scary!

 

[brerrabbit]

I've been making sushi and rolls at home for years. The key to making it is making sure you have the right tools, and the right ingrediants. First. I highly recommend a rice cooker. You can get them everywhere and they are not very expensive. Just measure you rice and water and turn it on, it does the cooking, and times itself and will keep the rice warm till you are ready to use it. One warning though. Be sure to rinse your rice before you cook it really well. American rice has a lot of the starch removed before you buy it because our tastes supposedly don't like sticky rice. The sushi rice, or short grained rice has all the starch and if you don't rinse it it will burn on the bottom of the cooker. I use vacum packed tuna, smoked salmon for Philadelphia rolls, shrimp, and cooked crab, only the tuna is used raw. I will also tempura fry the shrimp and make rolls with them as well. I make spicy tuna rolls by chopping up tuna and mixing it with chili paste (Rooster sauce). I will also occasionally make nigri sushi and they even have molds for that now so you dont have to form it by hand. Wasabi can be bought in tubes, or dried that you mix with water to form a paste. Be careful though if you like true wasabi because a lot of products are horseradish that is colored green. True wasabi is more expensive and harder to find. If you really like the wasabi taste then you should try wasabi peas. They are dried peas coated with wasabi and are really good. They also make wasabi peanuts and on one occasion I actually found some wasabi potato chips.

Finally one of the key ingrediants are some of the row, and other flavorings they use in the rolls. They add so much flavor and texture however they are really hard to find sometime. My best suggestion on finding out about them is the next time you eat sushi out, sit at the sushi bar and ask the sushi chef questions. My son and I learned a ton of stuff when we sat next to the sushi guys at Wolfgang Pucks on a trip to WDW. We took our learnings home and used them to make our own rolls and they were great.

 

[SelfEmployedDebtFree]

They also sell wasabi nuts. We buy the wasabi peas and the wasabi nuts. I like the wasabi nuts better. Ive had the wasabi chips too. pretty good. My favorite chips though, are the Blair Rain Death XXX Hot Habanero. they actually make your head sweat when your eating them!