Questions about preparing and serving sushi - a Japanese food which commonly includes short-grain Japanese rice (mixed with rice vinegar, sugar and salt), fish or shellfish, and nori (seaweed paper). Sushi may contain cooked or raw fish or shellfish, or no fish at all. Sushi which includes raw ...

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4
votes
1answer
58 views

Sushi tasted like pure seaweed

What can I do to get avoid a super strong seaweed taste when making sushi? I've had sushi wrapped in seaweed before, and I absolutely love how the roll tastes. However, I attempted to make my own ...
7
votes
3answers
33k views

What's the best way to store unused sushi rice?

Let's say, I only want to make 1 sushi roll right now. Is there a good way to store the rest of the rice for tomorrow's rolls? And what about storing the nori?
3
votes
3answers
84 views

Sushi in lunch box? Sushi rice preservation

I want to make maki rolls for my 10 year old's lunch box. As I will be making the sushi rice the evening before, I will be refrigerating it until the next morning when I will do the maki rolls with ...
2
votes
2answers
543 views

Crock-pot/slow-cooker basmati sushi/ketupat

I have successfully made sushi rice or ketupat cakes with long grain basmati using the slow cooker. I see the advantage that I could use fragrant or any usual household rice rather than sticky rice. ...
5
votes
1answer
404 views

Eating raw fish: what are parasite infection risks really: how big?

I make sushi often, and i never use sushi-grade fish...i simply buy fresh fish from the market. I know the requisites of frozen for 20 hours etc., but I know for sure there are many restaurants in ...
7
votes
4answers
6k views

Do I have to discard leftover sushi?

We had a party Monday night and ordered Sushi for 20 people - about 25 percent of the Sushi went uneaten, mostly plain rolls like tuna and yellow tail. I would hate to throw out 10+ rolls - any ...
8
votes
2answers
273 views

Sushi / sashimi knives

I've been making sushi for a while at home and now decided to get a set of knives specifically for this purpose (as I have only a couple of general-purpose knives which are horrendous). The question ...
12
votes
5answers
18k views

The art of Sushi: using wasabi to kill parasites

I've been to many sushi places and last night I went to a place that I've been to before (not that long ago either). When the sushi came, we noticed that it had wasabi spread on the rice, under the ...
3
votes
2answers
5k views

How long in fridge for sushi steaks?

I ordered some sushi grade steaks online. They came frozen, as they were shipped with dry ice to keep them nice and cold. Frozen, I cut them into pieces and put them back in the freezer, taking out ...
2
votes
1answer
1k views

What is this sushi?

I'm trying to identify what kind of sushi is featured at the bottom right of this picture of a display of what seems to be mainly nigiri sushi. The yellow, spongy looking one. Can anyone name what ...
12
votes
6answers
9k views

Is it safe to eat raw fish?

Raw chicken is generally considered not safe to eat. A lot of people eat sushi/sashimi though, and that's raw fish. So, how come that's safe (if it is)?
6
votes
9answers
26k views

What can be substituted for vinegar in sushi rice?

If you could not use rice vinegar (for reasons of food allergy, perhaps), what could you use instead in sushi rice?
3
votes
1answer
53 views

How to boil sushi rice for yakimeshi?

I want to use some chicken bouillon cubes I have to flavor the sushi rice I have, which I'm going to use to make yakimeshi (Japanese fried rice) in accordance with this video. I'm not sure if I'm ...
5
votes
3answers
61k views

What is the best rice for sushi?

I love making sushi at home - it is a satisfying and delicious experience that is very quick and easy (and I can use whatever food is leftover in the house). However, I'm limited by the type of rice ...
16
votes
7answers
5k views

how do you get sushi rice to not stick to your hands?

I am laying out my sushi rice by forming it into a ball with my hands and spreading it on the nori. I watched some video tutorials on this, and it seems like the rice is not sticking to the chef's ...
28
votes
4answers
3k views

How can I make a chocolate cup that looks like the seaweed on a sushi roll?

I want to make a dessert that simulates a salmon roe sushi (like this) using rice pudding and spherified melon juice with a chocolate "seaweed" wrapping. But I can't figure out how to make the seaweed ...
8
votes
2answers
227 views

Is it possible to determine if fish caught from fishing is safe to make into sashimi or sushi?

I know that fish bought from a grocery store isn't always great quality or safe to consume raw and this was elaborated in this question. However, is it generally safe (if prepared properly) to turn ...
15
votes
5answers
100k views

Can store bought salmon be used for sashimi?

Is it safe to consume raw fish purchased at the fish counter of a typical suburban grocery store? If not, do you have any tips for finding sushi grade fish.
6
votes
2answers
211 views

What can I use as a substitute for Nori Wrapper on a Chocolate Dessert Sushi?

I'd like to make a chocolate dessert sushi but I'm stuck trying to come up with a substitute for nori or rice paper. I know some people like to use plastic chocolate like in this question. However ...
5
votes
5answers
5k views

What white fish can be used in rolled sushi?

I have been making sushi using salmon and tuna for a while, but i would like to know it there are any firm white fleshed fish that will work well in a rolled sushi paired with apple and cucumber. I ...
3
votes
2answers
329 views

How to dress sushi to better enhance all its flavours?

I would like to know what is the better way to dress sushi and sashimi. What I am looking for is how it was thought to be eaten and what are the ways a sushi piece is supposed to be dressed with soy ...
2
votes
1answer
94 views

gel substance to keep food moist?

I've seen this in mostly chain supermarket and Costco. When they make sushi, they would brush this clear gel like substance on the sushi maki roll either to keep it moist or fresh for long period of ...
1
vote
1answer
162 views

Do I roll sushi with or without gloves?

So I was rolling sushi the other day and I noticed how much easier it is to do with out plastic gloves on. The stickiness of the rice dose not accumulate all over your hands as fast as it does when ...
5
votes
5answers
23k views

How does one stop sushi seaweed wrapping being too chewy?

When we make home-made sushi, we often find that the seaweed wrapping (or nori) is too chewy. The seaweed we buy is from the local supermarket, and nothing fancy. Question: How can we ensure that ...
5
votes
2answers
118 views

Should I season my sushi rice before or after cooking?

When I make rice for sushi, I season it with sugar, salt, rice vinegar, and mirin. I'm never sure if I should add these at the beginning or near the end of cooking the rice. Does it matter when I add ...
53
votes
4answers
26k views
2
votes
1answer
747 views

substitute for shiso leaf in umeboshi makizushi

I would like to make umeboshi makizushi, but I don't have access to shiso leaf which is traditionally paired with the umeboshi. Is there any acceptable substitute for the shiso that is more readily ...
4
votes
3answers
27k views

Do frozen ahi tuna steaks need to be seared?

I have a bag of frozen ahi tuna steaks purchased from Costco. Some of them have been quite tasty when seared. That said, I heartily enjoy raw tuna, so I am intrigued with the idea of trying them raw. ...
4
votes
2answers
1k views

Sushi rice vinegar proportions

So i'm trying to make sushi rice and i know the essential component is the vinegar/sugar/salt mixture (with the optional kombu, which i don't have access to, so i omit entirely). I would like to hear ...
1
vote
1answer
542 views

How to stop sushi nori tasting too strong?

Vegetarian here (who doesn't eat fish), I love sushi and I've made it a few times at home and the technique is relatively pain free but the taste is just... off. From a shop, usually Yo-Sushi or ...
2
votes
3answers
107 views

Can I prepare wasabi powder in advance?

I've got this little 30 gram container of "wasabi" powder. I'm on a little kick of trying to perfect my sushi rolling technique, so I'm likely to use it up within a month or so. It's just the ...
0
votes
3answers
565 views

Sousvide seafood for sushi

I'm curious whether the store-labeled "sushi grade" fish, like some salmon and scallops, can be made by cooking the fish sousvide and chilling it in the refrigerator afterwards.
35
votes
3answers
11k views

Why do you have to rinse rice?

I'm interested in learning to make my own sushi. Every guide I have read has stressed that the rice has to be rinsed thoroughly. The bags of rice I generally buy say not to rinse the rice in order ...
11
votes
1answer
2k views

Mexican ceviche vs. Japanese sashimi

Except for the different flavours, how similar is Mexican ceviche to the Japanese sashimi. Do they have the same basis and the same fish types?
8
votes
7answers
21k views

How do I make spicy mayonnaise like Japanese restaurants use for sushi?

I've tried mixing mayonnaise and hot sauce together and it didn't taste right at all. Any Suggestions?
0
votes
1answer
79 views

What sushi-like dish consists of various fish in a light sauce?

I recently ate at a sushi restaurant where we just asked for "chef's choice," so we ended up with some dishes and rolls I was not familiar with. The first one was small pieces of various fish tossed ...
7
votes
4answers
5k views

How do I prepare prawns such that they are straight after boiling/steaming?

I'd like to make a sushi roll or a vietnamese prawn roll but can't seem to get the prawns to straighten, which would make them much easier to roll up. They were still curled up after I cleaned them ...
19
votes
3answers
13k views

Cutting Sushi Rolls

I am new to making sushi and have gotten the hang of rolling it with the nori on the outside. The problem is when I am trying to cut it into individual pieces, I often end up mangling it to the point ...
-2
votes
1answer
504 views

Do shrimp really have sex with their siblings before being served raw in sushi?

"The raw shrimp served in sushi all begin life as males—and then they all suddenly become females and have sex with their younger siblings." -Trevor Corson, The Story of Sushi Is this true? Do all ...
2
votes
3answers
3k views

Tip to avoid avocado in Sushi rolls from getting black or dark

We are making some rolls and want to put them in the fridge and eat them tomorrow. We will of course wrap them very well but we have a question regarding Avocado rolls. Is there any tip to avoi the ...
6
votes
5answers
631 views

Sushi rolls opening up

Last night I made sushi rolls for the first time. The issue I encountered is that the rolls would open up when taking them with the chopsticks. The rice was super sticky and held very well, but the ...
3
votes
2answers
641 views

Alternative to Escolar (“Butter Fish”) for Nigirizushi

I want to make Nigirizushi with a fish similar to Escolar (also called Butter Fish), but prefer not to use that fish. Are there other fish with a similar taste and texture?
3
votes
2answers
479 views

What is redshell sushi or rødskjell sushi?

This is a rødskjell sushi in Norwegian (where I point with the sticks) and translated as redshell sushi in English. I am trying to find what it is. They have used some green to roll it around, it is ...
6
votes
2answers
983 views

Black Rice Vinegar for Sushi

Can I use black rice vinegar for sushi rice? (Chinkiang Vinegar) What is the difference to white rice vinegar when making sushi? Should I still add sugar and salt?
1
vote
4answers
2k views

Would pre-sliced, pre-packaged fish be considered sushi grade if I freeze it for at least a week before consumption?

I'm planning a sushi dinner party for my birthday in a month and I'm trying to do research on where to get my ingredients and supplies. I'm finding that trying to find "sushi grade" fish is the ...
7
votes
2answers
413 views

How can I tell if a fish can safely be prepared “crudo”?

Is there something you can look for? Am I left to the seller's word and my own discernment?
7
votes
3answers
12k views

What's the best way to keep sushi fresh for the following day?

I like to prepare makizushi in the night so that I can take it in to Uni the following day and have it for lunch. They're made using nori, sushi rice and some vegetables. What's the best way to keep ...
2
votes
1answer
18k views

How often is it safe to eat sushi?

Assuming the fish is prepared properly and is sushi grade, how many times per week can I eat sushi without having to worry about mercury poisoning and/or health concerns? I'm not sure if the kind of ...
4
votes
1answer
103k views

What is in eel sauce?

I've always love eating this dark eel sauce that goes with eel rolls at our favorite sushi restaurants. It's got a dark color it's sweet, a little salty, and slightly savory. What is in eel sauce? ...
7
votes
3answers
2k views

How to economically make home-made sushi?

How does one go about purchasing sushi-grade fish without breaking the bank? I know that sushi chefs & restaurants usually buy in bulk. Is there any way to do this individually in a way that is at ...