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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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What are traditional sushi rolls originating from Japan? [closed]

I'm curious if there are an established traditional sushi rolls from Japan. I came across an article that says there are 86 different types of sushi rolls: https://www.bleepingworld.com/different-...
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0answers
53 views

sushi rice or paste

I do what the instructions say...I rinse my sushi rice till the water is clear, I soak the rice for 30 minutes, I bring the rice and water to a boil, cook on low for 20 minutes and what I get could be ...
6
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1answer
141 views

My sushi rice comes out chewy on top, mushy on the bottom

I recently moved & my new crappy stove won't cook my sushi rice correctly. My old stove cooked it perfectly according to the package directions: 1 1/2 cups rice to 2 cups water, combine, bring to ...
4
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1answer
275 views

How to tenderize squid for ika nigiri?

I was at a Sushi restaurant in San Diego today and ordered some squid nigiri. Although it had been roughly scored with a knife, it was still quite chewy. I'm assuming it was yari-ika. Is there a ...
1
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1answer
165 views

Fish for Sushi/Sashimi

I finally learned how to make Sushi at home. Here is a link to a recipe that shows how to prepare store bought salmon. I tried it and it works beautifully. The chef's speaking and tone are annoying, ...
0
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1answer
133 views

Where to purchase sushi-grade ahi tuna in Arizona? (or purchase online overnight shipping)

I was looking around and I couldn't find any good options for buying ahi tuna for sushi/sashimi in Arizona and was wondering if someone could point me in the right direction. I've also tried online ...
7
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1answer
592 views

What does Jiro brush on his sushi?

I recently watched the movie "Jiro Dreams of Sushi," and noticed that Jiro was always brushing some sort of liquid onto the sushi, but I can't figure it out. My hypothesis is that it's either some ...
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0answers
398 views

Cooking leftover sushi

I have two day old tuna nigiri in the fridge which smells fine. What I've read says to eat it within 24 hours. But if I cook the tuna then I can just go with raw fish guidelines?
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0answers
38 views

How to make safe sushi? [duplicate]

I really want to make sushi (and sashimi). However, I'm concerned about the health risks of eating raw fish. I made a research and I found this: EU regulations forbid the use of fresh raw fish. ...
0
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1answer
76 views

What's some safe advice for a beginner for making sushi? [duplicate]

I suddenly felt like making sushi. I thought about going to the fish market and buying so tuna and salmon. Then I figured out that I have to kill the bacteria first. So far, I know that you have to ...
2
votes
2answers
1k views

Overnight storing of raw fish

I discovered that I love raw fish. I'm planning to buy a sushi-grade fish to make myself a sashimi or poke but I wonder if there is method of bringing it for lunch to work after preparing it day ...
2
votes
1answer
656 views

Process fresh salmon into Sushi / Sashimi salmon?

I am a Sushi and Sashimi lover, especially salmon flesh. I recently bought some fresh salmon from Taobao. It's not frozen and has been kept around 4°C for 24h (during delivery). The product page said ...
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1answer
221 views

Is shime saba safe for 2 days only?

I have read various recipes for making shime saba, the pickled mackerel commonly found in sushi restaurants. All of these recipes require starting with a fresh caught fish and recommend keeping for at ...
7
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4answers
3k views

Sushi/nori/yaki paper - out of date?

I make a lot of sushi. But, as I buy the paper/wrapper in 100's, sometimes I do not use it in what might be considered good time. I have searched and searched the packet for a sell or eat by date ...
4
votes
2answers
434 views

What do sushi bars do with left overs at the end of the day?

Just walked past a sushi bar in Bangkok, 20 minutes before closing, no customers but still lots of plates going around on the conveyor belt... so that got me wondering - what do they do with those ...
0
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0answers
53 views

Is frozen fish from supermarket ok for sushi? [duplicate]

Here in my country there is pratically no "sashimi/sushi grade label" (anyway I have read that's an invented label without special rule on it, so it doesn't mean anything in fact). Can I use frozen ...
7
votes
1answer
5k views

In the USA, does fish being served raw need to be frozen first?

I read an article from NYT a while back that flabbergasted me. The author claims "Food and Drug Administration regulations stipulate that fish to be eaten raw -- whether as sushi, sashimi, seviche, or ...
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4answers
5k views

UV lamp to disinfect raw sushi fish slices

I'm considering exposing raw fish slices to a UV lamp to kill bacteria before making it into sushi. Would this help? Is there a practice of doing this? And what could be the drawbacks, if any? UPDATE ...
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1answer
1k views

Sushi rice does it have expiry date ? [duplicate]

I have some sushi rice, In the packet the expiry date is given as Jan 2016, But the rice seems fine. Is it alright for me to use it to make sushi with it ?
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2answers
421 views

Why is freshness more important for fish than beef?

I know that freshness has a big impact on the flavor of fish. Flash-frozen sushi-grade fish tastes great raw, and you're supposed to seek out fresher cuts when cooking fish rare (ahi tuna steak, etc). ...
4
votes
3answers
2k views

sushi rice vs pudding rice

I've done sushi a couple of times, successfully I must stress, and while in sainsbury looking for it I came across the pudding rice which looks exactly the same as the more expensive sushi counterpart....
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1answer
76 views

Discolouration of Sushi Rice

In our sushi rolls with plain cucumber - the sushi rice seems to get a black discolouration around the cucumber after a few hours stored in the fridge. Any ideas as to why and how to prevent it?
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2answers
909 views

Sushi rice should be transparent when cooked?

How in the following picture the sushi rice is transparent, and when I made home sushi rice, it would white as snow ? I soak rice in water for 2 hours. And by the way, why sometimes even with a good ...
3
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1answer
13k views

Fatty Tuna vs. Tuna

Why does fatty tuna cost more than lean tuna? Is it because some people think it tastes better?
2
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1answer
302 views

Texture and cutting of avocado and Mango used in sushi

When I want to make sushi, how should the avocado and mango feels like ? Soft or very soft ? Plus how should I cut the mango to put on the top of sushi ? I searched on youtube but nothing helped me ...
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2answers
5k views

Sushi rice not sticking to each other

I have a sushi rice bag from Sun Rice. They write on it that we should only wash it for 5 minutes then boil it. But I know that sushi rice should be washed for more than that and soaked in water for ...
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votes
4answers
10k views

How is sushi supposed to be eaten?

Yesterday I was at a banquet that was serving sushi rolls. Some had rice on the outside and others had seaweed on the outside. I wasn't able to find chopsticks. In terms of etiquette is it alright to ...
4
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1answer
221 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 ...
6
votes
1answer
1k 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 ...
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3answers
2k 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 ...
3
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1answer
206 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 ...
9
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2answers
386 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 ...
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2answers
697 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 I'...
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1answer
475 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 ...
2
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1answer
127 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 ...
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votes
3answers
6k 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 ...
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2answers
1k 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 ...
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3answers
7k 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 ...
2
votes
1answer
3k 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 ...
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2answers
1k 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. ...
2
votes
3answers
292 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 typical ...
0
votes
1answer
120 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 ...
6
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1answer
6k 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 ...
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1answer
903 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 ...
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3answers
9k 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
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5answers
3k 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 ...
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2answers
2k 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?
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2answers
838 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 ...
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4answers
8k 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 ...
9
votes
2answers
401 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 ...