Questions tagged [sushi]

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 fish is called sashimi. Also for questions about common sushi condiments wasabi and pickled ginger.

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3
votes
1answer
188 views

Sea Urchin Roe (uni) — is a mixed yellow and brownish color okay?

It is often very hard to even get uni in many places (which is blamed on sometimes weather and/or sea otters) and even when I can order it, it is not of uniform golden color but sort of mixed. I ...
3
votes
1answer
146 views

Why is vinegar not applied to rice used for onigiri like rice for sushi?

So sushi and onigiri (rice balls) are similar to a naive eye to me wherein there's some shaped rice. Sushi usually gets some vinegar for taste and to help it stick to my understanding. Yet onigiri ...
6
votes
6answers
7k 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 ...
6
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2answers
3k 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 ...
10
votes
3answers
52k views

Which types of fish in sushi must be cooked?

Sushi fish is raw... except for eel, which is a fish but is cooked. Are there other types of fish that are cooked in sushi? Is this a food safety issue? (e.g. shrimp/crab/seafood which aren't served ...
1
vote
2answers
74 views

Sushi rolls keep getting thin

I'm learning how to make sushi and the last problem I always get now is that my rolls end up getting too thin. I follow the guides I found on the internet to split the seaweed in half and put the ...
23
votes
8answers
16k 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 ...
1
vote
2answers
122 views

Uses for a sushi mat other than making sushi [closed]

I recently tried sushi for the first time by making it myself. While I loved the rice and insides, I sadly did not like the flavor of the seaweed. I don’t think I will make sushi for myself in the ...
4
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1answer
305 views

If the supermarket farmed salmon says “Not for raw consumption” on the label, can I still use it to make sushi?

I have done my homework and read several reputable sources on this (e.g. this). The consensus on sushi-grade fish seems to be There is no real "sushi grade". It is a myth. Follow certain ...
2
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1answer
1k 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 ...
6
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1answer
179 views

How does one know if one can eat raw saltwater fish?

As I go spearfishing a lot, I have always lots of fish at home. After testing a variety of recipes, I was thinking of trying some sushi variations (sashimi, maki, uramaki, nigiri, tempura rolls). ...
4
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4answers
6k 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
1answer
157 views

Is it safe to eat sushi with different toppings (cooked and raw) after 24h? [duplicate]

I have been reading posts in the internet, but it just made me more confused. My conclysions after reading several posts of different websites: Some say that sushi (the rice) with sashimi (raw fish) ...
7
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5answers
15k 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 ...
18
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6answers
35k 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 ...
8
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4answers
15k 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 ...
2
votes
3answers
14k views

How to avoid avocado in sushi rolls from darkening?

We are making some avocado rolls and want to put them in the fridge for eating tomorrow. We will of course wrap them very well but how to avoid the avocado turning black or darkening?
3
votes
3answers
2k views

What is the origin of spam musubi, a Hawaiian dish?

I love spam musubi...basically spam sushi. It is made with some rice(some people use sushi rice)' a 1/4" slice of spam, and some teriyaki sauce...it is wrapped with a sheet of nori. This is the basic ...
2
votes
1answer
258 views

What is this veggie sushi in japan?

I found this photo on the internet. I am going to japan next week. I would like to know what is the veggie on the sushi. I think it looks like some spring onion but would like to be sure.
1
vote
1answer
4k views

How long can frozen salmon be unrefrigerated and still be safe for sushi?

I've bought a small frozen salmon filet (in a non-vacuum sealed plastic bag) for sushi from a local Japanese market. It took about an hour to get it home via public transit, and the edges had thawed ...
4
votes
1answer
139 views

Japanese Ingredient question

I have a recipe I received several years ago from a sushi class I took for spicy tuna rolls. There is two ingredients I can't find when I search the web. They are: KOBASHI and TOBIASHI. Any idea what ...
8
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11answers
81k 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?
2
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1answer
6k 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 ...
6
votes
1answer
350 views

How to make safe sushi

I'd always assumed that if you start with safe fish (appropriately stored/frozen), stay with "normal" fish (i.e. don't try to prepare poisonous puffer fish at home), and follow normal food hygiene ...
23
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6answers
192k 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. Also, are there requirements for safe sushi/...
22
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3answers
16k views

Is IKEA frozen salmon safe to eat raw in sushi?

I was wondering if IKEA's frozen salmon was safe to be eaten raw in a home cooking environment? It's farmed which is a plus from what I've read, but I couldn't really find any data on their freezing ...
2
votes
2answers
32k 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 ...
16
votes
8answers
12k 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 they are made from raw fish. So, how come that's safe (if it is)?
2
votes
1answer
111 views

Preserving taste when freezing fish

As some sort of continuation to this question: Is IKEA frozen salmon sushi safe? Will the freezing process to make fish sushi safe alter the taste of it, compared to raw, just caught and cleaned fish ...
6
votes
1answer
17k 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 ...
2
votes
2answers
539 views

Salmon nigiri sushi feels like melting in the mouth. How to achieve that?

I am trying to make sushi at home and I'm buying fresh salmon from Whole Foods. The sushi tastes good, but it's missing something. The salmon feels too "fishy" and solid. If one eats at a good sushi ...
9
votes
5answers
7k views

Is sushi so difficult?

I've read somewere in the net that sushi is an extremely difficult food to prepare. It will take at least one year just to learn to cook the rice, and ten year to complete the experience. It's so ...
4
votes
4answers
6k 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....
2
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0answers
133 views

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-...
4
votes
2answers
808 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 ...
1
vote
0answers
70 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 ...
7
votes
4answers
193k 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 ...
7
votes
1answer
798 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 ...
15
votes
7answers
35k 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?
1
vote
1answer
314 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, ...
4
votes
1answer
1k 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
vote
0answers
1k 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?
0
votes
1answer
475 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 ...
8
votes
1answer
5k 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 ...
1
vote
0answers
56 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
votes
1answer
95 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 ...
26
votes
6answers
39k 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 ...
4
votes
2answers
2k 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 ...
5
votes
2answers
143k 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? ...
6
votes
3answers
105k 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. ...