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66 votes

How is sushi supposed to be eaten?

Clean your hands before you eat. Often, you will be given a hot towel for the purpose. Return the towel to the server neatly folded. It is fine to eat sushi with your hand, as long as there is rice ...
Jolenealaska's user avatar
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44 votes
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Is IKEA frozen salmon safe to eat raw in sushi?

Unless if it's labelled "sushi-grade" or "sashimi-grade", they probably don't freeze it deeply enough, so I wouldn't recommend it as-is. This is because of Salmon's high risk of parasites. However, ...
Electric-Gecko's user avatar
17 votes
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UV lamp to disinfect raw sushi fish slices

That is an interesting idea, but I would not recommend it. It is true that UV light is able to kill microorganisms, and it has been used to treat water for quite some time now. It has also been used ...
Guilherme Salomé's user avatar
16 votes

How is sushi supposed to be eaten?

It sounds like you were served sushi rolls as finger food, and if chopsticks are not provided, then you are expected to eat it like the other finger food, with your fingers. There isn't really ...
Ming's user avatar
  • 2,710
16 votes

How is sushi supposed to be eaten?

An info-graphic I found on the topic a little while ago that I believe answers your question quite well: Source: iLoveCoffee.JP In terms of etiquette is it alright to eat sushi by hand? If ...
James Flattery's user avatar
14 votes

Is IKEA frozen salmon safe to eat raw in sushi?

If you can't find details then it's pretty likely it is not sushi safe, and I would certainly make that assumption. Sushi safe freezing would add extra costs and Ikea is all about low costs. Plus, it ...
GdD's user avatar
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12 votes
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Sushi rice not sticking to each other

It's hard to say exactly which thing was the issue. Rice sticks to itself because of starch on the surface. As Joe pointed out, if it's actually still wet, it's not going to stick. It doesn't get ...
Cascabel's user avatar
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12 votes

Sushi/nori/yaki paper - out of date?

According to Still Tasty (a site that looks at USDA, CDC and FDA data), nori lasts 2-4 months in the pantry and 4-6 months in the fridge. Also it says: Store in airtight glass or plastic container ...
Jolenealaska's user avatar
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12 votes
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What does Jiro brush on his sushi?

He brushes soy sauce on it, because he knows how much is sufficient to season each nigiri. Actually not just any soy sauce, but nikiri: A good sushi chef adds all the flavors the sushi needs before ...
Luciano's user avatar
  • 4,843
11 votes

UV lamp to disinfect raw sushi fish slices

Partial answer, but here are some important facts before someone gets hurt: Germicidal UV (UV-C) lamps are NOT the same as blacklight/anti-counterfeit/tanning (UV-A/UV-B) lamps. Parasites and ...
rackandboneman's user avatar
9 votes
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In the USA, does fish being served raw need to be frozen first?

Yes, it is true. Fish other than tuna must be frozen in the US to be called sushi grade. Only sushi grade fish can be sold raw in restaurants in most (if not all) jurisdictions. Freezing kills ...
Jolenealaska's user avatar
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9 votes
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Why is vinegar not applied to rice used for onigiri like rice for sushi?

Not a Japanese chef, but I do homemade nori rolls and onigiri: The purpose of the vinegar in sushi rice is to flavor it, not to make it more sticky. If anything, the vinegar makes it less sticky due ...
FuzzyChef's user avatar
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8 votes

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

At the sushi belt restaurant I worked at the cut rolls are taken off the conveyor at closing time and the remaining staff takes home whatever is wanted, in the morning the leftovers are disposed of.
Leackah's user avatar
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7 votes
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How does one know if one can eat raw saltwater fish?

Because you know you have previously frozen the fish. A lot of shop bought "fresh" fish is likely to have been frozen and defrosted, before sale. Often there is legislation about freezing ...
John99's user avatar
  • 331
7 votes

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

Can I still use it for sushi/sashimi? Assuming you mean the standard raw-fish preparation method, no. When the label points out clearly not for raw consumption, believe it or not, it's not even worth ...
Anastasia Zendaya's user avatar
6 votes

Cutting Sushi Rolls

I had similar stuggles at first. Sharpness is first, test it on your thumb nail - it should have a decent bite. Second water, I dip my blade in water for a roll, not each piece, the other is when you ...
spence's user avatar
  • 61
6 votes
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Sushi/nori/yaki paper - out of date?

I just checked with my Chinese wife. She confirms that it doesn’t go bad but just is less tasty. My instinct is that it's very dry, so it will last for years without going rancid or becoming inetable,...
JDługosz's user avatar
  • 1,304
6 votes

How to tenderize squid for ika nigiri?

Squid gets rubbery when overcooked and it happens really fast, so you should just blanch it for just a few seconds and immediately cool it in icy water. I used to score the squid on the outside (with ...
Luciano's user avatar
  • 4,843
6 votes
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Can I eat shrimp veins in sushi?

Shrimp "veins" are actually the shrimp intestines. They are unattractive and sometimes taste bad, but they are harmless to eat. However, if I was eating in a sushi restaurant that failed to ...
FuzzyChef's user avatar
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5 votes
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Why is freshness more important for fish than beef?

Once an animal is dead, the enzymes in its own cells start degrading its tissue. Enzymatic reactions are complicated, and only work well within a narrow temperature range. Land animals have a body ...
rumtscho's user avatar
  • 139k
5 votes

UV lamp to disinfect raw sushi fish slices

Limitation with the UV wand is that is only kills bacteria on the surface. If bacteria is present on the surface of the fish then it is could also be present inside the fish. If the bacteria ...
paparazzo's user avatar
  • 6,308
5 votes

Sushi/nori/yaki paper - out of date?

Once opened, unless tightly sealed in a not-too-big airtight container, it goes stale and leathery quite quickly. So although I would use it out of date (and probably have) it's likely to be past its ...
Chris H's user avatar
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5 votes
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Process fresh salmon into Sushi / Sashimi salmon?

Sushi fishes are usually flash frozen for a few days before being used for safety (to kill off bugs) It might change the texture of the fish as it is unfrozen; the better the restaurant the better the ...
Max's user avatar
  • 20.4k
4 votes

sushi rice vs pudding rice

So, just a quick update as it seems i forgot about all this. I eventually did it and used pudding rice for the sushi and it gave good results. Granted, I'm not a sushi maniac, or sushi trained l, ...
4 votes
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How to make safe sushi

The safety of making sushi at home really boils down to Ensuring that your fish meets the criteria for sushi-suitable fish, and Following standard food safety practices for everything else. There ...
rumtscho's user avatar
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4 votes
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Is it safe to eat sushi with different toppings (cooked and raw) after 24h?

What matters is time in the Danger Zone. If your sashimi heated up to room temperature it should certainly not be consumed: for instance E. Coli doubles in between 15 minutes and 1 hour in warm ...
Mark Wildon's user avatar
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4 votes

Sushi Salmon left uncovered overnight in fridge safe to eat?

There is nothing you've identified that would make it unsafe. As long as you've kept it below 40F (4.5C) you are good. Covering is not a critical issue for safety, temperature is.
moscafj's user avatar
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3 votes
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Texture and cutting of avocado and Mango used in sushi

Avocado: Soft, but not too soft. Mango, a little bit under ripe. So, it is always to your own taste. As to how to cut the mango, I would cut in half and make thin sliced (a little bit like cutting ...
Max's user avatar
  • 20.4k
3 votes

sushi rice vs pudding rice

Any Japanese rice will give you good results. Sushi rice is different from ordinary Japanese rice in the cooking technique - it uses less water to compensate for the vinegar. Some varieties of rice ...
Jon Takagi's user avatar
3 votes

Cutting Sushi Rolls

Take a paper towel, oil it, wipe your SHARPEST NON-SERRATED SUSHI BLADE with a very lite coating of olive oil (just enough to slicken it). Then, cut your roll exactly in half. Then repeat until you ...
Sam's user avatar
  • 31

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