Any Sushi Peeps Out Here?
xioutlawix
Join Date: 2002-11-05 Member: 7118Members, Constellation
Join Date: 2002-11-05 Member: 7118Members, Constellation
in Off-Topic
Ok, so at university of miami they've gone ahead and set up a lil suhi place at the food court, i've had random bits and pieces so far and i like <!--emo&:D--><img src='http://www.unknownworlds.com/forums/html/emoticons/biggrin.gif' border='0' style='vertical-align:middle' alt='biggrin.gif'><!--endemo-->
What I want to know is what particular types people recommend for nubs that most commonly enjoy, share some of your own sushi experiences while you're at it <!--emo&:D--><img src='http://www.unknownworlds.com/forums/html/emoticons/biggrin.gif' border='0' style='vertical-align:middle' alt='biggrin.gif'><!--endemo-->
What I want to know is what particular types people recommend for nubs that most commonly enjoy, share some of your own sushi experiences while you're at it <!--emo&:D--><img src='http://www.unknownworlds.com/forums/html/emoticons/biggrin.gif' border='0' style='vertical-align:middle' alt='biggrin.gif'><!--endemo-->
Comments
Tepamakis and Kapamakis are also quite good sushis. There is also a coned one, which I fogot the name..... think it's called murumaki..... but I'm not sure of that.
Try also other Japanese foods. Udom (spelling might be wrong) is quite good.
hehehe..... have some pure wasabi also <!--emo&:p--><img src='http://www.unknownworlds.com/forums/html/emoticons/tounge.gif' border='0' style='vertical-align:middle' alt='tounge.gif'><!--endemo--> <!--emo&:p--><img src='http://www.unknownworlds.com/forums/html/emoticons/tounge.gif' border='0' style='vertical-align:middle' alt='tounge.gif'><!--endemo-->
(btw, DON'T have pure wasabi...... it was just a joke for ppl who understand about Japanese food)
Let's see...
Salmon
Tuna
Red Snapper
Also, there is a beef sushi (which isn't technically sushi) but it's really good. I think it's Hira maki. probably not, I haven't had in like 6 months.
(btw, DON'T have pure wasabi...... it was just a joke for ppl who understand about Japanese food) <!--QuoteEnd--> </td></tr></table><span class='postcolor'> <!--QuoteEEnd-->
Didn't Steve-O Snort some of that in the Jackass Movie? He didn't seem too pleased about it... It's a really strong spice or sommat aint it?
I've personally never tried Sushi. I just don't like the idea of eating raw fish (plus i'm not a big fish fan anyway)
Oh, Wasabi = Green Mustard of dewm (I eat it plain, its so good. Very sweet actualy)
Yah, Wasabi is a root that basicaly your grind into a past and get this AMASING stuff. (I think wasabi is sorta related to ginger, they both are stupidly spicy roots <!--emo&:p--><img src='http://www.unknownworlds.com/forums/html/emoticons/tounge.gif' border='0' style='vertical-align:middle' alt='tounge.gif'><!--endemo-->)
Personaly I hate Seafood and Nori (the seaweed that is ussed in all tinhgs related to sushi/sashimi/handrolls etc)
ok, Just looked it up b/c I always forget:
Sushi:
Simply a pieve of fish ontop of a ball of rice (often with a thin band of nori around it)
Sashimi:
Raw Fish, nuff said
Maki Sushi (Aka rolls):
Thats what every one thinks of when we say 'sushi'
I believe the cones are called handrolls (b/c you use your hand to make em instad of a sushi mat <!--emo&:p--><img src='http://www.unknownworlds.com/forums/html/emoticons/tounge.gif' border='0' style='vertical-align:middle' alt='tounge.gif'><!--endemo-->)
So yah, can't stand fish and nori thus I don't eat em. If we talk about OTHER types of Japanese food... <!--emo&:p--><img src='http://www.unknownworlds.com/forums/html/emoticons/tounge.gif' border='0' style='vertical-align:middle' alt='tounge.gif'><!--endemo-->
Katsu:
Breaded then fried pork strips (often chiken katsu is made) with an AMASING sauce (I love the stuff <!--emo&:p--><img src='http://www.unknownworlds.com/forums/html/emoticons/tounge.gif' border='0' style='vertical-align:middle' alt='tounge.gif'><!--endemo-->). The Breading is basicaly a heavy tempura
Tempura:
A (generaly) Light rice breading over meat/veggies (I like veggie tempura ALOT)
Negamaki:
beef roll (maki = roll I think)
Yah, so I love going to japanese restuarnts with my sushi freak friends b/c I LOVE the rest of the stuff <!--emo&:p--><img src='http://www.unknownworlds.com/forums/html/emoticons/tounge.gif' border='0' style='vertical-align:middle' alt='tounge.gif'><!--endemo-->
Of course, sushi that has been improperly prepared, or has sat out for any length of time (I consider sushi to be inedible after it's been out for more than fifteen minutes), is vile. But the places I go do it correctly - I'm positively addicted to sashimi after having it with lunch a few times at my favorite Japanese place.
Never eat wasabi alone on the first few times eating it. Put it on your sushi.
it's a green paste.
[edit]
Also, with some sushi comes an pale pinkish thing. that is really japanese horseradish.
Also, with some sushi comes an pale pinkish thing. that is really japanese horseradish. <!--QuoteEnd--></td></tr></table><span class='postcolor'><!--QuoteEEnd-->
The pale pink stuff is pickled ginger.
if we are talking of the same thing that is.
wasabi is related to hoarse randish not ginger (silly boy)
Again, its realy nifty if you are a heat freak (like me). It is very sweet (instead of sour like most western heat addatives), and works WONDERS for clearing sinouses <!--emo&:p--><img src='http://www.unknownworlds.com/forums/html/emoticons/tounge.gif' border='0' style='vertical-align:middle' alt='tounge.gif'><!--endemo-->
But yah, agian it HAS to be fresh (much like hoarsradish) or else it looses its potency.
And yah the pink stuff is simply pickled ginger (another think I love about sushi, to bad I hate suhi itself <!--emo&:p--><img src='http://www.unknownworlds.com/forums/html/emoticons/tounge.gif' border='0' style='vertical-align:middle' alt='tounge.gif'><!--endemo-->)
Oh, and the way your suposed to eat it is by taking the little dish they give you. Pouring some Soysauce (mmmm, MSG) and some wasabi (amount depending on your heat tolerancE). Mash that to gether, take a piece of suhi, add a piece of pickled ginger (if you like it) and dip it in the mixture (you should probably go light on it b/c soysauce is stupidly salty <!--emo&:p--><img src='http://www.unknownworlds.com/forums/html/emoticons/tounge.gif' border='0' style='vertical-align:middle' alt='tounge.gif'><!--endemo-->)
so yah, Ilove everything having to do with sushi exept for the sushi itself
sushi rice is also great. Its Japanese stiky rice pluse some stuff in just the correct proportions (I think the main one is actualy viniger)
Edit: OMG OT!!11one1
Umm...Once, I ate sushi at Kroger, and it was stale. and then the lady that was handing out the samples laughed. Oh, how she laughed. THE LAUGHING. THE LAUGHING.
anyway, that's why i refuse to eat sushi ever again. I also refuse to eat beef at fast food restaurants. (eep)
Use soi sauces!!
1) if Fast Food was HONESTLY toxic, it would not exist (we would sue them off the face of this planet)
2) If sushi was toxic , again it wouldn't exist.
Raw food is perfectly safe so long as you know what you are doing.
True. Just don't eat raw food when it is a hot, sunny, and humid day. The food will most likely be rotten. Unless it is a REALLY reliable place you are going, where you know the food is always fresh.
That, and I like to eat sushi somehow.
And Wasabi...*drools* so good for sinuses, which I always have <!--emo&:D--><img src='http://www.unknownworlds.com/forums/html/emoticons/biggrin.gif' border='0' style='vertical-align:middle' alt='biggrin.gif'><!--endemo-->
Anyway, the trick is to not leave it at the back of your mouth for too long. As spicy foods go, it's not actually all that bad. The problem is the fumes - if you leave the stuff in your mouth they go up the back of your nose. That's what makes your scalp go numb and tingly, and your eyes water (well, that's what my extensive... uh... "research" has concluded <!--emo&;)--><img src='http://www.unknownworlds.com/forums/html/emoticons/wink.gif' border='0' style='vertical-align:middle' alt='wink.gif'><!--endemo-->)
I too make my own sushi, when I can be bothered. Let me just say, to anyone out there who wants to make their own sushi, these very important things:
!:<b>Use Short Grain Rice.</b>
Just trust me on this. You know how sushi sticks together? That's not because of something special they do to the rice - the rice just does that naturally. As long as you use the right kindof rice. Long grain will <i>not</i> work.
@: <b>Get A Sushi Rolling Mat.</b>
Yeah, it looks easy as hell to roll it up by itself, right? It's not. Once again, you'll have to trust me on this.
And finally, for cooking n00bs such as I:
#: <b>When The Recipe Says "One Cup Of Rice", It Means "One Cup Of <i>Uncooked</i> Rice"</b>.
Therefore, if you use one cup of <i>cooked</i> rice, and prepare the flavouring ingredients in proportion to this one cup of rice, it will taste absolutely revolting becaue you've used something like three times the flavouring you were supposed to.
The correct way to eat sushi. First off the picked ginger is not a garnish, it is meant to clear the pallet between servings of sushi. However I do enjoy it as a garnish. If you use soy sause, please do not use what they give you in the little packet. Get some real stuff. Go to your local oriental market. You will notice a difference. When eating nigir (if spelling is wrong I dont give a rats **** so dont bother pointing it out) do not dip the rice in the soy sause. You dip the fish in instead. The rice absorbs too much sause. When making the rice, after it is done you add in rice vingar, stir in a slicing and folding manner to avoid smashing the rice. Also put a fan on it while you are doing this. It gives the rice a nice shine, looks good. Lastly when you present the freshly made roll, but some sesame seeds ont it, not much but this will prevent the rice from sticking on your hands, that is assuming you put the rice on the outside of the roll. One more hint, when cutting the rolls keep the knife wet, rinse it off between each cut, this will prevent the rice from sticking to the blade.
try frying red snapper or scallops tempura style, and then making a handroll w/ them (rice, avocado, cucumbers, and that eel BBQ sauce)
taayyysteeee.
you know, japanese food is fun... but the dishes usually don't have the same power as, say, a tequila/lime/cayenne porterhouse, marinated a day and a half, and grilled to medium-rare perfection...?
any other sheffes here? =3
ANyway, yeah, long grain rice will work to a degree. You have to add some things to it to make it stickier First, we made it in an automatic rice cooker with some vinegar and a little bit less water. It was sticky, and after I rolled it in a big mat of seaweed it achieved roughly the same effect. God even with a mat, rolling it is hard work.
i think using short-grain jasmine would not work nearly as well as short-grain japawhatever.
i'm a ricist. khahAHHAhahAHAHAHHAHfunny.