Homemade Sushi

[Red Mile Style]

Hey y'all...

I just got back from a friend's where we made homemade sushi, and it was amazing, I've never made it before. We made this one roll with mango and avacado. Crazy good! He made a roll with Chicken teriyaki and lettuce and a salmon, cream cheese and avacado one. It was kind of fun, choosing what you wanted in your roll.

Anyways, just wondering if anyone out there makes their own sushi and has any tips to make it better (I think we overcooked the rice), or any specific brands of sushi seasoning/soy sauce/wasabi they like, or any cool ideas for a good roll.

Cheers!

[FlamesAddiction]

Spam sushi is good and easy to make as well.

[peter12]

I wish I had skills in that area of life. I have a friend who can make all sorts of sushi, I keep on trying to pick it up, but I can't even get the rolls to stay together.

Good on you for doing it though. How much was it to buy all of the ingredents?

[Muta]

Originally Posted by Red Mile Style

Hey y'all...

I just got back from a friend's where we made homemade sushi, and it was amazing, I've never made it before. We made this one roll with mango and avacado. Crazy good! He made a roll with Chicken teriyaki and lettuce and a salmon, cream cheese and avacado one. It was kind of fun, choosing what you wanted in your roll.

Anyways, just wondering if anyone out there makes their own sushi and has any tips to make it better (I think we overcooked the rice), or any specific brands of sushi seasoning/soy sauce/wasabi they like, or any cool ideas for a good roll.

Cheers!

Taking a cue from Towa Sushi on 4th st., add melted cream cheese ontop of the finished sushi roll, especially if you're using a hot spicy sauce in them.

[FlamesAddiction]

Originally Posted by peter12

I wish I had skills in that area of life. I have a friend who can make all sorts of sushi, I keep on trying to pick it up, but I can't even get the rolls to stay together.

Good on you for doing it though. How much was it to buy all of the ingredents?

I usually just get my girlfriend to roll'em. I usually end up over-stuffing them.


Cheese sushi is another thing to try that is pretty easy.

[Kipper is King]

Yeah- sushi is easy to make at home. You need special mats to do rolls though. I liove putting wasabi and the pickled ginger on top! yummy!'

By far the best sushi is ahi tuna. so tasty!

[Red Mile Style]

Originally Posted by peter12

I wish I had skills in that area of life. I have a friend who can make all sorts of sushi, I keep on trying to pick it up, but I can't even get the rolls to stay together.

Good on you for doing it though. How much was it to buy all of the ingredents?

If it wasn't for my friend teaching me, I do not even want to think about what a disaster this experience could've been. The rice was a little hard and chewy... but either than that, I was surprised at how well it turned out. And this coming from the person who burned her scrambled eggs yesturday

I was actually surprised at how relatively inexpensive it was, especially considering how easy it is to drop money at a Japanese restaurant. The green roley things (I think they're called nuri or something...) were $2 for 10, rice is super cheap (but you have to get the special sushi rice, sorry, no minute rice...), and whatever your fillings are I guess really are what determines the cost. Wasabi is about $3 a tube, and pickled ginger is about the same... A rolling mat is about $2. All this is available at any Asian market.

If you love sushi, I suggest you give it another shot. It's totally worth it!

[STeeLy]

During my Junior High years, we had to learn about Japan in almost every aspect. And one group did sushi as project. And the 2 things about the sushi wasn't the sea weed or the filling, it was the rice. First off, they didn't use the special Sushi rice and second they didn't have enough water to cook the rice and also didn't cook it for long enough. So the rice was hard and kinda dry. Wasn't the best sushi. But I gotta give credit to them, they didn't have a rice cooker.

The thing about making any rice is the water level, my mom had a good method of measuring it, I use it too (I can make rice... using rice cooker only). Sushi rice though, u have to add this vinegar (still the same amount of water) to the rice while you're cooking it.

Making sushi is fun, but I haven't done it in a long time, maybe if I ever get any free time in University, I'll try it out... since now that I've brought back a rice cooker from home.

[Sparks]

liove putting wasabi and the pickled ginger on top! yummy!

You eat the ginger at the same time? Can't say I've ever tried that!

[SpecialK12]

my husband and I had a sushi class given to us as a wedding present. It was at the Cookbook company in Calgary. We are huge sushi lovers so it was awesome.
I had made sushi myself before this class and was pretty good at it, but the class taught me a few tricks that make all the difference.

1) You do have to use the special sushi rice and you should soak it in water for about 30-60 min before cooking it and then rinse it.

2) In the last 5 minutes of cooking the rice, when you turn the heat off, use a a tea towel (or oven mitt) and push the lid of the pot down and hold it. Serves to pressure cook the rice and makes it nice and fluffy.

3) when you add the rice vinegar afterwards, use a flat wooden spoon to mix. Instead of pouring all of the vinegar in at once and then stirring, coat the back of the spoon with the vinegar and mix it into the rice using slicing motions, a bit at a time.

4) Lastly, NEVER put the rice in the fridge to try and cool it down faster. This just dries out the rice and makes it crunchy. Just be patient and let it cool at room temp. Apparently sushi rice can keep for up to 10 hours at room temp.

For anyone who is interested, I highly recommend the class.

[Clarkey]

What about the raw fish aspect? It sounds like you guys weren't using fish.

Could you just go to costco and buy a chunk of raw salmon and use that (after washing it off)?

I love sushi but have always wondered how the raw fish is safe to eat.

[SpitFire40]

Originally Posted by FlamesAddiction

Spam sushi is good and easy to make as well.

I've never had this but in Hawaii I love Spam Masubi for a snack on the beach.

Damn good.

More or less spam sushi, I want to make it sometime at home.

[SpitFire40]

Originally Posted by Sparks

You eat the ginger at the same time? Can't say I've ever tried that!

You shouldn't the entire purpose of it is to eat between pieces so cleanse the pallete and bring out the full flavor in the next piece you eat.

Whatever floats your Sushi boat I guess.

[NSFL]

Avacado and ham.

[Madman]

Originally Posted by Clarkey

What about the raw fish aspect? It sounds like you guys weren't using fish.

Could you just go to costco and buy a chunk of raw salmon and use that (after washing it off)?

I love sushi but have always wondered how the raw fish is safe to eat.

No, the fish sold at places like Costco etc are not "Sushi grade".

[FlamesAddiction]

Originally Posted by Madman

No, the fish sold at places like Costco etc are not "Sushi grade".

Yeah, I believe it has to be flash-frozen to kill parasites.

[TheCommodoreAfro]

Originally Posted by FlamesAddiction

Spam sushi is good and easy to make as well.

No it's not. Call me a purist, but that just sounds awful.
And in terms of raw fish, most of the stuff in the restaurants is ordered specially - most sushi in the praries has to be flash frozen so unfortunately you can't waltz down to Costco and simply buy the stuff there. You can hit some of the Asian markets and they may have the proper fish (the T&T in the NE comes to mind).
Unfortunately, and I say this as a guy living in Tokyo, it will always be hard to get really good raw fish sushi in Calgary, but if you experiment with rolls and such it can still be quite good. And even more than the ingredients, the real key to sushi is proper Japanese style rice. Trying to use other varieties does alter the taste considerably.

[Red Mile Style]

Originally Posted by SpecialK12

my husband and I had a sushi class given to us as a wedding present. It was at the Cookbook company in Calgary. We are huge sushi lovers so it was awesome.
I had made sushi myself before this class and was pretty good at it, but the class taught me a few tricks that make all the difference.

1) You do have to use the special sushi rice and you should soak it in water for about 30-60 min before cooking it and then rinse it.

2) In the last 5 minutes of cooking the rice, when you turn the heat off, use a a tea towel (or oven mitt) and push the lid of the pot down and hold it. Serves to pressure cook the rice and makes it nice and fluffy.

3) when you add the rice vinegar afterwards, use a flat wooden spoon to mix. Instead of pouring all of the vinegar in at once and then stirring, coat the back of the spoon with the vinegar and mix it into the rice using slicing motions, a bit at a time.

4) Lastly, NEVER put the rice in the fridge to try and cool it down faster. This just dries out the rice and makes it crunchy. Just be patient and let it cool at room temp. Apparently sushi rice can keep for up to 10 hours at room temp.

For anyone who is interested, I highly recommend the class.

Cool! Thanks for the tips!

Does anybody know anything about, I think it's called, masago? Those little orange balls? (Not the big red ones...) How to prepare it, or buy it.

Masago, shrimp tempura, avacado and a little bit of mayo... oh baby, oh baby (Thank you Fuji Yama on fifth!)

[TheyCallMeBruce]

Masago can be bought at the Korean town on 10 ave and 13 st sw. You can find it at T&T as well...but nothing beats City Fish Co Ltd on 35th ave and 27 st NE

[fredr123]

We made some with a chunk of smoked salmon in the rolls. Turned out pretty good other than the huge mess we made our first attempt at rolling...