Has anyone made their own Sushi....?

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Liam

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I've thought about it but have been apprehensive.....i can let a rib rot in the fridge and eat it but when it comes to fish i cant bring me self to buy fish and make into sushi....

anyone make it at home??
 
Ya, hosted a NYE party a couple years ago where it was "make your own sushi." Awesome party, but the aftermath was epic. For some folks raw fish + large amounts of alcohol is a bad combination apparently. And the rice gluten basically coated the kitchen floor.

Aside from that, it's no big deal to do at home. Sushi rice is easy to make; mixing and cooling is a little time consuming, but not a big deal. Just find a fish market in your area that carries extremely fresh high quality fish.

Sushi-grade tuna is pretty easy to find, depending on where you are other stuff might be harder.
 
I have never bought fish in my life that tasted like other than sh*t. I am dead serious. Let me explain a little bit.

First, I used to be a commercial fisherman when I was a kid. We ran a very tight ship (laugh as you will with the "tight ship" part). We would fish for at least 2 to 3 days before coming into port and then sell our fish (other boats would stay out for 4 to 10 days). Then our product was sent to the Fulton Fish Market in New York, another 1 1/5 days. Right there you are already looking at 4 days minimum for it just to hit the market. That equals really s***ty tasting fish. I am sure you have caught fish one or more times in your life, could you imagine not freezing your fish and eating it 5 to 7 days later.........well like I said earlier, it will taste like s***.

Secondly, most (home made) sushi is made from yellowfin Tuna more or less. Yellowfin in the commercial market is flash frozen on the spot but there is a problem. Tuna is very oily and as we all know oil doesn't freeze so freezing tuna for more than 2 weeks makes for rotten fish. You may not think it is rotten but if you know the difference from fresh and trash you will understand. Compounded on top of this, vendors think because it is already frozen they can push the market a bit and sell you some thawed out tuna that is 3 to 4 weeks old.

Now getting to actually making sushi, it is very easy. Rolling your own rolls is a piece of cake and you can make them pretty tight on your first try. You may not be the prettiest maker of sushi like your neighborhood sushi joint but it will taste just as good. I am not much of a "long cooker" and prefer to cook a nice slab of beef instead of spending hours preparing sushi or the likes. So, in my opinion, unless you have just caught some fresh fish, I would not bother. I catch fresh fish regularly and I will only serve sashimi. Too much trouble to spend lots of time in the kitchen rolling fish and rice.
 
if you can find a fish monger in your area who sells sushi-grade fish, go for it...otherwise, it may not be worth your time/effort.

I'm lucky that we can get high-end, sushi-grade fish in sacramento...not sure about... :confused: where the hell do you live these days?

anyhow...not really a big deal if you can get the fish. the sushi rice is a japanese (style) short-grain rice that has some seasoned rice vinegar added and has been cooled (fanned) a bit while stirring the rice -- I'm sure there's a you-tube video out there that shows the process...
 
Ceviche is as close as I've come, more or less cooked in the lime and tequilla marinade.. Do we need a ceviche thread?
 
My mom's side of the family is Japanese and I have an easy recipe for California Rolls. If you're interested, let me know. I, too, am leery of less-than-fresh fish in my area, so I usualy leave the sashimi to restaurants. The rolls are pretty easy and are VERY good......
 
My wife and I make our own sushi a few times a year. She isn't a big raw fish eater, and I don't trust any fish here in OH enough to eat them raw, so we stick to veggie rolls, kalifornia rolls, and fried tempura rolls (Vegas Roll). Like others have mentioned it's pretty easy and extremely cheap to do. I reckon you can make 6-8 slices of veggie or tempura sushi roll for less than 20 cents when they usually sell for $10-15 dollars at restaurants.

Asian markets usually have the cheapest rollers/wasabi/rice/vinegar/sea-weed paper etc. but many of the mainstream stores are selling these items these days.
 
nicholas said:
My wife and I make our own sushi a few times a year. She isn't a big raw fish eater, and I don't trust any fish here in OH enough to eat them raw, so we stick to veggie rolls, kalifornia rolls, and fried tempura rolls (Vegas Roll). Like others have mentioned it's pretty easy and extremely cheap to do. I reckon you can make 6-8 slices of veggie or tempura sushi roll for less than 20 cents when they usually sell for $10-15 dollars at restaurants.

Asian markets usually have the cheapest rollers/wasabi/rice/vinegar/sea-weed paper etc. but many of the mainstream stores are selling these items these days.
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My wife is the same. Any recipes? or just google it :)
 
ugh...I can't do major wasabi.
 
Sure, I've made it. We do have a very good store in Sacramento (you go to Oto's Doug?) for sushi grade fish. You also need a very good knife. Santa Crause brought us a dedicated sushi blade, so I'll be doing it again soon.
 
Pighead said:
Sure, I've made it. We do have a very good store in Sacramento (you go to Oto's Doug?) for sushi grade fish. You also need a very good knife. Santa Crause brought us a dedicated sushi blade, so I'll be doing it again soon.
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I would love to have a good sushi knife. Those things run into the thousands $$$$. I guess I will have to stick with my Dexter Russel.
 
Pighead said:
Sure, I've made it. We do have a very good store in Sacramento (you go to Oto's Doug?) for sushi grade fish. You also need a very good knife. Santa Crause brought us a dedicated sushi blade, so I'll be doing it again soon.
Click to expand...

Oto's is where it's at for sashimi grade fish. Fins in Fair Oaks and Roseville also carries fresh fish, sometimes sashimi grade.
 
Pighead said:
Sure, I've made it. We do have a very good store in Sacramento (you go to Oto's Doug?) for sushi grade fish. You also need a very good knife. Santa Crause brought us a dedicated sushi blade, so I'll be doing it again soon.
Click to expand...

Cube Dweller said:
Oto's is where it's at for sashimi grade fish. Fins in Fair Oaks and Roseville also carries fresh fish, sometimes sashimi grade.
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yep...Oto's is THE place to go for sashimi/sushi grade fish in Sacramento.
 
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