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Old 01-11-2011, 08:27 AM   #11
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I use Botan Calrose Rice and it works just fine. As others have already said, do not bother with raw fish until you really know what you're doing. I haven't bothered to make it since a sushi restaurant opened up near me that has reasonable prices. But over the many moons I've introduced a lot of people to sushi, always starting with cooked ingredients or vegetable sushi (cucumber, green onion, and avocado, in combination or individual are classic). Most have loved it and eventually moved on to being more adventurous. Our local place actually has something I'd recommended to restaurateurs over the years, that is to say a beginner's menu. They don't call it that, just a "no raw fish" section.

BTW, my dad, who has held strong to his opinion that he hates rice, LOVES sushi. Go Figger.
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Old 01-11-2011, 08:28 AM   #12
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This is a great thread, very helpful & informative. This is a dipping sauce I use with tuna coated with sesame seeds & cracked pepper, but you could use it with sushi applications.

Tim Abbott

Short cup Ponzu Sauce by Kikkoman

4-5 dash of Worchester sauce & balsamic vinegar
1-2 tblspn toasted sesame oil
1 big clove minced garlic
zest & juice of lime
wasibi paste to taste
Optional: fresh basil, lemon basil or tarragon
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Old 01-11-2011, 12:28 PM   #13
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Quote:
Originally Posted by Rocklobster View Post
For me it is all about the Wasabi, pickled ginger and soy.

I am the opposite. I like my fish naked. Though if I can get some of the rice vinegar dressing they use for sunomono I don't mind a dip in that.
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Old 01-11-2011, 02:48 PM   #14
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For me, it's sitting at the sushi bar and bs'ing with the sushi chef.
Eating sushi at home just isn't the same.
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Old 01-11-2011, 02:57 PM   #15
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Originally Posted by roadfix View Post
For me, it's sitting at the sushi bar and bs'ing with the sushi chef.
Eating sushi at home just isn't the same.

I agree.
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Old 01-11-2011, 07:15 PM   #16
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My kids and I enjoy sushi in and out. When we make it at home, we'll take a tuna steak and sear it quickly and get about 1/8" cooked around the entire steak cooked and the rest is rare/raw. I'll cut that up into strips, add red pepper and cucumber and roll with rice and nori. My youngest likes the fake crab, so I'll roll those and if I run out of tuna, I'll roll with just the veges. I'm also a big fan of the pickled ginger, soy, and wasabi. (I mix in some siracha with my soy).
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Old 01-11-2011, 07:19 PM   #17
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Plenty of good advis here. But what I wonder is where do you live? Becaus esushi seems to be a staple in many American homes nowadays. The way you asked the question, it seems that your husband only now/recently have tried sushi or am I mistaken?
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Old 01-11-2011, 07:36 PM   #18
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So I've been wanting to start making sushi, and I stumbled across this page

The Sushi FAQ - How to Make Sushi Rice at Home


It specifies rice wine vinegar, and I found another page explaining the difference. Anyone know why this is important? My local asian markets dont have very good selections, and all I could find was rice vinegar.
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Old 01-11-2011, 07:52 PM   #19
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Quote:
Originally Posted by Ravich View Post
So I've been wanting to start making sushi, and I stumbled across this page

The Sushi FAQ - How to Make Sushi Rice at Home


It specifies rice wine vinegar, and I found another page explaining the difference. Anyone know why this is important? My local asian markets dont have very good selections, and all I could find was rice vinegar.
They are the same thing
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Old 01-11-2011, 08:26 PM   #20
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They are the same thing
I disagree. Rice vinegars are made from fermented rice. Rice wine vinegars are generally made from the lees (dregs) of wine.
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