"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 08-22-2011, 01:25 PM   #1
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,026
Sushi at home


__________________

__________________
salt and pepper is offline   Reply With Quote
Old 08-22-2011, 02:24 PM   #2
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
Picture did not work.
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-22-2011, 04:24 PM   #3
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,026
Sushi At Home


I think I got it now.Posting pics , that is!
__________________
salt and pepper is offline   Reply With Quote
Old 08-22-2011, 06:03 PM   #4
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
Your sushi looks better than mine! The pics is pretty small so it's kinda hard to tell what everything is.

I see Ebi and what looks like Makerel. Is the makerel raw? Do you deep freeze it first or buy top grade fish for that?

I also see what looks like a spicy tuna roll maybe. Same questions as above.

I limit our homemade stuff to cooked so our variety is a little more challenging and non-traditional at times. I just don't trust the supermarkets that try and sell sushi-grade raw tuna or any fish for that matter.I go to an asian market for fresh fish but they don't have anything I would eat raw either.

What is the roll that looks like it has tobiko on the outside? Looks good too!
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
http://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 08-22-2011, 06:54 PM   #5
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,026
the center flower is fresh water perch (oboro)
mack is frozen from japan then marinated at home
i get sushi grade tuna in Bozeman MT , its flown in fresh everyday
tobiko is an inside-out califorina roll
and marinated tuna roll.
__________________
salt and pepper is offline   Reply With Quote
Old 08-22-2011, 07:38 PM   #6
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,632
Umasou! ...and looks good too! Nicely presented.
__________________
roadfix is offline   Reply With Quote
Old 08-22-2011, 08:03 PM   #7
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,277
Wonderful, what is the soup? I love soup!!

That is just a beautiful presentation.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 08-22-2011, 08:28 PM   #8
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by salt and pepper View Post
the center flower is fresh water perch (oboro)
mack is frozen from japan then marinated at home
i get sushi grade tuna in Bozeman MT , its flown in fresh everyday
tobiko is an inside-out califorina roll
and marinated tuna roll.
I love your presentation! Very, very well done!

How is your fresh water perch prepared to eliminate the possible parasites? Same question for your mackerel.

I use a small counter-top freezer to kill parasites at minus 20+ for 10 days. It's the only way I'll eat fresh water fish raw. I've never trusted marination to rid it of the parasites.
__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 08-22-2011, 09:13 PM   #9
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
click to enlarge

That looks fantastic, s&p! I like the insulated bottle, more sake I presume.
__________________
spork is offline   Reply With Quote
Old 08-22-2011, 09:16 PM   #10
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,026
I steam the perch 1st , then mix in the rice and add beet powder for color, Red food color will do if beet powder is not available.

Salt the mackerel on both sides for 1/2 to 1 hr . let drain in a colander, wash with cold water and pat dry.
The mackerel is then marinated in a mixture of, 8oz rice vinegar , 1 tbsp mirin and 1 tsp salt. for 1 to 2 hours.
__________________

__________________
salt and pepper is offline   Reply With Quote
Reply

Tags
recipe, sushi

Sushi at home [IMG]http:// 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:07 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.