Sushi at home

[salt and pepper]

 

[CharlieD]

Picture did not work.

 

[salt and pepper]

Sushi At Home


I think I got it now.Posting pics , that is!

 

[4meandthem]

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!

 

[salt and pepper]

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.

 

[roadfix]

Umasou! ...and looks good too! Nicely presented.

 

[PrincessFiona60]

Wonderful, what is the soup? I love soup!!

That is just a beautiful presentation.

 

[Timothy]

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.

 

[spork]

click to enlarge

That looks fantastic, s&p! I like the insulated bottle, more sake I presume.

 

[salt and pepper]

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]

Princess,
The soup is Japanese somen noodles made with a clam broth stock and added to the stock is, sake , soy sauce and some sugar. garnished with mushrooms , shrimp and green onions.

 

[Andy M.]

That's definitely a meal I'd like to make disappear. Very nice.

 

[TATTRAT]

Thanks for sharing, great job!

 

[Dawgluver]

Pretty, pretty, and pretty! Thanks for sharing your spread!

 

[PrincessFiona60]

Princess,
The soup is Japanese somen noodles made with a clam broth stock and added to the stock is, sake , soy sauce and some sugar. garnished with mushrooms , shrimp and green onions.

Arigato, S&P-chan! Except for the sake, that can go in my Bento lunch! Yum!

You live near Bozeman? I am in Missoula.

 

[salt and pepper]

Work in bozeman, I live in Whitehall.

 

[PrincessFiona60]

Work in bozeman, I live in Whitehall.

Beautiful country around there. I went to school for one semester in Bozeman.

 

[EatLoveMove]

Yum! You can come around to my place ANYTIME to make me sushi! Looks restaurant quality.

 

[betterthanabox]

This looks great!