EatLoveMove
Senior Cook
Mine would be Tobiko handrolls, or salmon sashimi. I also love the beancurd pockets filled with rice and then crab or salmon on the top. I can't get enough of sushi!! :b
What's your favourite type of sushi/sashimi?
- Thread starter EatLoveMove
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Claire
Master Chef
I have a hard time saying anything is my favorite of anything, I just like too much. My current favorite is that my local sushi chef makes something he calls ahi tartare and I just love it. Minced tuna that he forms in a cake, surrounds with thin sliced of avocado, and tops with a pattern of different colored fine fish eggs. But don't ask me next week! I guess if I had to say one thing, it would be .... well, OK , it is two, plain ahi sashimi and california rolls.
EatLoveMove
Senior Cook
Claire said:
I know exactly what you mean! I guess that's the beauty of Japanese cuisine. It absolutely excites me! I'm assuming that your tuna tartare is raw? Sounds fabulous! I'm honestly drooling!
Timothy
Head Chef
OMG! Sushi Lovers Unite! 
My favorite bite of sushi....hmmmmm
It would have to be spicy scallop gunkenzushi. When I toss a bite of it into my mouth, the first couple of chews are pure heaven!
Clean, mild, fresh fish flavor with the kick of the spicy mayo on the after taste. Oh God, I could eat 20 of them!
I love tuna and salmon made the same way.
My favorite bite of sushi....hmmmmm
It would have to be spicy scallop gunkenzushi. When I toss a bite of it into my mouth, the first couple of chews are pure heaven!
Clean, mild, fresh fish flavor with the kick of the spicy mayo on the after taste. Oh God, I could eat 20 of them!
I love tuna and salmon made the same way.
Timothy
Head Chef
By-the-way...
Sushi Porn!
I go to that site to just look at the sushi sometimes....
I've bought the large Salmon Eggs from them. I thaw them again and put them into the tiny round tupperware containers and refreeze them.
When I'm jonesin for some Ikura, I take one out and thaw it in ice water. Then open it and eat it with a plastic covered baby spoon. Sometimes I have a tiny bit of cream cheese with each spoon-full.
It's to kill for....
Sushi Porn!
I go to that site to just look at the sushi sometimes....
I've bought the large Salmon Eggs from them. I thaw them again and put them into the tiny round tupperware containers and refreeze them.
When I'm jonesin for some Ikura, I take one out and thaw it in ice water. Then open it and eat it with a plastic covered baby spoon. Sometimes I have a tiny bit of cream cheese with each spoon-full.
It's to kill for....
Last edited:
I love eel; first choice every time.
EatLoveMove
Senior Cook
Timothy said:By-the-way...
Sushi Porn!
I go to that site to just look at the sushi sometimes....
I've bought the large Salmon Eggs from them. I thaw them again and put them into the tiny round tupperware containers and refreeze them.
When I'm jonesin for some Ikura, I take one out and thaw it in ice water. Then open it and eat it with a plastic covered baby spoon. Sometimes I have a tiny bit of cream cheese with each spoon-full.
It's to kill for....
Timothy! You shouldn't have shown me that site! Lol! That sushi and sashimi looks so good. I've got a hot date tomorrow night, so if all goes well in the future, I'll be looking at that site to get some ideas to impress him with some sushi one night.
Timothy
Head Chef
You might consider some of their dried seaweed salad also. When I'm out, I pay $7 for one serving of what they charge 50 cents a serving for.
I'm ordering some! 6 types of seaweed in it. I'll make a wasabi/sesame dressing to drizzle on it. Oh Yum! Oink-
-Snort!EatLoveMove
Senior Cook
Timothy said:You might consider some of their dried seaweed salad also. When I'm out, I pay $7 for one serving of what they charge 50 cents a serving for.
I'm ordering some! 6 types of seaweed in it. I'll make a wasabi/sesame dressing to drizzle on it. Oh Yum! Oink-
Yum! How good is seaweed! I love it. You're dressing sounds perfect.
jabbur
Master Chef
I am a noobee to sushi. In the past I didn't like it but then found out that what I had tried was bought at a grocery store so who knows how old it was. I found it dry and flavorless. My DS worked in a Japanese steakhouse as a chef. The owner did the sushi so I got some fresh stuff and liked it. He makes a caterpillar roll that is my favorite but I also like spicy tuna rolls. As long as they list the ingredients, I'll try just about anything. I'm wary of the fish egg ones since I don't like fish eggs (had them before) or any kind of fish that is really strong fishy flavored.
Snip 13
Master Chef
Favourite sushi - Salmon Nigiri
Favourite sashimi - Tuna sashimi just dipped soy.
Favourite sashimi - Tuna sashimi just dipped soy.
I love sushi.
vitauta
Executive Chef
By-the-way...
Sushi Porn!
I go to that site to just look at the sushi sometimes....
I've bought the large Salmon Eggs from them. I thaw them again and put them into the tiny round tupperware containers and refreeze them.
When I'm jonesin for some Ikura, I take one out and thaw it in ice water. Then open it and eat it with a plastic covered baby spoon. Sometimes I have a tiny bit of cream cheese with each spoon-full.
It's to kill for....
this site is a lascivious feast for the eyes, is it not? leave it to timothy to scope out the porn for us sushi addicts....
qmax
Sous Chef
Unquestionably uni (sea urchin). Briney, buttery essence of the sea.
Too bad it is so expensive.
Too bad it is so expensive.
Claire
Master Chef
Yeah, it's raw. He experimented on us when he made the dish, and it is so delicious. The very finely sliced avocado forms the side of the "cake" and the roe is a beautiful ying/yang type decoration on top.
When I first moved to Hawaii, 30 years ago, I didn't like fish/seafood in any way, shape or form. But I grew up eating raw beef. So my first ahi shashimi was a real relevation and turned my concepts of fruits of the sea around entirely. Then, when I first moved to the Midwest ten years ago, what I missed the most was quality seafood. Now I have a sushi chef of my very own (well, I share him with the entire town!) within walking distance. Yumm yummmy.
When I first moved to Hawaii, 30 years ago, I didn't like fish/seafood in any way, shape or form. But I grew up eating raw beef. So my first ahi shashimi was a real relevation and turned my concepts of fruits of the sea around entirely. Then, when I first moved to the Midwest ten years ago, what I missed the most was quality seafood. Now I have a sushi chef of my very own (well, I share him with the entire town!) within walking distance. Yumm yummmy.
Steve Kroll
Wine Guy
While I like most sushi, I LOVE grilled eel (unagi) with that delectable sweet and savory sauce. I'm also a fan of any critter with tentacles... squid and octopus nigiri/sashimi are my favorites.
Timothy
Head Chef
Uni is something that it seems is either loved or hated. It's actually only the gonads of the sea urchin, but most believe it to be the meat of the whole urchin.
I've tried it several times and either I'm getting old Uni or I just don't care for it. It seems to have a bitter aftertaste on the back of the tongue that turns me off.
Question for you Uni people; when it's bitter like that, is it just gone bad or is that it's normal flavor?
4meandthem
Half Baked
Favorite sashimi is a toss-up between Salmon and Albacore Tuna.
Favorite sushi's are creamy scallop hand roll,California roll,spicy tuna roll.
Favorite other dishes are Hamachi Kama (cooked tuna collar),Albacore tataki (shredded diakon with slices of marinated Albacore),Broiled greeen lip mussles with sweet/hot mayo,Raw oysters with ponzu ans sri hacha.
I made myself hungry writing that down!
On edit: Honorable mention to wakami sushi and some of the complicated rolls that are called something different everywher you go.My sushi place alsomakes one of raw beef marinated in a korean sauce.
Favorite sushi's are creamy scallop hand roll,California roll,spicy tuna roll.
Favorite other dishes are Hamachi Kama (cooked tuna collar),Albacore tataki (shredded diakon with slices of marinated Albacore),Broiled greeen lip mussles with sweet/hot mayo,Raw oysters with ponzu ans sri hacha.
I made myself hungry writing that down!
On edit: Honorable mention to wakami sushi and some of the complicated rolls that are called something different everywher you go.My sushi place alsomakes one of raw beef marinated in a korean sauce.
Last edited:
