"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 10-04-2006, 11:57 AM   #11
Cook
 
Join Date: Aug 2005
Posts: 61
ok i got a question on sushi

when i orderd plain tuna sushi (not spicy tuna) they put like this orange mayonase looking sauce in between the sushi and rice. What is that sauce?
__________________

__________________
Buffwannabe is offline   Reply With Quote
Old 10-04-2006, 12:10 PM   #12
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
This sauce is usually the spicy sauce - mayonnaise, chili garlic paste, chili oil (though I never seem to have any so I don't use it), and dark sesame oil. Now, there are some serious hotter sauces they use - but this one can be made weak or hotter depending on how you like it.



BUT, this should have a bit of spice to it! Maybe it was a weaker version?

Going back to your original question I have made sushi with brown rice. While it did not stick as well it was still really good - I also made a dipping sauce using a peanut sauce and soy sauce. It was really good. For the vegetarians you can use grilled tempeh as your "fish".

If you need further instructions with the spicy sauce mentioned above let me know.

Or was the orange just masago? Did the orange have a texture? ...cruncy little grains?
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-04-2006, 02:38 PM   #13
Cook
 
Join Date: Aug 2005
Posts: 61
No it just kinda tasted like mayonase, it didnt taste spicy at all.
but it tasted great. im glad the brown rice worked out. However since brown rice is less sticky and not as soft as white rice, if u let it sit iin water longer will it be just as soft?
__________________
Buffwannabe is offline   Reply With Quote
Old 10-04-2006, 03:16 PM   #14
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Usually, the only thing that would color the mayo orange and NOT be spicy would be a type of roe like KElf said. If it wasn't masago than it probably was tobiko. It could be that with all of the other textures going on you didn't detect it. Did the mayo have any tiny orange specks in it? I can't think of anything else used in a sushi restaurant that would color the mayo orange.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 10-04-2006, 03:27 PM   #15
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
Another way of enjoying "sushi" is the "country style"--I'm not going to get the spelling right probably but it is chirasco. The rice and fish are put in a bowl. Can be topped with nori strips. Still delicious.
__________________
Gretchen is offline   Reply With Quote
Old 10-04-2006, 05:23 PM   #16
Cook
 
Join Date: Aug 2005
Posts: 61
ok guys im gonna go search for fresh tuna and salmon and buy me a sushi kit :-)
__________________
Buffwannabe is offline   Reply With Quote
Old 10-04-2006, 06:18 PM   #17
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,341
You'll enjoy it. It's fun to make and easy too.

There are lots of options, you don't have to use raw fish. You can use vegetables, crabmeat, etc.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-04-2006, 07:02 PM   #18
Cook
 
Join Date: Aug 2005
Posts: 61
i know but i want to use mostly salmon and tuna. Ok so i was thinking...i want to make sushi every day. im trying to eat 5 meals a day of good quality protien and complex carbs. I figured tuna/salmon and brown rice fit perfectly.
i need about 30 grams of protien each meal. soo...how many pounds of tuna and salmon should i get?
__________________
Buffwannabe is offline   Reply With Quote
Old 10-04-2006, 07:02 PM   #19
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by Buffwannabe
No it just kinda tasted like mayonase, it didnt taste spicy at all.
but it tasted great. im glad the brown rice worked out. However since brown rice is less sticky and not as soft as white rice, if u let it sit iin water longer will it be just as soft?
The orange probably came from a roe - either masago or tobiko.

About the brown rice - I don't think it will become stickier - just ickier Seriously, you may need to add a bit more water, that might help. Let it cook longer versus "sit in water longer" - unless that's what you meant. That phrase just makes me think of soggy.

I had to squeeze and press the dickens out of it on the nori, but it worked ok. You have to have a VERY sharp knife so the rice won't want to fall off.

Gretchen - I have done the bowl before - I thought I was just being lazy, now I know it has a name!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-04-2006, 07:31 PM   #20
Cook
 
Join Date: Aug 2005
Posts: 61
thanks for letting me know kitchenelf. i greatly appreciate since i dont know sh*t about sushi.

what do you recommend on my previous post:
know but i want to use mostly salmon and tuna. Ok so i was thinking...i want to make sushi every day. im trying to eat 5 meals a day of good quality protien and complex carbs. I figured tuna/salmon and brown rice fit perfectly.
i need about 30 grams of protien each meal. soo...how many pounds of tuna and salmon should i get?
__________________

__________________
Buffwannabe is offline   Reply With Quote
Reply

Tags
None

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 11:37 PM.


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