Question about Sushi

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Having made several kinds of ceviche and coctel del mariscos, with the raw fish or shellfish marinated in lime juice, I wonder if the technique might be applied to sushi, sashimi, etc.
I´m in the same boat; here in Caracas we often make ceviche, salpicón de mariscos, etc.
I think the extra acidity of the lime from making ceviche might be too overpowering for sushi. I´ve always thought of sushi as a subtle flavour.
 
Well, I cut up a lot of tuna, dorado and yellowtail and since tomorrow is my birthday I have decided to buy myself a sushi knife (or two). I have been using an old, carbon-steel filet knife for years with decent success, Damascus knives even for cutting sushi rolls. Can anybody here give me any suggestions about sushi kinves? Thanks.



Do you have Restaurant Depot near you? They have really good knives for very decent price.
 
This site gives a great recipe for making really good sushi rice. It's just sticky enough to make great sushi rolls.

https://www.passionandpoppies.com/sushi-rice/

Don't forget the Tobiko - https://www.gourmetfoodstore.com/caviar/tobiko-caviar-flying-fish-roe-0767

Seeeeya; Chief Longwind of the North

I use rice cooker. What a life saver. 20 minutes rice is done and it is always perfect. I buy Jasmine rice from a small Asian store, the owner recommended that particular rice, no rinsing, no draining, "bam" done.
 
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