"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-28-2018, 09:38 PM   #1
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,667
My first sushi attempt, what learned

Believe it or not, Iíve never actually made sushi. Itís one of those things that i leave to people who know what theyíre doing. And although I know sushi is about rice, not fish, itís the fish thatís generally considered the star. Usually raw fish, which needs to be Uber-fresh and then properly frozen to kill lurking parasites. Here in the desert itís not easy for a home cook to source really fresh seafood (particularly at a price a home cook can afford), and I donít have a sub-zero freezer, either.

But I do have Japanese rice, and rice vinegar, and nori. And some canned salmon. So I decided to put aside my sushi snobbishness and make a sushi roll with canned salmon salad. It was fun, and surprisingly good, and Iíll do it again. Hereís what I learned:

1) Sushi rice isnít difficult to make, but itís difficult to make well. The taste isnít the hard part, itís the texture. I was as gentle as I could be when folding the vinegar mixture into the cooked grains but it still came out pasty and mushed up. It really didnít matter, though, as I wasnít making it for anyone else, and the taste was pretty good.

2) Your first attempt at making a roll will not be photogenic. Neither will your second or third attempts.

3) You need a very very sharp knife if youíre planning on cutting the roll into sections. Razor-sharp. Iíd recommend a laser knife, if theyíd been invented, or a doctorís scalpel. Really.

4) Damp nori sticks to plastic wrap.

5) Too much filling happens very quickly. Use about half as much as you think is appropriate (I have this problem with burritos and the like, too. Maybe itís a personality flaw.)

Itís messy, but fun, and as long as your ingredients are tasty, the end result will be tasty too, regardless of how unartistic it is! Itís not easy to put aside my sushi snobbishness, but it payed off!

__________________
Dance like no oneís watching, sing like no oneís listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 06-28-2018, 11:16 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,726
I havenít made sushi rolls in a long time but it is fun. The thing is, you can use lots of different fillings. Raw fish isnít a requirement.

Try using cooked shrimp or make a California roll with avocado and cucumber. You can buy good quality raw tuna frozen and vacuum packed. Even in the desert.
__________________
"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 06-28-2018, 11:48 PM   #3
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,667
Quote:
Originally Posted by Andy M. View Post
I havenít made sushi rolls in a long time but it is fun. The thing is, you can use lots of different fillings. Raw fish isnít a requirement.

Try using cooked shrimp or make a California roll with avocado and cucumber. You can buy good quality raw tuna frozen and vacuum packed. Even in the desert.
Oh yes, shrimp is definitely on the list. So is krab. I generally don’t like the quality of the frozen ahi I can get my hands on, but I suppose chopped in a poke mix it wouldn’t be bad.

I’m probably the only person in the Southwest that really doesn’t like avocado that much. I can eat it, and if it’s a minor ingredient even enjoy its addition, but I dunno, I just don’t really like it!
__________________
Dance like no oneís watching, sing like no oneís listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 06-29-2018, 12:47 AM   #4
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
You might want to consider making Hand Rolls. I actually prefer them and I think they are easier to eat.


__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 06-29-2018, 10:31 AM   #5
Executive Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,779
Many types of sushi. rolled, reverse roll, hand wrapped, bowl, bon bons, battleship & pressed. All can be made with cooked & raw fish , veggie ,egg , meat .
Most sushi rice (sushi meshi) recipes calls for 4 tbsp rice vinegar, 2 tbsp sugar & 1/2 tsp salt. But researching rice recipes I found that a better sticky rice recipe calls for more sugar, 4-5 tbsps of sugar.
The rice must be rinsed until the starch is removed. This may take up to 10 minutes or more! Rinse drain,rinse drain .......till water runs clear.
So now you have me wanting sushi! I just happen to have some Unagi (roasted eel) in the freezer!
salt and pepper is offline   Reply With Quote
Old 06-29-2018, 11:10 AM   #6
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,370
I'm not good with rolls so when I do sushi I do nigiri, usually ebi, unagi, maguro, sake, and hamachi, as they are commonly available around here.
roadfix is offline   Reply With Quote
Old 06-29-2018, 03:30 PM   #7
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,667
Quote:
Originally Posted by salt and pepper View Post
Many types of sushi. rolled, reverse roll, hand wrapped, bowl, bon bons, battleship & pressed. All can be made with cooked & raw fish , veggie ,egg , meat .
Most sushi rice (sushi meshi) recipes calls for 4 tbsp rice vinegar, 2 tbsp sugar & 1/2 tsp salt. But researching rice recipes I found that a better sticky rice recipe calls for more sugar, 4-5 tbsps of sugar.
The rice must be rinsed until the starch is removed. This may take up to 10 minutes or more! Rinse drain,rinse drain .......till water runs clear.
So now you have me wanting sushi! I just happen to have some Unagi (roasted eel) in the freezer!
Yeah, I’m know all about the rice washing. Tedious, but necessary. The rice seasoning ratio; that looks like maybe enough for 3 cups uncooked rice? I make only about a cup, since I’m the only one eating it. Even that’s too much for one, but it’s hard to make less!
__________________
Dance like no oneís watching, sing like no oneís listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 06-30-2018, 09:25 PM   #8
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
Quote:
Originally Posted by salt and pepper View Post
Many types of sushi. rolled, reverse roll, hand wrapped, bowl, bon bons, battleship & pressed. All can be made with cooked & raw fish , veggie ,egg , meat .
Most sushi rice (sushi meshi) recipes calls for 4 tbsp rice vinegar, 2 tbsp sugar & 1/2 tsp salt. But researching rice recipes I found that a better sticky rice recipe calls for more sugar, 4-5 tbsps of sugar.
The rice must be rinsed until the starch is removed. This may take up to 10 minutes or more! Rinse drain,rinse drain .......till water runs clear.
So now you have me wanting sushi! I just happen to have some Unagi (roasted eel) in the freezer!
Eek, I can't imagine adding sugar to sushi rice at all. I like mine on the tart side; let the sweetness of the fish come through.

Is adding sugar normal in Japan and Korea also?
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 06-30-2018, 09:45 PM   #9
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,967
I made the vegetarian rolls for my wife a few years back, and your #5 tip is right on. The rolls fill up real quick, and you dont need as much as you think you do.

**As you said, sharp knife is key too**
larry_stewart is online now   Reply With Quote
Old 07-01-2018, 02:01 PM   #10
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,163
JJ, have you ever seen this powdered sushi seasoning ?

Click image for larger version

Name:	maki-sushi-for-dummies-005.jpg
Views:	154
Size:	44.8 KB
ID:	30514

I use 3 cups of cooked rice to anywhere between 1-3 Tbsp of powder
the rice doesn't get mush that way...
This makes enough kappa maki sushi for the two of us

https://mykitcheninthemiddleofthedes...mmies-like-me/
Kaneohegirlinaz is online now   Reply With Quote
Old 07-02-2018, 07:26 AM   #11
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,677
I'm going to look for that next time we visit the asian market. Thanks Kgirl
medtran49 is offline   Reply With Quote
Old 07-06-2018, 02:51 AM   #12
Sous Chef
 
Join Date: Nov 2016
Location: oregon
Posts: 508
One trick I use is to have a tall glass with a mixture of rice vinegar and water. Dip the knife, and then let it drip most of the liquid off before you cut and it slips right through the rolls.
Vinylhanger is offline   Reply With Quote
Old 07-06-2018, 06:40 AM   #13
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,677
You can also accomplish the same thing by wiping your knife with a very damp cloth (no fabric softener) or paper towels with that mixture.
medtran49 is offline   Reply With Quote
Old 07-06-2018, 07:18 AM   #14
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,667
Quote:
Originally Posted by Vinylhanger View Post
One trick I use is to have a tall glass with a mixture of rice vinegar and water. Dip the knife, and then let it drip most of the liquid off before you cut and it slips right through the rolls.
This is a great tip! Thanks.
__________________
Dance like no oneís watching, sing like no oneís listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Reply

Tags
sushi

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




All times are GMT -5. The time now is 07:18 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.