The ultimate Sushi Thread

lamplighter ↓

Sun, Jun 27 2010, 11:26 am

I've done it. I learned to like it and now I'm willing to buy it and make it for my family.
So let's share....
What are your favorite types?
Where do you buy sushi from?
Do you make your own? What tips or recipes can you share?

Any links to threads that already discuss this would also be appreciated.

fiddle

Sun, Jun 27 2010, 11:33 am

I make my own. sushicup.com is the site I learned it from. I buy all the products with the name 'taste of asia'

sandwiches were the most fun to make and tasted great. ive made with dried shiitake mushrooms and cucumbers and avocado and lox. I never bought raw fish - its too expensive and hard to come by here. there is a thread on here I wrote call 'I made sushi' but ive come a long way from that. and I no longer use the whole nori sheet. I do it with my husband , it makes a good date Smile

MommyZ

Sun, Jun 27 2010, 11:38 am

Sushi is my favorite food in the whole world. I've had sushi from many different restaurants and my favorite is Kyo in Monsey. Their avocado salad with ginger dressing is to die for Smile

NativeMom ↓

Sun, Jun 27 2010, 12:14 pm

I make my own all the time and we love it! We can't get any kosher sushi here so I started making it more frequently. I make either vegetable with or without lox or spicy tuna with the Raskins spicy tuna. I don't make it with raw fish.

↑ NativeMom

Sun, Jun 27 2010, 12:19 pm

I put the sugar/vinegar mix after the rice is done cooking, sometimes I let it sit for about 10 min before adding it.

I occasionally had a little toasted sesame oil (just a little) to the rice as well, it adds to the flavor.

bluebird ↓

Sun, Jun 27 2010, 12:23 pm

Avocado, carrot, and cucumber is my favorite.

Surprisingly, yam sushi is also delicious!

I really like inari, but I haven't been able to find hechshered bean curd skin. Maybe I'll try making my own. It looks pretty easy: http://www.vegetarianrecipesan.....e.php

CutiePatutie ↓

Sun, Jun 27 2010, 2:34 pm

I always have a problem cutting the sushi roll into pieces. Does anyone have any tips how to do this well without the whole thing falling apart or getting crushed by the knife?

↑ bluebird

Sun, Jun 27 2010, 6:07 pm

CutiePatutie wrote:

I always have a problem cutting the sushi roll into pieces. Does anyone have any tips how to do this well without the whole thing falling apart or getting crushed by the knife?

I have that problem too. I've been advised to try a sharp, serrated knife (like a steak knife) and a light slicing motion without pressing down hard to cut through the nori without crushing. I haven't tried it yet.

Mrs Bissli

Sun, Jun 27 2010, 6:15 pm

sushi rice: make sure the rice is soaked before cooking. Also no lifting the lid during the cooking and once you turn off the heat let it steam at least 10-15min.

You add seasoning (salt, rice vinegar, sugar) after the rice is cooked but while it's hot. Don't mix too much lest it get mushy. And go easy on sugar but don't skimp on vinegar (some of which would evaporate a bit).

Toppings/fillings: I like roasted red peppers and cooked/marinated portabello mushrooms (slice them, sautee with sesame oil and soysauce, cook till liquid evaporates).

Rolling/cutting: Make sure you roll them TIGHT to avoid collapsing. Also don't overfill too much. For cutting, definitely sharp SERRATED knife. You'll probably have to dip/wash in water once in a while.

I like my homemade ones better than restaurant's, not to mention it's cheaper and we can make our own. If using raw fish, serve within 24hrs of purchase and don't leave them overnight. I made cooked fish roll (tuna teriyaki was great) for shabbat lunch.

MiracleMama

Sun, Jun 27 2010, 7:01 pm

In our house if it doesn't have raw fish it isn't sushi. B"H it's easy to come by here. I do roll-your-own. I put out the sheets of seaweed, the sushi rice, some cut up fish, cut up veggies (carrot, cukes, avocado, sprouts, scallions, etc. and all the little condiments that go with it and everyone rolls when they like.

jewels ↓

Sun, Jun 27 2010, 10:03 pm

I make a sushi salad as a first course for Shabbos lunch or sometimes during the week for dinner - even my 4 year old loves it and it's the easiest recipe. Just cook the rice as if for rolls (with sugar and rice vinegar) and when it's cool add slices of mango, avocado, "crab", then drizzle with teriyaki sauce and spicy mayo, (I buy it ready made from the sushi place near me) finish with a sprinkle of sesame seeds. When I serve it Shabbos I just leave the rice plain and throw it together in the morning.

Raizle ↓

Sun, Jun 27 2010, 10:57 pm

CutiePatutie wrote:

I always have a problem cutting the sushi roll into pieces. Does anyone have any tips how to do this well without the whole thing falling apart or getting crushed by the knife?

You need a really sharp knife

↑ CutiePatutie

Mon, Jun 28 2010, 8:56 am

I have tried using a steak knife and it hasn't helped, I think im gonna have to buy a knife special for this and never use it otherwise. I guess my knifes are too dull.

Tip: Keep a bowl of lemon juice water handy (water with a little lemon juice added) and dip in your hands/knife to get the sticky rice off. Really works!

OOTBubby

Mon, Jun 28 2010, 11:12 am

Raizle wrote:

yep, that's what I did, got a new really sharp knife.
they do go dull after a while.

Get a knife sharpener too. That way you can keep the knife really sharp.

ra_mom ↓

Mon, Jun 28 2010, 11:19 am

Spicy Tuna Sushi Roll
• ½ cup fresh raw tuna, cubed (I ask the fish guy for sushi grade tuna = very fresh fish)
• 2 Tbsp mayonnaise
• 2 dashes red pepper sauce
• nori seaweed
• sushi rice (cooked according to package directions)

In a small bowl, mix together tuna with mayonnaise and red pepper sauce.
Cut nori seaweed sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water. Spread a thin layer of sushi rice over the seaweed, do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay 2 tablespoons spicy tuna across the rice.
To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces.
Serve with wasabi, soy sauce and pickled ginger.