I love sushi. I like making it at home, ... but I do not love making it at home. This is because I can't quite make it like a certain restaurant here in town. But I still try, try,try again .... and again and again.

I have never made home made wine but I parallel my efforts with my sushi-making with the likes of those who make their own wine. Deep down,.... they know their homemade firewater is not as good as wineries but they keep trying, ... perhaps to save a buck or two, ... and that they genuinely LIKE making wine.

...Anyways...anybody out their make their own sushi? By the way the best sushi & rice preparing/making websites are those of videojug.com ... due to their youtube-like videos.

......Actually, ... i have yet to try/search youtube on how to make sushi, ..... so i will try it right after this posting.
Original Post
it's all about the right kind of rice.
sushi grade rice has a bit more starch .. and a bit pricey.

Cook rice, add a little rice vinegar and sugar mixture. Mix and let cool ...

Wet hands, roll rice into lump and insert raw fish on top =)

don't squeeze too hard, the key is fast and nimble... else yer going to get sticky rice all over your hand.
You are right on G-man, it sounds simple, but rice can kill your homemade sushi. My in-laws have sushi night from time to time, and while good, it’s nothing like going out to your favorite sushi place. To me, its not one of those meals that save you money by making it at home either. Once you buy the sushi grade fish, good rice, etc. you might as well save the trouble and go out. Plus it’s just fun sitting at the sushi bar and watching the action.
No matter what I try I can never replicate the rice I get at Sushi places.

I don't even bother going further than that, I would need to go to Sushi college to make anything decent.
quote:
Originally posted by g-man:
quote:
Originally posted by Sticky2:
No matter what I try I can never replicate the rice I get at Sushi places.

I don't even bother going further than that, I would need to go to Sushi college to make anything decent.


i use tamaki gold rice for my sushi
http://www.tamakimai.com/products.html

Making it home is a novelty, I guess. But since obtaining quality "sushi grade" and variety of fish, some things are just better purchased at a restaurant...
as you've mentioned ingredients are key, including the rice (usually calrose unless i go to the japanese market, rice vinegar, sugar, salt), nori and the fish... i make tekkamaki (tuna cut rolls) for lunch all the time
I don't make it at home. Lund's is a local grocery store small chain here that has a sushi bar in their deli. It's an upscale store and they hire asian employees that know what they are doing and make it for me to take home for cheaper than I could make it myself. Very fresh and very tasty.
After taking a sushi making class and having several sushi parties, I refuse to make the stuff at home anymore. Getting the rice right is a pain in the ass and for the most part, I can't get the primo quality sahimi grade fish and exotic ingredients that high end sushi places get.

I do enjoy sashimi and poke at home if I can get fresh caught fish. One of my partners caught dorado (mahi mahi) and yellowtail (hamachi) on Sunday. We had hamachi sashimi the next day that was awesome. I made a bunch of Poke, that I am still enjoying. That is as close as I will get to making home-made sushi.
im getting a kick out of seeing these comments about making it at home. my grandma was just the opposite in her mind... she always would tell me, "why would i pay for it when i can make it at home?" Wink
I've given up. I bought everything from the local Japanese market and tried several times. I can't make it as good as the sushi places in town.
quote:
Originally posted by Board-O:
I've given up. I bought everything from the local Japanese market and tried several times. I can't make it as good as the sushi places in town.


The fish or the rice?
I bought everything there. I even got a sushi recipe book with detailed directions. The only thing I made as well as the restaurant was the wasabi.

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