Sushi, Sashimi, and Sushi Rolls
- Thread starter RonC
- Start date
Eat sushi about once or twice a week here. Going for lunch in about 45 minutes actually. I love raw salmon and tuna. When I was a cook at a country club here in texas we used to get fresh salmon about once a week. Always saved a few strips while cleaning it up, so good.
Soundwave13
BoM Feb 2010
Cool - love the eel sauce...
The guy that introduced me to quality cigars also introduced me to sushi. :thumbsup:
The guy that introduced me to quality cigars also introduced me to sushi. :thumbsup:
Sushi is actually the umbrella food of a variety of specific types all of which can, and typically do, contain raw fish/seafood.
Sushi rolled with seaweed & rice is called makizushi.
Sushi stuffed into a rolled pouch of seaweed temakizushi.
Sushi placed on top of a bed of rice is called nigirizushi.
Sliced raw fish by itself (no rice) is called sashimi.
That dive I mentioned in Osaka had a tiny charcoal grill manned by an elderly sushi master, working shoulder to shoulder with his wife. He lightly grilled some eel, patted in some sushi rice then brushed on some of his special eel sauce. It was stunning. Doubt I'll ever taste anything that good again, and I'm not even an eel fan. :drool:
Fourtotheflush
BoM Apr 12'
To top it off the stuff is really good for you!
Thegreekone
Banned
Just stumbled across this thread again.
First of all, most people don't like sea urchin or "uni" because most of it is frozen and of inferior quality. Most shops don't move enough of it to justify the cost, which is expensive.
Had an "uni flight" at Sushi Yasuda in NYC, one of the best sushi joints in or outside of the island. Best ever, nobody has even come close.
I feel spoiled. The place I frequent let you know, and charges you accordingly, depending on whether the uni is fresh or frozen.
Finally, no offense, uni is what separates the "men from the boys." Just sayin :innocent:
First of all, most people don't like sea urchin or "uni" because most of it is frozen and of inferior quality. Most shops don't move enough of it to justify the cost, which is expensive.
Had an "uni flight" at Sushi Yasuda in NYC, one of the best sushi joints in or outside of the island. Best ever, nobody has even come close.
I feel spoiled. The place I frequent let you know, and charges you accordingly, depending on whether the uni is fresh or frozen.
Finally, no offense, uni is what separates the "men from the boys." Just sayin :innocent:
True dat. My wife's half japanese, so we just hit the local Japanese market and bring home what WOULD be ~100 of dollars worth of fish (for about $45, after you include the bottles of Nigori Sake), and slice it up for sashimi. I'd make rolls, but that is too labor-intensive, and I'm always ripping the nori anyway.