Is not that difficult, surprisingly. It's a little time-consuming, but not hard to do at all. I'm not a pro or anything, but being that I just tried it today, it wasn't too bad.
Is not that difficult, surprisingly. It's a little time-consuming, but not hard to do at all. I'm not a pro or anything, but being that I just tried it today, it wasn't too bad.
at this point in the process, I can only assume it was a typo and they meant to say "cram"...
i'd think that getting the good sushi grade fish would be a big part of it
Werd. The rest is just rice, soy sauce, and wasabi.Originally Posted by yermom
Actually you also need to use the right kind of rice, short grain with high gluten content so it's sticky. But making the vinegared rice is a snap. You also need one of those bamboo mat thingies and some seaweed if you want rolls.
Try making some fugu and let us know how it turns out.
John Belushi post in 3......2......1......
+1
Making sure that it's been handled correctly from ocean to your kitchen goes a long way towards making sure it's tasty.
Don't buy farmed salmon, whatever you do. Crap crap crap.
"The choices we discern as having been made in the Constitutional Convention impose burdens on governmental proceses that often seem clumsy, inefficient, even unworkable, but those hard choices were consciously made by men who had lived under a form of government that permitted arbitrary governmental acts to go unchecked." INS v. Chadha, 462 U.S. 919 (1983) (Burger, C.J.)
I caught some fish down on the Arkansas River last night. You wanna use it?
a little wasibi on your perch and they'll never know.
cue C & C's Jerry Clower style anti-sushi rant in 3...2...
I don't necessarily agree with everything I say.
-Marshall McLuhan
Dangerous, dangerous, dangerous. Farmed salmon has a much higher rate of parasites and liver-destroying bacteria.
For sushi you only want deepwater ocean-catch fish that don't have natural baddies in them, i.e. Atlantic salmon, tuna (3 kinds), snapper, even heard of using mahi-mahi and yellowtail too.
Don't buy Atlantic salmon either.
Pacific or nothing!
Maguro (tuna) and Hamachi (yellowtail) are both very good.
Beyond the parasites and such, farmed salmon just tastes terrible.
"The choices we discern as having been made in the Constitutional Convention impose burdens on governmental proceses that often seem clumsy, inefficient, even unworkable, but those hard choices were consciously made by men who had lived under a form of government that permitted arbitrary governmental acts to go unchecked." INS v. Chadha, 462 U.S. 919 (1983) (Burger, C.J.)
I didn't get high quality ingredients in case I royally screwed up, thus wasting all of that money. But I think I did okay. I could have used better nori and maybe if a damn supermarket had some asparagus that would have helped. The Pacific salmon worked pretty well, and I made my own spicy sauce.
at this point in the process, I can only assume it was a typo and they meant to say "cram"...
sushi with wasabe yum........
what is the optimal temperature of the rice, when served?
I think room temperature is ideal.
at this point in the process, I can only assume it was a typo and they meant to say "cram"...
Dunno that ed-zachary, but I think maybe "lukewarm" is about the best I can tell ya. Don't want it too hot or it will cook the fish before you have a chance to eat it.
some of you have too much time on your hands
I ask, because I've been served sushi recently in which the rice was warm - well above room temperature. I thought it was distracting. I'm used to room temp - but didn't know if their is a conventional standard for this.
I probably had more rice on my hands than time today.some of you have too much time on your hands
at this point in the process, I can only assume it was a typo and they meant to say "cram"...
Not enough, unfortunately. Cooking is one of the finer pleasures in life and I don't get to do it nearly as often as I'd like.some of you have too much time on your hands
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