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Sushi Pictorial
    #10323898 -

was up guys? recently me and my girlfriend have developed a sushi addiction, and it was getting rather expensive so we decided to try our hand at rolling it ourselves.

we stopped at this asian mall, to grab the dry stuff and the tools, (and i stopped in the new club there too, :grin: it was kinda expensive, the concentrates and flowers were good though, they had a nice pipe shop too. and i got a free pipe sucker!)





then we went to berkley and stopped at this fish market to get the good stuff!



yellow fin tuna



hamachi (young yellowtail)




more to come, were letting the rice strain......


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"There is never a wrong note, bend it." Jimi Hendrix


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Re: Sushi Pictorial [Re: sui]
    #10323901 -

I'm wathing this unfold.


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Anyone need a glass pipe? : http://www.facebook.com/profile.php?id=100002435158931

Love powerfully :peace::heart::peace:

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Re: Sushi Pictorial [Re: sui]
    #10323910 -

My roommate and I used to make home-made sushi.. it was good, but not as good as the pros make, which is to be expected!

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Re: Sushi Pictorial [Re: sui]
    #10323913 -

Also, you can spell sushi with the letters in your name.

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Re: Sushi Pictorial [Re: Brugman]
    #10323933 -

ha!


thats funny i didnt even notice that.


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"There is never a wrong note, bend it." Jimi Hendrix


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Re: Sushi Pictorial [Re: Brugman]
    #10323937 -

Just tried to make sushi the first time a few weeks ago.. We had larger seaweed sheets and didn't realize you were supposed to cut them in half. Yea, we had some pretty fuckin huge sushi. Other than the 15 minute chewing period, it turned out OK.

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Re: Sushi Pictorial [Re: breakfast]
    #10324261 -

wash rice several times
let sit after straining for half an hour
then add to a pot with water let boil then cover and let simmer for 17 minutes, after remove from heat and let sit for 15 minutes then:


adding sushi vinegar (rice vinegar,sugar,salt) also smear mixture into sides and bottom of wooden bowl.



mixing: fold the rice to incorporate the sushi vinegar, folding keeps the rice grains from being smashed into mush



fanning to cool rice creating glossy texture


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Edited by laska (05/11/09 09:01 PM)

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Re: Sushi Pictorial [Re: laska]
    #10324287 -

the rice takes a while to get right. Its like the most important part.


--------------------

"There is never a wrong note, bend it." Jimi Hendrix


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Re: Sushi Pictorial [Re: sui]
    #10324496 -



slicing the tuna




tuna and avacado roll



large inside out, tuna, sprouts and, avacado with black seseme


--------------------

"There is never a wrong note, bend it." Jimi Hendrix


Edited by sui (05/11/09 10:19 PM)

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Re: Sushi Pictorial [Re: sui]
    #10324599 -

mmmmmm that was great, washed it all down with an kirin ichiban.


Tomarrow- YellowTail!!!!


--------------------

"There is never a wrong note, bend it." Jimi Hendrix


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Re: Sushi Pictorial [Re: sui]
    #10325073 -

Your first time making sushi? Not bad at all. :thumbup:
Good job using the right tools/techniques. Looks like you did your research.

The rice is DEFINITELY the most important part. Getting it just right is the key to any good sushi.
Second would be the freshness of the fish, and the way you cut it. (against the grain)
A super sharp blade is key, and preferably of high quality, high-carbon steel.. it takes a sharper edge and holds it better.
Rolling them nice and tight, and not making them too fat. It's an art really.
Don't spread the rice too thick on the seaweed, it should be relatively thin and spread evenly..and thinner on the edges
Those inside out rolls look like a bit too much rice,
but you can just ignore my overly criticalness.. that just comes from working at a sushi place for 2 years..  I'm sure it tasted fine :P

The place I worked at, the sushi chef was raised and trained the traditional way in Japan... said he had to learn how to make the rice perfectly for a full year before they even let him touch the fish. For an entire year, he could only prepare the rice - was not even allowed to clean the fish. Then another full year of learning how to clean and filet the fish, learning the differences in texture of all the different species, before ever being allowed to make sushi for a customer. Total time of his sushi apprenticeship was something like 5 years. They demand perfection. Every piece of sushi not only had to be made perfectly but also presented in an aesthetic way - it is an art piece as much as it is food.

Fuck I love me some good sushi. It's probably my favorite food.
Should have done the Hamachi too! That's definitely my favorite fish for sushi.

You should try your hand at some nigiri while you're at it tomorrow. It's fun and easy.
It's a slightly different way of cutting the fish, at an angle.
And you just form a little ball of rice and form it into a little cylinder/egg sort of shape.
Spread a little wasabi underneath the fish and slap it on top.. bam.
The hardest part is probably getting the ratio of fish to rice right. Not too huge a piece not too small..


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Re: Sushi Pictorial [Re: Shroomism]
    #10325888 -

Make Me Some Inari!


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After one comes, through contact with it's administrators, no longer to cherish greatly the law as a remedy in abuses, then the bottle becomes a sovereign means of direct action.  If you cannot throw it at least you can always drink out of it.  - Ernest Hemingway

If it is life that you feel you are missing I can tell you where to find it.  In the law courts, in business, in government.  There is nothing occurring in the streets. Nothing but a dumbshow composed of the helpless and the impotent.    -Cormac MacCarthy

He who learns must suffer. And even in our sleep pain that cannot forget falls drop by drop upon the heart, and in our own despair, against our will, comes wisdom to us by the awful grace of God.  - Aeschylus

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