EPTsushi how to - Page 3
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Nyovne
Netherlands19141 Posts
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Duke
United States1106 Posts
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Fzero
United States1503 Posts
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RaGe
Belgium9950 Posts
I may do this some time for a special occasion. | ||
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aliceblue
United Kingdom43 Posts
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Corinthos
Canada1842 Posts
Thanks! | ||
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meegrean
Thailand7699 Posts
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SonuvBob
Aiur21552 Posts
5/5 btw  | ||
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R3condite
Korea (South)1541 Posts
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Avius
Iraq1796 Posts
On November 26 2008 11:25 CDRdude wrote: Wow, that's one hell of a guide. 5/5 even though I'm not a big fan of sushi. exactly my stance to this blog very nice job, i might even start to like sushi more because of you | ||
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food
United States1951 Posts
also, u mention buying fresh fish at the marketplace, but from what i heard it has to be frozen at a special temperature to kill off the parasites. Tuna is like the only fish that is safe to be eaten raw without freezing. Not that it would stop me from eating fresh salmon, ive done it plenty of times, just trying to take precautions since u mention yellow tail etc also, do japanese originally put salt/sugar into their rice to make it taste better? Or do they serve it natural? | ||
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emucxg
Finland4559 Posts
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pyrogenetix
China5098 Posts
On November 26 2008 10:38 JinSol wrote: wow that looks really nice. how much is the salmon usually? when i go to sushi restaurants i always get the nigiri, they taste so good, i wish to make some now haha :D here in stockholm it's around 138kr/kg so thats around 20USD/kg i guess. but for sure it will be cheaper to make it yourself than to go to a sushi joint =D On November 26 2008 13:32 babypo0 wrote: hey, great guide. but one important thing. sushi is overpriced if u order out. as good as it is, it's a a lot of rice, and extras, and even the fish isn't THAT expensive. where do you find the ingredients cheaply, especially the fish, and the sauces. rice, sesame seeds, wasabi, giner, seaweed can be pretty easily found in any asian markets. avacado any grocery store. but the FISHES and the extra things... we need good cheap sources for those. thanks. yea the fish you just gotta get it at a good fish market somewhere in your city, but the money is well worth it and definitely cheaper than going to a sushi restaurant. the sauces, wasabi etc i got from an asian store, you know the one with the guy who thinks to himself "you suspicious looking, browse around but never buy anything whitey". again, get the good stuff cuz it's really worth it. On November 26 2008 22:54 Kennigit wrote: Aren't you supposed to rinse the rise over and over until the water is clear before using? i think that was oldskool times when rice was really roughly packaged with the husk and bits of sand got in and stuff so ppl would "wash" the rice. nowadays the rice is really really clean, i never wash my rice but thats just me im lazy, but washing it doesn't hurt you if you prefer to. On November 27 2008 00:50 FzeroXx wrote: How much money did that party cost you? 0.o That's like 200$ worth of Sushi at the place I go. that party was 10 people including myself. we were 6 guys 4 girls and we ate like a boat load and there was still some left overs enough for two guys that really liked it to split it and take it as packed lunches the next day haha. all that eveything cost me 740kr so around 100USD maybe? of course theres consumables like rice, sauces, pickled ginger etc etc but that cost is just initial fixed cost, after that the next party you don't need to buy that shit so it's much cheaper. and the more people at your party the more cheaper it will be (economies of scale lol) On November 27 2008 17:14 food wrote: good post, just wanted to ask what was wrong with basmati rice, if u buying white rice anyways u not going to get all the minerals/vitamins u could from a brown rice. At this point i wonder if there's a difference besides taste, since it went through "whitening"( stripping the nutrients off) also, u mention buying fresh fish at the marketplace, but from what i heard it has to be frozen at a special temperature to kill off the parasites. Tuna is like the only fish that is safe to be eaten raw without freezing. Not that it would stop me from eating fresh salmon, ive done it plenty of times, just trying to take precautions since u mention yellow tail etc also, do japanese originally put salt/sugar into their rice to make it taste better? Or do they serve it natural? basmati rice just isn't sticky enough and the taste is rather bland. "white rice" vs "brown rice" uhh i dont know ive never tried with brown rice =/ i guess there are less nutrients in white rice lol but i think you might need to remove that outer layer for the starch to come through during cooking ???? i duno you should google this or smthn hahaha yea what i do is call up the fish joint and tell them i want this and that fish and they will put it into their bigass -40 freezers on say wed and then thaw it before i pick it up on friday. definitely watch out with the health issue, but the fishermen will know what can be eaten raw and what cant. i just take their word for it =D yes the japanese put salt/sugar/rice vinegar in their sushi rice. i know they even have like extremely reduced fish stock or seaweed stock that they mix into their sushi rice for a better flavor but i have neither the time nor the know how for that haha. other sushi places i know put "secret" ingredients too for a unique sushi rice but they never tell anyone. On November 27 2008 17:30 emucxg wrote: next time when you gonna set some party up, call me!! actually yea i was thinking if anyone's in stockholm and wants to meet up or smthn for like an MSL final i could make sushi and we could hang out or smthn. aight gl hf =D | ||
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MuShu
United States3223 Posts
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Cambium
United States16368 Posts
 I totally agree with you that there's hardly any good sushi restaurants in NA unless you pay sky-rocket prices.Luckily for me, I can just take the train down a couple of stations and have the best sushi on Earth ... for two-three more weeks. | ||
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ZERG_RUSSIAN
10417 Posts
Other than that, you're pretty good. I've always worked in a restaurant making sushi, so we use gloves and a little bit of oil from some tempura to keep the rice off our hands - how do you do it with no gloves? Mad water is all I've ever had success with, but that's unprofessional and annoying. | ||
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ZERG_RUSSIAN
10417 Posts
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ZERG_RUSSIAN
10417 Posts
On November 26 2008 22:54 Kennigit wrote: Aren't you supposed to rinse the rise over and over until the water is clear before using? If you're really baller, you also let it sit in a strainer for 30 minutes after rinsing till clear so it absorbs moisture and comes out super fluffy when it cooks. | ||
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Folca
2235 Posts
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Oxygen
Canada3581 Posts
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