Weight-Loss Anyone make homemade sushi?

Weight-Loss
edco76

edco76

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Anyone make sushi at home? I fell in love with it when I worked in a bigger town. Now I work in a town without any and they don't have it where I live either. Any trusted suppliers, recipes, opinions?
 
There are places on the web where you can buy flash frozen sushi grade tuna or a few other fishes... the packages come hermetically sealed and are completely trustworthy...

though i probably wouldn't order in the dead od summer -

The nori -the seaweed sheets are pretty easy to find on the web...(thouh suck in a humid environment)

and sushi rice can generally be found in pretty much any larger groceery store
 
maleficent said:
There are places on the web where you can buy flash frozen sushi grade tuna or a few other fishes... the packages come hermetically sealed and are completely trustworthy...

though i probably wouldn't order in the dead od summer -

The nori -the seaweed sheets are pretty easy to find on the web...(thouh suck in a humid environment)

and sushi rice can generally be found in pretty much any larger groceery store
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Thanks mal. My grocery store has none of that lol. I will probably skip the mail order fish. I checked and even though the price of the fish was reasonable, it was like 50$ to ship it. I will stick to frozen salmon and crab I suppose since its available. Maybe make a Starkist Spicy Tuna Roll?
 
I've been making homemade sushi for about a year now. Remember that not all sushi has fish in it or a type of seafood. You can do just veggies if you wanted. My fiance really likes shrimp and cream cheese. Philadelphia makes a fat-free version that is almost indestinguishable once it's in a roll. It's nearly guilt free (I think an entire block is 280 calories whereas a regular one is well over 1200).

There are places online that sell Nori, sushi rice and rice vinegar. Be cautious though. I found a "japanese market" that took 8 months to send me my products. This was after 6 months of the better business bureau investigating. No numbers were valid, etc. Finally, someone got through and I got my stuff. New rule at my house, I do my order over the phone...in the USA and better get an english-speaking person when I call. There are markets that sell sushi-grade fish. Most places in cities that sell sushi...have a market closeby. You might ask the next time you're out for sushi. Also, there are packets of teriaki tuna, smoked salmon, etc. I've tried them out and have been very pleased with the results. Allrecipes.com has a great variety of rolls to make.

Any problems you run into I can help you fix. I've come across every problem known to man in making my sushi rolls (try living in Oklahoma with 105* weather with 70% humidity). Because I usually make so much sushi when I do make it...I wind up taking some to work...and saturdays have become known as "sushi day", lol. I've even started using chicken in the rolls so those that don't like fish or seafood can try them. Good luck!!
 
Thanks PitBullMommy. Any particular one you could suggest? ONline I mean? I know I can google but like you said you never know what you will get.

I feel you on the heat/humidity. I am in central Alabama. Also, supply wise you just need the mats right?
 
I bought a mat, but I actually wound up giving it to a friend that wanted to start. I use only a cutting board, nori, rice and my stuffin's.

I lay the nori out on my board, apply rice and my stuffins...grab my knife. Slide it under the side closest to me...get the edge I need off the board, drop the knife and start a-rollin'. To me, by hand is easier. I can get it as tight as I need without the mat...so it becomes cumbersome for me and I don't use it. The best tool you could ever ask for is a sharp knife and some water. Dip your knife between each slice and it will help to keep the rice from sticking. Anything you dont want the rice stuck to, keep it moist. That includes your hands and your board.

Any other questions?

Unfortunately, no...I cannot recommend an online STORE, perse, but ebay is a great place to look. That can be atested to (I'm addicted!). I found an actual store about 2 miles north of my home about 1 month after ordering from the online store that didn't send my stuff. I'd given ebay a shot if you were looking online. Not so much for fish...but calrose rice (go big bag), rice vinegar and nori sheets (bigger=better for noobs).
 
There is a Fresh Market like 25 miles from here. I think they will have all the stuff. Anyone shop there?
 
edco76 said:
Thanks mal. My grocery store has none of that lol. I will probably skip the mail order fish. I checked and even though the price of the fish was reasonable, it was like 50$ to ship it. I will stick to frozen salmon and crab I suppose since its available. Maybe make a Starkist Spicy Tuna Roll?
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Try netgrocer...

They use fedex ground for delivery.. so it's fairly cheap...





Links don't appear to work - but search on NORI.. and Sushi rice... and they hae both


I am not a fan of cooked fish sushi so the starkist sushi sounds absolutely revolting to me... but you could use cooked shrimp I suppose...
 
edco76 said:
There is a Fresh Market like 25 miles from here. I think they will have all the stuff. Anyone shop there?
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Fresh market is a lot like whole foods... a lot pricey but the quality is always good... lots of organic stuff (including stuff you don't care if it's organic or not -like toilet paper :D one of the seasons of Top Chef, the chef's shopped there..
 
I am not a fan of cooked fish sushi so the starkist sushi sounds absolutely revolting to me... but you could use cooked shrimp I suppose...
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Me to. It was a joke........lol its ok I was cursed with a jokesters disposition and a horrible sense of humor.
 
there was a train station outside of sydney australia that used to sell hand rolls to go - and they would have tuna fish w/ mayo handrolls - or chicken salad handrolls...

really unappetizing.. :D
 
Actually, California Rolls and all shrimp sushi are cooked. I worked as a sushi "sous chef" for a year (say that 10 times fast).

You can usually buy the fake crab meat for California rolls at any grocer - it's actually cooked whitefish. Ebi sushi is cooked shrimp.

It's also really easy to make nigiri - those are the little pillows of rice that have something on top of them.

Also, for that real sushi taste, you need to season the rice with rice vinegar, sugar and salt. And only use wooden utensils if you want to be really "authentic"! :p
 
I found really good sushi grade fish @ the Whole Foods by our place. I'm not sure if someone already mentioned this, but you probably need to get a sushi ROLLER as well, makes life a lot easier.
 
I don't use the sushi mat. I find it cumbersome, but if it works for you...use it.

Now I have a-hankerin' for sushi (this will be day 3 this week, lol). Who's cookin ;)
 
I absolutely love sushi, but I found it a complete pain in the butt to go through making the rice cooling it off and putting it all together. It was easy enough to do, just very time-consuming.

I actually cheated on my diet a bit when I went away to Halifax last weekend. My partner and I went to a sushi restaurant and I ate something like $50 worth of nigiri, maki and sashimi. I'd never had tako nigiri before and it was awesome, so I ended up ordering up seconds.

The good news in all of it, I didn't gain weight last week, but I didn't lose any either. I'm ahead of plan on my program though, so I'm not too worried about it.
 
JDhd said:
I'd never had tako nigiri before and it was awesome
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You do know what tako is don't you...? I'm such a wuss about seafood.

I actually don't eat any seafood at all (well, no meat either) so it was a bit much for me making sushi every day in a restaurant. The smell of fish doesn't wash off very easily.

But you are right about the time. For just a roll or two, it can be a bit time consuming. The only times I've made sushi outside of the restaurant are for big parties. I seem to get "recruited" for that quite frequently!
 
madness said:
You do know what tako is don't you...? I'm such a wuss about seafood.

I actually don't eat any seafood at all (well, no meat either) so it was a bit much for me making sushi every day in a restaurant. The smell of fish doesn't wash off very easily.

But you are right about the time. For just a roll or two, it can be a bit time consuming. The only times I've made sushi outside of the restaurant are for big parties. I seem to get "recruited" for that quite frequently!
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I know what tako is and it's one of my favourites. I also know what unagi is and I love that too! :)
 
I looooove unagi- especially witha fresh quail egg... oh it's heaven...

Balthazar, a restaurant in new york -(not sure if they're still there) used othave a raw bar appetizer -and on that plate would be fresh sea urchin, in the shell -- it was insanely good...
 
JDhd said:
I know what tako is and it's one of my favourites. I also know what unagi is and I love that too! :)
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That's obviously because you've never skinned the unagi before! :ack2:

Have you tried inari? That's my favorite though it's not very common - at least around here. It's fried bean curd pockets filled with rice. Mmmm. I also like tamago nigiri (sweet omelet) but that's about it. If I'm going to eat veggie maki, it has to be inside out because the nori reminds me too much of fish. Yes, like I said, I'm a total wuss about seafood. :p
 
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