Sushi! (pr0n)

[buccaneer]

Those look grate !!!!

Ever do deep fried spicy tuna rolls?

http://luxirare.com/not-another-spicy-tuna-sushi-roll/

They look delicious!
Never had them.

 

[buccaneer]

Sushi can be anything from California Rolls to raw tuna shrimp, etc, sashimi, maki.
I only make it w/ tuna I personally catch and care for.
You can go to a sushi market and examine the meat yourself to decide
if it looks good. It's EZ to see the high quality you want, harder to pay for it.

Too true, hideously expensive especially here.

Sushi isn't a fish or seafood or meat dish, sushi is a rice dish.
It's all about the rice.

Sashimi is just seafood, no rice.

In western countries sushi doesn't translate because we don't have an appreciation for rice and can't really distinguish, so it has become all about the protein used.
So, my hints to anyone wanting to get into making it at home, buy the correct fresh rice and study up on how to prepare it.
Get the best seasonings you can, and Japanese supermarkets sell some great ready prepared stuff, truly awesome.
Once you get the rice down, the rest is easy.
Rolling is tricky and I have lost my skill through not doing it enough.
Ah, that's life.

 

[qman]

Are not California rolls "usually" made with cooked crab or imitation crab sticks?

 

[landarc]

You can make your own spicy sesame oil, it is ridiculously easy, and it is fresher, tastes right. Almost all of the commercially available oils are rancid. This is particularly true for the mass market toasted sesame oils. Here is what to do.

Get the smallest amount of toasted sesame oil you can find. You only need a couple of tablespoons of it.

2 tablespoons toasted sesame oil
1 tablespoon sesame seeds, untoasted
2 tablespoons chile pods, broken into pieces
4 tablespoons cold pressed sesame oil (or other neutral oil)

1. Toast sesame seeds in a dry pan to a light tan, note, they burn real fast, don't burn them.
2. Gently heat neutral oil until it is around 180°F, add in chile flakes,chile seeds and sesame seeds, allow to steep until oil is room temperature.
3. Add in toasted sesame oil and place in sealed container for several days in fridge or cool dark place.
4. Use oil within one month, or it goes rancid and you might as well have bought the stuff from the store.

You can tell it is ready, when the chile flakes turn dark red and the oil is bright, deep red.

 

[SGH]

Looks like a home run to me:clap:

 

[buccaneer]

Make your own Rayu...
http://www.seriouseats.com/recipes/2013/12/homemade-rayu-from-japanese-soul-cooking-cookbook.html

 

[buccaneer]

Are not California rolls "usually" made with cooked crab or imitation crab sticks?

Yes, here too, but that's economics.
They are made in Japan using prawn, except for cheap places and they use seafood sticks. The Japanese have a wide range of really good fish/seafood sticks.

Anyway, I made some of those too!

:yo:

 

[buccaneer]

You can make your own spicy sesame oil, it is ridiculously easy, and it is fresher, tastes right. Almost all of the commercially available oils are rancid. This is particularly true for the mass market toasted sesame oils. Here is what to do.

Get the smallest amount of toasted sesame oil you can find. You only need a couple of tablespoons of it.

2 tablespoons toasted sesame oil
1 tablespoon sesame seeds, untoasted
2 tablespoons chile pods, broken into pieces
4 tablespoons cold pressed sesame oil (or other neutral oil)

1. Toast sesame seeds in a dry pan to a light tan, note, they burn real fast, don't burn them.
2. Gently heat neutral oil until it is around 180°F, add in chile flakes,chile seeds and sesame seeds, allow to steep until oil is room temperature.
3. Add in toasted sesame oil and place in sealed container for several days in fridge or cool dark place.
4. Use oil within one month, or it goes rancid and you might as well have bought the stuff from the store.

You can tell it is ready, when the chile flakes turn dark red and the oil is bright, deep red.

Nice!
Thanks landarc!

 

[MisterChrister]

Beautiful as always Bucc. Be right there mate, so to speak

 

[1buckie]

Those look grate !!!!

Ever do deep fried spicy tuna rolls?

http://luxirare.com/not-another-spicy-tuna-sushi-roll/

They look delicious!
Never had them.

I've had them in restaurants in the San Fran. Bay area......really good.....not like all the raw stuff that's mostly being discussed here, but real fine just the same !!!

 

[chicagokp]

Yum Buccs!

 

[buccaneer]

Not at all bad Gaijin!

Oh, spicy tuna roll, think maguro cut into small chunks (not minced, minced is disgusting), then tossed with finely minced (not chopped, chopped is disgusting) scallion and dressed with rayu oil. I assume you make your own rayu oil.

Thanks, Ni-Sei!:becky:
Negi-toro is a specialisation from Osaka, and a really big favourite of mine!
I don't think that is what Moose was talking about, was it?
Hella good, I love it temaki or bowls best.
Dammit, I want some...

 

[Shagdog]

Looks great Buccsy! Funny thing, we're doing this tomorrow, got some tuna thawing now! Just gotta make rice.. Not my favorite part

 

[landarc]

Make your own Rayu...
http://www.seriouseats.com/recipes/2013/12/homemade-rayu-from-japanese-soul-cooking-cookbook.html

He stole my Togarashi oil recipe! I was not giving that one away. I would note, that I actually never tell people to put garlic in oil, unless they are going to pasteurize it, as it can give you food poisoning

 

[landarc]

Thanks, Ni-Sei!:becky:
Negi-toro is a specialisation from Osaka, and a really big favourite of mine!
I don't think that is what Moose was talking about, was it?
Hella good, I love it temaki or bowls best.
Dammit, I want some...

I forgot, they put cucumber in it, and sometimes drizzle it with mayo.

It is actually more like Hawaiian tuna poke, in a roll. With cucumber.

 

[qman]

Are not California rolls "usually" made with cooked crab or imitation crab sticks?

Yes, here too, but that's economics.
They are made in Japan using prawn, except for cheap places and they use seafood sticks. The Japanese have a wide range of really good fish/seafood sticks.

Anyway, I made some of those too!

:yo:

Good looking rolls there.
Thanks for the info, Bucc. Always good to learn something.

 

[tish]

I rarely eat sushi, but after seeing your post, I think I'm due. :hungry:

 

[Murray in N.Z.]

Hey Bucco.

If you want the oil there was a little Asian shop up in Joondalup that had a whole darned range of oils in their wares. It was right across the way from the flash Chinese restaurant on Davidson Terrace (from memory)

Muzza back in N.Z.

 

[fantomlord]

looks great buccs

 

[AussieMatt]

Look fantastic Buccs!