Sushi Appreciation Thread

[Ramones1976]

Sushi I made a few minutes ago

[Jaydelart]

Originally Posted by yuujirou

hmm~~
when you take a bite into a hamburger~ you get this huge kick in the face >.>'''
as you bite through the lightly toasted sesame bun, down into that savory mayonaise and ketchup, through the crisp, crunchy lettuce, juicy red tomatoes~ alllll the way into that huge hunk of moist and flavourful 100% all american [never frozen x]) beef patty~
and you get this wooping sensation of flavours x3 that seems to engulf you for a moment as you take the time to chew through this huge pile of mush in your mouth :3
am i wrong?
if that is the thing you were looking for in sushi~~~
then you are quite off the mark >.>"'
sushi, though it can pack quite a sensation in it's own respect, is not so heavily seasoned, and with such huge mixes of flavours.
if anything, sushi is quite comparative to wine.
each fish, though seemingly similar in appearance, has it's own different, but slight subtleties
that are generally not too perceivable to the typical [sorry but i just have to say it...] american palate [of which is generally used to what i described earlier x.x'
buut i digress x]
here's a simple list of somethings too look for when ordering sushi~~

The fish~

REALLY fresh fish should smell like it's just come right out of the ocean (if you've ever been down to a beach, or out at sea, you should know what i mean)
The fish should be beautiful in colour~
Tuna (maguro) should be a bright red, the taste of tuna is said to comparative to beef x] (beware of "unnaturally" red/pink tuna >.>"'; this kind of tuna has been preserved w/ carbon monoxide to enhance colour =.='''''...
it would be a great method and all...if it didn't degrade the flavour of the fish >.<""" )
Medium fatty tuna (chutoro) should be a brilliant coral pink~ and should totally melt in your mouth <33
fatty tuna (otoro) should be white~ maybe a bit of pink, and lustrously shiny x]
Salmon (sake) should glisten~ and be firm~
Red Snapper (tai) should be semi-translucent and have a clean, crisp feel/taste too it (lots of lower/american sushiya sometimes use "tilapia" as a substitute for tai =.=''' tilapia is whitish pink in colour, and you cannot see through it, it's also relatively dry >.>')
Japanese Red Snapper (madai) the GOD of sushi <3333 should be oilier than typical new zealand snapper (the one mentioned above; most higher class restaurants should carry this) and have a sharp crisp and clean taste to it *drool*drool*drool*dies* ;_;'''
Sea Urchin (uni) should be of a golden colour~ not faded, brown or yellow (not too sure of this description right here x.x'') uni should be sweet, and NOT fishy at all >.>'' (chef's w/ better tastes x] will add a few thin slices of japanese cucumber (kyuuri) ontop of teh uni for texture~~ small detail, works wonders)

NO fish should be stringy/chewy (w/ the exception of octopus (tako) because you just can't help that >.>") if your fish ish chewy x3...you prolly got cheated because they most prolly gave ye the tail end of the fish ^_^

The rice that is used w/ the fish should be slightly sweet~~
not too sweet, not too bland, not too sticky, not too hard~~
REALLY well done hand form (nigiri) sushi~ should MELT IN YOUR MOUTH <--- ---this is seriously not an exaggeration ._.'' (the main trick to making good sushi, is forming your rice so that it's soft enough to fall apart in the mouth, but hard enough to be picked up by chopsticks (hashi)

*tail end carries the most tendons in it <3 *

**tendons are NOT good eats x]

Rolls - the rice should be firm and not be fall off the thing >.>'

Well done rolls should not have the ingredients falling outta place, and the roll should not undo it's self >.>" (sometimes chef's screw up... >.<'' but this isn't really supposed to happen ^^")

For Spicy Tuna/Salmon/Yellowtail Roll~~
this is a personal preference, but the tuna in your spicy tuna roll should be cut in "chunks" and not a pile of mush >.>"''
whye???

if it's in chunks, chances are that it was cut from a quality block of fish x]

if it's a mush....2 possibilites exist...
1st~ you got jipped x3 ; the tail end is so full of tendons that it's unusable for anything else~ so the smart chef uses a spoon and scrapes the meat off the tendon~ mixes it w/ some seasonings, then rolls it up in a roll or something =3

2nd~ your chef has no idea wth he's doing~ and just mashed up a perfectly good piece of tuna (god FORBID this from being a possibility!! >.<""")


The only rolls that i know of that should have "mashed" fish in it~~ are
negihama and negitoro >.>"""
that is yellowtail (hamachi) w/ green onions (negi) and fatty tuna (toro) w/ green onions (negi)

buut this is more of a traditional dish and is quite unlikely to be found in typical american sushiya >.>''

to make this~ the hamachi or toro is literally grounded until it's almost smooth as a paste~ then mixed w/ the green onions, and rolled up :3

hmm ._.''
i guess that's about all i care to type up now x33
hope you actually read all of this xDD
and that it helps ya some :3
if you (or anyone else for that matter)
has any questions~ PM this one! =DDD


P.S. OK!! so the list was NOT THAAAT simple......but..but it's SUSHI! >.<''''
damned thing is anything BUT simple ;_;'''

Yeah, an old post -- I'm sorry for not taking notice earlier (I've been busy -.-)
I appreciate it Yuujirou. I'll be sure to remember your advice next time I go out.
どもありがとございます

[yuujirou]

Originally Posted by Ramones1976

Sushi I made a few minutes ago

woah x.x'''
too much rice xDD
and fish ish too small >.>"''

here's a tip fer hoso-maki

when you lay down the rice~
make a valley w/ the rice
so that the center is thinnest, and the top and bottom are thick
this will center your fish >.>"'
and make sure the sides have plenty of rice as well~~
^_^

ooh and yay xD
someone actually reads my post x]

[xnamelessx]

Originally Posted by Ramones1976

Sushi I made a few minutes ago

i wish i could make sushi... would u teach me? LOL

[xnamelessx]

mmmmm.... salmon, prawn and tuna sushi!!!

[zeke797]

All praise Sushi!! I love sushi, I had it the other day. When I go out for lunch from my work in London I go to a sushi parlour at times; but sushi in London is quite damn well expensive! (But worth it in the long run! lol)

[yuujirou]

Originally Posted by zeke797

All praise Sushi!! I love sushi, I had it the other day. When I go out for lunch from my work in London I go to a sushi parlour at times; but sushi in London is quite damn well expensive! (But worth it in the long run! lol)

good sushi anywhere is expensive >.>'''
especially since alot of the traditional fishes are available only in japan (i.e kohada [gizzard shad] and madai [japanese snapper])
and...good places like to do things such as over night shipping >.>''
*which mind you is BLOODY expensive to do* >.<'''

this one bag from Canada to Southern U.S. costs $40.00 USD to ship under 24hours >.>'''

the bag doesn't even weigh a pound =.=''''

imagine the shipping costs of fish that weigh from 2-50lbs a piece >.>''
and that some fish are expensive as is xD
(madai, maguro, chu/o toro, uni, etc., lol)

[Ramones1976]

Originally Posted by xnamelessx

i wish i could make sushi... would u teach me? LOL

Sure haha ^_^
Its not too difficult to make
The rice takes so long to make though

some more home made sushi lol:

[yuujirou]

Originally Posted by Ramones1976

Sure haha ^_^
Its not too difficult to make
The rice takes so long to make though

some more home made sushi lol:

these are much better =D
^_^

hmm... might you try this? x]
dice the salmon up
add thinly sliced scallions
some spicy chili powder
chili sesame oil
and a bit of roasted sesame seeds
toss lightly
then roll in an inside/out roll (rice on the outside)
=D

[Drend]

I've always wanted to try sushi, but I've just never had the chance xD I want something extremely spicy >= D