Sushi at home?
Discussion
Anyone make their own Sushi? I have seen some 'Sushi kits' for sale for not much and am tempted to have a go. I would imagine it takes a fair bit of practice to turn out something approaching what you'd buy at a shop or similar but it cant be impossible! The main thing for me I suppose is that buying 'individual' amounts of fresh fish etc will be a bit problematic? I have no doubt whatsoever that I will find it harder than I think but I do like the idea of taking a sushi lunch to work - that being a damn sight nicer than the usual Greggs/sandwich shop fare...
Anyone already do it?
Anyone already do it?
I've been doing this for years, using this guide, very easy
http://www.sushi-guide.co.uk/Sushi%20At%20Home.pdf
problem is that you end up making way more than you can possibly eat
also, it is very cheap. does make you think why shops charge so much
http://www.sushi-guide.co.uk/Sushi%20At%20Home.pdf
problem is that you end up making way more than you can possibly eat
also, it is very cheap. does make you think why shops charge so much
Edited by iamrcb on Sunday 29th May 21:06
, I love Sushi but don't have it very often, looks like I've got a new project to play with this week.
The PDF guide is spot on.
If you want to know anything specific, my mum is Japanese and in my student days I worked in a small sushi cafe (making tons of the stuff!)
Key, obviously, is the quality and freshness of the fish itself. A good fishmonger will tell you what he has that day that is good enough for sushi. If you can get it fresh enough, don't just stick to tuna and salmon - seabass, mackerel, bream and especially scallops make amazing sushi.
If you want to know anything specific, my mum is Japanese and in my student days I worked in a small sushi cafe (making tons of the stuff!)
Key, obviously, is the quality and freshness of the fish itself. A good fishmonger will tell you what he has that day that is good enough for sushi. If you can get it fresh enough, don't just stick to tuna and salmon - seabass, mackerel, bream and especially scallops make amazing sushi.
Pretty good! I didnt realise Tesco sold the kits too. Why I'm surprised god only knows - I just never thought of it really!
I suppose one of the big things that Id be horribly worried about would be the quality of the fish - though - living 'by the seaside' there are surely some fishmongers I could make friends with... I just need to explore that I suppose. Well, as well as buying a real sharp knife
How long might pre-made Sushi keep for? Can it live in the fridge for a bit? Or can it even be frozen?
I suppose one of the big things that Id be horribly worried about would be the quality of the fish - though - living 'by the seaside' there are surely some fishmongers I could make friends with... I just need to explore that I suppose. Well, as well as buying a real sharp knife
How long might pre-made Sushi keep for? Can it live in the fridge for a bit? Or can it even be frozen?
i'd recommend the yo sushi book for beginners - comes with 20% off voucher for the restaurants. rolls are a piece of piss to make, though the rice in the pics above looks too wet to me. the rice is key and takes a couple of hours to make at home [rinse lots, drain, cook, season and cool]
3 tips -
find a good fishmonger [i.e. one who can tell you when the fish was landed]. i once used tesco salmon but it doesn't pay to gamble.
buy lots of tupperware.
cover your rolling mat in clingfilm
3 tips -
find a good fishmonger [i.e. one who can tell you when the fish was landed]. i once used tesco salmon but it doesn't pay to gamble.
buy lots of tupperware.
cover your rolling mat in clingfilm
paolow said:
Pretty good! I didnt realise Tesco sold the kits too. Why I'm surprised god only knows - I just never thought of it really!
I suppose one of the big things that Id be horribly worried about would be the quality of the fish - though - living 'by the seaside' there are surely some fishmongers I could make friends with... I just need to explore that I suppose. Well, as well as buying a real sharp knife
How long might pre-made Sushi keep for? Can it live in the fridge for a bit? Or can it even be frozen?
We certainly have an excellent one in Brighton if you fancy the drive down. But there must be good ones where you are. Go down to the 'docks' or whatever you have and chat to them. Alternatively, Waitrose fish counter is very good.I suppose one of the big things that Id be horribly worried about would be the quality of the fish - though - living 'by the seaside' there are surely some fishmongers I could make friends with... I just need to explore that I suppose. Well, as well as buying a real sharp knife
How long might pre-made Sushi keep for? Can it live in the fridge for a bit? Or can it even be frozen?
If you buy fresh fish, it is fine to freeze it and then use it for sushi defrosted. Once you've made it up as sushi, you can't freeze it.
It is meant to be served room temperature, so even storing it (made up) in the fridge overnight is a bit of a no-no. You 'can' eat it the next day, but this dries the rice out and makes it hard (hence supermarket sushi is awful - they have to fridge it for H&S). You'll probably vastly overmake it to start with, you'll have to play with quantities. I tend to guesstimate at a cup of rice per person and this then makes enough sushi to go round without too much waste, then freeze any leftover fish.
I have made up sushi in the afternoon which is then kept outside the fridge and served in the evening. No one's died yet
juice said:
I just got a Sushi Kit for my Birthday too. Can't wait to give it a go !
I guess I'm fortunate as we get daily fresh Yellow fin Tuna/Snapper/Wahoo/Mahi Mahi/Grouper landed here. I have Sea Urchins (loads of the buggers) here too - can you eat them ?
Lucky you! You can eat the roe of sea urchins, it's delicious, very sweet almost and a common topping for sushi.I guess I'm fortunate as we get daily fresh Yellow fin Tuna/Snapper/Wahoo/Mahi Mahi/Grouper landed here. I have Sea Urchins (loads of the buggers) here too - can you eat them ?
Veefour - I didn't know that about Waitrose, but I'm sure in my limited research fish that is landed and then immediately frozen is technically 'fresher' anyway. I buy by sight and smell, and certainly have had no issues with Waitrose fish whereas I wouldn't ever make sushi with the stuff Sainsburys churns out.
juice said:
I have Sea Urchins (loads of the buggers) here too - can you eat them ?
Yes you can - cut them open in a circle around the 'mouth' and scoop out the orangey 'coral' (their eggs) with a spoon.This tastes a bit like sweet crab meat, and is also excellent as a filling for ravioli.
They will still wave their spines while you're eating them, which may be disconcerting for some.
I was at a restaurant in the old part of Nice, tucking into a bowlful - all 'on the move'. An Italian woman at a neighbouring table was almost sick.
Toyowner said:
Dont all fish get frozen on the trawlers before being landed ?
No.Morrison's super-chill on boats that are out for up to 5 days. (for North Atlantic stocks)
Sainsbury's use 'day boats' for their North Atlantic stocks, which is kept well above the point at which it'll start to freeze.
Both use small day boats for UK sourced catch, which is guaranteed to be fresh.
Tuna / Swordfish / Tilapia are flown in fresh, too.
VeeFour said:
Toyowner said:
Dont all fish get frozen on the trawlers before being landed ?
No.Morrison's super-chill on boats that are out for up to 5 days. (for North Atlantic stocks)
Sainsbury's use 'day boats' for their North Atlantic stocks, which is kept well above the point at which it'll start to freeze.
Both use small day boats for UK sourced catch, which is guaranteed to be fresh.
Tuna / Swordfish / Tilapia are flown in fresh, too.
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