Welp, you guys got me in. Did a pound of the Ultra Ahi, Salmon and Kanpachi
The Kanpachi is banging. Also really recommend the sword if anyone is in the grilling mood. IMO, it's not comparable to any sword I've had (saying a lot, after living in Boston for 30 years).
Is it the honolulu co you guys are raving about? Tempted. I live near a Japanese market that has great fish in manageable portions for typical prices so not sure I need three pounds of fish. Looks great though.
Not quite as fancy, but getting back to making my own nigiri and tekka don.
That all looks great!
Thank you! The nigiri is fluke with lemon, scallions and sea salt. The bowl is marinated bluefin over sushi rice with a bunch of green stuff LOL. Should of had some Ikura or Tobiko to brighten it up. I was surprised how good my sushi rice came out. More to come.
Is it the honolulu co you guys are raving about? Tempted. I live near a Japanese market that has great fish in manageable portions for typical prices so not sure I need three pounds of fish. Looks great though.
Yeah, I have a couple spots I can get some stuff locally. My typical fish spot at the Italian Market in Philly almost always has sushi grade tuna, but it's not as good as honolulu fish co, but I get it for poke bowls and stuff like that.
I have a new spot where I can get hamachi from and did that once, and it was awesome. They have sushi grade salmon from time to time too. Plan to do that a bit more
Not quite as fancy, but getting back to making my own nigiri and tekka don.
That all looks great!
Thank you! The nigiri is fluke with lemon, scallions and sea salt. The bowl is marinated bluefin over sushi rice with a bunch of green stuff LOL. Should of had some Ikura or Tobiko to brighten it up. I was surprised how good my sushi rice came out. More to come.
I have been hit and miss with sushi rice but hoping to do well with it Friday. From what I can see in the bowl there, it looks good!
Gonna hit the Asian supermarket up by me before Friday to pick up some Tobiko and all. Haven't incorporated in that into any of my home sushi nights yet
Not quite as fancy, but getting back to making my own nigiri and tekka don.
That all looks great!
Thank you! The nigiri is fluke with lemon, scallions and sea salt. The bowl is marinated bluefin over sushi rice with a bunch of green stuff LOL. Should of had some Ikura or Tobiko to brighten it up. I was surprised how good my sushi rice came out. More to come.
I have been hit and miss with sushi rice but hoping to do well with it Friday. From what I can see in the bowl there, it looks good!
Gonna hit the Asian supermarket up by me before Friday to pick up some Tobiko and all. Haven't incorporated in that into any of my home sushi nights yet
Thank you! I learned this time that less sushi vinegar and more patient mixing helps. I also think ceramic makes a better container than wood for mixing. Now if I could just master the art of getting the rice to be the same size each and every time!
I use this with my sushi rice and like the results. Wash gently about 5 times. Let soak for 30 and then equal parts rice and water in the rice maker. When done I cool in the wooden thingy and pour in the seasoning and shuffle the rice around. Usually is pretty good although some times better than others.
I use this with my sushi rice and like the results. Wash gently about 5 times. Let soak for 30 and then equal parts rice and water in the rice maker. When done I cool in the wooden thingy and pour in the seasoning and shuffle the rice around. Usually is pretty good although some times better than others.
What in thee hell is Sushi seasoning? Is that Whale pee?
I use this with my sushi rice and like the results. Wash gently about 5 times. Let soak for 30 and then equal parts rice and water in the rice maker. When done I cool in the wooden thingy and pour in the seasoning and shuffle the rice around. Usually is pretty good although some times better than others.
What in thee hell is Sushi seasoning? Is that Whale pee?
I need to google what this sorcery is...
It is an easy way to bypass making your own sushi rice vinegar. This in and of itself is not difficult....but sometimes it helps to cut a corner or two to make the whole process take less time and work and be more enjoyable. The first night with the fish is especially challenging to enjoy, because of the work and then getting the stuff to my wife and kid to see them occupied so that I can make some, sit, and eat.
I use this with my sushi rice and like the results. Wash gently about 5 times. Let soak for 30 and then equal parts rice and water in the rice maker. When done I cool in the wooden thingy and pour in the seasoning and shuffle the rice around. Usually is pretty good although some times better than others.
I get it. I buy bottled BBQ sauce, various dipping sauces, marinades, condiments, rubs, prepared side dishes, and salad dressings for convenience. Something about making sushi says no. Rice vinegar, sugar, and salt. Find the balance and feel the edomae spirit LOL.
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And....pecorino Romano over the kanpachi was shockingly good.
*and, some engawa....raw, slightly chopped at, and salted....none of the torch, for me!
Looks amazing.
Yes, the kanpachi was super good. I think that and the salmon are the best ones I've had .
The carpaccio was ridiculous.
I have a new spot where I can get hamachi from and did that once, and it was awesome. They have sushi grade salmon from time to time too. Plan to do that a bit more
Gonna hit the Asian supermarket up by me before Friday to pick up some Tobiko and all. Haven't incorporated in that into any of my home sushi nights yet
I use this with my sushi rice and like the results.
Wash gently about 5 times. Let soak for 30 and then equal parts rice and water in the rice maker.
When done I cool in the wooden thingy and pour in the seasoning and shuffle the rice around. Usually is pretty good although some times better than others.
I need to google what this sorcery is...
This in and of itself is not difficult....but sometimes it helps to cut a corner or two to make the whole process take less time and work and be more enjoyable.
The first night with the fish is especially challenging to enjoy, because of the work and then getting the stuff to my wife and kid to see them occupied so that I can make some, sit, and eat.
I get it. I buy bottled BBQ sauce, various dipping sauces, marinades, condiments, rubs, prepared side dishes, and salad dressings for convenience. Something about making sushi says no. Rice vinegar, sugar, and salt. Find the balance and feel the edomae spirit LOL.