Sushi - Page 23 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

"Sushi Bar" opened up in the heart of Broad Ripple within the past year. Probably the best I've had (haven't been to Sakura, though). And they have $1 domestic beers.

http://www.urbanspoon.com/r/40/16917...r-Indianapolis

Last edited by BL Margs; 02-25-2013 at 11:49 PM. Reason: $1 beers, obv

Quote

02-26-2013 , 07:34 PM

#552

riverboatking

Carpal \'Tunnel

Join Date: Jun 2004 Posts: 23,793

Quote:

Originally Posted by Omar Comin

Best thing is when you find that roll that's just perfect by itself, no soy sauce needed. Omnomnom

thats like most nigiri at good sushi places.

Quote

03-01-2013 , 05:02 PM

#553

PartyGirlUK

Carpal \'Tunnel

Join Date: Nov 2004 Posts: 23,530

Guys, making some sushi tomorrow, got a request of shrimp, would like to make it with Mexican flavours (sans cilantro) but really lost for ideas. Any suggestions, or is this just a bad idea?

Quote

03-01-2013 , 05:45 PM

#554

Nootka

Pooh-Bah

Join Date: Apr 2008 Posts: 5,656

Quote:

Originally Posted by PartyGirlUK

Guys, making some sushi tomorrow, got a request of shrimp, would like to make it with Mexican flavours (sans cilantro) but really lost for ideas. Any suggestions, or is this just a bad idea?

make shrimp nigiri, but in place of yuzu kosho, put a small dab of canned chipotle adobo mixed with lime juice on top of the shrimp. guacamole would work too, but make it with more lime juice and chile pepper than usual because you don't want to use a large amount of it so it needs to be stronger.

Quote

03-01-2013 , 05:51 PM

#555

Bode-ist

solidly average

Join Date: Jan 2007 Posts: 4,797

mexican sushi, huh?

Quote

03-01-2013 , 05:58 PM

#556

PartyGirlUK

Carpal \'Tunnel

Join Date: Nov 2004 Posts: 23,530

I'm thinking of making a garlic/shrimp/lime thing but that's a lot of acid, would you go light on the seasoning for the rice or not?

Quote

03-01-2013 , 06:05 PM

#557

Nootka

Pooh-Bah

Join Date: Apr 2008 Posts: 5,656

Quote:

Originally Posted by PartyGirlUK

I'm thinking of making a garlic/shrimp/lime thing but that's a lot of acid, would you go light on the seasoning for the rice or not?

yeah, lime is the obvious choice but very acidic. that's why i thought of replacing yuzo kosho with it + adobo (yuzu kosho is usually used in small amounts so the acid of the lime won't overwhelm). i'd leave the rice only lightly seasoned with lime in place of rice vinegar...maybe half the amount of vinegar you'd use. just spitballing here, but mexican flavors are stronger than japanese so you definitely need to reduce the quantity of the seasonings rather than replacing on a 1:1 basis.

Quote

03-01-2013 , 07:12 PM

#558

p2 dog, p2

Carpal \'Tunnel

Join Date: Jun 2012 Posts: 7,536

Going to miyagis in Indy. What should I be ordering?

Quote

03-01-2013 , 07:30 PM

#559

kkcountry

BBV MS Paint Rapid Response Squad

Join Date: Jun 2006 Posts: 31,263

getting takeout from this place tonight - what would you order for around $25?

http://ichibanpb.menutoeat.com/

Quote

03-01-2013 , 07:34 PM

#560

Omar Comin

fantasy failure

Join Date: Jun 2007 Posts: 27,348

Seaweed Salad

Dragon Roll

Chef's Special Roll

Spicy Tuna Roll

Quote

03-01-2013 , 07:42 PM

#561

Brown Keeper

Pooh-Bah

Join Date: Nov 2010 Posts: 4,542

Only had bento boxes there, but were good.
Ever looking for a good sushi place in PB make sure you go to Ota. I

Quote

03-01-2013 , 11:58 PM

#562

JustSomeGuy

old hand

Join Date: Nov 2008 Posts: 1,228

Quote:

Originally Posted by Brown Keeper

Only had bento boxes there, but were good.
Ever looking for a good sushi place in PB make sure you go to Ota. I

+ 1 to sushi ota

Quote

03-14-2013 , 06:38 PM

#563

Riverman

Carpal \'Tunnel

Join Date: Apr 2003 Posts: 73,135

Urasawa: ruh roh

http://www.latimes.com/business/mone...,6329451.story

Quote

03-15-2013 , 03:50 PM

#564

diskoteque

Joey Local

Join Date: Aug 2010 Posts: 30,420

just ate at Nao in miami. not super expensive but definitely up there ($85 per person for an 8 piece tasting menu) but worth every penny. best sushi ive ever had and ive eaten at all of the top NYC places (yasuda, blue ribbon, etc.).

Quote

03-15-2013 , 04:36 PM

#565

NickB

grinder

Join Date: Jun 2012 Posts: 676

Has anyone here been to either Uchi restaurant in Austin or Houston? I live right by it now and I'm thinking of trying it, but I've read somewhat mixed reviews from people who really know quality fish. Obviously it gets critical mainstream acclaim, but any input appreciated.

Quote

03-15-2013 , 06:40 PM

#566

atakdog

addicted

Join Date: Jan 2008 Posts: 50,136

Uchi is enormously fun, and the food is great if you have an open mind about combinations. One of my favorite restaurants anywhere.

Spring for the chef 's ten course special or whatever it is if you can. (It's been a few years, sorry.)

Quote

03-15-2013 , 06:41 PM

#567

atakdog

addicted

Join Date: Jan 2008 Posts: 50,136

That's in Austin. Didn't know there was one in Houston.

Quote

03-15-2013 , 07:25 PM

#568

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Nick,

I haven't been, but multiple SF friends who know sushi pretty well have had good things to say about the Austin location.

Quote

04-17-2013 , 02:25 PM

#569

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

All,

Inspired by this thread, I decided to pick up a few pieces of fish from the place I posted above and give this a try:

The salmon and ahi were awesome and like restaurant quality sashimi. The hamachi was mediocre, prob related to there only being one piece left which was prob a crappy piece nobody who knows about this stuff wanted. Overall A+ first effort. I don't think I'll be motivated enough to make sushi rice and rolls and other crap though. Seaweed salad and ginger from the fish market too.

Quote

04-17-2013 , 02:43 PM

#570

YoshiLuvsMe

centurion

Join Date: Mar 2013 Posts: 190

salmon, tuna, or yellowtail with avacado is my favorite. I don't like sushi with cream cheese or anything fried or cooked in it.

Quote

04-17-2013 , 03:28 PM

#571

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

All,

Ate the other half for lunch today:

Not sure if it was due to staying overnight in the fridge or trimming better or cutting against the grain better, but the hamachi tasted way better today than it did last night. The salmon and tuna tasted the same as last night. Sharpened my knife right before cutting today, that def helped.