I think freshness is somewhat of a misnomer. People often don't know that for certain fish, Tuna mostly, the fish has to be thawed out and aged so that rigor mortis wears off.

Whereas with other fish, you might require such intricate techniques such as ike Jime :

http://cookingissues.wordpress.com/2...ckdown-part-1/

$17... what?!

Holy mackerel!

There's not a single good sushi restaurant in a walking distance where I live. A huge, huge beat.

Does any of you prepare their own sushi?
If so how did u start, what u need etc...


I love sushi, but closest place is like 1h away and its quite expensive

its very hard to for me to source the type/quality of fish that a good sushi restaurant will have. I can make sushi rice reasonably well but getting the right fish and knowing the tricks and cuts to making that fish sing is too challenging. Aside from the fact that I look for a lot of variety when eating sushi and thats just not feasible as a home cook.

I would start with rolls if you are looking to preparing at home.

If we eat in, it'll mostly be sashimi with the occasional handroll (spicy scallop/negitoro/negihama) and once we did "real" California roll (Costco king crab, not that fake crab ****).

We've had good luck buying fish at Mitsuwa and Marukai

Home made is the way to go imo. It will not be the BEST SUSHI YOU EVER HAD OMG OMG but the money you save will make it worthwhile. But I'm not a gourmand like ameoba. I also live very close to the two markets that OT linked to. If there is not a Japanese market in your area I'm not sure what you can do. Whole Foods and other high end grocers will occasionally have what they call sushi grade tuna. I've never tried it though. If it doesn't cost at least $40.00/pound it's probably not sushi grade.

If you do manage to find fish then just search on the Internet for how to make sushi rice (you get the vinegar at the same place you get the fish). You will also need nori for the rolls. Once you have the rice and the fish it's all about what you want to try. experiment. Try adding shiso leaf to your rolls. Try a vegetarian roll with umeboshi, shiso and cucumber. whatever you like really.

a big key for making your own sushi is a good rice cooker. The type of rice you are looking for is a japanese short grain.

you don't actually need that bamboo mat thing to make rolls, I feel just plain Saran wrap is enough.

Sounds like Amoeba has read the book "The Zen of Sushi" or something to that effect. Many of your posts are little sound like it came from that book.

For making it yourself I can't seem to get the rice tasting anywhere as good as it should. I can't get the actual rice cooked perfectly and couldn't get it seasoned perfectly either so I gave up.

As for finding sushi grade fish...forget the term "sushi grade". It does not exist and if you are buying something labelled "sushi grade" you are getting ripped off. You can easily call around your city, ask on local foodie forums (check chowhound) and find sources of getting fish for sushi that will give you some variety, not just salmon and tuna.

lol, never read it but maybe I should.

But yeah rice is somewhat difficult to get correct. I typically like to add a bit of mirin to my rice in addition to just the typical rice wine vinegar, sugar, salt. but I usually like my sushi rice a bit sweeter.

There is 0 way I'd pay $17 for this.

I really like Maluken in Boston. It's not high end but delivers good mid range sushi. It has a great location right outside Fenway Park.

I dug through my photobucket for every Maluken pic I have, probably a few more I never uploaded. Should be an interesting view of some of my sushi ordering habits from a year or two ago.










Also, I I found these from a good sushi place in Miami Beach, FL
Miami

Are you implying that was expensive? In a good sushi place, each piece of Salmon would be $4-5 so looks like he is gettting a great deal to me.

Oh man. Never had sushi here but you just brought back some good memories from college. We used to go here all the time in the late 90s.

Last two times we went the following happened. 1. Went with a party of 8. All pretty hammered. We leave as another group enters, someone gets bumped, words ensure followed by Ryu v Ken street fighter action. Not a very good moment. 2. Went with girlfriend for friendly dinner. While eating, these two random chicks start yelling at each other. Next thing we know, glasses are being thrown, hair is being pulled, lots of screaming and management and staff are sitting there watching the show.

Wow the snobbery in this thread is ace-one epic. Blows any steak thread we've ever had out of zee water.

Look at the picture again, does that look like a good sushi place?

Does not look spectacular, but salmon is definitely of decent enough quality I would pay $17 for that meal. Roll doesn't have much meat but is cleanly done as well. Swap that shrimp for tuna and I would pay easy.

Just thought the comment "0 way I ever pay $17 for that was a bit misguided". I can see if it was discolored or clearly crummy sushi, but seems a pretty good price for Scandinavia.

they serve other food as well yes thats why its not your typical sushi plate, but their sushi chef is very skilled and has never brought me bad stuff ever.

Sweden should have access to great salmon, but I don't think you'll find too much other good fish. There isn't as much demand, I think.

ARE U ****ING KIDDING ME



just to clear **** up, that is NOT kobe beef, that is tuna.

WHY AM I NOT IN TOKYO

Looks delicious but I am confused as to the point of this post.

wow what kind of a ******ed comment is that?

what exactly is it thats confusing you? did you really manage to sneak into the top 3 of most inept posters of all time in one ****ing sentence?

regarding sushi fish this is true. although the monkfish, turbot, halibut, cod and ofc herring is world class too.

(also oysters, shrimp and especially the langoustines)

jfc that tuna gave me a semi

Me too.