I love sushi! But I'm a vegetarian and prefer to make my own because a lot of places use fish dashi in their rice. I also consume massive quantities of it and don't want to embarrass myself in public...
I'm terrible in the kitchen and sushi is one of the only things I can actually make, so that's why I eat it so often. I only make the veggie kind at home because I'm worried about contaminating it or getting sick, but I always order fish when I eat sushi at a restaurant.
Be careful - making sushi safe is not easy. There is a special process for killing parasites without cooking - stick with the pros at your local sushi bar.
Sushi that doesn't involve uncooked seafood is easy to make safely.
Be careful - making sushi safe is not easy. There is a special process for killing parasites without cooking - stick with the pros at your local sushi bar.
Almost all the fish the 'Pros' get is vacuum packed and frozen at the processing location. You can be safe to purchase all kinds of fish products at Japanese grocery shops like Uwajimaya here in Seattle, WA or Portland, OR or other places and can be quite sure of its safety. I've been doing this for over 10 years and I have NO parasites as you allude to.
There may be more risk in eating all kinds of fish, either cooked or raw, is from chemical contaminants than from parasites.
I looove sushi! Eating, making, looking at it, sushi really is a wonderful art that few really, fully appreciate.
As you and others have expressed, making your own sushi will be a success if you start with great rice and a great rice cooker. It takes out all the guess work and makes your final product a winner.
My son is getting us to ear sushi...won't say that I love it but I like it pretty good. Would love to learn to fix it myself so I knew what we were eating!! any good recipes?!?!?!
My son is getting us to ear sushi...won't say that I love it but I like it pretty good. Would love to learn to fix it myself so I knew what we were eating!! any good recipes?!?!?!
You could visit a book store and see if they have any books on preparing Sushi. There are some steps in the preparation of Sushi, starting with making your rice. It has to be a short-grain sticky type of rice. See a picture above.
For starters, the easiest recipe you could start with (which is simple) is using shrimp. Have several cooked and cool shrimp available. Make a slit in the underside of the shrimp and cut through almost to the top but not completely. Remove the dark vein.
Moisten your hands with of cold water. Take a 1 1/2 tablespoons of the sushi rice and form into a rectangular block about 2-inches long with rounded edges and sides. Scoop up a tiny amount, about ¼ teaspoon, of wasabi paste with the tip of your finger and spread it on the inside of the shrimp. Place the shaped rice on top of the wasabi and press gently. Press into the shrimp, but make sure it holds its shape.
Serve with soy sauce for dipping.
The same method described here can be used with some of your favorite raw fish like salmon, tuna (yellowtail), or even cooked crab legs (cut in small portions). From here you can expand by fixing rolls as seen on some of the pictures above!
