Sushi...

[poofdogg]

so...i am going for sushi in like 15 minutes...and i love sushi...

my main question for your fools is...do you like it? and what kind of sushi do you like?

I've found this amazing spot here where I live with a super chef. he knows me and knows my tastes and whips up the special rolls. mmm....my favorite is something called a danielle roll. it consists of a yellowtail (a semi sweet tasting fish from the key west area), a wedge of mango, wrapped with seaweed and rice...and topped off with a carmelized garlic concoction with terriyaki....oh my f*&ing god....its amazing...ok...now i'm gonna drool my way over to my sushi bar... :homerdro:

[andikay]

I don't think I could ever get tired of sushi, I love it so much.

I'm sure it's much better when they don't have to fly the fish in fresh every day (like in Columbia).

I really like sashimi but it is too expensive for me to have very often.

I like eel rolls and the fried soft shell crab (spider roll). I also like salmon, toro, tuna, halibut, squid, octopus--pretty much anything on the menu except salmon roe and sea urchin.

I like the boiled spinach salad flavored with sesame.

mmmmm....I'm drooling now too.

Enjoy your dinner, poof!

[poofdogg]

i also never get tired of sushi...i have been on a regular schedule of about twice a week. i can't get enuf and i have several amazing options here in baltimore. i stuffed myself silly on the 3 rolls i ended up having. i could barely see straight after gorging myself. lol

andi...if you are looking for amazing crab rolls...baltimore is known for its fresh crab and let me be the first to tell you...every roll that has crab in it or on it is utterly amazing here. if you make it out this way for one reason or another i'd be happy to show you around and try out every type of sushi known to man! lol...haha

[annie]

i love sushi too, my mom's side is from japan. so i was spoiled with homemade sushi growing up... and now i make it myself! my favorite really is sashimi, and i love blue crab sushi rolls. mmmm.

[andikay]

Annie: Spoiled with homemade sushi...I'm jealous!!

Poof, someday I will get to visit you and eat fresh crab rolls. Sounds DELICIOUS.

[larryhead]

I love sushi... all of it.... Dave and I have been hitting up Sushi Friday at this place down the street from me... all you can eat buffet for $12... dear god... I think we polished off three roles each last time and were stuffed silly. My favorites are the roles that also have cream cheese and avocado inside. mmmm.

:homerdro:


Anyone in Chicago up for House of Sushi and Noodles on Friday?

[Soul Queen]

I've tried sushi several times. I just think its not my thing. I think its the seaweed. :clueless:

[andikay]

Yeah, I think seaweed is one of those things that you either love or totally hate.

I'm convinced that seaweed is the fountain of youth, however, and since I'm so vain, I probably would have acquired a taste for it even if I hadn't liked it initially.

[larryhead]

And it's absolutely crucial to use lots of soy sauce mixed with plenty of wasabi!

So while we're on the topic... what's up with the ginger? I was told it's to clean your palate between different types of sushi, so you can fully enjoy the unique taste of the different types. So now.. after you suck on it do you spit or swallow? :D


(Seriously though.. which is it? I have a bet I need to settle.)

[andikay]

Don't know if it's proper, but I like to eat it. ;)

[larryhead]

Nice... well, I suppose that leaves less of a mess. :p


Maybe there isn't a proper etiquette, but that sounds right.

[andikay]

I dunno...I guess we should ask a Japanese person. :huh:

But I always eat ginger between pieces of sushi. I've been told that the procedure goes like this:

1. Eat sushi.

2. Eat ginger.

3. Take shot of warm sake.

4. Repeat.

The combination of the ginger and sake is yummy.

When I come to Chicago, we have to have sushi and sake! Deal?

[larryhead]

For sure! :thumbsup:

[poofdogg]

yup...i sometimes eat the ginger...depending on just how good the sushi is...and i don't use much soy sauce wasabi mix....if i do tho...i make it something of a paste...but not much...mmm....i think i'm gonna go for more sushi in a couple days....yum yum

[Diamond Vision]

there's this little walk up sushi window just around the corner from my work. sometimes I go there for lunch.
it's just about the best damn sushi ever made. they'll make things fresh while you wait but they also have a 'frigerated deli case with grab-n-go things too.
all summer they've been coming up with new stuff. they have this orange paste stuff that's extra extra tasty.
i think i'll die if they ever go out of business.


mmmm... orange goo... :homerdro:

[annie]

oh my i missed so many posts!!! :)

ok GINGER topic:
you should eat giner inbetween different kinds of sushi/sashimi so the flavors don't mix. if you eat spicy tuna and then try to eat yellowfish... since yellowfish is so mild the flavors will mesh together and taste just disgusting...

and my mom's side's from japan so we know this is legit! :-D

andi you can visit me anytime and i'll make ya some sushi!!!!!! my bf gets spoiled with handrolls every week! mmmm

[larryhead]

I didn't know you could make sushi Annie.... I missed out on having my own sushi chef for a year! :p

So now are you supposed to actually *eat* the ginger????

[annie]

u of i is no place to buy fresh fish. that's why you never got any lol

you just eat a piece of ginger (or until the taste of the previous fish) is out of your mouth and enjoy!

[JVO]

At one of our National meetings for work (I work in the food industry) we had a Sushi Chef from the Culinary Arts Institute in NYC come and address us in the preparation of Sushi. He must have made 15 different types of sushi (one of which had steak in it YUM! YUM!) and it was totally hit or miss for me. Either I absolutely loved it or it nearly made me vomit. This chef had a lot of good advice about the eating of sushi. First of all Sushi kills more people a year than all other prepared foods put together. According to the Japanese custom, a chef should never use gloves or wash their hands when preparing sushi because the dirt and sweat on the chef's hand is thought of as an additional ingredient (I swear that is true). In Japan Sushi chefs will go as long as possible between washing hands so that their secret ingredient is all the more potent. According to the chef who spoke to us, if you go to a sushi bar make sure that you can peak in on the preparation. If the chef is not wearing gloves, DO NOT EAT IT! He told us that in NYC there are Sushi bars that are worth millions of dollars that are continuously shut down because they fail to meet the requirements of the Health Code. Also, if you are cooking your own sushi (which is extremely easy to do) NEVER use raw seafood. A vast majority of restaurants no longer use raw seafood because unless you really know what you are doing who can seriously make everyone sick (also Health Code). So there ya go.

My favorite is California Wrap with Lobster and Avacodo. Yummy!

[andikay]

Is the orange paste sea urchin?

Unfortunately, that's one of the few sushi varieties I don't like. :dizzy: Maybe it's better fresh.

[andikay]

annie, I'm calling you on that.

I want some homemade sushi. :bow: