Sushi
 

the rice, you barbarians...


meshi

from the rice thread...

courtesy of rusnak:

"Sushi is a whole separate topic but if you're going to make nigiri or futomaki at home, then obviously you want authentic rice. Japanese insist on purity because otherwise the delicate flavors of sushi are destroyed. Check out the rice on Post number 20 [Nishiki]

for authentic Japanese sushi rice add a little bit more vinegar and salt than what they mentioned in the book. For American sushi restaurant rice add a little bit more sugar. And you want to toast the nori on stovetop by brushing it against the burner very lightly. Take a look at the nori sheet. The shiny side is the outside."

<iframe width="560" height="315" src="https://www.youtube.com/embed/1QXRd0NtbxA" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

<iframe width="560" height="315" src="https://www.youtube.com/embed/skgsn2PKZ1w" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

The sushi nazi!

https://www.staradvertiser.com/wp-co.../10/324677.jpg

^ I can't wait for restaurants to re-open. When I go to Sakura Chaya, I say to Koji-san "just make what you think I'll like". I trust him.

<iframe width="560" height="315" src="https://www.youtube.com/embed/Cm2dczXpBG0" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

BTW this guy knows how to edit video. He doesn't use every bit of video, doesn't start with parenthetical comments, and does not "bury the lead". Pro video is a pleasure to watch. Petrolicious, Drive Tribe, etc are good production quality videos.

anyone watch “When Jito Dreams Of Sushi”

^^^I keep seeing it on my list. Any good?

I enjoyed it. Of course, his restaurant no longer takes reservations. They are only open to people who were regulars.

We took a sushi course a few years ago that was fun and informative. Then we made sushi at home... once.

A couple of key points I remember from the course:

Sushi is spiced rice not raw fish. You can put a piece of leather on sushi rice and it's still sushi.

Sushi rice comes from California not Japan (sushi rice grown in Japan stays in Japan)

When my daughter makes it, we start with some quality Ahi ..

http://forums.pelicanparts.com/uploa...1588618856.jpg

I sure miss the sushi. Someday soon, I hope.

http://forums.pelicanparts.com/uploa...1588613108.JPG

And yes, I know that's not sushi.

http://forums.pelicanparts.com/uploa...1588613300.jpg

Omakase!

We've done that at a bunch of places, and that's what we usually do. But sometimes you just want what you want, so we just order.

It was great!


and BTW sports fans... Japan has a lot more Michelin 3 Star eateries than France :eek:

Great sushi is sublime! You can see the difference in great and sometimes really good sushi. The fish should look different. The rice should look different. Nigiri shouldn't be huge (it's supposed to be a single bite). Average/decent sushi can still be good, but it really only resembles great sushi.


Right, most videos you can skip the first 25-50%.

ah back to the OP !!


I just want to get the correct OCD* procedures down:

Let's assume I bought good sushi rice - the regular kind, not the pre-washed kind...

also assume that I have a nice new Zojirushi induction rice cooker (complete with the little songs it plays) and have discarded my 3rd rice cooker - a cheap Panasonic.

Now, the number steps in order would be (as I understand it):

1. wash the rice (3 or 4 times, thoroughly with swirling form my hand, but not so hard as to chip or break any of the rice grains)

2. soak the rice for 30 minutes ---> BUT do I still need to do that with the Zojirushi??



__________________
AFAIK, the entire japanese culture is high on OCD - which is a very GOOD trait in an engineer or a surgeon; and is - of course - common in the Porschephilic community...

Absolutely!
Yep

Got to start and the beginning. Are you making plain steamed rice, or are you making rice so you can assemble it into a sushi dish?

"Chirashi" is traditionally thought of as "sushi rice". I think for the sake of clarity, it is much better thinking of nigiri and maki rolls as "sushi". The rice dishes are another class of "rice bowl" if that makes sense at all.


Oh, and BY THE WAY...There are some total sicko perverts out there who make "sue shee" with brown rice and hippie crap. That's about as wrong as a banana bagel. Or a Torta with a weenie in it. There are some foods that are all about tradition and should be left that way. What's next, a tofu "Matzo" ball? G.D. hippies....

I've been told that if you get good sushi such as from a local master, don't use any soy because it would be an insult to the chef.
(i.e. his food tastes so bad it has to be covered up).

Japanese quietly laugh at Americans who pour soy over their meal like it's fudge sauce on ice cream.
I think you're supposed to turn it over and lightly dip the fish part (without breaking it in half)

Practice your o'hashi skills with peanuts.