Do you enjoy Sushi - and if so what is your favourite kinds?
 

I picked up some Chinese take out today and the entire back page of the menu is Sushi rolls. Some of it has Eel, something I've never tasted.

I love Sushi myself! :p

Sushi on the back of a Chinese menu? That's like seeing burritos on the back of an Italian menu.
Eel is good, I especially like Unagi (fresh water eel). I go for Sushi at least once a week. I'd be happy with just Hamachi Nigiri for the entire meal but always order a special roll of some sort

Salmon sashimi (just the piece of raw fish--no block of rice, which would make it nigiri). That's probably my favorite single item.

For rolls, I like most items. I think if you're starting out with sushi, start with a spicy tuna roll or a salmon roll, and go from there with increasingly exotic items?

Personally not a fan of eel. It's cooked. I didn't care for the texture, and it usually comes with a brown sauce on it, which I also don't like. But hey, others love it, so try it at least once!

Spicy tuna hand roll and Uni

Sure - but maybe because it's a buffet place they wanted to expand their menu. Can't blame anyone for being a little creative in order to help keep their business going!

The other Chinese place I usually frequent does not offer Sushi.

I plan to try some next month for sure!

Must have been one in the wood pile 😃

Here we go......

http://forums.pelicanparts.com/uploa...1737865919.jpg

I eat almost any sushi. Though I'm partial to salmon and tuna. I actually prefer sashimi over sushi, but wouldn't turn down sushi. As far as sushi rolls, we usually get rainbow so that there's a variety.

Now I'm hungry

Nooooooooooo……

You’ll have the Hersheys for a week.

Go to a Japanese sushi place. A decent chirashi is a good place to start. Be sure to get the salmon skin in the rice.

Get a couple pieces of unagi sushi and - if they have it - some toro sashimi.
Soft shell crab rolls are good too, but again they don’t always have them.

Also be warned.

Sushi in general takes a few goes to appreciate the subtleties of the flavors. First time I went I was meh. Three years later I was going twice a week.

I love Chinese too but don't eat it since I quit sugar. They use a lot of it in American style Chinese

California Roll, and a Roll Tide Roll. Seriously, there was a sushi place in Opelika called Wasabi, and they had the "Roll Tide Roll." I can't remember what all was in it, but it was flash deep fried making the rice crispy and golden brown, and it was my favorite!!! So good!!!
Sadly, Wasabi closed, and the place is called Lemon Grass, and they have good sushi also. Heck, it may be the same people, I don't know?

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My favorite is a Buckeye roll from Yamato.

I'm all in on sashimi. I won't turn away from a nice spider or interesting dragon roll but sashimi is my jam.

I prefer makimoto, usually the simpler ones. Seaweed salad and tako salad, always.
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Tall Sapporo, or Asahi Dry

We're basic, and we've got our 11yo in on the game.

If maki sushi, it'll be simple like an avocado roll or YT with scallions. Pickle rolls are always in the order if they're on the menu.

Otherwise it's sashimi and nigiri. Preference to the oily and fishy fish and the omelet or tofu skin if it's a good place and they're done properly. We get the questioning eyeball when little one orders her stuff ("Umm, miss? You know that's kind of fishy...") or if I actually know what inari and tamago are. Kiddo digs octopus too and I encourage that she eat mine if I get it in an assortment (it's my ick, even over the little salty snot-balls/roe).

All three of us are tending towards sashimi - "having sushi" seems to lead to a hangover of "oh god, I ate HOW much rice?" though if it's made well seasoned rice is amazing.

Oh, and if you're done, can I have your mackerel?

Mmmmm, love, Love, LOVE sushi.

THere are different types, and often (not always) beginners do better with some types than others.

Nigiri (my favorite) is usually a piece of fish/meat/something on some rice (often/usually with a tiny smear of wasabi under the fish). It's often/usually raw fish but not always (unagi and anago are not raw, shrimp is usually cooked, but is sometimes raw, etc...)
https://www.suzumokikou.com/img/prod...e05_nigiri.jpg

THere are hand rolls (temaki) which are usually very similar to regular rolls but have more nori (seaweed) than a regular roll.
https://www.justonecookbook.com/wp-c...i-2121-I-4.jpg

Then there are the rolls that most folks think of when they think of sushi. There are some traditional rolls, and then most rolls are not traditional.
pretty traditional is a tiny cucumber roll or similar tuna roll. They are usually very small.
https://www.japanesecooking101.com/w...8-1024x682.jpg

then there are the larger rolls that most folks are familiar with. They usually have a bunch of ingredients. Traditionally, the nori/seaweed is on the outside, but these days, it may be on the inside. Many of these are easier for beginners to start with because they may or may not have raw fish, but if they do, there are enough other ingredients that the taste/texture of the raw fish doesn't stand out as much.

I like all sorts of sushi, but I prefer nigiri and hand rolls.

A good roll for most folks to start with is the California roll. It's made with crab meat (well, most of the time it's made with artificial crab meat).

Personally, I avoid sushi at Chinese restaurants, especially buffets. I'm sure there are probably some places that make decent sushi that way, but I'm not eating raw seafood from anywhere that the primary goal is cheap food.

Good pizza and bad pizza are still generally reasonably tasty and good. Good sushi is amazing. Bad sushi is at best, not tasty, at worst may make you sick.

I have had amazing sushi which has ruined mediocre sushi for me. I will still upon occasion eat grocery store sushi, but I avoid anything in a grocery store with raw fish.

Unagi is one of my favorites. It's grilled eel with a thick sweet and salty sauce drizzled over it. The meat is very soft and practically buttery.
https://i0.wp.com/sushiguide.me/wp-c...giri.jpg?ssl=1

As far as the raw fishes, popular are salmon, tuna, yellowtail, and albacore tuna. Those all have a very mild flavor. Tuna is my least favorite until you get into the premium tunas chu-toro and o-toro. O-toro is like the wagyu of the tuna world, it's fatty, buttery, and tender. chu-toro is like a good ribeye, it's in between the regular tuna and the fatty tuna. And then regular tuna is not fatty.
https://asiannoodles695604738.wordpr...959e197187.jpg

Mackerel (saba) is a silver skinned, oily fish with a much more pungent flavor, and is one of my favorites.
https://thejapanesebar.com/wp-conten...ba-WEB1000.jpg

uni is sea urchin gonads/roe. It's generally considered a delicacy. I've had it several times. When it's good, it's really good. When it's not, I am not a fan. The taste and texture seems to vary quite a bit.
https://sushiuniversity.jp/basicknow...06/bafun2-.jpg

When I'm looking at raw fish nigiri, I'm expecting the fish to be smooth, usually shiny, and holding together. The only time I am likely to be OK with the meat looking like it's falling apart is if it's something with fat veins and the fat is falling apart, but the meat should still look good. I don't apply the same criteria to cooked fish.

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If you find that you like sushi, most types, and you find yourself at a good sushi restaurant, go to the sushi bar and have "omakase". That's "chef's choice", and usually should be the best/freshest stuff that they have because it should be the chef wanting to showcase their best stuff.

Mazuma Wasabi takes it to the next level.
3 years to grow and harvest.
Of course its all grown in Nor Cal.

https://morningchores.com/growing-wasabi/

I made the mistake of getting Salmon roe once. Now I just use it as bait for steelhead. I'm not even sure why they like it!

My town has one Sushi bar with all Japanese chefs. 3 others with Mexicans and white dudes rolling sushi. I have a favorite

I love sushi. One of the few meals I will gladly pay for instead of preparing myself. We used to go to a restaurant in Woodland Hills, Sushi Ichiban Kan. Unfortunately it closed during the pandemic and never reopened.

Mitz was our favorite chef. I would just have him make something special for us and he never disappointed.

This photo was taken after he returned from a trip back to Japan. He purchased a new sushi knife exactly like his previous one which you can see on the right. It was worn down from his continuous sharpening. Dang that was good sushi!

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Wow. That's a great pic, Craig.

I live in a high-density sushi restaurant area. As in, there are about 3 sushi places per block along Ventura Blvd (the San Fernando Valley's equivalent of Main St). So my neck of the LA woods is very blessed with good quality sushi.

The wasabi that is served at 99% of restaurants is not actually wasabi. Real wasabi had a great flavor.

I'm not a huge fan of the roe with the big eggs, ikura. I'm ok with the the roe of tiny eggs, tobiko.

Yeah, lots of sushi places are like that. I knew a white guy that your'd have been happy to have make your sushi, but he was unusual. He was super into traditional sushi and trained by a Japanese guy. COVID got him.

^ I'm sure he was good but I still don't want some round eye cuttin my fugu

LOL! I've never had fugu, and I don't know that my buddy would have made it since it does require lots of specialized training. I'm also sure that there are probably more than a couple of crappy Asian sushi chefs.

I like them all, gunkan, nigiri, maki, hand roll. Don't laugh, but when I just want a quick fix, I'll pick it up at my local 7-11.

I've gone to Kroger with my daughter to get sushi.

I love all sushi, but my favorite is Uni.
The best comes from Santa Barbara although I had some from Chile once and it was fantastic.
There are even a few times that I have had live uni, which is usually served in the shell with the spikes supporting it.
http://forums.pelicanparts.com/uploa...1737928727.jpg

Luckily, I don't live too far from Little Tokyo in Los Angeles

Uni is hard core sushi

Hand it twice. Both times it did a number on my tract.twice was enough.

Yup, I can't handle the texture.

Love sushi, our local place knows us by name. If you want to try sushi, you need to find a good sushi place. Normally bad sushi is BAD.

I agree that the California Roll is great starter sushi. If I’m getting rolls I prefer the simple ones, noting fried or covered with sauce. Yellowtail scallion, tuna, tuna avocado, tuna cucumber, Alaska, or a spicy tuna or yellowtail. For sushi or sashimi I prefer yellowtail (hamachi), tuna, fatty tuna, smoked salmon, or red snapper. Most sushi restaurants have a sampler platter you can get, it’s a nice way to try a variety of stuff. We actually have a great local joint, the fish is flown in fresh daily.

Unagi is my favorite.

When I lived in NYC, there was a Japanese place on Thompson St that focused on rice bowls. I went in there one day and sat at a high top table and ordered an Unagi Rice bowl. The only other people in there were Adam Yauch from the Beastie Boys and his wife and daughter who must have been 4. She knocked her rice boll with her arm off the table and it hit the ground and crashed and the rice flew up and stuck on my leg. Adam was so relaxed about it and I’ll never forget the look on the girls face. RIP Adam..every time I think about grilled eel, I think of that moment

mmmmm unagi maki

There are a few great sushi places in the Boston area but the best sushi I ever had was in San Francisco.

One local place has a special roll platter with tuna, toro, salmon and hamachi all in one very large diameter 3 bites to eat one piece roll. It is phenomenal. And the amount of fish is really something special. They have a special toro platter too but it's too much. Two or three pieces in and your palette is overwhelmed.

A place close to the movies I go to has a salmon roll with black tobiko and a sliver of jalepeno. Very tasty. And baby hamachi sashimi too.

Here’s a random good one for the travelers - One Flew South at ATL airport terminal E has excellent sushi.

I did an overnight in Tokyo and had sushi there, it was absolutely amazing.

No meat, no potatoes, no thanks.

It doesn't matter who cuts your Fugu, the chef has to taste it before serving it.
If he drops dead, don't eat it.