Sushi


 
Clint

Clint

TVWBB Olympian
Hey - it has grilled shrimp in it!

First thing - got a new knife: http://tvwbb.com/showthread.php?55670-How-about-a-knife-thread&p=618936&viewfull=1#post618936

Now I've only made this a few times........ less than 10 so take it easy on me!

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Wow Clint, very nice, both the Sushi and the knife. Never actually had Sushi but am going to give it a try soon. Way to go!
 
Awesome post. Sushi is good stuff. I'm guessin' that's long grain rice... you want the short, sticky stuff next time. nice job
 
Clint, awesome sushi. I may just have to order one of those! Do they work as described?
Tim
 
Nothing like sushi to break in a new Japanese knife :). You are a brave man! Sushi is not easy and you did very well!! After seeing your new knife I decided to order that knife in the 210mm but it's out of stock :(. Well, I might go for the 240 then!
 
Joe InJersey said:
Awesome post. Sushi is good stuff. I'm guessin' that's long grain rice... you want the short, sticky stuff next time. nice job
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I'll go get some soon - I think I've even tried this with brown rice :)

Tim K said:
Clint, awesome sushi. I may just have to order one of those! Do they work as described?
Tim
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Pretty much! I don't remember having great luck with my sushi mats (but it always TASTES good no matter how it looks) but it's almost me-proof with the sushezi. I got mine in early 2012 & it's priced only $0.50 higher now.

Jose Suro said:
Nothing like sushi to break in a new Japanese knife :). You are a brave man! Sushi is not easy and you did very well!! After seeing your new knife I decided to order that knife in the 210mm but it's out of stock :(. Well, I might go for the 240 then!
Click to expand...

Thanks :) - I think my next knife will probably be a single edge.. most likely a Yanagi----maybe for Christmas if Santa can swing it... Your Santoku looks kick-@ss so I might go that route,,,,but the Yanagi is so different I'd like to try it.
 
Round 2: This time I defrosted the shrimp, peeled/dried, then rubbed in sesame oil & put in the fridge for a couple hours (grilled the same.... over medium heat 2 minutes, flip then 1 minute). The rice - doubled the batch, added some red cooking wine, a little sesame oil, ACV, and 30% more water & it turned out really sticky!

I made 3 rolls this time and used the knew knife for all the prep work.

That's a black raddish, cuke, please ignore the avocado from yesterday




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Wow, great! I can imagine these are as delicious as they look. That tool is useful. Although I could buy almost everything here to make sushi unfortunately the good, fresh fish would be the weakest link...
 
Awesome stuff, Clint. You've just helped me decide that sushi is on the menu. But I'm really, really gonna cheat and pick it up at the store. ;)

I may have to put the sushezi on my Christmas list.
 
WOW!!!! Round two is perfection! You nailed that one plus elventy! WTG. Tell me about the knife. How does it go trough those rolls?
 
Peter you can make an excellent California roll by using canned tuna with mayo and hot peppers. Or smoke your own salmon or other fish like you might find in Lake Tisza (esp. the white fish like Pike) and use that.
 
Clint said:
Thanks :) - I think my next knife will probably be a single edge.. most likely a Yanagi----maybe for Christmas if Santa can swing it... Your Santoku looks kick-@ss so I might go that route,,,,but the Yanagi is so different I'd like to try it.
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Have them sharpen it before they send it to you (they offer a pre-delivery sharpening service), unless you really know what you're doing with the stones. I had to sharpen mine after a few uses and although now it's a razor I did not do too pretty a job beings that this was my first Yanagi sharpening and they are really tricky to sharpen! Plus, the steel is really hard and after a lot of strokes on the finer stones it was really tempting to go to a coarser stone, which is a mistake.

Ps. It is called Uraoshi sharpening. and it sets the zero (flat on the stone) side of the edge on Yanagi knives and others. You can see a picture here in the Korin website:
http://korin.com/Services/Uraoshi-Sharpening_2
 
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I can do that with my dremel! ;)

(no, I don't know what I'm doing with the stones yet :) )

The knife cut through super smooth for the most part, I tried to dip, wipe, dip, cut, and a few times I thought I could hear the nori tear a little, but the veggies seemed to cut effortlessly. I shaved the ginger not quite paper thin but very thin, and made matchsticks of the black radish. I just finished cooking wings a little while ago, and while cutting the celery I could definitely tell a big difference...same as some other cuts. I think I'm going to like this.
 
Tip for ginger: use a vegetable peeler to shave paper thin slices. Rotate the ginger in your hand so the slightly thawed portion gets peeled off. And if you have a truffle slicer (doesn't everyone? LOL) those work too. Drop the slices of ginger into rice wine vinegar and sugar.
 
Tom, sorry I forgot this thread... :)
I do not really like freshwater fish but to tel the truth I only ate carp. I really need to dive into cookery...
It is hard to get fresh seafood and is very expensive but I will try.
 
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