Elaine replied to Nathalie:

>> "cooked fish sushi" (an oxymoron IMO).

The term "sushi" refers to the rice, not to what's on it. Eel sushi is
cooked, but it's still sushi.

<snip>
> I don't know if it was steamed, blanched, poached, or something else. I
> saw Emeril "cook" some fish by making a marinade (with lemon juice?) and
> just soaking it for a few minutes. It still looked "raw", but he kept
> saying, "see how it is cooking?" Then he served it in some dish he had
> billed as "raw" something or other. So, apparently, it was raw, but it was
> cooked. Does that make sense? So maybe they aren't "cooking" it, but just
> soaking it in something.

You're talking about seviche. We've discussed it here many times. When fish
is soaked in an acidic solution, the proteins change in the same way as if
the fish was cooked. It's a very common preparation in Latin American and
Caribbean cuisines.


> I really don't know. I wasn't eating it and didn't plan to, so I wasn't
> real inquisitive. I tasted the shrimp one and the California Roll, but
> didn't care for the clump of cold rice or the wasabi.

The "clump of cold rice" is what MAKES it sushi. If all you want is the
other stuff without the rice, don't ask for sushi.

Bob