Just curious... how many people do their own sushi at home?

LittleGreyPoodle wrote:
> Just curious... how many people do their own sushi at home?

Usually only after I catch a fish.. which has been years now
since I have no time to go fishing. WAH!

--
Dan

On Sun, 21 Aug 2005 03:47:49 -0700, LittleGreyPoodle
> wrote:

>Just curious... how many people do their own sushi at home?

I do. My favorite is Salmon roe gunkan sushi and spicy tuna and unagi
Nigiri Sushi. I lightly marinate my tuna in my own recipe which seems
to change a little each time I make it.

Making each of these favorites of mine is simple and makes me a very
happy person!

When I make rolls, it is usually for company and I make only vegetable
rolls and those with cream cheese unless I know that one of my guests
likes the meat rolls.

My three cats help with the clean up of what I "accidentally" drop on
the kitchen floor. They also love sushi.

Dan Logcher > wrote:
> LittleGreyPoodle wrote:
> > Just curious... how many people do their own sushi at home?
>
> Usually only after I catch a fish.. which has been years now
> since I have no time to go fishing. WAH!

Some years ago, when I was still sailing, I took my cousin on a weekend
sail to the Channel Islands (Santa Rosa & Santa Cruz). On our way back to
Oxnard, he trolled off the stern and caught two beautiful tuna (Albacore, I
think). He gutted them and gave me a 2-1/2 footer. The next day my Japanese
gardener arrived. I said, "Itani-san, what do I do with this?" He grabbed a
knife and prepared some wonderful sashimi, which we sat in the back yard
and consumed with gusto and good conversation, accompanied by some wasabi,
gari and sake, which I had on hand.

Since then, I've thrown many sashimi parties with fish bought at Yaohan Mkt
in Sho Tokyo, LA, but I must admit, I've never made sushi.

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"LittleGreyPoodle" > wrote in message
news:wZYNe.112647$E95.87778@fed1read01...
> Just curious... how many people do their own sushi at home?

As with most households in Japan, I tend to make sashimi the most.
But often I'll make Chirashi-zushi or Temaki Zushi.
Once in a while I'll make nigiri-zushi, but usually limited to about
3 kinds of neta. Which is one of the reasons why most families in Japan
go out for nigiri-zushi (ie "sushi")
M

"Questions" > wrote in message
...
> On Sun, 21 Aug 2005 03:47:49 -0700, LittleGreyPoodle
> > wrote:
>
>>Just curious... how many people do their own sushi at home?
>
> I do. My favorite is Salmon roe gunkan sushi and spicy tuna and unagi
> Nigiri Sushi. I lightly marinate my tuna in my own recipe which seems
> to change a little each time I make it.
>
> Making each of these favorites of mine is simple and makes me a very
> happy person!
>
> When I make rolls, it is usually for company and I make only vegetable
> rolls and those with cream cheese unless I know that one of my guests
> likes the meat rolls.
>
> My three cats help with the clean up of what I "accidentally" drop on
> the kitchen floor. They also love sushi.

where do you get the Unagi? Is it mail ordered? Canned? Fresh? We're fond of
several sushi entres with it, but I don't know where to look for it.
Thanks for any help
Nan

We have sushi at home about every 3 weeks or so. The menu is pretty
consistent:

...Roll your own eel (frozen eel from Asian grocery) and avocado hand
rolls
...Spicy tuna hand rolls - I use either the cryopacked supermarket
tuna (only if it looks excellent) or fish store tuna. Neither is
quite good for using as sashimi, but with a spicy sauce (mayo,
usually Kewpie brand) and rooster sauce) it is more than good enough.
...Crab stick, cucumber maki
...Flying fish roe (frozen from Asian market) as sushi and/or with the
eel hand rolls

My wife and I have become very adept at making hand rolls. And my
maki rolling is improving greatly.

Yes, I use cryopack or fish store tuna and haven't died or even had
diahreah yet. ;-) The ungai hand rolls are excellent and very easy.
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

Delete the two "spam"s for email

Cape Cod Bob wrote:
> My wife and I have become very adept at making hand rolls. And my
> maki rolling is improving greatly.

I need to get better at the handroll making.. seems the easiest way to
make some sushi.

> Yes, I use cryopack or fish store tuna and haven't died or even had
> diahreah yet. ;-) The ungai hand rolls are excellent and very easy.

I have also used the cryopack tuna, which was CO treated from Malaysia.
I didn't die either, I don't think.. but it wasn't great tuna. A little
lacking in flavor.

--
Dan

I was buying it on the net, but I found a market that sells it
(canned), near my home. The canned isn't near as good as freshly
roasted, but after briefly heating it and adding a tad more sauce to
it, it works for me.

On 22 Aug 2005 12:20:37 -0700, "Sushi Junky" >
wrote:

>I was buying it on the net, but I found a market that sells it
>(canned), near my home. The canned isn't near as good as freshly
>roasted, but after briefly heating it and adding a tad more sauce to
>it, it works for me.

In case everyone hasn't figured out that I have two Usenet names on
this group, I am "Questions" at home, and "Sushi Junky" at work. It's
how I keep track of where I was when I posted something.

Questions wrote:
> On 22 Aug 2005 12:20:37 -0700, "Sushi Junky" >
> wrote:
>
>
>>I was buying it on the net, but I found a market that sells it
>>(canned), near my home. The canned isn't near as good as freshly
>>roasted, but after briefly heating it and adding a tad more sauce to
>>it, it works for me.
>
>
> In case everyone hasn't figured out that I have two Usenet names on
> this group, I am "Questions" at home, and "Sushi Junky" at work. It's
> how I keep track of where I was when I posted something.

Why not do "Questions@home" and "Questions@work"?

--
Dan

On Mon, 22 Aug 2005 16:27:54 -0400, Dan Logcher
> wrote:

>Questions wrote:
>> On 22 Aug 2005 12:20:37 -0700, "Sushi Junky" >
>> wrote:
>>
>>
>>>I was buying it on the net, but I found a market that sells it
>>>(canned), near my home. The canned isn't near as good as freshly
>>>roasted, but after briefly heating it and adding a tad more sauce to
>>>it, it works for me.
>>
>>
>> In case everyone hasn't figured out that I have two Usenet names on
>> this group, I am "Questions" at home, and "Sushi Junky" at work. It's
>> how I keep track of where I was when I posted something.
>
>Why not do "Questions@home" and "Questions@work"?

That would work as well.

Actually, there's a story behind the way it is now.

I'll tell you sometime over some sushi.

On Mon, 22 Aug 2005 11:21:08 -0400, Dan Logcher
> wrote:

>Cape Cod Bob wrote:
>> My wife and I have become very adept at making hand rolls. And my
>> maki rolling is improving greatly.
>
>I need to get better at the handroll making.. seems the easiest way to
>make some sushi.
>
>> Yes, I use cryopack or fish store tuna and haven't died or even had
>> diahreah yet. ;-) The ungai hand rolls are excellent and very easy.
>
>I have also used the cryopack tuna, which was CO treated from Malaysia.
>I didn't die either, I don't think.. but it wasn't great tuna. A little
>lacking in flavor.

I agree. That's why I always use it for spicy tuna.

------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

Delete the two "spam"s for email

Questions wrote:
> On Mon, 22 Aug 2005 16:27:54 -0400, Dan Logcher
> > wrote:
>
>
>>Questions wrote:
>>
>>>On 22 Aug 2005 12:20:37 -0700, "Sushi Junky" >
>>>wrote:
>>>
>>>
>>>
>>>>I was buying it on the net, but I found a market that sells it
>>>>(canned), near my home. The canned isn't near as good as freshly
>>>>roasted, but after briefly heating it and adding a tad more sauce to
>>>>it, it works for me.
>>>
>>>
>>>In case everyone hasn't figured out that I have two Usenet names on
>>>this group, I am "Questions" at home, and "Sushi Junky" at work. It's
>>>how I keep track of where I was when I posted something.
>>
>>Why not do "Questions@home" and "Questions@work"?
>
>
> That would work as well.
>
> Actually, there's a story behind the way it is now.
>
> I'll tell you sometime over some sushi.

Certainly!

--
Dan

LittleGreyPoodle > writes:

> Just curious... how many people do their own sushi at home?

Rarely sushi - I don't car as much about the rice. Sashimi
on a regular basis, though.

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