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General Category => General Discussion => Topic started by: nwguy on October 25, 2021, 01:23:39 PM
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I do from time to time and decided to make some using black rice I bought from a restaurant supply place. Watched videos on how to cook it:
https://www.youtube.com/watch?v=kiOkWU6wikE
Ended up buying a rice steamer basket and pot. Soak the rice overnight and steam it for 30 minutes.
(https://i.ibb.co/vmt70Q4/steamer.jpg) (https://ibb.co/vmt70Q4)
It turned out just fine, and my vegetarian sushi was pretty good.
(https://i.ibb.co/fFwh7Cd/sushi01.jpg) (https://ibb.co/fFwh7Cd) (https://i.ibb.co/H2SvXxY/sushi02.jpg) (https://ibb.co/H2SvXxY) (https://i.ibb.co/zm7fxDH/sushi03.jpg) (https://ibb.co/zm7fxDH)
A few days later I made hot dog sushi using polish dogs from costco, diced onions and mustard. This time it was inside out rolls with white rice and sesame seeds. Delicious.
(https://i.ibb.co/n8cxHLs/sushi04.jpg) (https://ibb.co/n8cxHLs) (https://i.ibb.co/ftGksgj/sushi07.jpg) (https://ibb.co/ftGksgj) (https://i.ibb.co/m5pxh18/sushi08.jpg) (https://ibb.co/m5pxh18) (https://i.ibb.co/bvg0pf2/sushi09.jpg) (https://ibb.co/bvg0pf2) javascript error checker online (https://geojsonlint.com/)
Next I think will be cheeseburger sushi using ground beef, melted cheese, onions, pickles, ketchup and mustard.
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Yup, been making them for years ever since a good friend taught us.
She has the contact info of a fish wholesaler in Hawaii who overnights fresh catches all over the world and uses him whenever she used to host a function for our Karate Club.
We usually just use the standard sushi rice using a rice cooker, then quick cool it with a fan and mix in some Mirin and Soy to flavor it slightly.
I've never tried anything with black rice like that, looks cool.
:thumb:
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I used to do it whenever I landed a bluefin. The trick is getting the rice the right stickiness. I used to have a great rice recipe in which you fan the rice to cool it down when done, and gradually add very slightly sweetened rice wine vinegar while cooling it.
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I used to do it whenever I landed a bluefin. The trick is getting the rice the right stickiness. I used to have a great rice recipe in which you fan the rice to cool it down when done, and gradually add very slightly sweetened rice wine vinegar while cooling it.
:thumb:
I forgot the rice wine vinegar, yup we use that too with the mirin and the soy.
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They put chile in sushi here in New Mexico, also in ice cream, just about anything.
Rich A
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They put chile in sushi here in New Mexico, also in ice cream, just about anything.
Rich A
I would too if I were that far from the ocean Rich. But then again order southwestern here and you take a big chance.
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And I thought Sushi was just raw fish??
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In Hawaii, spam sushi is popular. Here shrimp tempura in maki sushi is very popular. It’s all good though. I’m partial to tuna sashimi and also to good eel, which is usually broiled.
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And I thought Sushi was just raw fish??
Ironically no.
Sushi is the flavored rice which is served with seafood (cooked or raw), vegetables, cooked egg, or other proteins.
Raw fish just sliced and prepared for eating is called Sashimi.
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Grew to love sushi in my 50's. Thankfully the local Kroger makes it fresh daily. My wife wants nothing to do with it.
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In Hawaii, spam sushi is popular. Here shrimp tempura in maki sushi is very popular. It’s all good though. I’m partial to tuna sashimi and also to good eel, which is usually broiled.
Never having been to Hawaii I didn't discover Poke until just a few years ago as it became popular all over. But it's become a second religion here in this household. I generally make it with marinated tuna steaks, but have also made a salmon version that wasn't bad.
Ah you mentioned eel. Unagi used to be Jenn and my favorite for last bite. But Jenn has developed a particular love for Himachi over the years that has supplanted that.
Me I go for anything like a Volcano roll or spicy roll with some form of Sriracha mayo sauce.
:drool:
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3 major categories of sushi:
1) Nigiri - Has raw seafood on rice. Often confused with sashimi which is plain raw seafood only.
2) Maki roll - Long roll. Slices with ingredients in the middle rice & nori (seaweed) as a wrapper then sliced. Non-traditional has any type of filling.
3) Hand roll - a: Individual cone shaped with rice and filling. Think of an ice cream cone.
b: Musubi - Originally rice hand compressed into a triangle shape about 2" thick with an ume (salted cherry) in the middle. Has evolved into the Spam, teri/beef or chicken, tempura shrimp/fish musubi wrapped in nori.
The use of vinegar to preserve rice and other foods originated out of China and evolved into sushi in Japan. It's also a possibility of doing dessert maki roll or hand roll dessert sushi. :boozing: :food: :food: :food:
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I used to love sushi and sashimi but after watching Seaspiracy on Netflix.........the wife and I can not eat fish. Really an eye opener and different view points than expected. So if you want to continue to enjoy your fish do not watch it. :grin:
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Upton Sinclair's "The Jungle" got a lot of people to rethink eating meat.
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But Jenn has developed a particular love for Hamachi over the years that has supplanted that.
:drool:
Kev, I'm with Jenn. :drool:
My husband has made it several times over the decades. Very yummy!
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They put chile in sushi here in New Mexico, also in ice cream, just about anything.
Rich A
NO. Bad, New Mexico... Bad!
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And I thought Sushi was just raw fish??
Sushi literally meant seasoned rice. It started as a convenience/street food where you could buy a puck of sticky pressed rice topped with a piece of fish off a cart or from a stand-- to eat out of hand/on the go. Now the term is sort of an umbrella that covers the gamut from sashimi (slices of raw, marinated, or cooked fish/seafood) to nigiri (sashimi on a puck of rice), maki/futomaki (rolled burrito style with seaweed wrapper, into cones or tubes), chirashi (a bowl/bed of rice with the 'sushi stuff' and garnishes scatted on top), and all the other "sushi-adjacent" stuff people eat when they say "we are going out for sushi" like tempura, edamame, seaweed salads, uni, etc etc.
Some 'sushi' fish is always raw, some is always cooked, some is lightly brined or marinated (kinda like ceviche) and some species are offered either raw or cooked. A lot of 'sushi' is straight vegetables.
Sushi could be a sweet omelet with sticky rice, or a slice of raw fish , or a seaweed pouch full of salted fish eggs, or just like, a cut up cucumber with chili oil and sesame seeds.
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My favorite sushi dish is Hamachi Kama, which is the collar part of a yellowfin tuna, grilled and brushed with ponzu (a soy/citrus sauce kinda like mild/less sweet teriyaki sauce). It's not actually sushi, it's a hot appetizer but I wont be 'eating sushi' without it :food:
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Ironically no.
Sushi is the flavored rice which is served with seafood (cooked or raw), vegetables, cooked egg, or other proteins.
Raw fish just sliced and prepared for eating is called Sashimi.
Ironically no.
Sushi is the flavored rice which is served with seafood (cooked or raw), vegetables, cooked egg, or other proteins.
Raw fish just sliced and prepared for eating is called Sashimi.
Thanks for the education~ I have always heard it discussed as a raw fish serving! Will have to try the versions without the raw fish as I like rice in various ways of preparation.
Note; spent a few months in Japan and never learned the difference????
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Thanks for the education~ I have always heard it discussed as a raw fish serving!
That's what I thought originally too, as probably do most people in the US. It's a very common colloquial misuse I assume.
EDIT - or I guess it's the "Americanization" usage.
Kinda like most Americans think what Taco Bell makes is actually Tacos. Though I admit I love Tacos Americanos too.
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Kinda like most Americans think what Taco Bell makes is actually Tacos.
We need a ROTFLMAO emoji.