Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [sushi]

Questions about preparing and serving sushi - a Japanese food which commonly includes short-grain Japanese rice (mixed with rice vinegar, sugar and salt), fish or shellfish, and nori (seaweed paper). Sushi may contain cooked or raw fish or shellfish, or no fish at all. Sushi which includes raw fish is called sashimi. Also for questions about common sushi condiments wasabi and pickled ginger.

Questions about preparing and serving sushi - a Japanese food which commonly includes short-grain Japanese rice (mixed with rice vinegar, sugar and salt), fish or shellfish, and nori (seaweed paper). Sushi may contain cooked or raw fish or shellfish, or no fish at all. Sushi which includes raw fish is called . Also for questions about common sushi condiments wasabi and pickled ginger.

111 questions
12
votes
1 answer

Mexican ceviche vs. Japanese sashimi

Except for the different flavours, how similar is Mexican ceviche to the Japanese sashimi. Do they have the same basis and the same fish types?
Divi
  • 4,756
  • 23
  • 65
  • 95
10
votes
3 answers

Which types of fish in sushi must be cooked?

Sushi fish is raw... except for eel, which is a fish but is cooked. Are there other types of fish that are cooked in sushi? Is this a food safety issue? (e.g. shrimp/crab/seafood which aren't served raw either)
sibbaldiopsis
  • 578
  • 1
  • 7
  • 11
9
votes
2 answers

Is it possible to determine if fish caught from fishing is safe to make into sashimi or sushi?

I know that fish bought from a grocery store isn't always great quality or safe to consume raw and this was elaborated in this question. However, is it generally safe (if prepared properly) to turn a fish caught from a local fishing spot into…
Memj
  • 863
  • 5
  • 8
9
votes
5 answers

Is sushi so difficult?

I've read somewere in the net that sushi is an extremely difficult food to prepare. It will take at least one year just to learn to cook the rice, and ten year to complete the experience. It's so difficult? To do a comparison, one could prepare a…
pygabriel
  • 944
  • 1
  • 10
  • 14
9
votes
2 answers

Sushi / sashimi knives

I've been making sushi for a while at home and now decided to get a set of knives specifically for this purpose (as I have only a couple of general-purpose knives which are horrendous). The question is - which types of knives should I get? Is there…
sashkello
  • 193
  • 7
9
votes
3 answers

How to economically make home-made sushi?

How does one go about purchasing sushi-grade fish without breaking the bank? I know that sushi chefs & restaurants usually buy in bulk. Is there any way to do this individually in a way that is at all economically feasible?
Jason
  • 1,273
  • 7
  • 20
  • 30
9
votes
5 answers

Stove top Sushi rice - Which method?

I am planning to have my first attempt at making sushi by myself in a few days. Right now, I am still struggling with the rice and it's cooking. Many recipes/tutorials call for a rice cooker which I don't own, so I can only cook the rice in a pan on…
Sven
  • 1,959
  • 11
  • 30
  • 39
9
votes
4 answers

Why is my sushi rice too sticky?

I'm on a quest of learning how to prepare a more than edible sushi. I figured that with enough practice I can achieve the goal of being able to make sushi. The most important part of sushi as I see it is the rice, and that's where I'm not really…
MeLight
  • 193
  • 1
  • 1
  • 3
8
votes
1 answer

What does Jiro brush on his sushi?

I recently watched the movie "Jiro Dreams of Sushi," and noticed that Jiro was always brushing some sort of liquid onto the sushi, but I can't figure it out. My hypothesis is that it's either some sort of oil (sesame, olive, etc.) or maybe a vinegar…
FatalSleep
  • 183
  • 1
  • 6
8
votes
1 answer

Can the amount of salt in the recipe be right?

I made sushi for the first time at the weekend. the seasoning for the rice had this recipe: 125 ml rice vinegar 30 ml mirin 3 tablespoons sugar 2 tablespoons salt This was for 460g rice (dry weight). This seemed like a lot of salt to me. Today…
Sam Holder
  • 11,260
  • 17
  • 69
  • 113
8
votes
11 answers

What can be substituted for vinegar in sushi rice?

If you could not use rice vinegar (for reasons of food allergy, perhaps), what could you use instead in sushi rice?
user2328
8
votes
4 answers

Do I have to discard leftover sushi?

We had a party Monday night and ordered Sushi for 20 people - about 25 percent of the Sushi went uneaten, mostly plain rolls like tuna and yellow tail. I would hate to throw out 10+ rolls - any suggestions?
AttilaNYC
  • 7,516
  • 48
  • 95
  • 147
8
votes
1 answer

Eating raw fish: what are parasite infection risks really: how big?

I make sushi often, and i never use sushi-grade fish...i simply buy fresh fish from the market. I know the requisites of frozen for 20 hours etc., but I know for sure there are many restaurants in europe that certainly do not (exclusively) use…
Marc Luxen
  • 1,387
  • 1
  • 12
  • 23
8
votes
1 answer

How Long Can I Keep Uncooked Sushi Rice?

I only prepare sushi rice a few times a year, so it takes me a while to go through even the smallest of bags. How long can I keep the bag for before it "goes bad"?
raji
  • 1,246
  • 3
  • 10
  • 16
8
votes
1 answer

Understanding the steps to prepare sushi rice

I'm looking for the equivalent of Peter Reinhart's twelve steps for making bread applied to sushi. Basically, a detailed list of steps and the explanation of why are they important. For example, most recipes mention that soaking the rice is…
Julio
  • 2,021
  • 5
  • 24
  • 31
1
2
3 4 5 6 7 8