Cook Book - How To Make Sushi

How To Make Sushi || kuro5hin.
org
create account | help/FAQ | contact | links | search | IRC |

site news
Everything Diaries Technology Science Culture Politics Media News Internet Op-Ed Fiction Meta MLP
We need your support: buy an ad | premium membership | k5 store
How To Make Sushi (Culture) Sponsors

By mbreyno
Wed Apr 2nd, 2003 at 10:25:16 AM EST
Managed Servers
Like a lot of people I know, I love sushi. Like other people Managed Clusters
who love sushi, I go out to my favorite Japanese restaurants Virtual Hosting
to get good sushi. After all, it's really hard to make, right?
Well, as it turns out, it's extremely easy to make and actually Collocated Linux/
quite fun. I was amazed at how easy and inexpensive it is to
FreeBSD Server
make homemade sushi that is just like the kind served in
restaurants. I actually felt a bit silly because it seemed like I As low as $45/
should have known how easy it is since all it consists of is month
basically raw fish and rice, but I somehow thought that there Root on your own
must be some secret process or preparation method that FreeBSD or Linux server
leads to edible sushi. Nope... it's raw fish on rice. I discovered Very fast, triple-homed
this when one of my friends offered to make a sushi dinner network
for a group of us. I was so excited to learn that I documented NO hardware or setup
the process with my digital camera so that I, too, could make fees, unlimited support
restaurant-style sushi. Although real sushi chefs are trained Testimonials from K5 Users
to achieve the best cut, most people can use these
instructions to prepare sushi that is very tasty at considerably
Login
reduced expense.
Make a new account
Username:
Password:
Login
The first step is to get good fish. This is Mail Password
the most important thing. The quality
and freshness of the fish pretty much determines how good Note: You must accept a
your sushi will be. You really need to go to your local Asian cookie to log in.
food market to get good fish that's fit for sushi. Some grocery
stores will sell sushi-quality fish but it's better to be sure by
going to an Asian market. Just walk in and ask for some good Related Links
fish for making sushi. Fresh fish is best but frozen is ok, too if
that's all you can get. For this tutorial, we will use tuna,
salmon and broiled eel. The quantities are ideal for about four
hungry people. In addition to the fish, a few more things are
required, so here is our list of requirements:
http://www.kuro5hin.org/story/2003/4/1/171344/4974 (1 of 32)6/20/2004 7:50:21 PM

How To Make Sushi || kuro5hin.org
Scoop
raw fish: tuna, salmon, broiled eel (about one pound or
tuna

a little less of each fish)

salmon
rice vinegar (be sure to ask for rice vinegar for sushi)
broiled eel
a rice cooker
rice vinegar
rice (preferably short-grain glutenous rice)
a rice cooker
wasabi powder
rice
water
wasabi powder
plastic wrap
water
soy sauce
plastic wrap
dried seaweed (nori)
dried seaweed
a good knife and some spoons
scissors rollable mat
a cutting board a medium-sized pot
a little rollable mat or something similar for boiling water
the kitchen sink running cool water
some glass plates and bowls (various sizes) for serving over it
a medium-sized pot for boiling water measuring the rice
chopsticks (optional but recommended) add some water
wash the rice with
Thawing the fish your hands
Drain the water
If any of your fish is frozen, you will need to thaw it. Place the add water
fish in the sink (still wrapped) and thaw it by running cool wipe off any excess
water over it. It's good to let the sink fill up a little bit with water
water if you can partially stop the drain but make sure the Turn it on
water is flowing down the drain so that fresh water is always
check on the fish
flowing over the fish.
cutting long strips
long strips
Rice preparation
place them on a
glass plate
While the fish is thawing, start making the rice. Start by
washing the bowl from the rice cooker and then measuring the cutting thin wafers
rice. For this meal, you should use about five scoops of rice. completely cut
After putting the rice in the bowl, add some water and wash on the glass plate
the rice with your hands for a minute or two. Drain the water put some water in
and then add some more and repeat this step of washing the the pot
rice one or two more times. Now add water and fill the bowl to start boiling it
the line that corresponds with five scoops of rice. Now wipe off open the salmon
any excess water from the outside of the bowl and place it in cutting it the same
the rice cooker. Turn it on and leave it. way
larger chunk
Slicing the fish place it on a plate
place the eel
While the rice is cooking, come back and check on the fish. If in a small bowl
it's mostly soft then it's ready to be cut. It's ok if it's still a Add water

little frozen since it will be sitting out for a while during the mix it up
cutting process. Cut open the tuna and place it on the cutting thick paste
board. The tuna will make both sushi and rolls so start by open it up
cutting long strips from the side of the tuna for the rolls. Cut Give it a few stirs
off about two or three of these long strips and place them on a add some rice
glass plate. Ideally, the section of tuna that's left should be vinegar
about three inches wide. Be sure to keep the fish cool. If you place it in a bowl
are preparing this in a warm environment, you might consider
tear off a sheet
placing the cut fish in the refrigerator for now.
place it in the center
pulling it between
Now it's time to cut off pieces for sushi. Start cutting thin
your fingers
wafers of tuna off until it is completely cut. Place these wafers
nice little rice bed
on the glass plate.
place some wasabi
on the rice bed
Before starting on the next step, put some water in the pot
on top of the rice
and start boiling it. We will come back to this later. Let it heat
stick it to the top
up while you cut the salmon (next).
more rice beds
more wasabi
Now open the salmon and start cutting it the same way but
more fish
don't make long strips unless it's large. Most of the time, you
can get "sushi-ready" salmon that is just the right size to cut dishes of sushi
into sushi wafers. If you want, you can start by cutting off a dipping them in a
larger chunk first and then slice this up to make sashimi, which bowl of water
is just raw fish (no rice). After the salmon is cut into wafers, cut off the end
place it on a plate. lay it on top
cut the eel
Now it's time for the eel. The water should be boiling by now. same size
Turn off the burner to stop the boil and place the eel (still Stick the pieces of
wrapped) in the pot of hot water. Leave it for now. eel
cut it into pieces
Make some wasabi. Place some of the wasabi powder in a cutting board and
small bowl. Add water and mix it up until you are left with a rollable mat
thick paste. make a bed of rice
uncovered
Seasoning the rice on the rice bed
Wet your finger
The rice should be ready by now. You'll know because the little run it along the
"done" light will come on. Take the rice out and open it up. uncovered strip of
Give it a few stirs to loosen it up. Now, add some rice vinegar seaweed
and stir it in. Keep seasoning with rice vinegar until you like roll it up
the way the rice tastes. When the rice is seasoned, place it in a make it tight
bowl. Open it up
tube of fish and rice
Putting it all together more of these
slice up the tubes
Now it's time to make the rice beds. Get out the plastic wrap

and tear off a sheet. Scoop out a little chunk of rice and place Arrange them on a
it in the center of the plastic wrap. Bunch up the rice by plate
forming a little pocket with the plastic wrap and compact it by Fill some small bowls
pulling it between your fingers. After the rice is compacted, feasting on your
open it up and a nice little rice bed will be staring at you. sushi
More on Food
With a small spoon, place some wasabi on the rice bed. Be Also by mbreyno
careful not to add too much... wasabi is very potent! Now that
the wasabi is on top of the rice, take one of the wafers of fish
and stick it to the top of the rice. You now have a finished
piece of sushi. Make more rice beds, add more wasabi, and
stick on more fish until you have used all the fish. By now, you
should have some nice dishes of sushi. Your fingers will get
sticky as you make the rice beds so clean them in between
pieces by dipping them in a bowl of water.
Take the eel out of the water and open it up. If it's a long
piece, feel free to cut off the end and lay it on top. Using clean
scissors or a knife, cut the eel into small chunks that are about
the same size as the fish wafers you just made from the tuna
and salmon. Stick the pieces of eel onto more wasabi-topped
rice beds. You now have tuna, salmon, and eel sushi!
Rolls
Now it's time for some rolls. Open up the seaweed and cut it
into pieces about five inches wide. Place the seaweed on a
cutting board and rollable mat and make a bed of rice on it. Be
sure to leave about an inch of seaweed uncovered. Lay one of
the strips of tuna on the rice bed. Wet your finger and run it
along the uncovered strip of seaweed to make a sticky edge.
Now roll it up and make it tight. Open it up and you should
now have a tube of fish and rice. Make more of these until the
fish is gone. Now slice up the tubes to make little rolls. Arrange
them on a plate to look nice. If you want to make true
California rolls, you can make them with avocado slices and
slightly toasted sesame seeds stuck to the outside of the rice.
Dinner!
It's time to eat! Fill some small bowls with soy sauce for
dipping and mix in some wasabi and start feasting on your
sushi. Mmmm... tasty!
As you can see, making sushi is not very difficult and is a very

unique and impressive dish. You can experiment with other

types of fish next time, like yellowtail and mackerel. Just try to
get good quality, fresh fish and your sushi will be the envy of
all your friends. Enjoy!
View: Mixed (default) Display: Threaded Sort: Ignore Ratings Newest First
Set
How To Make Sushi | 265 comments (238 topical, 27 editorial, 0 hidden)
Soul (none / 0) (#270)

by limekiller on Sat Jul 26th, 2003 at 09:17:04 PM EST
There are two things that I eat that I do not consume to fill my stomach. It's much closer to a
spiritual refuel. These things are sushi and water. Both literally change my entire mood.
I'm not one argue over opinion but your post is truly stupid. If I'm eating sushi just to look
cool then apparently I'm asinine enough to try and impress myself because I've eaten sushi
solo more times than I can count.
Are there people who eat sushi just to look cool? Sure. You can say that about just any
activity. Kurosawa. Atari 2600. Kerouac. Doesn't mean every single person who digs it is a
fake.
Try and get your head out of your ass.
Regards,
Lime
personally (none / 0) (#267)

by Liet on Mon Apr 14th, 2003 at 11:01:06 PM EST
(braude2k@hotmail.com)
I am too scared to try the ones with fish :P but I love the veggie or chicken ones. I found one
place that has buy 2 get 1 free on the way home and they have great Sushi.

Have you used non-ATL COM? (1.00 / 5) (#261)

by ZeuS572 on Sat Apr 5th, 2003 at 05:27:18 PM EST
You guys are so geeky! goto is immensely helpful for having a single point of exit. Anytime
there's an error, set your hr and goto the point of exit. Check null pointers, and release all
non-nulls. You can do the same thing with a do { } while (0) loop where you use break
statements instead of gotos (and your single point of exit is outside the while loop). But it's
really the same thing. Or..... use smart pointers :-)
Extremely easy (2.00 / 1) (#259)

by CaptainSuperBoy on Fri Apr 4th, 2003 at 01:34:05 PM EST
(paul at jimmysquid dot com) http://jimmysquid.com/
Hot pockets are extremely easy to make.

Microwave popcorn is extremely easy to make.
Sushi is not extremely easy to make.
--
jimmysquid.com - I take pictures.
Cookies (4.00 / 1) (#257)

by squigly on Fri Apr 4th, 2003 at 12:36:38 PM EST
(squigs@postmaster.co.uk)
might as well have got my grandmother's cookie recipie and done that as an
article
So what finally convinced you to do this?
Sushi (4.00 / 2) (#256)

by Dickie Crickets on Fri Apr 4th, 2003 at 11:00:10 AM EST
Sushi, it's so nice,

It's raw fish and rice.
Eating sushi isn't wrong,
Eat it all day looooooooong.
--
King of Megaphone Crooners
sushi by Kid Jersey, 05/03/2003 05:08:38 PM EST (none / 0)

You're ignorant (NT) (none / 0) (#238)

by SleepDirt on Thu Apr 3rd, 2003 at 10:32:11 PM EST
(sleep_dirt@hotmail.com)
"In a closed society where everybody's guilty, the only crime is getting caught. In a world of
thieves, the only final sin is stupidity." - Hunter S. Thompson
Rice is trickier / better than what you explained (4.50 / 2)

(#234)
by garuda on Thu Apr 3rd, 2003 at 05:46:11 PM EST
Sushi rice should always be short grained.
Cook it till it is JUST done - else it will be mush. The vinegar will also soften it some
while its cooking, mix rice vinegar, sugar and salt in a pan over heat so sugar and salt
dissolve. Adjust so that the flavors are "balanced" , then cool.
It is VERY important to cool the rice before making the sushi. If it is still hot, the heat could
dramatically decrease the time it takes for the fish to "go bad"!! Dangerous! Put the rice in a
big wooden bowl, and fan it until it cools down. The wooden bowl absorbs any excess
moisture. While doing that, pour the vinegar / sugar / salt mixture over it and mix it up
gently. when done, the rice will glisten slightly. Now you are ready to make sushi....
At least that's how I learned it 20 years ago...
Hand Rolls (4.50 / 2) (#221)

by crispee on Thu Apr 3rd, 2003 at 02:27:24 PM EST
(chrisATwhatsbetterDOTcom) http://www.whatsbetter.
com
Hand rolls are very easy to make. You can teach your guests in just a few minutes. Also, there
is no special equipment like plastic wrap or a rolling mat required.
1. Make sure to toast your nori (seawead). This brings out the flavor and make it more
crunchy so that you don't have to worry about biting into your handroll and getting
stuck on tough seawead.
2. Cut the nori into two pieces so that it is roughly twice as wide as it is long. You can use
scissors for this or just fold the nori in half a couple of times until it breaks.
3. Using your hands, apply sushi rice to the left half of the nori. If you have a bowl of
water with a tbsp of rice vinegar, it will make it much easier to get the rice off of your
hands when you are done. (each guest should get their own bowl and a hand towel)

4. Add your ingredients to the handroll. The top of the handroll will be the upper left hand
corner, so be sure to position the ingredients at a 45 degree angle. Don't add too much
or it will be difficult to roll. A good amount is two pieces of unagi and a couple of slices
of avacado or cucumber.
5. Place the rice side of the handroll in your left hand (rice side up ;-) with the upper left
hand corner between your thumb and forefinger. Then with one quick motion roll the
nori into a cone. You know that you have it right when the side of the nori which doesn't
have any rice aligns to the top of the first wrap (the nori goes around the handroll
twice).
When you are done, you will have, imho, something much more delicious than an ice cream
cone.
Variations:
Sprinkle tobiko (flying fish roe) on top when you are done
Spread wasabi inside the handroll.
Other hints:
If the nori doen't stick after you've wrapped it up (assuming you haven't eaten it
immediately), you can use some sushi rice or your vinegar water to encourage it to hold its
place.
Lastly, please be careful about using raw ingredients. Avoid them if possible. Vegetables and
unagi are much cheaper and very good. However, if you have access to a respectable
japanese fish market, you will probably be safe if you eat the fish within 24 hours of purchase
(keep it well refridgerated). Make sure to ask them if it is sushi quality. Even the japanese fish
markets sell fish that shouldn't be eaten raw.
One last thing. Make sure you have a good knife. If you spent less than $80 on it then it is not
a good knife. The blade should be long (8 or 9 in) and razor sharp so that you can slice each
piece with one cut and without pushing hard and damaging the flesh. If you do not have a
good knife, your fish will look mangled and not at all presentable for your guests.
Do you know what's better?
Biggest part of a good knife by x3nophil3, 04/03/2003 03:46:55 PM EST (none / 0)

If your interested (5.00 / 2) (#220)

by x3nophil3 on Thu Apr 3rd, 2003 at 02:21:32 PM EST
(oliverlavery at hotmail dot com)
This article is interesting, but as someone who makes sushi on a regular basis, I guarantee
that you'll need more information if you want to get good results.
As some other people pointed out, a little hygiene information is probably a good idea ... don't
get fish for sushi at your local supermarket, go to a reputable fish-monger and tell them you
need fish for sushi, if they don't understand that you need the absolute best grades of fish, go
elsewhere. Sushi grade fish is quite expensive, the fish I generally buy is about 20$-30$ a
pound, but a pound of fish will make enough to feed 4-6 people if you have some vegies and
things as well, which is a good idea anyway.
A chunk of fish inside rice and nori gets boring very quickly. For a good sushi experience you
need some more interesting fillings, some inside-out rolls (which are lots of fun to make),
some rolls with veg, and maybe some nice crusty bits of fresh tempura batter to sprinkle
about.
All pretty easily done with a little practice, and a great social thing to do at a dinner party
(even the most iffy sushi eaters can be easily enticed by watching others turn out restaurant
quality roles ... and a little sake).
Check out:
http://www.stickyrice.com/
for some great recipes and ideas. Also, be sure to take a look at the videos of rolling and
things, since it's a little harder than this article implies, though still quite easy.
Oh, and having taught a few people to make sushi, there is a bit of a knack to it. Don't get
frustrated if the first two or three rolls you make don't turn out very well, they never do. You
are probably using way too much rice, the standard newbie mistake. Make the first few with
strips of cucumber or something else that's firm and a little easier to roll than mushy fish, and
play with the quantity of filling and rice until you get the knack (which will happen very
quickly). Don't fear, after a few gnarly looking mistakes, you'll have a meal to be proud of.
Here's hoping you enjoy as many great sushi related gatherings this summer as I will...

Nonsense (none / 0) (#195)

by smithmc on Thu Apr 3rd, 2003 at 11:07:20 AM EST
1. Sushi is more or less raw fish which is a nontrivially unsafe thing. Getting internal parasites
and various bacteria aren't my idea of a good meal.
Been eating sushi for almost 20 years, and I do not plan on stopping. Ever. No nasty parasites
or mysterious rotting sicknesses here.
2. Assuming that the parasites don't get you most normal people in the United States have
different stomach bacteria than Asians and would likely get sick anyway.
And you base this on.... what? 'Cuz whenever I head to my favorite sushi restaurant, I've
gotta tell ya, it's not as though there are dozens of people throwing up all over the place.
3. The horrific taste.
Yeah... *yours*, you mean.
Look, if you don't like sushi, that's fine. But don't make an ass of yourself by spouting off a
bunch of nonsense that only demonstrates your own ignorance.
What a coincidence (3.50 / 2) (#189)

by Quila on Thu Apr 3rd, 2003 at 07:22:29 AM EST
The Japanese wife of a coworker today brought in three trays of sushi with all sorts of fillings,
complete with gari and wasabi on the side. Oh, was that a great lunch! She learned it from
her mom (and so on, and so on...), so it was no surprise it was better than any restaurant
sushi I've ever had.
I was going to use this tutorial to learn how to make it, but now she may teach!
Lies? Or effective way? (4.00 / 1) (#174)

by Zerotime on Thu Apr 3rd, 2003 at 12:36:37 AM EST
(zerotime [ at ] monkeysoypants [ dot ] org) http://www.monkeysoypants.
org/

1. Sashimi is primarily raw fish. Sushi is primarily rice, sometimes containing raw fish.
Maybe America has some very relaxed standards on intestinal parasite levels in food. I
don't know.
2. I've been eating sushi here in Australia since I was nine (about eleven years now), and
I've never, not once, become sick from it. Not even when I tried the octopus sashimi.
3. There's no accounting for taste. You don't like sushi. I might not like, say, devilled
kidneys.
Complaining about popularity makes you indie rock, or something.
---
"I live by the river
With my mother, in a house
She washes, I cook
And we never go out."
sushi != raw fish (5.00 / 4) (#173)

by squidinkcalligraphy on Thu Apr 3rd, 2003 at 12:21:32 AM EST
(vikluncheonmeat@progsoc.org (remove spam)) http://www.progsoc.org/~vik/
glob/
Firstly, sushi is defined by the rice rather than the fish. It was originally a was of preserving
things (usually fish) by surrounding them in rice, the rice would sour (turn into vinegar) and
preserve whatever was inside (again, usually fish). At some point people probably got sick of
waiting, or ran out of fresh fish early, and got stuck into un-preserved sushi, and liked it.
Sashimi is the raw fish without the rice. Personally I prefer my raw fish unadulterated by such
things as rice and seaweed; sushi is grand, but works better with vegetables and/or tofu.
As for your comments about the fish, chefs in japan spend years upon years mastering how to
cut the fish correctly. It is a true art. Strange as it may sound, the sharpness of the blade, the
angle, even the speed at which the fish is cut makes a difference, often very noticable. Badly
cut sashimi, or fish in sushi is jelly like. Well cut fish is firm. And it should be as close as
possible to being straight out of the water; dammit you should cut the flesh from a live tuna if
you possibly can. Using frozen fish is an abomination.
Some terminology:
Sashimi: raw fish pieces. Usually served with wasabi, soy sauce, and pickled ginger.
Nori rolls/Sushi-nori: rolls consisting of rice surrounding a filling (raw fish and or vegetables,
beancurd, mayonaisse), wrapped in nori (a dry sheet of seaweed).
Nigiri-sushi: Blocks of rice with some raw fish pressed on the top. More fish than you usually
get with nori rolls. Nigiri means `pressed in the hand'
An identity card is better that no identity at all
Just-killed fish is not sashimi, either. by RobotSlave, 04/03/2003 08:23:04 AM EST (5.00 / 2)

jelly fish vs firm fish by relief, 04/03/2003 02:27:05 AM EST (none / 0)

What they're called by epepke, 04/03/2003 04:33:23 PM EST (none / 0)
when I were a lad... by squidinkcalligraphy, 04/03/2003 04:13:56 AM EST (none / 0)
Not quite. by RobotSlave, 04/03/2003 07:48:37 AM EST (none / 0)
Horrific taste? (none / 0) (#169)

by bse on Wed Apr 2nd, 2003 at 10:55:47 PM EST
(bse at bakterium dot com) http://www.bakterium.
com
I don't know what kind of sushi you've eaten, but I've always found sushi to taste very good.
Perhaps your sashimi was bad, had way too much wasabi, or, like one of my friends, watched
way too much "Fear Factor" and expected it to taste godawful!
Or maybe you haven't even tried it...
---
"Please sir, tell me why, my life's so pitiful, but the future's so bright? When I look ahead, it
burns my retinas." -- Pitchshifter - Please Sir
You can argue about the taste... (none / 0)

(#158)
by MKalus on Wed Apr 2nd, 2003 at 07:31:28 PM EST
(mkalus@hushmail.com) http://www.thedarkerside.
to
... but you won't get a solution.
I personally love Sushi ever since I had it more than 10 years ago.
Some people don't like it, I know quite a few who would not get near it, but I personally
love....
MMhh, good lunch yesterday. Need to go more often.

--
This work is licensed under the Creative Commons Attribution-NoDerivs-NonCommercial

License. To view a copy of this license, visit http://creativecommons.org/licenses/by-nd-nc/1.0

Gari (5.00 / 3) (#156)

by epepke on Wed Apr 2nd, 2003 at 07:21:05 PM EST
You missed one important ingredient of a sushi feast: the gari, or pickled ginger. This is used
to clean the palate between bites of sushi. You can buy prepared gari. However, if such is
unavailable, you can make acceptable gari. Take a finger of fresh ginger and peel it. Slice it
using a potato peeler or a vegetable slicer across the grain. It's hard to get it thin enough with
a knife. Put it in sushi vinegar in the refrigerator and forget about it for a week or so.
The truth may be out there, but lies are inside your head.--Terry Pratchett
one more... by bashibazouk, 04/03/2003 04:11:48 AM EST (5.00 / 1)
Parasites (none / 0) (#148)

by bored on Wed Apr 2nd, 2003 at 04:59:33 PM EST
2. Assuming that the parasites don't get you
Ignoring the troll, this article left out an important fact dealing with this problem. Most Sushi
is in fact frozen, its quick frozen to kill the parasites. Making Sushi from the fish you just
caught on your deap sea fishing trip is a good way to get sick. Not that its particularly
dangerous. I saw an article about this a few years ago where they said that the worst parasite
you could get from Sushi will only give you extreemly painful stomach cramps and the shits
lasting something like a week.
I call "bollocks" by gordonjcp, 04/03/2003 09:13:47 AM EST (none / 0)

FDA says.. by bored, 04/03/2003 11:31:40 AM EST (none / 0)
The worst is pretty bad by squigly, 04/02/2003 05:46:19 PM EST (none / 0)

Rice and Cucumber.... (3.50 / 2) (#145)

by Elkor on Wed Apr 2nd, 2003 at 04:36:11 PM EST
(Elkor_at_mail_dot_com)
Personally, I mix some Sugar (3tbs) and salt (1 tsp) per 1/3 cup vinegar to give it some
sweetness.
Also, cucumber (either by itself or added to other rolls) is tasty and simple:
*) Peel cucumber
*) Cut cucumber in half.
*) Use spoon to scoop out seeds
*) Cut into thin strips
*) lay strips on rice, either alone or with other ingredients.
I like cucumber rolls well chilled, so will put them in the freezer for a little while (3-5 mins).
Regards,
Elkor
"I won't tell you how to love God if you don't tell me how to love myself."
-Margo Eve
japanese cucumbers work best by willi, 04/04/2003 12:34:49 AM EST (none / 0)

This works for regular rice vinegar by epepke, 04/03/2003 05:26:41 PM EST (none / 0)
no (5.00 / 2) (#143)
by Suppafly on Wed Apr 2nd, 2003 at 04:33:45 PM EST
(kuro5hin.org at suppafly dot net) http://www.suppafly.
net
1. Sushi is more or less raw fish which is a nontrivially unsafe thing. Getting internal parasites
and various bacteria aren't my idea of a good meal. Thats just a common, ignorant
assumption. There is nothing that says sushi is more or less raw fish. Sushi is a rice dish that
can be made with any number of ingrediants. The raw fish variety isn't even the most
common.
---
Playstation Sucks.

You've missed the point entirely (4.25 / 8) (#137)

by sllort on Wed Apr 2nd, 2003 at 03:26:14 PM EST
http://www.whatsbetter.com/display.pyt?
item=14198&item=14199
3. The horrific taste.
Well no kidding, duh! You have to remember that sushi is Japanese. You know, the culture
that invented rope bondage and bukkake? Eating sushi is all about what you can bear. Ever
seen Fear Factor? It's something like that. Intensely unsafe, possibly poisonous, disgusting,
and to top it off we put massive amounts of ear-blowing horseradish (wusabi) on it.
And you have to eat it with little sharpened pointy torture-sticks.
Basically, it's a meal during which the alpha males assert themselves, much like the American
power handshake. The person with the most wasabi and the grossest fish is the alpha male at
the end of the meal, and predicates the business to be conducted thenceforth.
Personally I like to eat the whole ball of wasabi raw right off the bat, followed by squid
sashimi. After that, nobody fucks with me.
-- A piss poor excuse for journalism.
re: You've missed the point entirely by iterative, 04/15/2003 08:06:15 PM EST (none / 0)
Oh come on!!!1 (4.00 / 2) (#133)

by tkatchev on Wed Apr 2nd, 2003 at 03:14:20 PM EST
Sushi is Japanese. You know, like Anime and Dragonball Z? How could you possibly not love
Japanese food?!
-- Signed, Lev Andropoff, cosmonaut.
yay DBZ!!!! (n/t) by Liet, 04/14/2003 10:58:22 PM EST (none / 0)

For the record... (4.33 / 3) (#128)

by laudre on Wed Apr 2nd, 2003 at 02:48:57 PM EST
(laudre_AT_null_DOT_net) http://www.thebrokenlink.
org
Sushi is not about raw fish. It's simply one of the many, many ingredients that can be added
to what is the definitive ingredient, the rice, and the way it's prepared.
Go to an East Asian country sometime, such as Japan (obviously) or (as I did) Singapore.
You'll be able to find individually wrapped sushi in the supermarket, and in a heck of a lot
more varieties than various raw fish -- as a vegetarian, I was able to choose from a wide
variety, such as inari (sweet bean curd), tamago (egg), potato salad, and a number of others.
The utter lack of variety in sushi available Stateside continuallly astounds and frustrates me.
But then, that's what happens when people eat sushi at first just for shock value (and thus
promptly go for things like fugu), and not because it actually is a pretty good food.
"All tribal stories are true, for a given value of 'true.'" -- Terry Pratchett
"stateside"? by jbuck, 04/03/2003 01:08:29 PM EST (none / 0)

Ethnic foods by Mitheral, 04/03/2003 11:21:29 AM EST (none / 0)
Perogi... by gatekeep, 04/03/2003 04:02:55 PM EST (none / 0)
Good perogies in Chicago? by DoomHaven, 04/08/2003 10:53:47 PM EST (none /
0)
Rice cooker?!?!? (4.50 / 2) (#126)

by djkitsch on Wed Apr 2nd, 2003 at 02:30:20 PM EST
http://www.meatspace.co.uk/
What's wrong with a saucepan?
1) Take water to boiling point in pan

2) Add about half the amount of rice to water
3) Simmer until done!
That's it! No burning, no messy insides of "rice cookers" to clean, just plain old pan. Easy.
-------------------------
sig:- (wit >= sarcasm)
Better results in a saucepan by x3nophil3, 04/03/2003 02:34:33 PM EST (none / 0)

The filipino way... by lpret, 04/04/2003 12:47:59 AM EST (none / 0)
In Hong Kong we use microwaves by ivory, 04/03/2003 11:49:03 AM EST (none / 0)

Close. by bashibazouk, 04/03/2003 04:09:25 AM EST (4.00 / 1)

different thing entirely by faecal, 04/02/2003 03:07:16 PM EST (4.00 / 1)
Trick for mixing wasabi and soy sauce: (4.66 / 3)

(#121)
by jforan on Wed Apr 2nd, 2003 at 01:27:44 PM EST
Realize that the wasabi dissolves the soy, not the other way around.
Consequently, it is difficult to smooth out the mixture when you first add a whole bunch of soy
sauce, and then add the wasabi, as the wasabi is pasty and will not separate naturally in the
soy sauce.
Instead, first mix the amount of wasabi you want to use with a few drops of soy sauce. Then
add a little more soy sauce and mix. By the third time, you should have more of a liquid
mixture than a paste, and can add soy sauce as necessary to your personal taste.
Jeff
I hops to be barley workin'.
Question about wasabi. by bashibazouk, 04/04/2003 06:22:14 PM EST (none / 0)

real wasabi by pmacko, 04/08/2003 10:12:45 PM EST (none / 0)
I start with water... by Elkor, 04/02/2003 04:35:07 PM EST (none / 0)
IHBT, but... (5.00 / 3) (#120)

by fencepost on Wed Apr 2nd, 2003 at 12:55:37 PM EST
(k5fencepost@fencepost.net)
Sushi is more or less raw fish which is a nontrivially unsafe thing. Getting internal parasites
and various bacteria aren't my idea of a good meal. and [people (Asian-descended or not) in
the US lack the intestinal flora to deal with raw fish]
This is why you get sushi-grade fish, and also the reason why the fish and seafood used in
sushi is all either saltwater or cooked. I'm sure there are people who can give you more
details, but the impression I've gotten is that freshwater fish is much more likely to have
dangerous parasites and/or microbes.
Anyone with a normal immune system should have no problems with properly-prepared sushi,
but people with compromised immune systems are generally advised not to eat raw meats or
undercooked (runny) eggs.
The intestinal flora bit is way too obviously a troll.
The horrific taste.

I'm sure there are things you eat that I'd find equally distasteful.
--
There's a constellation of traits that make up (no pun intended) the defective girl. --
Compromised immune systems... by benzapp, 04/03/2003 01:01:35 PM EST (1.00 / 1)
I think it tastes good. *shrug* (5.00 / 2) (#117)

by overcode on Wed Apr 2nd, 2003 at 12:10:20 PM EST
(overcode at lokigames dot com) http://www.lokigames.com/
~overcode
I really enjoy the taste of certain sushi. Of course it varies wildly depending on the type of
fish and the style of preparation, but it's not just an attempt to look trendy.
As for the bread article, I never knew it was that easy, and proceeded to bake a loaf of
bread that night. It was very tasty.
These articles are great. Bring 'em on.
-John
word by SmilingJack, 04/03/2003 01:54:28 AM EST (none / 0)
Parasites... (none / 0) (#114)

by Skywise on Wed Apr 2nd, 2003 at 11:53:33 AM EST
Stick to treated fish
For instance, Smoked Salmon, Krab (the fake/cheap crab), Shrimp (not sweet shrimp), and
the cooked Eel (Unagi) and are all pre-treated in some way and should kill off the parasites.
The Salmon is smoked, the Krab is processed blue fish, the Shrimp is broiled ala cocktail
style (Usually, Sweet Shrimp is definitely not), and the cooked Eel is...coooked.
Parasites are not a threat by benzapp, 04/03/2003 01:09:56 PM EST (1.00 / 1)

mmmmmm... sushi.... (3.00 / 1) (#113)

by SaintPort on Wed Apr 2nd, 2003 at 11:47:30 AM EST
http://www.SaintPort.com
...maybe a 1/4 teaspoon of wasabi in 2 tablespoons of shoyu (soy sauce) for dipping and a
little sliced ginger on the side....mmmmmmm...
Did not see the term nigiri (oval sushi) mentioned.
here's another link...

http://japanesefood.about.com/library/weekly/aa092900a.htm
--
Search the Scriptures at BibleGateway or NET Bible
Fugu (1.66 / 3) (#101)

by mumble on Wed Apr 2nd, 2003 at 11:08:35 AM EST
Fugu me! I want fugu. I want fugu. Fugu me now!!Anyone here watch the Simpson's
perhaps?
BTW a couple of other interesting things seen at my local Japanese restuarant: raw beef,
cooked octopuss tentacles. Raw beef is suprisingly tasty. And I expected octopuss to be
chewy, but it was suprisingly normal tasting.
Too much green tea and saki. I don't remember anything else about Japanese restaurants.
Not so surprising... by gordonjcp, 04/03/2003 07:28:07 AM EST (none / 0)
-100000000 (1.24 / 25) (#72)

by tkatchev on Wed Apr 2nd, 2003 at 09:42:44 AM EST
Japan sucks.
(OK, that was a troll, sorry...)
-- Signed, Lev Andropoff,

cosmonaut.
Oh wow. by tkatchev, 04/02/2003 03:11:14 PM EST (1.00 / 3)

Discussion by Mitheral, 04/03/2003 11:47:33 AM EST (3.00 / 2)
Thanks for the advice, chump. by tkatchev, 04/03/2003 01:53:51 PM EST (2.60 /

5)
Who said anything about patriots? by batkiwi, 04/03/2003 12:15:33 AM EST (none / 0)
Dangerously Irresponsible Article (4.57 / 28) (#71)

by RobotSlave on Wed Apr 2nd, 2003 at 09:36:47 AM EST
For Christs sake, you can't just plow into sushi instruction without any mention of basic
food safety, particularly with regard to the raw fish you're going to be dealing with.
I'm sorry, but the blas "go to an asian market" suggestion is not just flippant, and a bit
racistthere are plenty of asians who don't know the first thing about sushi, you seeit's
also outright dangerous.
The first rule of selecting fish for sushi is Do not use fresh-water fish, including fresh wild-
caught salmon, which may have gone through one or more breeding cycles.
The reason for this is that parasites that fish are exposed to in fresh water are compatible
with the human system, whereas those found in salt water are generally not.
Select farmed salmon can be eaten fresh (it's raised entirely in salt water), as can wild-
caught salmon that's been treated by deep-freeze -- but your home freezer is not cold
enough for this. Whatever you do, do not make sushi out of the salmon that you or your
friends have just brought back from a fishing trip.
Unagi, or fresh-water eel, is shipped frozen and sometimes thawed out at the market, but it
is cooked and seasoned before it is packaged. It's a processed food product, as are several
of the other common items you may be accustomed to thinking of as "fresh" at sushi bars.
If you want to eat fresh, wild-caught, fresh-water fish, it must be cooked. There are many
methods of making salt-water fish safe (or safer) for consumption, but a web-site comment
is certainly not the place to teach them. More on that in a moment. First:
I am, frankly, appalled that there is not even a brief mention in this article of proper
cleaning of the food prep area. Working with raw flesh of any sort requires thorough
cleaning, preferably with a dilute bleach solution, once the prep is done, and before any
other ingredients touch the prep surface. Because sushi is served raw, you have to clean ten
times as often. Watch a trained sushi chef in a restaurant carefully-- you'll see that he (yes,
it's almost always he) cleans his knife, including the handle, after slicing every portion.
Yes, you can make sushi at home, and have a good time doing it, but for god's sake, don't
blithely assume you're ready to do so after reading an uninformed article on the internet. If
you want to get it right, and avoid those embarassing scenes where your guests double over
later in the evening clutching at their stomachs, then please, take a class from a qualified
instructor.
Your instructor will know a lot more about what products are available in your area, and
which local sea life might be unsafe. If you're unsure, ask someone with experience. If

you're still unsure, don't guess.
I've just scratched the surface of the safety issues here, touching only on the ones that have
given me instant grey hair. There's a lot more to it, and the more adventurous your palatte
gets, the more you'll need to know.
But don't take it from me. I just apprenticed to a sushi chef for two years. Go out there and
ask an expert. Please. Before you hurt someone.
And this goes a thousand times over for you, mbreyno. Shame on you.
also important for all raw meats by blisspix, 04/02/2003 06:50:15 PM EST (none / 0)
sup by relief, 04/02/2003 03:26:54 PM EST (1.00 / 4)
Why most sushi chefs are male by piggy, 04/02/2003 02:40:15 PM EST (4.00 / 3)
Myth by RobotSlave, 04/02/2003 08:42:54 PM EST (5.00 / 1)
Get a grip! by Alannon, 04/02/2003 10:13:21 AM EST (3.93 / 15)

not to nitpick but.... by shrubbery, 04/02/2003 10:54:43 AM EST (5.00 / 2)
Settle down Beavis. by Vellmont, 04/02/2003 03:23:57 PM EST (5.00 / 1)
as I said... by shrubbery, 04/03/2003 03:12:01 PM EST (none / 0)
I don't understand. by RobotSlave, 04/02/2003 10:49:37 AM EST (4.20 / 5)
your master needs a new master, like Alannon[nt] by relief, 04/02/2003
03:32:24 PM EST (none / 0)

-1, pompous jackass. by it certainly is, 04/02/2003 10:53:09 AM EST (3.00 / 2)
OK. I admit it. by RobotSlave, 04/02/2003 11:20:35 AM EST (3.66 / 3)
But Sir Lancelot was silent. by it certainly is, 04/02/2003 01:57:24
PM EST (3.00 / 2)
Ho, hum. by RobotSlave, 04/02/2003 08:00:42 PM EST (3.00 /
2)
Eight paragraphs! I'm not worthy! by it certainly is,
04/02/2003 09:05:03 PM EST (none / 0)

web site by adequate nathan, 04/02/2003 11:16:02 AM EST (none / 0)
dangit by adequate nathan, 04/02/2003 11:16:25 AM EST (none / 0)
Looks fun! by it certainly is, 04/02/2003 02:01:36 PM EST
(none / 0)
Good points... by mbreyno, 04/02/2003 09:55:12 AM EST (5.00 / 6)
My apologies by RobotSlave, 04/02/2003 10:23:35 AM EST (5.00 / 3)
Not pretending by mbreyno, 04/02/2003 11:06:59 AM EST (none / 0)
Do NOT use fresh fish for home sushis ! by Ptyx, 04/02/2003 10:21:43 AM EST (5.00 /
2)
For what it's worth... by DDS3, 04/02/2003 02:26:09 PM EST (5.00 / 1)
Asian Market by sllort, 04/02/2003 10:08:02 AM EST (5.00 / 5)
What's the point? by smithmc, 04/03/2003 11:23:20 AM EST (none / 0)
Thanks by mbreyno, 04/02/2003 10:11:53 AM EST (none / 0)
It astounds me. . . by IHCOYC, 04/02/2003 09:54:52 AM EST (3.00 / 1)

Which came first, Mr. Dismissive? by RobotSlave, 04/02/2003 09:58:40 AM EST (5.00 /

1)
Fishing, but... by catseye, 04/02/2003 10:05:09 AM EST (5.00 / 1)
Evidence, please. by tkatchev, 04/02/2003 03:22:18 PM EST (1.00 / 1)
oh no by sophacles, 04/03/2003 12:52:30 AM EST (5.00 / 1)
Come on. by tkatchev, 04/03/2003 03:16:29 AM EST (none /
0)
I know by sophacles, 04/03/2003 11:07:36 AM EST
(none / 0)
hmm by adequate nathan, 04/02/2003 06:17:28 PM EST (none / 0)
Very much so. by tkatchev, 04/03/2003 03:17:34 AM EST
(none / 0)
call me crazy by adequate nathan, 04/03/2003
10:39:13 AM EST (none / 0)

Yes. In full seriousness. by tkatchev,
04/03/2003 11:50:19 AM EST (none / 0)

well, the pre-Ds are precursors to
Abraham by adequate nathan,

04/03/2003 12:08:37 PM EST (none / 0)
Post-modernism. by tkatchev,
04/03/2003 01:22:18 PM EST (none /

0)
Sure, you could do all that... by tkatchev, 04/02/2003 09:45:25 AM EST (5.00 / 1)
wasabi and eel? (4.00 / 2) (#59)

by tps12 on Wed Apr 2nd, 2003 at 08:38:36 AM EST
(tps12@columbia...edu)
Is eel sushi usually made with wasabi? I don't remember it being in there...
No. by RobotSlave, 04/02/2003 09:52:45 AM EST (5.00 / 2)

You can put Wasabi in practically everything by Silent Chris, 04/02/2003 08:45:09 AM EST
(none / 0)
under the rice? by tps12, 04/02/2003 08:54:26 AM EST (none / 0)
An American Practice? by odaiwai, 04/02/2003 11:01:29 AM EST (none / 0)
No extra wasabi in nice sushi bars in Tokyo by gpvillamil, 04/03/2003
03:06:22 AM EST (none / 0)

Wasabi in Japan by jrumney, 04/02/2003 11:17:54 AM EST (5.00 / 1)
Only the fake stuff. by RobotSlave, 04/02/2003 12:09:22 PM EST
(5.00 / 1)
heh by tps12, 04/02/2003 11:13:44 AM EST (none / 0)
clarification by tps12, 04/02/2003 11:30:29 AM EST (none / 0)
Yes, under the rice by Silent Chris, 04/02/2003 09:53:49 AM EST (5.00 / 1)

Excellent!!! (3.00 / 1) (#58)

by BarryReiswerg on Wed Apr 2nd, 2003 at 08:35:09 AM EST
I don't know that I am brave enough to make my own sushi, but now at least I know how!
Why stick to fish? (4.50 / 2) (#51)

by squigly on Wed Apr 2nd, 2003 at 04:06:17 AM EST
(squigs@postmaster.co.uk)
Shitake mushrooms, avacados and cucumber make excellent replacements, are suitable for
vegetarians, and are more palatable to those who don't like raw fish.
Because then it's not sushi. by Silent Chris, 04/02/2003 08:45:31 AM EST (1.00 / 1)
no.. then its not sashimi by harryhoode, 04/02/2003 01:54:43 PM EST (none / 0)
Of course it is. by Alannon, 04/02/2003 10:17:43 AM EST (none / 0)
Kapa-maki by jrumney, 04/02/2003 11:20:45 AM EST (none / 0)
well by tps12, 04/02/2003 10:04:15 AM EST (none / 0)
Thank you (4.00 / 1) (#37)

by MSBob on Tue Apr 1st, 2003 at 09:12:08 PM EST
I was never brave enough to make my own sushi but now I'm inspired to give it a try. Sure
I made some rolls with crab meat but it's not the same as the primal taste of raw fish.
On a somewhat related note, in Poland we have a dish which is called tartar. It's nothing to
do with tartar sauce but a special dish made with... raw ground beef. It's mixed with raw
egg yolks and many spices and then chilled before eating. Sounds disturbing I know, but it's
actually delicious :). The problem is that supermarket quality food isn't safe enough for
making tartar so it's best to purchase fresh beef from a farmer you know and trust. I'd not
dare make it even with the highest quality supermarket beef.
"Religion is what the common people see as true, the wise people see as false,
and the rulers see as useful"
--Seneca
Raw eggs by x3nophil3, 04/03/2003 02:42:52 PM EST (5.00 / 1)

Beware the Wasabi (4.75 / 4) (#35)

by HidingMyName on Tue Apr 1st, 2003 at 09:10:23 PM EST
Is not to do what I did the first time I tried sushi (in a Mall near where I lived at the time,
where I grew up, sushi was not common) I tasted the pickled ginger and it was a little bit
sweet, but did not try the wasabi.because I mistakenly thought it was the dessert. I saved it
for the end and popped a nice big ball of wasabi in my mouth.
Later when I went to grad school I had a Japanese roommate who used to say "Don't snort
cocaine, use wasabi, it is better than drugs". He later told me that real wasabi in Japan is
much stronger than what we get in the U.S. and I'm very afraid of it.
But for the truly disgusting by dachshund, 04/04/2003 12:38:44 PM EST (none / 0)
High on the list of great tricks to play... by the original jht, 04/02/2003 09:30:14 PM EST
(none / 0)
US wasabi vs Japanese wasabi by ebonkyre, 04/02/2003 04:00:08 PM EST (none / 0)
A place to get real wasabi, and plants! by Hechz, 04/02/2003 07:29:15 PM EST (5.00 /
1)
*cracking up* by Silent Chris, 04/02/2003 08:47:03 AM EST (none / 0)
Stalking the deadly wasabe by 87C751, 04/02/2003 03:14:34 PM EST (none / 0)
Wasabi by odaiwai, 04/02/2003 10:51:41 AM EST (none / 0)
Noooo! No wasabi into the soy sauce! by 6hill, 04/03/2003 01:55:42 AM EST
(5.00 / 1)
East v. West by LordEq, 04/03/2003 11:26:36 AM EST (none / 0)
To wasabi or not to wasabi by 6hill, 04/04/2003 01:29:21 AM EST
(none / 0)
Right and wrong by driptray, 04/02/2003 06:39:01 PM EST (none / 0)
Wasabi rocks! by Soulmender, 04/02/2003 04:45:44 PM EST (5.00 / 1)
Ghetto sushi (4.00 / 2) (#31)

by Blarney on Tue Apr 1st, 2003 at 07:57:02 PM EST
Take one salmon fillet, remove scales, and slice up into chunks. Serve with purple
horseradish, bread, and butter. Feeds one, because nobody but me ever wants any.
GWB Hates to drink, doesn't like to smoke - Extended Mix.
Kinda Ghetto sushi by x3nophil3, 04/03/2003 02:58:09 PM EST (none / 0)

Instead of warmed sake by Hide The Hamster, 04/01/2003 08:41:34 PM EST (none / 0)
Funny you should mention that. by RobotSlave, 04/02/2003 11:55:58 AM EST (none /
0)
cool sake is the "bling bling" stuff by needless, 04/04/2003 02:17:25 AM EST
(none / 0)

Good wine is expensive, too... by RobotSlave, 04/04/2003 03:34:31 AM

EST (none / 0)
"kobe beef"? by vivelame, 04/02/2003 12:31:55 PM EST (5.00 / 2)
I'm so glad you asked! by RobotSlave, 04/02/2003 12:47:25 PM EST
(none / 0)
This is boring. by tkatchev, 04/03/2003 03:28:14 AM EST (5.00 / 1)
Personally, by it certainly is, 04/03/2003 12:30:28 PM EST
(none / 0)
Why not? by tkatchev, 04/03/2003 01:24:09 PM EST
(5.00 / 1)
Yes. by it certainly is, 04/03/2003 01:28:51 PM
EST (none / 0)
Oh definitely. by tkatchev, 04/03/2003
02:59:27 PM EST (none / 0)

What a wonderful film. by it
certainly is, 04/03/2003 03:50:29

PM EST (none / 0)
happy to oblige by vivelame, 04/02/2003 03:55:32 PM EST (none /
0)
How to cook sushi rice (5.00 / 2) (#30)

by Alannon on Tue Apr 1st, 2003 at 07:40:51 PM EST
I've been making sushi for many years now and the biggest problem I've had is in cooking
the rice.
The only rice-cooker I've used invariably burns the relatively delicate short-grain rice. You
may have better luck with yours.
Eventually I found a sure-fire method of cooking sushi-rice. Rinse your rice to get all of the
excess starch off the surface of the rice. This will keep the grains more separate when you
use them. Soaking your rice helps the consistency throughout the grain when cooked, but
don't soak for more than 20 minutes or so.
The problem with soaking and rinsing your rise is that it becomes impossible to measure the
amount of water afterwards! To overcome this, I discovered a trick. After soaking and
rinsing your rice, place it in an appropriately-sized pot, so that the uncooked rice fills
between 1/4 and 1/3 of the pot. Add water until it covers the top of the rice by about 1.5
cm (roughly a finger's-width).
Heat the rice over medium-heat until it begins to boil, covered. Let it boil for no more than
30 seconds or so, then immediately turn the heat down the minimum setting. Let it simmer
for roughly 30 minutes.
UNDER NO CIRCUMSTANCES should you be tempted to lift the lid on the pot at ANY time
after you turn the temperature down. Sit on your hands. Play some GBA. Cut the fish.

Prepare the rice marinade. Whatever. Just DON'T LIFT THE LID!
After 30 minutes, remove the pot from the element and let it stand (lid still on) for another
5-10 minutes. Finally open the lid and run a chop-stick through the rice, back and forth,
separating the grains a bit. Don't over-do it. A dozen or so swipes through the rice is
enough. Place the lid back on the pot and let it sit for another 10 minutes.
Finally, transfer it into another dish to let it cool. It should be cool enough to place your
hands into the rice without discomfort before you add the rice marinade. It should be near
to room-temperature before you start using it to make sushi.
Microwave it - everone has a microwave by ivory, 04/03/2003 12:03:56 PM EST (none / 0)

Not EVERYONE has a microwave... by kaosmunkee, 04/03/2003 05:06:53 PM EST
(5.00 / 1)
microwave pride by ivory, 04/03/2003 08:33:32 PM EST (none / 0)
Use a glass lid if you need to look by lakeland, 04/02/2003 04:42:03 PM EST (5.00 / 1)
Rice by MrAcheson, 04/02/2003 09:49:41 AM EST (4.00 / 1)
A safe way. by i, 04/02/2003 08:50:07 AM EST (none / 0)
How hard would it be to make raw fish? [nt] (3.00 / 2)

(#28)
by Stick on Tue Apr 1st, 2003 at 07:33:08 PM EST
(stick@itupyourbum.com) http://itupyourbum.com
---
Stick, thine posts bring light to mine eyes, tingles to my loins. Yea, each moment I sit, my
monitor before me, waiting, yearning, needing your prose to make the moment complete. -
Joh3n
harder than you think. by squidinkcalligraphy, 04/03/2003 12:02:02 AM EST (none / 0)

I don't very hard [nt] by Stick, 04/03/2003 11:21:02 AM EST (none / 0)
Rice by MrAcheson, 04/02/2003 11:13:05 AM EST (none / 0)

Some ingredient points (5.00 / 2) (#21)

by lakeland on Tue Apr 1st, 2003 at 06:38:58 PM EST
(kuro5hin@go.org.nz) http://go.org.nz
If you can get fresh fish rather than frozen, then this is quite a bit better. Frozen fish is
frozen on the boats the hour it is caught, so it doesn't deteriorate on the way to your table.
Unfortunatly, freezing and thawing the fish cause quite a few of the cell walls to break down,
and the fish is not as nice as fresh. Perhaps this is unnoticeable if the fish is cooked, but it is
quite noticeable raw.
However in most places this is unnecessary. Fishing boats go out every day and your local
fishmonger (or a decent butcher/grocer that is branching out) will get their fish straight from
the boats. So you can get fish that is only a few hours old five days a week. Even if your
fishmonger only gets fish one day a week, make sushi on that day.
Of course, choosing between two-day-old fish and frozen fish gives a clear win to frozen.
Another thing mbreyno skipped over is that using short-grain rice is critical. Beyond that,
using short-grain glutenous rice is better, and using proper (semi-glutenous) rice is better
still. But make sure you at least have short-grained rice.
You can generally just go to your asian supply store and buy a sushi-pack or sushi-rice to
save the hassle of making sure you're getting the right thing. You'll pay a premium, but it'll
be less than your local sushi-chef and you won't have to worry about mistakes. Next time,
you can buy the proper ingredients without the premium.
I'm not a biologist, but by Jman1, 04/02/2003 11:37:09 AM EST (none / 0)

Yes and no by gidds, 04/02/2003 08:08:06 PM EST (none / 0)
Notes about fresh fish safety by Alannon, 04/01/2003 07:25:45 PM EST (5.00 / 6)
Really, really frozen by schlouse, 04/02/2003 07:52:47 PM EST (none / 0)
Not ALWAYS true by Alannon, 04/03/2003 12:20:10 AM EST (none / 0)
FDA's comments by schlouse, 04/03/2003 01:12:36 AM EST (none / 0)
Rice by mbreyno, 04/01/2003 06:48:24 PM EST (none / 0)
You forgot one step ... (2.33 / 3) (#13)

by pyramid termite on Tue Apr 1st, 2003 at 06:04:37 PM EST
(wombatgrand@hotmail.com)
... cooking the fish. (Yes, I know, I'm a provincial idiot for saying it, but rare steak and
hamburger gag me, too. Some of us just can't get past the raw part. Sorry.)
On the Internet, anyone can accuse you of being a dog.
Ssspoiling nice fishh! by kmlee99, 04/02/2003 05:10:19 PM EST (5.00 / 1)

Then it's not sushi by Silent Chris, 04/02/2003 08:47:53 AM EST (none / 0)
Rice by MrAcheson, 04/02/2003 11:20:09 AM EST (none / 0)
Just keep in mind... by SleepDirt, 04/01/2003 07:23:58 PM EST (none / 0)

no there isn't by perky, 04/02/2003 03:08:28 PM EST (none / 0)
Beef is not really worse than fish. by NateTG, 04/02/2003 02:42:29 AM EST (5.00 / 1)
yup by tps12, 04/02/2003 08:34:08 AM EST (none / 0)
Mince by SoupIsGoodFood, 04/02/2003 09:45:56 PM EST (none / 0)
How do you explain steak tartar then? by Hired Goons, 04/01/2003 10:44:15 PM EST
(none / 0)
I was like you once, by imadork, 04/01/2003 06:15:55 PM EST (5.00 / 1)
The eel was cooked by dipierro, 04/01/2003 06:13:29 PM EST (none / 0)
Not sure whether this is topical or editorial... (5.00 / 3) (#11)

by terpy on Tue Apr 1st, 2003 at 06:00:30 PM EST
(Aim:UberMisanthrope) http://www.wasteofadomainname.com/
gallery
But when making the rice, Don't Forget the Vinegar!!
Also, keep the fish cold. Temperature affects texture and many people do not like the
texture of warm raw fish. After thawing, Place fish in the fridge until used.
Also in regards to temperature, make the rice about 40 minutes ahead of time. This will
allow ample time for the rice to cool. Cool rice doesn't mush into paste easily, and does not
warm the fish up.
Wasabi in a tube is generally much better than the powdered stuff, and is still pretty
inexpensive. Making your own wasabi from fresh ingredients is a beautiful thing. And quite
easy.
When using the rolling mat for rolls, it is sometimes helpful to cover the bamboo with plastic
wrap. You won't have little bamboo indentations on your sushi, and this makes an easy job
of keeping your bamboo clean.
My minor nitpicks aside, great article.
---
"I'd rather punch myself in the dick all day than drink a Pepsi. "-egg troll
temperature by tps12, 04/02/2003 08:31:40 AM EST (none / 0)

An unpopular opinion (1.50 / 26) (#7)

by A Proud American on Tue Apr 1st, 2003 at 05:57:10 PM EST
(AIM: A Proud USian)
But I think that dropping the Go games, anime screenings, and sushi meals is a great start
to becoming less anti-American.
I mean, you pay taxes to the United States government regardless of what movie or food
genre is your favorite. Why not accept that you don't live in Japan and get on with your life?
Unfairly Rated by cribcage, 04/07/2003 03:27:32 AM EST (none / 0)

Clothing wasn't invented in America... by smithmc, 04/03/2003 11:30:02 AM EST (none / 0)
Besides... by Eric Green, 04/02/2003 08:56:13 PM EST (none / 0)
Balance is the key by SoupIsGoodFood, 04/02/2003 09:32:39 PM EST (5.00 / 1)
I'm so glad xenophobia is cool these days. by misanthrope112, 04/02/2003 11:15:53 AM

EST (5.00 / 5)
Oh, how the hippies lambast us now by Filthy Socialist Hippy, 04/02/2003 08:40:55 AM EST
(2.00 / 2)
Make I'm snobbish... (5.00 / 1) (#5)

by BushidoCoder on Tue Apr 1st, 2003 at 05:54:44 PM EST
(my_kuro5hin_username@hotmail.com)
... but the difference between cut raw fish with sushi ingredients and real sushi is huge. I've
tried to make sushi before, and I can't cut tuna or any other fish in the exact spot at the
exact angle to achieve the same texture.
On a seperate note, its not a California Roll unless it has avocado slices in it and slightly
toasted sesame seeds stuck to the outside of the glutinous rice. Well, I guess you can use
raw sesame seeds, but slightly toasting them brings out a stronger flavor. Most california
rolls I've seen are crab meat also, although I think tuna tastes better. It's kind of annoying,
but no matter how many different types of sushi I try and love, nothing competes with the
three beginner ones; California Rolls, Tuna and Eel.
\bc
California Roll by LordEq, 04/03/2003 11:43:15 AM EST (none / 0)

california rolls by NightHwk1, 04/03/2003 07:39:52 PM EST (none / 0)
Cali Rolls by LordEq, 04/04/2003 12:41:31 AM EST (none / 0)
California Roll by Elkor, 04/02/2003 04:20:00 PM EST (none / 0)

Try a new knife by lakeland, 04/01/2003 06:06:00 PM EST (none / 0)
Thanks by mbreyno, 04/01/2003 05:57:23 PM EST (none / 0)

Negligence: (4.75 / 4) (#4)

by JChen on Tue Apr 1st, 2003 at 05:44:21 PM EST
(Fuck E-mail: AIM handle is EpsilonArmati) http://www.mbrez.com/
tehfunny/
1) I don't know about you, but sushi isn't sushi without the more expensive glutinous rice;
regular rice you get by the fifty pound bags just doesn't cut it.
2) In Asain markets, there are usually two types of seaweed: the thin kind and the thick
kind, which is actually kelp. Don't use kelp. If you're really stupid, just pay the premium
price for the pre-cut packs that say "SUSHI SEAWEED" on them.
3) What about methods of keeping the fish sanitary? Rusty coming down with diarrhea
would certainly be amusing, but we certainly don't want to see Rusty the Tubboy anytime in
the near future.
"See, I'm an antisocial asshole (which should be obvious from my regular posting here :-P)."
- Kasreyn
I'd like to see Rusty the Tubboy!! by egg troll, 04/02/2003 10:42:12 PM EST (none / 0)
More about rice variety by Alannon, 04/01/2003 07:19:13 PM EST (5.00 / 1)
Rice by Subtillus, 04/02/2003 06:31:27 PM EST (none / 0)
Kokuho Rose by 87C751, 04/02/2003 02:57:43 PM EST (5.00 / 1)
Wasabi by Alannon, 04/04/2003 12:10:45 AM EST (none / 0)
Good points... by mbreyno, 04/01/2003 05:59:46 PM EST (none / 0)

Seaweed by tedoneill, 04/01/2003 06:49:59 PM EST (none / 0)
Kombu by crispee, 04/03/2003 01:56:17 PM EST (5.00 / 1)
Overkill? (4.50 / 2) (#1)

by A Proud American on Tue Apr 1st, 2003 at 05:36:48 PM EST
(AIM: A Proud USian)
Here's how I make sushi:
while(hungry) {
fish.catch();
fish.eat();
}
Raw fish? - alive and kicking! by ivory, 04/03/2003 12:21:18 PM EST (none / 0)
Not good OOP style... by kaosmunkee, 04/03/2003 01:01:44 AM EST (5.00 / 1)
Design patterns by squigly, 04/03/2003 05:04:58 AM EST (none / 0)
No. by tkatchev, 04/03/2003 01:57:48 PM EST (none / 0)
OOPs by squigly, 04/03/2003 04:58:22 PM EST (none / 0)

What's wrong with "continue"? by tkatchev, 04/04/2003 03:27:47

AM EST (none / 0)
Goto by squigly, 04/04/2003 05:21:28 AM EST (none / 0)
When was the last time you programmed? by
tkatchev, 04/04/2003 05:30:29 AM EST (none / 0)

Erm... by squigly, 04/04/2003 06:46:04 AM EST
(none / 0)
goto exception_handler by it certainly
is, 04/04/2003 08:07:37 AM EST (none / 0)

Exactly. by tkatchev, 04/04/2003
09:50:44 AM EST (none / 0)

goto considered harmful... by kaosmunkee, 04/04/2003
04:16:13 AM EST (none / 0)

That's not good. by tkatchev, 04/04/2003 05:31:10 AM
EST (none / 0)
unqualified chump? Dijkstra? (nt) by tps12,
04/09/2003 11:22:50 AM EST (none / 0)

continue vs if..else by kaosmunkee, 04/03/2003 07:17:08 PM EST
(none / 0)
No real difference by squigly, 04/04/2003 03:52:17 AM EST
(none / 0)
Nope, no difference in the assembly output by
kaosmunkee, 04/04/2003 04:13:57 AM EST (none / 0)

Gollum by Lyssander Agarwaen, 04/02/2003 02:39:51 AM EST (none / 0)
you're kidding right? by odaiwai, 04/02/2003 10:45:43 AM EST (none / 0)
Cod tongues by Dest, 04/02/2003 05:24:09 PM EST (none / 0)
oh sure, treat the poor fish as an object [n/t] by radish, 04/01/2003 08:10:42 PM EST (5.00 /
3)
That's sashimi by dipierro, 04/01/2003 06:01:34 PM EST (5.00 / 1)
Sir by A Proud American, 04/01/2003 06:06:09 PM EST (none / 0)
Sir by truth versus death, 04/01/2003 06:36:02 PM EST (3.00 / 2)
War has solved by Rande, 04/02/2003 10:44:19 AM EST (none / 0)
Yeah... by mbreyno, 04/01/2003 05:39:28 PM EST (none / 0)
How To Make Sushi | 265 comments (238 topical, 27 editorial, 0 hidden)

View: Mixed (default) Display: Threaded Sort: Ignore Ratings Newest First
Set
Search
All trademarks and copyrights on this page are owned by their respective companies. The Rest 2000 - 2003 Kuro5hin.org Inc.
See our legalese page for copyright policies. Please also read our Privacy Policy.
Kuro5hin.org is powered by Free Software, including Apache, Perl, and Linux, The Scoop Engine that runs this site is freely

available, under the terms of the GPL.

Need some help? Email help@kuro5hin.org.
Erik Benson is a deadbeat.
create account | help/FAQ | mission |

links | search | IRC | YOU choose the
stories!

Cook Book - How To Make Sushi

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Cook Book - How To Make Sushi

Uploaded by

Copyright:

Available Formats

How To Make Sushi || kuro5hin.

create account | help/FAQ | contact | links | search | IRC |

How To Make Sushi (Culture) Sponsors

http://www.kuro5hin.org/story/2003/4/1/171344/4974 (1 of 32)6/20/2004 7:50:21 PM

a little less of each fish)

http://www.kuro5hin.org/story/2003/4/1/171344/4974 (2 of 32)6/20/2004 7:50:21 PM

http://www.kuro5hin.org/story/2003/4/1/171344/4974 (3 of 32)6/20/2004 7:50:21 PM

http://www.kuro5hin.org/story/2003/4/1/171344/4974 (4 of 32)6/20/2004 7:50:21 PM

unique and impressive dish. You can experiment with other

Soul (none / 0) (#270)

Try and get your head out of your ass.

personally (none / 0) (#267)

http://www.kuro5hin.org/story/2003/4/1/171344/4974 (5 of 32)6/20/2004 7:50:21 PM

Have you used non-ATL COM? (1.00 / 5) (#261)

Extremely easy (2.00 / 1) (#259)

Hot pockets are extremely easy to make.

Cookies (4.00 / 1) (#257)

So what finally convinced you to do this?

Sushi (4.00 / 2) (#256)

Sushi, it's so nice,

sushi by Kid Jersey, 05/03/2003 05:08:38 PM EST (none / 0)

http://www.kuro5hin.org/story/2003/4/1/171344/4974 (6 of 32)6/20/2004 7:50:21 PM

You're ignorant (NT) (none / 0) (#238)

Rice is trickier / better than what you explained (4.50 / 2)

Sushi rice should always be short grained.

At least that's how I learned it 20 years ago...

Hand Rolls (4.50 / 2) (#221)

http://www.kuro5hin.org/story/2003/4/1/171344/4974 (7 of 32)6/20/2004 7:50:21 PM

Biggest part of a good knife by x3nophil3, 04/03/2003 03:46:55 PM EST (none / 0)

http://www.kuro5hin.org/story/2003/4/1/171344/4974 (8 of 32)6/20/2004 7:50:21 PM

If your interested (5.00 / 2) (#220)

http://www.kuro5hin.org/story/2003/4/1/171344/4974 (9 of 32)6/20/2004 7:50:21 PM

Nonsense (none / 0) (#195)

3. The horrific taste.

Yeah... *yours*, you mean.

What a coincidence (3.50 / 2) (#189)

Lies? Or effective way? (4.00 / 1) (#174)

http://www.kuro5hin.org/story/2003/4/1/171344/4974 (10 of 32)6/20/2004 7:50:21 PM

Complaining about popularity makes you indie rock, or something.

sushi != raw fish (5.00 / 4) (#173)

An identity card is better that no identity at all

http://www.kuro5hin.org/story/2003/4/1/171344/4974 (11 of 32)6/20/2004 7:50:21 PM

jelly fish vs firm fish by relief, 04/03/2003 02:27:05 AM EST (none / 0)

when I were a lad... by squidinkcalligraphy, 04/03/2003 04:13:56 AM EST (none / 0)

Not quite. by RobotSlave, 04/03/2003 07:48:37 AM EST (none / 0)

Horrific taste? (none / 0) (#169)

Or maybe you haven't even tried it...

You can argue about the taste... (none / 0)

... but you won't get a solution.

MMhh, good lunch yesterday. Need to go more often.

This work is licensed under the Creative Commons Attribution-NoDerivs-NonCommercial

http://www.kuro5hin.org/story/2003/4/1/171344/4974 (12 of 32)6/20/2004 7:50:21 PM

Gari (5.00 / 3) (#156)

one more... by bashibazouk, 04/03/2003 04:11:48 AM EST (5.00 / 1)

Parasites (none / 0) (#148)

2. Assuming that the parasites don't get you

I call "bollocks" by gordonjcp, 04/03/2003 09:13:47 AM EST (none / 0)

The worst is pretty bad by squigly, 04/02/2003 05:46:19 PM EST (none / 0)

http://www.kuro5hin.org/story/2003/4/1/171344/4974 (13 of 32)6/20/2004 7:50:21 PM

Rice and Cucumber.... (3.50 / 2) (#145)

japanese cucumbers work best by willi, 04/04/2003 12:34:49 AM EST (none / 0)

http://www.kuro5hin.org/story/2003/4/1/171344/4974 (14 of 32)6/20/2004 7:50:21 PM

You've missed the point entirely (4.25 / 8) (#137)

Yeah... yours, you mean.

I think it tastes good. shrug (5.00 / 2) (#117)