Can Making Sushi at Home Save Money Despite Being Uncoordinated?

[Evo]

MIH's bento boxes made me crave sushi, so I bought some the other day, but it is so expensive. It's mainly just rice with a vey tiny amount of fish or vegetables, surely I can make it for a fraction of the cost.

Realizing that I am not coordinated. I am think about buying the Sushezi sushi for klutzes machine.

It has great reviews, so I figure for the price, I can't go wrong. Anyone ever use one of these?

https://www.amazon.com/gp/product/B001P8J1GU/?tag=pfamazon01-20

They look a bit large, but I can always cut them in half. Or does anyone know of a sushi shooter that makes smaller diameter rolls?

 

[Astronuc]

MIH's bento boxes made me crave sushi, so I bought some the other day, but it is so expensive. It's mainly just rice with a vey tiny amount of fish or vegetables, surely I can make it for a fraction of the cost.

Realizing that I am not coordinated. I am think about buying the Sushezi sushi for klutzes machine.

It has great reviews, so I figure for the price, I can't go wrong. Anyone ever use one of these?

https://www.amazon.com/gp/product/B001P8J1GU/?tag=pfamazon01-20

They look a bit large, but I can always cut them in half. Or does anyone know of a sushi shooter that makes smaller diameter rolls?

As long as sharp edges are not involved.

Interesting appliance. I've never used one though.

 

[zomgwtf]

That's how large sushi in special rolls are normally supposed to be. I'm not going to lie though i think it would be much easier and less hassle if you just do it by hand, buy a bamboo sushi mat and you are good to go.

Make sure however that you are using the highest quality fish, I wouldn't suggest using store bought fish or even flash frozezn fish from the supermarket because these fish are not up to sushi-grade standards (unless it says so). They are meant to be consumed cooked not raw... Hopefully it turns out really well :) show some pictures!

 

[Dembadon]

...It has great reviews, so I figure for the price, I can't go wrong. Anyone ever use one of these?...

While I haven't used any sushi roll making devices, I remember how much difficulty I had with the 'traditional' method. I took an advanced foods class my senior year in high school and we were not allowed to use anything but a sharp knife and the bamboo rolling mat when making our rolls. Given how uninspiring my rolls looked, I'd probably buy it.

 

[Jimmy Snyder]

The important thing is how you prepare the rice. If the rice is poorly prepared the sushi won't taste right no matter how you roll it up. I feel your pain. Sushi in America is expensive and generally of poor quality. I even had a bad sushi meal at Morimoto's. The rice was way overcooked and the meal ruined. At $80 for my wife and I, we can never go back there.

 

[minger]

Yea, before pursuing any maki rolls, I would make sure that your fish is of the best quality. In my town there's really only two places that I would even think of buying sushi-grade fish. Do know though, the term "Sushi-grade" is not FDA nomenclature and may be subject to supplier/distributor interpretation.

Either way, I'd start with just the fish and try some sashimi or crudo/tartar. From there, get your skill at making the rice (what sushi means). Do nigiri, which is the hand rolls.

At that point, if you're confident in your rice and fish quality, you probably won't even need the auto-roller.

Good luck, I've been wanting to do my own for some time.

 

[Evo]

I live in Kansas City, KS, known for it's sushi grade fish...NOT.

I might be using cooked shrimp and fish and maybe raw veggies, unless the asian market flies in special fish, which I kind of doubt, it doesn't get much business.

 

[minger]

There has to be nice places in your town that do great seafood. They probably have fish flown in 2/3 times a week. Any decent sized city will have good fish places.

 

[Astronuc]

I live in Kansas City, KS, known for it's sushi grade fish...NOT.

I might be using cooked shrimp and fish and maybe raw veggies, unless the asian market flies in special fish, which I kind of doubt, it doesn't get much business.

Ya'll have catfish, no?

 

[BobG]

At $80 for my wife and I, we can never go back there.

Why? Did they have video cameras? You two were so full you couldn't run as fast as you thought and they caught you? Seriously, if you wait two or three months, they won't even recognize you.

Although doing the dine and dash on a date is kind of trailer parkish anyway.

 

[zomgwtf]

I live in Kansas City, KS, known for it's sushi grade fish...NOT.

I might be using cooked shrimp and fish and maybe raw veggies, unless the asian market flies in special fish, which I kind of doubt, it doesn't get much business.

Well you can always make california rolls... or there are some rolls with shrimp tempura that are REALLY delicious. If you want to get the raw fish just go to a sushi place and either ask them if they sell raw fish (normally they do) or if they can tell you a place where you can get sushi... The sushi chefs are normally really nice people and love talking about sushi and helping people out .

 

[Monique]

Vegetarian sushi can be delicious as well. Or maybe you can do something with the restaurant-quality meats you have lying around?

If you use raw fish you should make sure that it is of the highest grade, we don't want you catching some nasty parasite because of your new ventures

 

[Jimmy Snyder]

Why?

I meant we couldn't risk paying $80 for a meal that might be just as bad as the last one. However, if someone else is paying, we could take the chance. The first time we went there the food was decent.

 

[Astronuc]

The important things it Wasabi - lot's of Wasabi - and pickled ginger.

More things to do with sushi.
http://www.wasabichi.com/image.html

Go here for some ideas.
http://www.konagrill.com/

Another possibility - http://www.kcsushi.com/

 

[leroyjenkens]

I don't understand why so much fuss over sushi. Is it because it's Japanese? That usually puts most mundane things up a couple of notches.
Most people like the sushi with cream cheese in it. They say they like sushi, but they really just like the cream cheese.
My friend made his own sushi but forgot to use rice vinegar. It was so bland it hurt my mouth. And of course, he made the cream cheese sushi.

 

[turbo]

Ya'll have catfish, no?

Probably not a good idea to eat Dixie mud-fish raw. Fresh-caught or flash-frozen salmon or tuna? OK. Catfish? Not me.

If I can manage to get some more of those monster Atlantic Salmon breeders next time the hatchery retires them, I might do some sushi with them. I had salmon sushi at the Maine Festival about 20 years ago, and the only thing keeping me from going back for more was the huge line of people. There was always a lot to do and see at the festival, so spending 1/2 hour in the blazing sun, looking at the back of another person's head just to get another plate of sushi wasn't a great option. I should have ordered two of the samplers when I got to the head of the line, but my wife didn't think she'd be into raw fish. Wrong! One taste, and I knew the sampler for one would have to be split. You got one tuna roll, one swordfish roll, and one tuna roll filled with rice and a bit of vegetable, with sides of wasabi and other interesting little tidbits.

 

[Evo]

I love califonia rolls. I've found sushi using cooked shrimp and crab and veggie sushi is definitely something I'll do. Cucumber, hard boiled egg, radishes, I even found a preety good tasting surimi that I could use to go cheap.

I found a wooden sushi rice bowl for $410, I think I'll pass on that.

@ Leroyjenkins - Why do people eat sushi? It tastes good. I actually prefer American style to Japanaese style (I've been to Japan).

 

[Monique]

I don't understand why so much fuss over sushi. Is it because it's Japanese? That usually puts most mundane things up a couple of notches.

You're saying sushi is mundane? That means you've never had good sushi, or it is just not for you. I love dipping the bite-sized rice rolls in soy sauce with lots of wasabi and having lots of pickled ginger to finish the meal.

The fact that the fish needs to be uber fresh makes it special in itself, when prepared to proper standards. The fish should be caught on lines and drained of blood on the boat, not in nets such as the mass-caught fish. This makes it an exclusive and expensive product.

 

[turbo]

The fact that the fish needs to be uber fresh makes it special in itself, when prepared to proper standards. The fish should be caught on lines and drained of blood on the boat, not in nets such as the mass-caught fish. This makes it an exclusive and expensive product.

This is why the Japanese restaurant in Portland ME was so popular and successful (they are the restaurant that ran the sushi concession at the Maine Festival). The Portland waterfront and commercial fish exchange are very active, so they had access to fresh cold-water sea-fish as soon as it hit the docks.

 

[Evo]

I love dipping the bite-sized rice rolls in soy sauce with lots of wasabi and having lots of pickled ginger to finish the meal.

You're killing me. It is so good!

 

[leroyjenkens]

You're saying sushi is mundane? That means you've never had good sushi, or it is just not for you. I love dipping the bite-sized rice rolls in soy sauce with lots of wasabi and having lots of pickled ginger to finish the meal.

I've had various sushi's. The most sushi I ever eat is when I go to this Chinese restaurant for the buffet which has sushi. So you can eat as much sushi as you want. It's decent sushi, I assume.
My friend said the same thing you did and got me to try this special sushi he got from somewhere that was pretty expensive. He said this sushi was really good and all the other sushi I've had isn't authentic and doesn't compare to this sushi. I tried it and it tasted just like the buffet sushi.
I'd say sushi is pretty mundane, unless all the sushi I've eaten was fished out of the sewer waters and wrapped in rice also fished out of the sewers. Rice tastes like rice and raw fish just tastes bland to me. It tastes like my own tongue, but smoother.

The fact that the fish needs to be uber fresh makes it special in itself, when prepared to proper standards.

Does the taste drop dramatically the longer it's dead?
If I took a bite of a fish that's still on my fishing line, would that be the best that fish could ever taste?

 

[Evo]

I've had various sushi's. The most sushi I ever eat is when I go to this Chinese restaurant for the buffet which has sushi.

It may be as Monique said, sushi may not be for you. Different people taste things differently. I like the distinct, subtle flavors and textures of sushi, I will often eat part of the sushi without any condiments first to enjoy the subtle tastes, then go for the soy, wasabi, and pickled ginger to finish it off.

 

[zomgwtf]

Yes different grades of fish and depending on how the fish is handled changes it's taste quite a bit. It's mostly a safety thing though. The most effected however would be the texture of the fish.

People eat it because it tastes good, the fact that you are eating it from a chinese buffet tells me exactly what your friend stated: you haven't eaten good sushi . The fact that you can't tell the difference between mediocre go to counter pick up sushi pieces and fresh sushi from a true sushi chef is kind of odd. I think you are kidding yourself... as well the rice tastes really different to me, unless of course you bathe your rice in sushi-vinegar everytime you make some rice then it should taste different to you too.

 

[Monique]

Does the taste drop dramatically the longer it's dead?
If I took a bite of a fish that's still on my fishing line, would that be the best that fish could ever taste?

I'm no sushi chef, but I think the sushi fish needs to be flash frozen before it can be eaten (to kill parasites). So your fishing line fish would not be quite the same.

The fact that it is caught on a line versus in nets does make a big difference. The fish endures minimal stress and compression, which results in firm meat. Someone once demonstrated the difference on a fish market: the sushi-quality fish can be held by the tail and remain horizontal, while fish caught in nets will droop down. Also, since the fish is immediately drained of blood the flesh will taste better as well.

 

[Monique]

For the sushi eaters: please stay far away from bluefin tuna (maguro, or any tuna for that matter). It is a critically endangered species, but often used in sushi. Unimaginably I've heard people complain that a sushi restaurant didn't serve bluefin tuna, well.. duh..

http://news.discovery.com/animals/is-the-tuna-in-your-sushi-endangered.html
http://www.scientificamerican.com/article.cfm?id=bluefin-tuna-stocks-threatened-cites-japan-monaco

 

[Dembadon]

How did your sushi turn out, Evo? Did you end up buying the apparatus in your link?

My wife and I would like to start experimenting with different rolls for an upcoming event for which we're supposed to bring a side dish. We'd like to bring some sushi rolls and were wondering if you've had any success in your endeavors.

 

[Math Is Hard]

My kind of sushi:

http://epicanthus.files.wordpress.com/2008/12/spam_can_musubi.jpg

:!)

 

[Evo]

My kind of sushi:

http://epicanthus.files.wordpress.com/2008/12/spam_can_musubi.jpg

:!)

 

[Math Is Hard]

You'd be surprised how good that tastes!

 

[brewnog]

I made vegetarian sushi a few years back. I'm totally cack-handed, I used the little bamboo rolling mats and got on just fine. Take your time pickling the rice, don't hold back on the wasabi, and you'll be fine!

Don't know about the fishy side.

 

[Borek]

Sushi made by Junior, three years ago:

 

[Evo]

Sushi made by Junior, two years ago:

Junior is quite talented.

 

[turbo]

Junior is quite talented.

And he knows how to keep his chef's knife scary-sharp so he got clean un-deformed slices. Very nice job.

 

[Dembadon]

How did your sushi turn out, Evo? Did you end up buying the apparatus in your link?

My wife and I would like to start experimenting with different rolls for an upcoming event for which we're supposed to bring a side dish. We'd like to bring some sushi rolls and were wondering if you've had any success in your endeavors.

*Looks around*

I guess my invisibility spell has worked

 

[turbo]

*Looks around*

I guess my invisibility spell has worked

Hint: take off the cloak.

 

[Borek]

Junior is quite talented.

Hardly surprising

And he knows how to keep his chef's knife scary-sharp so he got clean un-deformed slices. Very nice job.

That was my knife

 

[Evo]

How did your sushi turn out, Evo? Did you end up buying the apparatus in your link?

My wife and I would like to start experimenting with different rolls for an upcoming event for which we're supposed to bring a side dish. We'd like to bring some sushi rolls and were wondering if you've had any success in your endeavors.

I just ordered it, I will know in a few days.

I'm thinking of corned beef sushi for St Patricks day. Corned beef and wasabi sound perfect together.

 

[Dembadon]

I just ordered it, I will know in a few days.

I'm thinking of corned beef sushi for St Patricks day. Corned beef and wasabi sound perfect together.

That does sound pretty good; I often enjoy horseradish sauce with a steak so I'd imagine the corned beef and wasabi combo would be fairly similar.

 

[ThomasEdison]

I find it amusing, that where I live, all the Japanese restaurants (every single one I've seen so far approaching a dozen of them) are Korean owned and Korean run and cook dishes and prepare sushi that is Korean style yet the name of the restaurant is something like Samurai Sushi or a Japanese sounding name etc. I've heard it mentioned that the modern Sushi is American style but since these places are owned and operated by Korean Americans from what I've seen so far it is more Korean style to me. I have mentioned this to good freinds and they insisted that their "Japanese Restaurant" was Japanese only when I went there I saw a Korean flag behind the register and a newspaper with Hangul writing on the counter and when I asked the people working there in Korean "Han guk bun esao?" They smiled and start speaking Korean to me. Those were good clues that they were Korean.

I also find it funny that what was once considered a healthy cuisine (high protein, healthy fish fats--nigiri) now has fried tempura in it, cream cheese and is often coated in panko or even deep fried to suit American tastes. Also the buffet style or even Sushi trains often have slices of Cake and Pie or cookies on them in between the fried sushi or even Chinese Style Dim Sum desserts. At the sushi place I go to sometimes (there are no other options that are not far away) they even have bowls of fried chicken on the Sushi train.

I overheard an overweight couple talking about how healthy sushi was sitting next to me at a Sushi Train and noticed that the "healthy sushi dishes" they ordered were deep fried unagi rolls,Crab Rangoon (which is Chinese American, but also fattening) fried chicken and carrot cake they were also drinking diet sodas. I wanted to give them a thumbs up.

 

[Evo]

Have you seen the brown rice sushi? I did find sushi made with pimento cheese.

 

[ThomasEdison]

Have you seen the brown rice sushi? I did find sushi made with pimiento cheese.

Hey the unhealthy stuff can taste good! I don't blame people for eating it but don't claim it is healthy.

I have had brown rice sushi and I actually prefer brown rice to white rice in all circumstances. The problem is that (according to the chefs at these restaurants) brown rice takes longer to prepare and only a few people request it. Very few asian restaurants where I live serve brown rice.

Even though I prefer brown rice sushi the cheapest place near my house (where sushi is typically $1.50 even nigiri) doesn't serve brown rice. Cheaper wins out because I am poor right now.


Look. I am all for the creativity and innovation lately in Sushi style but I can't help but notice an American trend towards sweet or fried and adding cheese, mayonaise, panko etc which makes its unhealthy.

I am guessing that the trend toward hot, spicy sushi is Korean influenced.

 

[turbo]

I'll have to find another long-grain rice variety before I experiment with sushi. I'm pretty stuck on the Indian Basmati varieties, but they are not sticky enough to hold together so you can roll them up. Suggestions, anyone?

 

[zomgwtf]

I find it amusing, that where I live, all the Japanese restaurants (every single one I've seen so far approaching a dozen of them) are Korean owned and Korean run and cook dishes and prepare sushi that is Korean style yet the name of the restaurant is something like Samurai Sushi or a Japanese sounding name etc. I've heard it mentioned that the modern Sushi is American style but since these places are owned and operated by Korean Americans from what I've seen so far it is more Korean style to me. I have mentioned this to good freinds and they insisted that their "Japanese Restaurant" was Japanese only when I went there I saw a Korean flag behind the register and a newspaper with Hangul writing on the counter and when I asked the people working there in Korean "Han guk bun esao?" They smiled and start speaking Korean to me. Those were good clues that they were Korean.

I also find it funny that what was once considered a healthy cuisine (high protein, healthy fish fats--nigiri) now has fried tempura in it, cream cheese and is often coated in panko or even deep fried to suit American tastes. Also the buffet style or even Sushi trains often have slices of Cake and Pie or cookies on them in between the fried sushi or even Chinese Style Dim Sum desserts. At the sushi place I go to sometimes (there are no other options that are not far away) they even have bowls of fried chicken on the Sushi train.

I overheard an overweight couple talking about how healthy sushi was sitting next to me at a Sushi Train and noticed that the "healthy sushi dishes" they ordered were deep fried unagi rolls,Crab Rangoon (which is Chinese American, but also fattening) fried chicken and carrot cake they were also drinking diet sodas. I wanted to give them a thumbs up.

Where do you go to get your sushi haha? Maybe the peopl working there ARE Korean, what's that have to do with the style of the food? MANY people travel to Japan to learn under a sushi chef, they then open up their own restaurant... Korean food in my opinion for the most part is quite different from Japanese food.

As well tempura isn't made with panko, that would be called furai the difference is in the batter. Tempura is a PORTUGESE thing NOT an American thing so to suggest that introduction of tempura to Japanese food is American style is rediculous and unfounded, especially considering tempura AFAIK has existed longer than the United States of america.

 

[zomgwtf]

I'll have to find another long-grain rice variety before I experiment with sushi. I'm pretty stuck on the Indian Basmati varieties, but they are not sticky enough to hold together so you can roll them up. Suggestions, anyone?

Sushi is generally made with short grain rice and they have a different consistency etc. than the rice you would get from India. You could try: Jasponica rice which is a cross between long grain/short grain sticky rice.

 

[ThomasEdison]

Where do you go to get your sushi haha? Maybe the peopl working there ARE Korean, what's that have to do with the style of the food? MANY people travel to Japan to learn under a sushi chef, they then open up their own restaurant... Korean food in my opinion for the most part is quite different from Japanese food.

As well tempura isn't made with panko, that would be called furai the difference is in the batter. Tempura is a PORTUGESE thing NOT an American thing so to suggest that introduction of tempura to Japanese food is American style is rediculous and unfounded, especially considering tempura AFAIK has existed longer than the United States of america.

It certainly does have an influence on the food who prepares it. Yes there are chefs who can keep true to the style in which they make their food and do not fusion their food overmuch but I am not seeing that in the restaurants available to me.
I am not claiming that tempura alone is an American style dish, I am claiming that putting tempura in a sushi-roll is American or even Korean American. Not from the origin but from the fusion of two differnt dishes. Right now in Sushi everything goes. I don't mind that, but I do see a trend towards more fattening sushi, tempura falls under that. I don't claim panko is tempura. I do claim that panko is more fattening than not-panko.
I love Korean food perhaps more than all other Asian cuisines put together but yes I can see a Korean influence on the Sushi no matter where the master sushi chef was trained. Fusion will happen unless the Chef is actively trying to be authentic and even then maybe not.

As strange as this might sound :I can actually notice the difference between Italian New York Style Pizza and Greek Pizza (even though both claim to be italian (Italian american style)) Does this mean that all Pizza at all Greek run 'Italian Pizzerias' will be Greek Style Pizza? Probably. Does it matter to me where pizza was first invented? Nope not at all.

 

[zomgwtf]

They certainy may be fusing their sushi styles together but I don't see in any way how it matters. The way you presented the idea before was that the sushi was NOT Japanese, just in name.

As well Tempura didn't just originate from the Portugese prior to America's existence it was brought into Japanese food, including sushi, prior to America's existence... In fact some of the most popular sushi has tempura in it (such as shrimp tempura) so I don't see how restaurants serving that means it's is attempting to 'fit-in' with the 'fat deep fried lovin'' American style...

As well the way you worded that one sentence before made it appear to me that you were linking Tempura together with panko.

 

[ThomasEdison]

They certainy may be fusing their sushi styles together but I don't see in any way how it matters. The way you presented the idea before was that the sushi was NOT Japanese, just in name.

As well Tempura didn't just originate from the Portugese prior to America's existence it was brought into Japanese food, including sushi, prior to America's existence... In fact some of the most popular sushi has tempura in it (such as shrimp tempura) so I don't see how restaurants serving that means it's is attempting to 'fit-in' with the 'fat deep fried lovin'' American style...

As well the way you worded that one sentence before made it appear to me that you were linking Tempura together with panko.

Okay. I could be wrong about tempura in sushi roll being an American influence. I do know from living with a Korean girlfriend for many years that imitation crab (and salad) in Korean culture is a staple. Seeing imitation crab salad in increasingly more Sushi dishes at Sushi restaurants which are Korean does raise a fusion flag to me. I'm not argueing that Japanese do not eat imitation crab at all ether but imitation crab is insanely popular among Koreans. The two countries are very close to each other and much goes back and forth between them but they do have different food styles and I expect their sushi tastes to be different too. I would be suprised to find out that Japanese like to make sushi with that much hot sauce as well. Korean food, ignoring Indian food which can melt steel, might be the most spicy cuisine on the planet. There is a Korean tendency to put chili in some form or another.. on everything. I am all for it, but I do think it strays from what is traditionally considered Japanese Sushi.

To be clear I have nothing against the current trend towards Asian fusion cuisine per se.
The only problem I have is when fusion becomes so popular that it replaces the original cuisine. Sometimes more simple is better.

Also :American tastes are towards more fattening foods and Asian American restaurants often cater to this.