2006-11-05 16:20:16 · 6 answers · asked by maurinesimone 1 in Food & Drink ➔ Ethnic Cuisine
As others have said, it is extremely important to buy sushi-grade fish. Look for fish that have nice color, the eyes are not cloudy, the body of the fish is still firm to the touch, and there is no "fishy" smell.
Making sashimi and sushi is all about presentation, so using a sharp knife to make precise cuts is important (but if its just you, then go to town however you like!). Cook rice, let it cool, add the seasoned vinegar, the ball it up with your wet hands and stick a slice of fish on top. Serve with soy sauce; dip only the rice portion in the sauce (since it is considered rude to hte sushi chef if you dip the beautiful fish into the sauce andruin the natural flavor--something like that). Add seaweed, avocado, egg for variety. Enjoy!
2006-11-06 12:33:00 · answer #1 · answered by bobaa 3 · 0⤊ 0⤋
Sushi is just a clump of flavored rice with topping. It can be anything, not just fish. Not all sushi are made with fresh fish, some of the tuna used were frozen previously.
Just about any fish can be used, It's more about the freshness and the handling than the cut in itself. Without the proper handling, even the best fresh fish will be ruined.
2006-11-05 22:52:00 · answer #2 · answered by minijumbofly 5 · 0⤊ 0⤋
Sushi is usually made with "sushi-grade tuna". This is actually tuna that has been quickly frozen to kill any parasites that might be in it, and then defrosted for use.
As someone else here said, you can make sushi with all kinds of other toppings, over the sticky rice and seaweed. Try using caviar, cooked and sliced shrimp, or even slices of scrambled egg for non-fish eaters.
To find out more about sushi, or Japanese food in general, go to the Food Virgin website, http://www.foodvirgin.com . You can also ask about other cuisines there.
2006-11-06 03:36:19 · answer #3 · answered by Franca A 2 · 0⤊ 0⤋
There are several types of fish that can be used for sushi - get to a reputable fish monger and ask for sushi grade - it means that the species is extremely fresh and is the best cut of the fish eg tuna, scallop.
2006-11-05 16:24:35 · answer #4 · answered by Robert 3 · 0⤊ 0⤋
Yes you need sushi grade fish in order to gaurentee it's freshness and texture. Both very important in a dish like sushi that relies on simple flavors. Find a fish market you can trust, and if the fish smells bad don't buy it. It shouldn't smell much and have the sent tof the sea to it. trust me once you have used good quality fish you can easily tell the difference in smell taste and texture.
2006-11-05 16:32:54 · answer #5 · answered by Ann D 3 · 0⤊ 0⤋
Sushi is the rice. Sashemi is the fish. Try the liver of the blowfish. Yum.
2006-11-08 15:39:40 · answer #6 · answered by Anonymous · 0⤊ 0⤋