sushi?

[Sochin]

There are lots of good sushi places around here, but as I try to limit my carb intake, I don't eat it very much. Sashimi is okay, but I don't find it exciting enough to seek it out to eat on its own.

If I ate it more, I'd probably take a sushi prep course...there's a great little hole-in-the-wall place that gives courses about two blocks from my house...

WoW, something good out of Calgary!!

Just kidding, I like Calgary ok and it rocks that you can get lessons like that and no one on the Island here does that!

What's the price of a lesson?

Sashimi is a bit bland and the soi is too salty but we do it for the omega 3s. I like the spider rolls and if I want a real blow out, I go for the bbq slamon skin cone, yum!

[David Anderson]

WoW, something good out of Calgary!!

Just kidding, I like Calgary ok and it rocks that you can get lessons like that and no one on the Island here does that!

What's the price of a lesson?

Phooey...Calgary just plain ROCKS! Too bad it's like, a 12 hour drive from anyplace else interesting....

http://www.osakasushihouse.com/

If you go to the bottom of the 'Products' page there's a link for the sushi-making lessons. It's $35 for an hour or two, and materials and food are included, and you get to take your end product home to enjoy... So, not very in-depth or extensive, but you'd learn a few basic steps, I guess.

I'm surprised there's nobody on the Island doing something the same...

[scruffysmileyface]

Love it! There's a new place in the neighborhood (or course, it's called Sakura) that I've been meaning to try.

Believe it or not, the best sushi I've had so far was in - of all places - Taipei. Served by Chinese (not Japanese) women in Geisha dress - the whole bit. It was really cool.

So I'd have to say that my favorite thing to drink with sushi is that plum wine that they sometimes serve. I've forgotten its name.

[Brian Dugger]

When I've assembled sushi it's usually maki or nigiri. Typically I use hanmachi or salmon. Getting the rice right is an art. If I go out, then I take in some of the exotic local fish or other crusteacean. I like the sea urchin best, while squid/octopus, sand clam and sea pickle is a little too chewy for my liking. The nori used for maki is high in maganese (or is it magnesium), anyway it is good for the complexion as well as the immune system.

[nismophreek]

I like sushi but have not delved into the realm of some of the more exotic rolls. I stick with california, tuna, salmon, yellowfin.....I think that's all of the one's I've ordered repeatedly. I don't get it often though, because my wife doesn't care for it. I should start eating it more though. Gotta be more healthy then some of the stuff I eat now.

[Jeff C.]

So I'd have to say that my favorite thing to drink with sushi is that plum wine that they sometimes serve. I've forgotten its name.

Umeshu, Jerry?

Jeff Cook

[Jeff C.]

When I've assembled sushi it's usually maki or nigiri. Typically I use hanmachi or salmon. Getting the rice right is an art. If I go out, then I take in some of the exotic local fish or other crusteacean. I like the sea urchin best, while squid/octopus, sand clam and sea pickle is a little too chewy for my liking. The nori used for maki is high in maganese (or is it magnesium), anyway it is good for the complexion as well as the immune system.

Brian, the WORST sushi I EVER had was in Japan - it was "sea slug" I believe. Even the Japanese I was with would not eat it. They were laughing and taking pictures of me eating it. Of course, they did not warn me first; after I gutted it out and swallowed it, with a horrible look on my face, they all laughed their butts off and kept saying "wong colah! wong colah! (wrong color). It was pretty funny. Fortunately I did not get sick.

Jeff Cook

[DragonMind]

Jeff, with the peppers you eat, sea slugs don't stand a chance! laugh:

[Jdkearns]

Before I came up to Asheville last August, I had never tried sushi before in my life, being of the opinion, "Yuck, raw fish!" I could not have been any more wrong. Since then, I've had sushi numerous times and I love it. I don't really like the pre-packaged rolls that you get at supermarkets, those are just too cold and taste different to me, but if I'm ever at a Japanese/Oriental styled restaurant, you can bet your ass that I'm getting sushi. I particularly prefer Spicy Crunchy Tuna (or Salmon) Rolls.

[Nyuck3x]

I make my own but also go out for it.

I'll make all kinds. Maki is the easiest. Nigiri took a while to get it just right.
Rice should not be schmooshed. Consistancy should be firm but not a block.
Should not fall apart either. Getting the right amount of wasabi in one stroke.
Laying the correct amount of rice in the least amount of strokes in the
correct thickness without any bald spots.

Economy of motion even in sushi making is important.

My sushi teacher's name was Nagamine. I found out a few years after,
he is the nephew of Nagamine Soshin. He has a shop near Stanford University.
I used to work for him every year at the Japanese Festival. He never gave
out is rice seasoning but, I've come up with my own.

I also like and make musubi.

I still see my teacher occasionally. I've become a sushi snob because of him.

[stella fuentes]

I love sushi. But I love sashimi more!!

The japanese restaurants back home keep pirating each other's chefs.
It's cheaper there too. And a lot fresher. I can eat a whole lot of raw fish there.

Here, it's good, too. There' a sushi and steak place near here. I'd get my sashimi sushi fix whenever I can. Comparatively, it's just a little more expensive than back home.

[Haggis Kicker]

We love sushi. I do prefer the kaiten in Japan to here though. I have done maguro, ebi, sake, and grilled unagi. When we lived there, we would go at least once a week. Good sushi here is very expensive.

[Don Roley]

Something I just realized a few days ago.

You would expect Japanese sushi to be more traditional that America, and I have seen some off the wall types here.

But not once outside of Japan can I recall seeing anything like ebimayo or anything with mayo on it.

And before anyone retches at the thought of mayo and rice, it is surprisingly good.

[Haggis Kicker]

I do miss being able to purchase sushi grade seafood at the markets. I need to visit Vancouver.