Do beer drinkers eat sushi?

[A4J]

i LOVE sushi!!!

here's a picture of me and my wife eating fugu [blowfish] in Japan

it's actually cheaper for us to make sushi at home than it is to get it at a restaurant

 

[98EXL]

SWMBO and I love sushi....we can make it ourselves, but there is this killer place that's 10 mins walking, and then we can have all of the saki we want, and don't have to drive.

This thread is making me hungry, and we just had Thai a few hours ago

 

[claphamsa]

i love sushi, but would never make it.

 

[Redweasel]

Not hard to do at all. I do rolls and sushi at least once a week.

 

[Redweasel]

Oh, here is a nice recipe for sticky rice. http://allrecipes.com/Recipe/Moms-Sushi-Rice/Detail.aspx

 

[Arneba28]

"How easy is it," you ask? Well, my 5-year-old sister can make maki-sushi, and nigiri-sushi is even simpler. As for speed, I've never experienced "hours of painstaking prep". Prepping ingredients for a considerable amount of sushi shouldn't take more than half an hour-maybe an hour if you're doing it for the first time.

I am a experienced cook and love the prep and love all the prep that goes into everything. I take ALOT of extra time to make each roll and design each cut. Yes I am actually out of my damn mind, And I love every minute of it.

I cooked for my roommates a few months ago and took the extra time to make tomato roses, so, yes, HOURS of prep is not uncommon for me to get something to the point of where I like it.
You eat with your eyes before your mouth!!!

 

[98EXL]

You eat with your eyes before your mouth!!!

yessir you are correct!

 

[flyangler18]

Gonna have to put that on the to-do list next time we meet up.

Yeah, for sure! Full Moon just up the street from me at Grandview Plaza is fantastic, and it's BYOB.

 

[mrfocus]

We typically make sushi once a week (on Saturday). You REALLY get the hang of it. The first few times, it was painstaking (especially the rolling) but now all together it may take and hour and a half for 2 people with: 10 minutes of getting the rice ready, 20 minutes being the rice cooking (and cutting all the veggies), 50 minutes of assembling and rolling the sushi and another 10 minutes of cutting the sushi.

Another trick for you: We use smoked salmon for our sushis, that way we don't have to go get fresh fish or seafood on the same day.

For the recipe here is what I use: http://www.foodnetwork.com/recipes/party-starters/sushi-rolls-recipe/index.html

For three people (I'm a big eater, the others not so much) we usually make between 3.5 and 4 cups of sushi rice. We sort of know now how hungry we are and can judge how much we need. Just make a bit more and you'll have a some leftover rice, not a big loss.

In the ingredients, you may also want to add sesame seeds.

Rolling is the hardest part, but you'll get the hand of it. A trick: on your first fold, you have to go get all your filling.

 

[FireBrewer]

HOURS of prep is not uncommon for me to get something to the point of where I like it. You eat with your eyes before your mouth!!!

+1. BBQ requires hours of prep and it's well worth it. How about a brisket you have to start the night before? Like homebrew, there's just certain things that require some time but are well worth it in the end.

Yeah, for sure! Full Moon just up the street from me at Grandview Plaza is fantastic, and it's BYOB.

:rockin: How do you say "growler" in Japanese?

 

[Revvy]

You experts got any tips on cutting the rolls? I'm getting better and better with my rolling, BUT I totally hack em when it's time to cut....I try the
rolling a bead of liquid" down the edge of the knife, like they show on the DVD I have, but still...it's getting the first piercing of the nori that gets me...

Any of you into making spring rolls as well? I've been doing a lot those lately also, using both wonton wrappers, and the rice paper type. Nothing like your own freshly steamed or fried springrolls.

 

[flyangler18]

You experts got any tips on cutting the rolls? I'm getting better and better with my rolling, BUT I totally hack em when it's time to cut....I try the
rolling a bead of liquid" down the edge of the knife, like they show on the DVD I have, but still...it's getting the first piercing of the nori that gets me...

Sharp knife, use the whole cutting surface of the blade in a smooth slicing motion. Keep downward pressure minimal Then again, you can just make handrolls- no cutting necessary!

 

[farmbrewernw]

+1 on sharp knife, I have a knife that I only use for Sushi so it stays really sharp. By the way this thread convinced me that I needed to make Cali rolls last night, they were delish.

 

[zoebisch01]

Yeah you need a razor sharp knife. Eventually I plan on getting some good knives specifically for the purpose, but for now I use my filet knife which is razor sharp. Also make sure your Nori has set and is not papery still. The chefs do it in one motion iirc, for each cut. As mentioned you can do the hand rolls. Gunkan is a little tricky, but if you practice you'll get it. Nigiri imho is probably the hardest to do. The key is to make an air pocket, which I fail miserably at .

 

[Revvy]

Yeah you need a razor sharp knife. Eventually I plan on getting some good knives specifically for the purpose, but for now I use my filet knife which is razor sharp. Also make sure your Nori has set and is not papery still. The chefs do it in one motion iirc, for each cut. As mentioned you can do the hand rolls. Gunkan is a little tricky, but if you practice you'll get it. Nigiri imho is probably the hardest to do. The key is to make an air pocket, which I fail miserably at .

The filet knife is a good idea, but i just realize that I'm probably not letting my nori set long enough either.

 

[jzal8]

I love sushi, eat it 3-4 times a week. When you love by the shore, its a reasonable thing to eat at almost any restaurant.

 

[Revvy]

When you love by the shore...

So how often do you get to love by the shore? Don't you and swmbo end up with getting sand in some awkward and potentially painful places?

 

[zoebisch01]

The filet knife is a good idea, but i just realize that I'm probably not letting my nori set long enough either.

Yeah it'll 'set' with the moisture from the rice. Otherwise it's papery and will tear more easily.

 

[CBBaron]

Actually, my real question is, have any of you ever made your own sushi? I wonder if it is at all worthwhile to do. By the time you buy all the ingredients, especially the sushi-quality seafood, I wonder if a person would just be better off just going out to a restaurant to get it.

Yes I eat sushi on occasion. I even like the stuff from our grocery. However I usually stick to the California or other non raw fish varieties when not at a nice restaurant.

I have made sushi on one occasion in grad school. That was at a sushi party with several other students including several who knew what they were doing. However we stuck to vegetables and cooked fish just to avoid any problems from having a large group try to cook in an apartment.
It wasn't that hard but then again we probably took a few short cuts. Still the food was good.

Craig

 

[zoebisch01]

So how often do you get to love by the shore? Don't you and swmbo end up with getting sand in some awkward and potentially painful places?

Hey we'll have none of that OT going on here

 

[FishinDave07]

If i catch any yellow jacks spearfishing i will definately make sushi. They have firm, white meat, that has a nice mild flavor. mmm. That's as fresh as it gets!

 

[FireBrewer]

All this talk about sushi gave me one hell of a craving. So today on lunch break at a class for work me and a coworker headed out and ate a few rolls. The place opened at 11:30 and it was a good thing we were there when it opened, 'cause within 5 minutes the place was packed.

And strangely enough...I've been having some issues with reflux for a year or so now (gotta go get scoped ), and when I do eat sushi, my stomach feels fine for days afterward. :rockin:

 

[homebrewer_99]

In a word, NO!!!

There are beer drinkers and there are sushi eaters. They never meet....it's the law!!!!

 

[Reverend JC]

Make it. I do it all the time. We have a place not far from home that has sushi grade tuna..................man that is good. And all of the veggies we use we just wrap up then use them the next day for dinner. The only extra things you need are Mirin and rice wine vinegar for the sushi rice.

If raw fish creeps you out you can always sautee up some beef slices real quick and add them in your roll, or make a veggie roll with cucumber and avacado.

this makes me hungry for sushi now. thanks

Edit: the best is a small piece of jalapeno tempura fried rolled with very quicly seared salmon, some cream cheese then the whole roll is tempura fried and drizzled with a touch of thia chili sauce...........................yummo

 

[FireBrewer]

Time to resurrect this thread!

At the request of my 6 year old, I made some sushi last night. Made California roll for my wife and kids (SWMBO still isn't interested in the raw fish variety) and grabbed some tuna from the store. First attempt at making nigiri, a little too much rice under it but it turned out pretty well. Yum!

 

[bad67z]

Great looking sushi FireBrewer, I love when my son (8yrs) is given a choice of where to eat when we go out, his first two choices are two different sushi bars. I'm in Hanover from time to time on business, where would you recommend I go to get the "good stuff"?

 

[dataz722]

I just tried sushi for the first time the other day, and I am probably going to get killed for saying this, but I don't really see what the big deal is. I got very little flavor out of the different fish and it was much chewier than I was expecting.

 

[FireBrewer]

Great looking sushi FireBrewer, I love when my son (8yrs) is given a choice of where to eat when we go out, his first two choices are two different sushi bars. I'm in Hanover from time to time on business, where would you recommend I go to get the "good stuff"?

Thanks! Full Moon is pretty good. They're BYOB too, don't even bat an eye at you bringing in a growler. As far as I know they're the only notable one in town.

Next time you're going to be in town, hit me up!

 

[FireBrewer]

I just tried sushi for the first time the other day, and I am probably going to get killed for saying this, but I don't really see what the big deal is. I got very little flavor out of the different fish and it was much chewier than I was expecting.

Different fish have different flavors and textures---octopus is particularly chewy.

To each his own. I've heard some BMC drinkers say the same thing about craft beer. And like craft beer, some people are nuts over it, some can take it or leave it, and some want nothing to do with it. Me, I can take or leave sushi but it's a nice gustatory change of pace. Too expensive for a regular night out for me like some sushi fans do.

Vive la difference.

 

[dataz722]

Different fish have different flavors and textures---octopus is particularly chewy.

To each his own. I've heard some BMC drinkers say the same thing about craft beer. And like craft beer, some people are nuts over it, some can take it or leave it, and some want nothing to do with it. Me, I can take or leave sushi but it's a nice gustatory change of pace. Too expensive for a regular night out for me like some sushi fans do.

Vive la difference.

I had: ahi, yellow tail, salmon, octopus, and I think one other one. Some were sushi some were sashimi. I should probably try it again when I haven't had a few IPAs already. They probably didn't help out my taste buds at all.
After reading this I got an idea for some sort of mongolian beef roll. Don't know why but I think it would be really good. I might have to work on that.