I've had a few friends get into this recently and I'm thinking about giving it a try

11/21/2010 3:58:55 AM

turned out disastrous

11/21/2010 7:09:14 AM

It's like anal sex: fun to do occasionally, but it usually ends up being more trouble than it's worth.

11/21/2010 7:29:56 AM

my sister (aea) used to make her own, as do Joie D7Frestyler


from what I understand you just want to make sure you get sushi grade fish/meat to put in there, and the only real hard part is getting rice to the right consistency (a lot of home sushi-ers do seaweed on the outside to make it easier though)

11/21/2010 7:59:19 AM

Quote :

"turned out disastrous"

11/21/2010 8:30:26 AM

Raw fish only belongs on a hook.

11/21/2010 10:21:07 AM

Like Biofreak70 said, the hardest thing is the rice. I used to get the sushi rice from the bulk bins at Whole Foods, and it worked great. I went through the whole homemade using rice vinegar mess once, and that was one too many times really. Also, it's more fun when you get creative with the ingredients. Don't just make a california roll or something, or else it's not worth the effort.

Also, be aware of how much you fill it with. My bro-in-law tried this with me once, and his rolls came out as big as a burrito

11/21/2010 10:34:41 AM

it isn't nearly as hard as people make it out to be.

as said above, the stickiness of the rice is the hardest part. after one or two tries it is easy.

have fun and good luck

11/21/2010 10:36:15 AM

Sushi rice is a bitch to make well. It takes time and you have to be constantly fanning the rice so the vinegar sets right, etc. I would honestly consider buying already made sushi rice from a restaurant because I don't have the patience for making it myself There's a reason supermarkets in Japan sell it in big containers for you to use.

11/21/2010 11:34:15 AM

from evan

Quote :

"It's like anal sex: fun to do occasionally, but it usually ends up being more trouble than it's worth."

mind officially blown pun intended

11/21/2010 11:53:29 AM

I might make some later...

11/21/2010 12:17:27 PM

you could just wrap the rice in the seaweed....thats what we do

[Edited on November 21, 2010 at 12:18 PM. Reason : d]

11/21/2010 12:18:41 PM

I've been making it for about two years now. After you do it a few times you get the hang of it and it's cake. I learned everything I know from this book: http://www.amazon.com/Sushi-Style-Ellen-Brown/dp/1402755724, I'd recommend it. PM me if you have any specific questions.

11/21/2010 1:53:39 PM

^lose the comma in the url

11/21/2010 1:59:57 PM

i tried once and it just ended up as a rice, avocado, and fish salad

11/21/2010 3:44:38 PM

^^^nice, thanks. I think I'm going to try this tonight. I guess I'll look at Whole Foods to find the sashimi grade meat. I'm a big fan of simple nigiri so I'll try to find some salmon and tuna and start there.

11/21/2010 4:29:09 PM

^head to grand asia market, it's way cheaper and not frozen.

11/21/2010 4:34:10 PM

ah great idea, thanks!

11/21/2010 5:35:59 PM

EVERYONE STOP!

if you ask for "sushi grade meat" you are doing yourself a disservice. in america, sushi grade HAS to be frozen, and you don't want that. if you ask your fishmonger for sushi grade meat, they are not allowed to sell you 'never frozen' fish. you want the stuff that is freshest, that means never frozen. ask for that. never mention sushi. if they ask, and ive had them ask, say you're going to grill it.

and yeah, i make my own sushi. im pretty good at it.

http://www.facebook.com/photo.php?pid=42502965&l=c5cf402f17&id=11805100

11/21/2010 10:49:38 PM

Rice on the inside is SOOO much easier than rice on the outside.

Never done it with raw fish, done it several times with shrimp, crab, cooked fish, and vegetables.


No matter how drunk you are and how much you think it might be awesome, DO NOT make a sushi roll filled with skittles.

11/21/2010 10:58:48 PM

^^Nice! I just made some nigiri today, some Tuna I got from HT that was supposedly sashimi grade, it was pretty good.

Any advice on how to make the sushi rice? I have a nice rice cooker (Krups) but I've read so many different recipes for the amount of water/rice wine

11/22/2010 12:49:30 AM

how do you know what kind of fish to buy? i mean yea tuna. but beyond that i don't know what is in season...or whatever. i'm a big noob

but that ^^^ looks freaking amazing.

^^ and lol @ sushi skittle rolls

[Edited on November 22, 2010 at 1:10 AM. Reason : .]

11/22/2010 1:09:59 AM

tuna, salmon and yellowtail are pretty easy to find (whole foods, maybe HT, grand asia market). I prefer the former two, yellowtail I think is a bit gamey tasting

11/22/2010 1:28:47 AM

^^You just gotta ask what's fresh. What's in season doesn't really matter as long as it's genuinely fresh.

Or just go to Grand Asia Market and say "FRESH FOR SUSHI YES".

11/22/2010 1:53:52 AM

i just do alton brown's recipe for sushi rice. get a quality rice...not a food lion generic. also get quality rice wine. the key is the perfect amount of sugar. taste the water before you cook. thats what your rice will taste like.

11/22/2010 4:56:21 AM

And don't use long grain rice. Make sure you're actually buying short grain Japanese rice. Uncle Ben's isn't going to cut it

Also, all bluefin tuna you buy is going to have been frozen. Any fish market trying to tell you otherwise is full of shit. Hell, pretty much anything you buy that isn't local fish will have been frozen. Haven't you people watched Discovery Channel???

11/22/2010 9:20:52 AM

I have made it before. I can't get the rice tasting like I like it so it has been a miserable yet pretty experience.

11/22/2010 9:23:50 AM

Here is some sushi I made a few weeks ago!

11/22/2010 9:28:29 AM