need sushi help

[bginn]

what fish can I use,and how do I make it?

[junior]

I've made sushi in the past with fish from Publix. I never got sick, but don't know if this is advised. I understand that grouper should be frozen prior to use to kill any worms in the meat. Putting the rolls together is a bit of work, but definately worth it.

First, you need to find an asian food store and buy the proper items to make maki (rolled sushi).

Nori (seaweed wrap), short grain rice, rice vinegar and a rolling mat are the basic essentials. You need to cook the rice properly (very slowly or steamed) and then add a few tablespoons of the rice vinegar to get it real sticky. Chill the cooked rice. Place a sheet of lightly toasted nori on the rolling mat and put about 1.5 cups of rice on it. Spread the rice, leaving a little gap at one end. Put your fish, veggies, seasonings, japanese mayo or any other spices or roe and then roll the thing up carefully. It takes a little practice but not difficult. Cut in half until you have eight pieces and serve with wasabi and pickled ginger. Yum...

You can also buy a book in the asian food store that gives you more ideas and details. Good luck

[kitefisherman]

Making the rice is the hardest part. I get it right most - but not all - of the time. I understand that the Aisan markets sell a powder packet near the rice that makes the rice foolproof - although I haven't tried it yet. My favorite fish: tuna, dolphin, wahoo and salmon. My favorite fillers: cucumber, avocado and cream cheese. Try different combinations. I usually roll freehand and don't use a mat.

[Charlestondivin]

I have had better luck making my rolls with the rice on the outside of the seaweed. Cover your bamboo matt with saran wrap and cover half a sheet of seeweed with rice. Sprinkle with sesame seeds then flip it over rice side down. Put your filling right on top of the seeweed and roll. Much easier and seems to taste better. I know a guy that supplies all of the sushi restraunts. He brings me 10 pound or so of tuna when he has a nice fish in. First day or so we just put slices of fish on rice beds. Next couple of days I make rolls. Then I start cooking it on the grill. Super high heat and marinate the tuna in olive oil, sprinkle with salt and pepper then sear both sides (still raw in the middle). Man it's good.

The best sushi is right on the boat while tuna fishing. :D :D Should be one more month before tuna time. Wooohoo
Damn im hungry now.

[Slay Ride]

mmmmm........Tuna. Sashimi on the boat.....Soy and wasabi is already in galley....I like the rice paper even better than the Nori myself. Less chewey. Nothing beats fresh tuna when the tail is still kicking. Les

[Wet Spot]

Small amberjack are suprisingly good and so is HARDTAIL! Don't knock it till ya tried it! I find snapper and grouper to be stringy sometimes. VERY IMPORTANT: I usually put my filets in the freezer until firm (ten to twenty minutes). It does wonders. I usually don't go the sushi rice route just sashimi. Over.

[JustAddWater]

Mackerel, scallops, lobster, halibut also make good sushi. If you like spicy, put some chopped chili pepper in the sushi roll.

Almost forgot.....SEA URCHIN!!!

[intowin]

I make sushi all the time. My rolls are perfect, but I cheat. I have a $19.95 gimmick deal that works great. I think I saw it at www.asseenontv.com. It is a device you put your ingredients in and whamo perfect small rolls, large rolls, or even heart shaped rolls each time.

[BobK]

Originally posted by Wet Spot
Small amberjack are suprisingly good and so is HARDTAIL!
I agree with the AJ. Just had some sashimi while I was cleaning my last AJ, and it was outstanding !

[Bob3]

I use the glutinous rice & steam it. Sticks like crazy.
Any Asian food store will have it.
Up here in Sacramento there are about 3 full size grocery stores w/Asian content. For some reason the goodies are considerably cheaper there too...

[from the sea]

i like to use cobia and snook, yellowjack is good too, but tuna ia by far the best

[LuvMyRedDog]

Hogfish, hogfish, hogfish! I eat it in thin slices with wasabi and soy sauce. I had a large piece Monday after my MG trip. Simply delicious.

[Doc]

Snapper AJ and Hog are great.

Every now and then Ill spear a Tunny for sushi. bleed it out while underwater by removing head for best results; cut the cores o meat from each quarter, then put in freezer ubtil firm and slice really thin... very dark, richer than tuna and almost sweet to the taste. Your friends will love it until you tell them its bonita.