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Thread: How to Make Sushi

  1. #11
    Account Inactive Odin Biggles's Avatar
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    Post Re: SUSHI for DUMMIES

    Awar errrr long time ago but what was it like ???.

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    Post Re: SUSHI for DUMMIES

    http://www.entensity.net/posts/12310...sushiworms.jpg

    Ok ok... Don't click that if you're squeemish(It's just anatomy )

    Thankfully, it's not true:

    http://www.snopes.com/photos/maggots.asp

  3. #13
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    Post Re: SUSHI for DUMMIES

    I concur, I have tried it twice and I still don't get what the whole fuss is all about!

    To me, it seems completely tasteless and unimaginative, I might as well be eating paper and I would not tell the difference

    I guess it is a fad throughout Europe (imported from NYC?), and most Europeans are "forced" to eat it and like it so as to look "cool" and go with the flow..

    I'll stick to traditional food, Greek, Italian, French and German cuisine, thank you!

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    Post Re: SUSHI for DUMMIES

    BTW, why eat sushi when you can have B.M.'s delicious pies..!

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    Post Re: SUSHI for DUMMIES

    Well, if the quality is fine, I really like Sushi and Maki, though I dont think its really cheap or easy to try to make quality Sushi on your own...
    Magna Europa est patria nostra
    STOP GATS! STOP LIBERALISM!

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    Senior Member Zombiehunter's Avatar
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    We tried homemade sushi a few weeks ago.

    It was quite easy and cheap. Rice is quite cheap at chinese / asian shops.

    You can put nearly anything into the rice rolls. If you don´t like fish you can try meat instead, like chicken. If you don´t like meat you can also try cucumbers etc.

    It takes a lot of time if you´re inexperienced but like everything in life if try it often enough its becomes easier. It´s good to buy a solid equipment like really sharp knives to cut the ingredients really small or a a good bamboo mat to roll the sushi.

    As it is eaten cold you can even cook a kilo of rice and make susi rolls from it. We got some 200 out of it. All we didn´t eat we put in the fridge. All you need to do defrost ist, is to put 4 -5 hours out of the fridge and it is ready to eat. Thats what I do. I put some of them off the fridge, go to work and when I finished there is a nice Lunch / Dinner ready.

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    I love sushi, it's one of my favorite foods (although I have loads of favorites, which probably devalues that statement somewhat). I like to have it as a light, healthy lunch sometimes. I have observed that people who do not like the raw fish component, or who are simply vegetarians/vegans may enjoy it with an avocado filling instead (which is delicious with a good soy sauce). Tofu is also a good alternative.
    But personally I can handle the real deal.

  8. #18
    Senior Member Friedrich's Avatar
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    I started eating Sushi about a decade back, when it first became fashionable in select and Japanese restaurants.

    It was nice, especially, the sashimi (slices of fish).
    Since apart from fish I'm vegetarian, the taste was refreshing and the seed-weed (maki) and omega oils in the fish seemed very healthy.
    The wasabi does wonders for a blocked nose.

    Nowadays it's become a fast food that's usually tasteless, and the rice is usually old or dry.
    Every cheap Chinese place that's suddenly appeared sells it, and it's low quality.

    I recall a German documentary on the tricks some of these places use to make old salmon look red and fresh.

    Then I've also heard of health scares, especially concerning regional tuna and salmon. Tuna can harbor mercury pollution, and salmon (especially close to seal populations) can have parasites and worm eggs that hatch inside people. Only certain kinds of freezing kill the parasites. Yet ironically, many top sushi chefs prefer unfrozen salmon!

    I'd only eat vegetarian sushi these days (when it's on special), and home-made sushi is probably a good option.

    It can be very nice with health benefits.
    But do inform yourself about the fish.

    Certain kinds of freezing (one can apparently do at home) will kill the parasites in salmon, and of course parasite risks also exist in other foods like undercooked beef, pork, or even unwashed vegetables.
    Nevertheless, in some cases sushi has caused some nasty complications:

    Monster Inside Me on Sushi Risks.


    Recommended freezing of salt-water salmon (although some farmed fish is apparently guaranteed parasite free, generally fresh-water fish is not recommended for sushi):

    Freezing is often used to kill parasites. According to European Union regulations,[5] freezing fish at −20°C (−4°F) for 24 hours kills parasites. The U.S. Food and Drug Administration (FDA) recommends freezing at −35°C (−31°F) for 15 hours, or at −20°C (−4°F) for 7 days.[6]
    http://en.wikipedia.org/wiki/Sashimi#Safety

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    I dont really eat out and a lot of food cooked by fastfood and chain place's have next to no hygeine standard's. I know so many people who ve eaten out at Mcdonald's, mexican, chinese and japanese food and theyve been sick from undercooked food they got there. And thats when its cooked. Sushi doesnt even see a frying pan and when you think of where chef's hand's have been, especially when most are illegal immigrant's and school dropout's you are going to get sick. I don't know any Japanese chef's or people, but alot of my friend's from school when they left got fulltime or partime job's at place's like Maccy D's and they even admit they cant cook even though its their job. I just stay clear.

  10. #20
    Senior Member Friedrich's Avatar
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    This German documentary follows sushi making from a "sushi factory" in Germany to home delivery (within 40 minutes).

    The documentary highlights that:

    - It takes three years in Japan just for an apprentice to learn how to cook the rice properly, and it it must be just correctly fermented.
    - The EU guidelines for freezing salmon are repeated (minus 20 degrees for 24 hours), and in the documentary it's also put on a light contraption to check for visible parasites.
    - Blue fin tuna is now endangered and rarely used, while it appears that the salmon is farmed in the sea. There's also a movement to boycott restaurants that still use blue fin tuna.
    - What is known as "crabsticks" in SA is a central ingredient of California rolls. In some countries they call it "surimi": http://en.wikipedia.org/wiki/Crab_stick
    The name is misleading, and it's various fish compressed, mixed with gelatine or egg, and then boiled and dyed in a factory. It is not a natural product, but also has no risk of parasites.
    Some commentators call it a misleading con.

    Although eating sushi in Japan is nothing special according to one commentator, I'd prefer a trained Japanese person making it, and my heart sinks when I see waiters from the Congo preparing sushi in SA.
    Let's just say that food-poisoning from seafood has become common in SA, especially in some franchise restaurants, when a few years back it was almost unknown.

    Nevertheless, when properly made, the health benefits are significant.
    One commentator mentions the low rate of certain cancers and heart diseases in Japan compared to the West, and the benefits of raw and fermented foods.

    Here the documentary section on sushi from Spiegel TV (I think I've mentioned the main points for non-German speakers):

    Sushi: Fast Food?

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