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Thread: How to Make Sushi

  1. #21
    Senior Member Wychaert's Avatar
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    I dont get it.. Why eat sushi? When you can eat this.

    Fresh hering with onion.


    Sour hering with a piece of pickle in it, we call it 'Rolmops'

    Beats sushi
    ''Ginds de Waal, daar weer de IJssel, dan de Maas en ook de Rijn. Geeft ons recht om heel ons leven trots op Gelderland te zijn.''

  2. #22
    Senior Member Friedrich's Avatar
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    Well, for those still enthusiastic about making sushi, there are entire sets and special "sushi" rice available, but whether your filling will be traditional raw fish, vegan or a trendy Western fusion (like Camembert, local smoked fish or meats), here's some basics on making the sticky rice:

    Preparing "sticky rice" for Sushi.


    How to roll the sushi:

    Tips for rolling Sushi.

  3. #23
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    I honestly do not see the widespread popularity of sushi and Japanese cuisine in general amongst western people as necessarily a bad thing. It is extremely healthy and not a million miles away from the traditional Northern European diet, which also includes a good deal of seafood and natural ingredients. Wouldn't you rather people tucked into sushi on occasion than Burger King all the time? We have never had a problem accepting non European culinary traditions into our own when we wanted some variety. We should not make one now.

  4. #24
    Senior Member Friedrich's Avatar
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    I tend to agree Tigerlilly, although I'm suspicious of eating raw fish for reasons given on the previous page, but I think the seaweed (nori) alone is filling and nutritional.
    A nice inexpensive nori hand-roll including avocado, a little mayo and sesame seeds is healthy and delicious!
    The pickled ginger helps for upset tummy, and the wasabi paste helps for a blocked sinus.

    My grandfather first told us as kids how the potato and tomato were introduced to Europe from the Americas, and they were not popularly accepted at first.

  5. #25
    Hundhedensk Hersir's Avatar
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    Quote Originally Posted by Friedrich
    I'm suspicious of eating raw fish...
    The pickled ginger helps for upset tummy, and the wasabi paste helps for a blocked sinus.
    The special vinegar, the pickled ginger and the wasabi are all there to help kill bacteria.

    I like sushi a lot, and it's much better for our health than burger and kebab shops. What we get in the west are not usually real wasabi though.

  6. #26
    Senior Member Friedrich's Avatar
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    This is true, or at least it is claimed.
    However, at least for Pacific salmon none of these ingredients actually killed the parasites in the documentary I previously mentioned.
    Even the adult worms they pulled from the fresh salmon swam happily in the stuff.

    Incidentally, Wasabi sold outside Japan is likely to be horseradish and mustard with starch and colorants, and has nothing to do with Japanese Wasabi. http://en.wikipedia.org/wiki/Wasabi

    I think to say these condiments kill the parasites is a bit of a mental placation these days.
    However, ginger is known to be good for tummy upsets, and it's inexpensive in various forms.
    For sushi it would be worth investing in a well pickled variety for taste.
    A lot nowadays is tasteless and watery.

    Real Japanese Wasabi like we used to get does have a range of traditional health properties, and some even associate this plant with Japanese longevity, rather than anything else.

    So for home-made sushi, I'd insist on real Wasabi:

    Outside of Japan (and even in Japan), the spicy green paste served with sushi or Sashimi is commonly called Wasabi. However, typically, this Wasabi paste is in fact European Horseradish root (Armoracia rusticana) and colouring, and contains very little or no part of the true Wasabia japonica plant.
    http://wasabi.org/articles/medical-u...abia-japonica/

    Although not as fancy or exotic as Wasabi (and maybe not as strong), European horseradish is also a tasty condiment, and has medicinal uses, so it's a bit funny that we're having the same stuff our grandparents knew sold back to us in a different and adulterated guise!
    http://www.herballegacy.com/Horseradish.html

  7. #27
    Senior Member Friedrich's Avatar
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    Mmm...I'd love some of that Herring above.

    We used to get them here, but now this is only imported or available in a jar, and it's very expensive.
    I think in SA our sea is over-fished, and the ANC has let our fish-stocks fall into ruin.
    Never mind the variety of fish we used to enjoy, or the crayfish and "perlemoen". Now it's just hake and "snoek" for the locals. Even our prized Kingklip is off the menu in most places.

    Sushi went the other way around, and first it was very expensive, and now it's cheaper.
    It doesn't taste the same, and it's a lot of smoke and mirrors, and my personal suspicion is that a lot of these new Chinese restaurants focused on sushi are involved in money laundering. I don't trust them.

    In any case, for the health conscious cook or customer of good sushi, it is not always low calorie. Essentially eating plate after plate is like having bowls of starchy white rice, and fats are piled on with cheaply farmed fish that doesn't move (high in fat), mayonnaise, fried ingredients, egg and too much avocado. The sodium content can also be shockingly high with some soy sauces.
    Apparently healthier brown rice is available in some countries or outlets, and so is reduced sodium soy sauce.

    Men's Health Magazine would suggest a bowl of Miso soup as a filler for slimmers, and then one serving of a basic roll.
    Calories can be low for a humble cucumber roll, but reach whopping levels for a tempura roll.
    The home cook might consider the calorie content of various rolls:
    http://eatthis.menshealth.com/node/77175

  8. #28
    Senior Member Finnish Swede's Avatar
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    Never tried sushi....but I like Scandinavian's raw fishes (just salted ones or cold smoked ones).






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