Sushi

[mikemac]

Any sushi chefs out there? I will be cooking some sushi rolls this weekend and was looking for some different ideas. Traditonal vs inside out? Any of your favorite ingredients?

Sorry but no squid or eel ingredients in your recipe!!!

Thanks!

[goblueM]

cooking? i think you might be doing it wrong

[JP Z]

Unagi is my favorite, yes it's eel. But since it's freshwater eel they use a teriyaki sauce on it and it is cooked......oh so tasty. But of course the standby favorite would be ahi tuna.

[pureinsanity]

cooking? i think you might be doing it wrong

Actually there is several variations of cooked "sushi"

I don't know if you have ever seen the innards of a crab before, but I would rather it be cooked then eat what is under that shell raw.

[pureinsanity]

I love the spicy tuna and spicy salmon.

I went to a place where two of us were the only people in there so they made us several free dishes. A garlic broasted salmon (don't know if it has a name) but it was delicious!

Anything tempura is good as well. sorry this is going away from the main topic but now you got me craving Japanese. Might have to hit the new place in hopkins for the all you can eat sushi bar!

[Chef]

I was trained in the art of Sushi creation by a native of Japan while working as a Chef in S. CA. years ago.

I can help, but need to know where you'd like to start. Way too many tips to list them here...

As for Rolls, inside out is as easy as the standard as long as you cover your rolling mat with celophane first.

I make Spicy Tuna Rolls with:

mashed Ahi

a touch of sesame oil

Sambal Olek chili paste (can get it everywhere now)

red pepper flakes

Sliced seedless cucumber

Japanese (orange pickeled) radish if available

California Roll:

Sliced seedless Cucumber

Canned quality crab meat mix in a little mayo for moisture

Sliced Avacado

Toasted Sesame seeds

Optional: Masago (Smelt Roe) for flavor and crunch.

[mikemac]

Thank you for the ideas. I think that I have the California rolls figured out. I really like the idea of the Spicy Tuna Rolls. A couple more questions.

In the store how do I know that the tuna is Ahi tuna?

Is there more than one type of tuna?

Chef- Why do you mash the tuna instead of slicing thinly? Which method do you prefer, standard or inside out?

Any salmon recipes? Or other ideas for ingredients?

Thanks

[mikemac]

Did a search and I found out that there are lots of types of tuna. Ahi is a yellow fin tuna. So back to one of my questions. How do I know what type of tuna it is when the package just says fresh tuna? Or where would I find Ahi tuna in the Twin Cities area?

Thanks!

[prov1900]

Check Sam's Club for Ahi. I have had good luck with theirs, just for grilling.

[Chef]

You really should get Sushi fish of any kind that is "Sashimi Grade". This means it's fresh and good for eating Raw. I get mine almost exclusively at Coastal Seafood in Minneapolis.

They are very knowledgeable and they provide most of the local Sushi places with their fish.

When I make Spicy Tuna Rolls, I use the less perfect "shards" that are leftover from the prime cut pieces I use for Sashimi or Nigiri (on rice) Sushi you see in all Sushi Bars. You can use any part of the filet, but I like mixing my spicy tuna with the stuff I noted above so it's perfectly seasoned and the right texture.

Salmon--I make New York Rolls with Cuc, Cream cheese and salmon or a salmon skin roll is awesome too. You cook the salmon skin with the fatty belly meat on it and scrape it (belly meat) off into the roll, add some fresh sprouts, radish and rice and you're good to go.

[mikemac]

Thank you very much for the information.

On Sunday I will be making the California Rolls and trying out the Spicy Tuna Rolls and the New York Rolls. Sounds like a great combination to me.

[Chef]

Any time! Let's hear how things turned out and let me know if you want more info...

[mikemac]

Sushi report:

Everything turned out great. I went to the seafood market that Chef mentioned (they have a Saint Paul location as well as Mpls and are open on Saturdays). They have the Sashimi grade fish and it is very, very fresh. Nice friendly staff and I will be going back again.

Prepared the following:

California Roll, Spicy Tuna Roll, New York Roll and a Smoked Salmon Roll.

My recipe for Smoked Salmon Roll:

Smoked Salmon

cream cheese

3 very small aspargus spears blanched and quenched

1 green onion top

Thanks again for the help!

[Chef]

Awesome! Thanks for your update. I was really bummed when the Coastal shop in Wayzata closed. The guys there were the best as you mentioned.

How did you like the Spicy Tuna Roll? Did you get any Masago (Smelt Roe)?

[mikemac]

The Spicy Tuna Roll was very good! Lots of different flavors going on inside that one.

I still need a little more practice on my rolling skills, but overall everything sure was great!

No on the Masago and could not find the Japanese radish.

[Chef]

The Radish is really tough to find here. If you've had it in a Spicy Tuna Roll, it's hard to live without!

What trouble did you have rolling? The key is to try to get the Rice on quickly, add your fillings and roll, tightly and gently so you don't rip the roll open. I roll and pick up the entire roll with the mat and gently squeeze it all the way around with the mat protecting the roll.

[mikemac]

Was just a little tough rolling inside out (California Roll and Smoked Salmon Roll). I tried a plastic bag over the mat on one and celophane on the other. I liked the plastic bag better.

The Sushi Chefs just make it look way too easy!!!