Homemade Sushi

[Anonymous No.16121554]

How do I into homemade sushi? I eat a stupid amount of JB and eel rolls and want to try some entry level stuff at home because my gf and I get random cravings for it. All the sushi in my area is also either $5 or $25 and there’s a significant difference in the quality.
Has anyone had success with making basic rolls at home? I’m most interested in how it tastes and if it was cost efficient, because it seems pretty simply to make

[Anonymous No.16121592]

>>16121554
practice making rice, that's what makes sushi sushi
rolling maki is a pain in the ass but the results are often cute, though it's only worth doing that after you've managed to make proper sweet and sour rice with the right consistency
it's cost effective if you do it properly, but good fish will still be costly so if you want to eat lots of it either prepare yourself for €40-50/kg salmon fillet or go to the local all you can eat buffet if you care more about quantity

[Anonymous No.16121792]

>>16121592
Yeah I assumed the fish would be pricy. Kind of scared of worms and shit.
How hard is it to make the rice correctly?

[Anonymous No.16121807]

>>16121792
Minimum 20 years of practice

[Anonymous No.16121809]

>>16121554
Mine were always subpar until I got a decent ricecooker. Then it's a matter of using the right ingredients and being a sucker for instructions.
Making the rice in a pot is definitely doable but you should rinse it thoroughly else you'll get a starchy mess.

[Anonymous No.16121831]

>>16121809
We usually make a lot of rice anyway bc poorfag so I’ve been planning to get a rice cooker for a while now.
What about the seaweed, is it weird to work with and do you need a certain type?

[Anonymous No.16121834]

>>16121792
Fish isn't pricy when you're doing it for two people. Here's what 10 euro at my local fishmonger and three eggs got us. Disregard the sashimi's cuts, my knives are dull and I forgot to put the fish back in the freezer to firm up the flesh.
When it comes to the parasites you're either gonna have to get some "sushi-grade" (previously flash frozen) or you'll have to freeze it yourself before the prep. This makes it safe.
The only downside to cooking japanese is that if you want to do it right it takes time.

[Anonymous No.16121863]

>>16121831
Just buy some nori sheets, it isn't hard to work with.

[Anonymous No.16121879]

>>16121792
you can also use cheap fish as long as it's sold as "safe to eat", fish in many places has to be frozen before sale by low and that kills the parasites, just don't let it go bad and don't be an idiot, you'll be fine
it's easy enough to make rice, you wash it, put it in a small pot with about 1.5-1.6 the amount ow water, you let the water boil, keep the lid on for about 15 minutes, then you put it in a wooden bowl or over baking paper and toss it around adding a mix of vinegar, sugar and salt
said mix should be prepared beforehand, the amounts you should work according to taste
>>16121834
that looks nice, but I can't imagine that fish being good considering I need to spend around €18/kg for barely decent salmon fillet and tuna is more expensive
granted I don't live 10km from the sea but still

[Anonymous No.16121915]

>>16121834
>10 euros
That’s very based anon. I live in Florida but in a really rich area so they love to jack up the fish prices. Like someone else said, idk how good the fish quality is but that’s very aesthetically pleasing

>>16121879
Good info, thanks anon. Makes me less scared of worms and shit

[Anonymous No.16121934]

>>16121831
There are different types of seaweeds being used in japanese cooking.
The one you'll want to roll your maki in is called nori. It's reconstituted leaves from mashed up edible seaweeds. There are two sides to it, you'll want to put the glossy side down.
Then there's wakame, dried up seaweed that's mostly used in miso soup.
And finally there's kombu, it's the seaweed you'd use to make the dashi, the prime stock that you'll use for japanese omelette, soup base or takotyaki for instance. Some chefs put a bit of kombu with the rice as it cooks to flavour it but I found it doesn't add much.

>>16121879
But that's the thing anon, you're not going to need kilos for two people. A single salmon darne, a filet of mackerell and a slice of tuna is all it took. If you never made maki from scratch you'll be impressed how many rolls you can make with so little fish.

Here's my recipe for the rice dressing. It's foolproof so long as you make sure everything's diluted before adding it to the cooked rice (half at first, turn the rice around by slicing it, not pressing it, preferably in a well ventilated area to get it to cool a little, then add the second half, repeat).
Godspeed anon.

[Anonymous No.16122005]

>>16121554
>homemade sushi

[Anonymous No.16122009]

>>16121934
You sound knowledgeable on your seaweeds fren. Thanks for the recipe, and fish tips

[Anonymous No.16122014]

>>16122005
Basically. I’m not even a weeb I just eat a fucking ton of it

[Anonymous No.16122034]

>>16122014
why is japanese cuisine so hilariously bad?
the main staple dish of nipponland is sushi which is literally just fish on rice
their curry is just watered soup
ramen is just inferior version of authentic Chinese noodles
even instant noodles is taiwanese (Chinese) and not from japan

why could the nips not make a satisfactory cuisine?

[Anonymous No.16122158]

>>16122034
Based

[Anonymous No.16122245]

>>16121554
It isn’t hard, OP; getting the rice right is the most important thing.
Just keep in mind it isn’t really more cost-effective to make it at home once you factor in buying ingredients at retail, and you’ll likely end up having to make a lot of one type because it’s not like you can buy just a couple rolls worth of whatever fish. This is a deal-breaker for a lot of people who enjoy ordering a nice variety when they go for sushi.

Luckily if you have a decent Asian grocer near you, eel/unagi is fairly affordable and foolproof. It’s sold frozen, and it’s pre-grilled & sauced. So you just warm it up and then broil it for a minute.
It will probably be exactly like what you’re used to, as very few sushi places (or Japanese restaurants in general) actually make grilled eel in-house, and just get it frozen the same way.

[Anonymous No.16122301]

>>16121554
you can make it however you want if you at home. Jiro won't care

[Anonymous No.16122430]

Vinegar.

[Anonymous No.16122436]

>>16122301
300 dorra. NOW

[Anonymous No.16122519]

>>16121554
why is japanese cuisine so hilariously bad?
the main staple dish of nipponland is sushi which is literally just fish on rice
their curry is just watered soup
ramen is just inferior version of authentic Chinese noodles
even instant noodles is taiwanese (Chinese) and not from japan

why could the nips not make a satisfactory cuisine?

[Anonymous No.16123059]

>>16122245
I really like spicy crab rolls. I know it's not exactly authentic at all, but I do really like them, and I don't typically go for much else.

[Anonymous No.16123074]

>>16121792
Fish that is rated for sushi has been frozen at a temperature far below that of your average store bought fish.
You have to source it from a distributor that specializes in it.

[Anonymous No.16123165]

>>16121554
make rice. roll into seaweed. slice. serve. not rocket science man

[Anonymous No.16123541]

>>16121554
Throw in a piece of konbu (kelp) when you cook the rice for some added umami. I also suggest you learn to love canned tuna and imitation crab if you really wanna eat sushi on the cheap and tasty.

[Anonymous No.16123645]

>>16121934
so let's say around 250g of salmon including the slices without the rice, 150g of mackarel and 100g of tuna, for €18, 14 and 26 per kg
that amounts to a bit less than €10 and where I live fish priced like that will be barely decent, so unless you live in Portugal or some place where fish is a lot cheaper than the European average I still can't imagine it being very good
>>16123074
sushi grade isn't a legally binding term, you could call any fish sushi grade, it's just typically used to mean "the highest quality fish we have"
a lower temperature also doesn't make a difference, as long as the fish is really frozen the parasites die, the difference between high and low quality freezing, so to speak, is the speed at which it happens
things frozen very fast maintain their consistency a lot more because the water in them doesn't have enough time to form big ice crystals that break the cell walls

[Anonymous No.16124792]

>>16122005
RIP Ken-sam

[Anonymous No.16125441]

Hiroyuki Terada

[Anonymous No.16125726]

>>16123165
why is japanese cuisine so hilariously bad?
the main staple dish of nipponland is sushi which is literally just fish on rice
their curry is just watered soup
ramen is just inferior version of authentic Chinese noodles
even instant noodles is taiwanese (Chinese) and not from japan

why could the nips not make a satisfactory cuisine?

[Anonymous No.16126239]

>>16121554
>16121554
josh weissman has a good video on youtube about making your own hand rolls.

I've tried making sushi at homes a lot, but it really clicked for me after following his recipe.

[Anonymous No.16126354]

>>16124792
Anon?!

[Anonymous No.16126997]

>>16123645
I live on the coast of Ireland. I'd say there was maybe 200 grams of salmon, a filet of mackerel isn't even 100 grams, and about the same of tuna.
I even got wasteful as I couldn't have made a roll with the fried salmon skin.
Still, if cost is a problem you can always get creative with veggie rolls. I posted some miso roasted carrot rolls above that were quite delicious. Roasted squash was also a great success, cucumbers and radishes cost fuck all and are neat.

[Anonymous No.16127151]

>>16121554
Even a child can make makizushi
Until you can make a nigiri that doesn’t fall apart when you pick it up, you are not making sushi

[Anonymous No.16127754]

>>16121792
We have thinly sliced salmon here, intended to be used in salads raw so should be safe.

I tried making it with an actual salmon, does not worth it and honestly tastes worse imo

[Anonymous No.16127763]

>>16127151
Even a child can roll sushi, all you need to do is not overfilling it