Sushi Gallery

[TalnSG]

Originally Posted by yuujirou

Really not much too say on this piece as Salmon is probably the most recognisable fish in America when it comes too sushi. However, I suppose it would be worth noting that Salmon is not a traditional ingredient in sushi nor is it traditionally served raw/fresh.

It also worth noting that is high on the list of fish that are being seriously over-fished and those listed a bit more likely to include nasty things like chemical pollution and foreign life forms, depending on where it is caught.

Despite an addiction to sashimi, I prefer my salmon cooked - if at all.

[Pexster]

yuujirou. Getting lazy, are we?

Great thread. How long does it take preparing sushi? I mean for you. (Shortest time/Average time/Longest time)

[ReHaM]

I don't know anything of these pictures
does these tasty ?????

[komitsuki]

Originally Posted by ReHaM

I don't know anything of these pictures
does these tasty ?????

It's like eating fish and rice and vinegar altogether.

[yuujirou]

Originally Posted by Pexster

yuujirou. Getting lazy, are we?

Great thread. How long does it take preparing sushi? I mean for you. (Shortest time/Average time/Longest time)

ehehe... >.<''''
i lost my macbook... and all the notes that i was compiling in regards to sushi were 'stolen' lolz

annnddd eeeeh... such a general question....
do you mean the entire fabrication of a single piece of nigiri?
or..... waaa? xDDD

[masaegu]

Originally Posted by thebestman

I love Tempura Sushi!!

lol That probably means you don't like sushi.

Are you 12? Let's talk about real sushi!

[TalnSG]

Yuujiro,

After years of avoiding "spicy tuna" because I expected to be like my first few experiences (mayo + Sriracha + tuna leftovers) I had some this weekend that was very good. Splitting a dish with a friend who is addicted to spicy tuna, this version had no trace of mayo and I didn't notice any sriracha if it was there. (Credit to my buddy Tsubasa at Jinbeh for his Ahi Tower, if he's reading this!)

So what do you combine for yours?
No need to reveal too much by giving the proportions - a chef must not give away all.

[yuujirou]

Originally Posted by TalnSG

Yuujiro,

After years of avoiding "spicy tuna" because I expected to be like my first few experiences (mayo + Sriracha + tuna leftovers) I had some this weekend that was very good. Splitting a dish with a friend who is addicted to spicy tuna, this version had no trace of mayo and I didn't notice any sriracha if it was there. (Credit to my buddy Tsubasa at Jinbeh for his Ahi Tower, if he's reading this!)

So what do you combine for yours?
No need to reveal too much by giving the proportions - a chef must not give away all.

Geez.. I really have been neglecting this thread haven't i? xDD
Erm... my spicy tuna, or rather sato-san's is very simple

Seasame seeds, scallions, chili-sesame oil, shichimi togarashi, and tuna =P
no cucumbers, mayo, sriracha, mangoes, pickles, peppers, bananas, jicima, celery, carrots, onions, potatoes, gravy or any other fanciful whimsies that those hum drum sorry and pathetic excuses of a proper itamae concoct now-a-days >.>'

as far as proportions go... i just keep adding and mixing until it's pretty :3
if it's dull, i add oil. if it's to monotone, i'll add more scallions. if it's too plain i'll add more sesame and shichimi. if i'm an idiot and about to commit suicide, i'll add something from that list i just wrote above >.>'''

hope that helps and that i'm not too late in replying >.<'''



oh and btw, i updated the info on more of the fish xD

[CrystalDoll]

This is a good thread but makes me feel I did not eat dinner...

[yuujirou]

Originally Posted by CrystalDoll

This is a good thread but makes me feel I did not eat dinner...

now why's that?