I love nearly all Nigiri Sushi, but my favorites are Toro, Unagi, Nama Shaka, Ika and Uni. I could easily eat 10 or 20 pieces at a time if I allowed gluttony to prevail. I also love softshell crabs…but they’re not really Sushi, or are they? Mmmmm! now I’m hungry and everything’s closed.I have tried it and love it. It’s a bit stronger flavor than toro (fatty tuna) or nama shake (raw salmon), but it really reminds me of the sea…in a very fresh and good way. It’s kinda pricey here in Texas though,inner gided ma’am.
Cooked the rice for an hour (30 minutes to bowlling / 30 minutes off fire for the rice absorb the water) Use oriental rice. I dont use rice vinigar.
I mostly use différent kind of fishes, sometime I put some fruits in it.
(orange, berries, avocats, pineapple, etc) or vegetable (salad, cocumbers, carottes)
I do sashimi, sushi, horoshimi, nigiri, and fish meal on ice. For presentation.
Aji, Amaebi, Hamachi, Mirugai, Crispy Salmon Skin Roll, Tiger’s Eye, Ika Shizo, Chirashi, Senba Flounder sashimi with whole fried skeleton. The bomb. Unfortunately it’s NLA.
Been eating Sushi for 45 years in LA, from when there were only three sushi bars on 1st street in Downtown. Now there are three sushi bars on every block. If its fresh and the sushi chef knows what he’s doing, I’ll eat it.
Maguro toro for breakfast is the best. It literally melt in your mouth!
Toro (toh-roh) is the term for the fatty part of the tuna, found in the belly portion of the fish. Toro is further broken up into two distinct subtypes, and they are more expensive due to their relative scarcity as a proportion of the entire fish. The two types of toro are:
Chutoro (choo-toh-roh), which is sometimes labeled chu-toro, is the belly area of the tuna along the side of the fish between the akami and the otoro. It is often preferred because it is fatty but not as fatty as otoro.
Otoro (oh-toh-roh), which is sometimes labeled o-toro, is the fattiest portion of the tuna, found on the very underside of the fish. This cut is fatty almost to the point of falling apart and can literally melt in your mouth.
Last time I was at a Japanese restraunt, I ate 20 salmon sashimis, 2 california rolls (12 pieces), 1 avacado roll (6 pieces), 3 full bowls of tempura, 5 sticks of barbecued seafood, and at last, 10 bowls of mango pudding.
I was still hungry but couldn’t eat anymore because I wasn’t the one who was paying, my dad’s friends were the ones that invited us TT^TT
My stomach went flat the morning I woke up ^____^
I always eat 20 pieces of tuna (sashimi), 10 pieces of clam (sashimi), 6 pieces of salmon (sashimi), 4 pieces of shrimp (sashimi), 2 pieces of pollock (sashimi), 3 avocado hosomaki (so it’s 3×6 pieces = 18 pieces) and one mini-maki (8 pieces). And sometimes I also eat 2 pieces of red caviar (sashimi). Always!!
Since my discovery of sushi in my early 20s I thought I hated sake. In the past few months I have found that to be untrue, I just hated the cheap, boxed sake you get when you ask for hot sake in a restaurant. I am just starting to learn and appreciate good sake and I especially love nagori (unfiltered) sake. Sushi and sake are a match made in heaven. Ask for the sake list when you are dining on sushi and start experimenting and experiencing the different flavors and types.
Cook the rice, let it cool down, mix in some rice vinegar and some maple syrup.
When you are rolling your makis always have a bowl of water next to you and keep your hands moist at all times.
I love Wafu vinaigrette and when I use soy sauce I delute it with water, its not as overpowering.
I’m a vegetarian and here are some of the things I use: freshly grated ginger, sprouts, baby spinach, daikon radish, avocadoes, cucumbers, green onions, pineapple, strawberries, mangoes, tempura mix, spicy tempeh, toasted sesame seeds, roasted peanuts, asparagus, yams, shiitake mushrooms, carrots…
For France, I would say Mitchi in rue Ste Anne.
However my best sushi restaurants are in Japan, of course.
There was this sushi bar at 100yen (~$1) a plate in Shibuya. WWhile not the best you can get in Japan (but still a no contexst to anything I’ve found so far in France), quite unbeatable regarding the price. Then there was other one in greater Tokyo where some friends took me to (can’t remembrer the name nor the place unfortunately) where I ate o-toro… *sigh*. Something you’ve got to do at least once in your life. Surely, the price may appear completely indecent (20.000 Yen for the menu, the o-toro by itself being at 3.000 Yen (~$300), but then, it’s a taste you’ll never forget…
My personal best is 2 California rolls, 2 tuna rolls, 1 spicy yellow tail roll, a special roll at the restaurant called an Alaska roll (made like a Calif roll but with salmon, cream cheese and avocado wrapped around the outside) 4 pieces of salmon negiri, 2 pieces of tuna negiri, and 2 pieces of smoked salmon negiri. So let’s see….each maki was cut into 6 pieces, so that comes to a grand total of 44 pieces of sushi! I washed it all down with a large saki, and a large (22oz) Sapporo. Pardon the pun, but I was stuffed to the gills 