Sushi. Love it or hate it?

[kaygee1]

I could eat it every single day. My mercury level is probably way off the charts, but who cares!!! The one thing that I wasn't able do is the sea urchin. Well, Aki the head chef recommended it to us last Monday, saying it's very fresh & very good tonight. I told him how I felt about it but he said, "I make it, you change mind soon." He broke it open & the only reason I recognized it was because I saw it on ICA once. So sashimi style was actually not that bad. I don't think I would've liked it sushi style, though. It was very..... beach-y & can't imagine eating it with the rice. I'm 50-50 on eating it again.

Aki also makes a mean octopus salad. During months with R, we also like the oysters, but not the shooter with the quail egg in it. I also never understood California Rolls.

[ljt2r]

LOVE it. LOVE LOVE LOVE it.

[Peweh]

Tried it several times... just can't get into it! Wish I could, but it skeeves me out.

[kaygee1]

Laura, every single time I see your handle, I read it as "2 liter". I know it doesn't say that, I don't know why my brain insists that it does!

Peweh, I've converted some peeps by starting them off slow. First, it's the fresh water eel (which they automatically do the "Oh no way!") bit, but then once on the table, they're like oh, it's cooked & has yummy sauce on it. Then it's the spicy tuna roll. Before you know, we're eating ikura!

[Peweh]

Kaygee, it's more of a texture thing for me... I'm an oddball carnivore I love red meat but struggle with chicken and hence fish, especially sushi, is tough!

[kaygee1]

I concur on the texture, hence my hesitation with sea urchin. It was very very beach-y to me, & with a hint of blood.

[Canice]

Blood?

I've always said that if I had to pick one food to eat every single day it would be sushi - I never seem to tire of it. I was very happy to see, the other day, that they had toro at a neighborhood spot. $$$ and the sushi chef said he always recommends blue fin as a more affordable alternative. Having just enjoyed the toro, I had an order of the blue fin for a little "research". *No* comparison. But an awfully good lunch and a very nice sushi chef.

My ex loves uni (sushi, not sashimi) with a raw quail egg. Two tries and it didn't work for me, but I'm probably due to give it another go.
It's neither sushi nor sashimi, but next week I'll be enjoying the delicious "Warm sea urchin in the shell, dungeness crab, lemon beurre blanc" starter at Anchor & Hope. A friend told me the dish was recently on a FN show about "the best thing I ever ate" or such. I'm not familiar with the TV show, but the dish is outta this world delicious.

[Hammster]

Big time fan of sushi here. I really enjoy it.

[Troublet]

I LOVE sushi, any kind at any time!

MMmmm....now I'm hungry. LOL

[blazedog]

Love sushi and like several of the posters I could eat it every day without problems happily.

I am not fond of uni -- and there is some kind of fermented stuff that I tried once against the warning of my sushi guy -- but that wasn't even fish.

I am not that fond of the bloated crazy rolls that are part of the Nouveau Sushi scene in Los Angeles -- not sure if they are prevalent everywhere but I prefer them to other choices -- I just don't think of them as "sushi"

[Natasha]

I like sushi quite well and would happily eat it once a week or so, but wouldn't want to eat it every day. Considering that the first time I tried it I didn't like it at all, that's not bad.

[lindrusso]

If you take the more literal translation of sushi - which, I believe is vinegar rice - I love sushi. The raw fish part, not as much, but I'll eat any of the cooked varieties.

In my defense, however, I have not been able to sample truly fresh sushi most of the time - most of them taste fishy to me. I didn't really know how raw fish should taste until I tried it at a cooking class here from a chef who is very particular about the fish he orders. It wasn't fishy-tasting at all and I came to see how I could eat the raw varieties if prepared correctly. We just have not and do not live close enough to the coast to get really outstanding fresh fish, so I'd rather stick to the cooked versions.

My DH and one of my sons will happily attack eat the raw sushi but my other son and I are a bit more wary.

[Andrea_2]

I used to really like sushi, but then I lost the taste for it for several years. Recently, a bunch of sushi restaurants have opened around here, and I started eating it again, a lot! DH and I had become pretty much addicted to it. However, earlier this month I became extremely sick the day after eating sushi for dinner. The only thing I ate after the sushi was a Mediterranean Veggie sandwich from Panera the next day for lunch. I keep trying to convince myself that it was Panera (I could easily give that place up...), or just some bug going around, but I keep worrying that it was the sushi, and now I feel completely paranoid about eating it again.

[bobmark226]

Neither. Totally indifferent to it. Have no problem eating it, have no desire to go out for or order it.

Bob

[Varaile]

Somewhere in the middle. I enjoy eating it and will frequently pick some up some take out for a light lunch in the summer time, but it depends if there are spring rolls avaliable or not.

However, I prever the vegetarian varieties, am so-so on the raw fish (prefer tuna and salmon) and will. not. do. uni. ever. again. I had some once and literally choked it down. Texture thing.

So I can take it or leave it as well.


Perhaps my lack of enthusiasm is due to where I live...smack dab in the middle of the continent so all expensive ingredients need to be flown in and there isn't a huge sushi market up here.

[ljt2r]

Originally Posted by kaygee1

Laura, every single time I see your handle, I read it as "2 liter". I know it doesn't say that, I don't know why my brain insists that it does!

Peweh, I've converted some peeps by starting them off slow. First, it's the fresh water eel (which they automatically do the "Oh no way!") bit, but then once on the table, they're like oh, it's cooked & has yummy sauce on it. Then it's the spicy tuna roll. Before you know, we're eating ikura!

There was a thread around here a while back about what would we change your handle to if we could and do we like our current one. I would give anything to not have chosen my Univ of Virginia assigned email!

[ljt2r]

Originally Posted by lindrusso

If you take the more literal translation of sushi - which, I believe is vinegar rice - I love sushi. The raw fish part, not as much, but I'll eat any of the cooked varieties.

In my defense, however, I have not been able to sample truly fresh sushi most of the time - most of them taste fishy to me. I didn't really know how raw fish should taste until I tried it at a cooking class here from a chef who is very particular about the fish he orders. It wasn't fishy-tasting at all and I came to see how I could eat the raw varieties if prepared correctly. We just have not and do not live close enough to the coast to get really outstanding fresh fish, so I'd rather stick to the cooked versions.

My DH and one of my sons will happily attack eat the raw sushi but my other son and I are a bit more wary.

I love sushi, as already stated , but I will say I have not been super adventurous nor have I tried some of the more far out things mentioned--probably also because of where I live. Tuna and eel are pretty reliable, so I confess I tend to stick to them. Although Josie recently introduced me to egg nigiri (tamago I think?) and it is soooooo good.

[blazedog]

Originally Posted by lindrusso

In my defense, however, I have not been able to sample truly fresh sushi most of the time - most of them taste fishy to me. I didn't really know how raw fish should taste until I tried it at a cooking class here from a chef who is very particular about the fish he orders. It wasn't fishy-tasting at all and I came to see how I could eat the raw varieties if prepared correctly. We just have not and do not live close enough to the coast to get really outstanding fresh fish, so I'd rather stick to the cooked versions.

You raise an excellent point as good sushi starts with pristine fish which tastes and smells slightly of the sea -- and not "fishy" at all. Of course ALL fish should be of this quality but when cooked and sauced, mediocre fish can be disguised.

When I introduced my mother to sushi she immediately noticed that the sushi was not at all "fishy" -- even when she picked it up with her fingers, there was no lingering fishy smell as there would be if one handled "normal" fish. Again of course a "fishy" smell is generally not a good sign but the quality of any ingredient is a factor in simple preparations. I think a lot of the "California" style of simple preparation relies on having fantastic quality ingredients which don't have to be disguised -- after all wasn't curry adored by the British because it masked the taste of slightly rotten meat prior to refrigeration?

[wallycat]

LOOOOOOOOOOOOOOOOOOOOOOOOOOOVE IT!!

I wish it weren't so expensive!!!
And I adore Uni (sea urchin). SOOOOOOOOOOO GOOD!!!

[Shugness]

Never had it, but I enjoy trying new things so I'm open to the idea. Thought about trying it yesterday though - I went to Greensboro where they have a REALLY nice grocery store and they happen to have a Sushi Chef (if that's what they're called) who makes it there in the deli area where you can see them. I was overwhelmed by the selection though. I don't think I'd like the raw fish aspect of it, but they don't all have that , right?

So what's a good beginner one to try that doesn't have raw fish? I could probably work up to trying one with raw, but I don't want to jump right into that all at once.

[lindrusso]

Originally Posted by Shugness

So what's a good beginner one to try that doesn't have raw fish? I could probably work up to trying one with raw, but I don't want to jump right into that all at once.

I think an excellent one to try is one with shrimp tempura. Who doesn't like shrimp tempura?

[bobmark226]

Originally Posted by lindrusso

I think an excellent one to try is one with shrimp tempura. Who doesn't like shrimp tempura?

I eat a lot of shrimp tempura. I don't consider that sushi. It's just plain old fried food.

Per both epicurious and wikipedia:

In Japanese cuisine, sushi (寿司, 鮨, 鮓?) is vinegar rice, usually topped with other ingredients, such as fish.[1]

Bob

[blazedog]

California roll is extremely user friendly -- the crab is cooked. The downside is that generally the cheaper places use fake crab.

Among the raw fish, most people start with the easier ones - yellow tail, tuna (tuna rolls either spicy or plain are particularly first user friendly) and salmon (if you have ever had really good Nova Scotia salmon which I have only found in NY, it's not dissimilar).

Eel is cooked -- many people like it -- sea eel is much milder than fresh water eel.

I am not sure whether it qualifies but I do enjoy a good spider roll -- it's fried soft shell crab done in a roll so I'm not sure it passes the bobmark test.

Unfortunately I have never had real good sushi in a grocery store -- and I am including places in Los Angeles like Gelsons, Irvine Ranch Market and Whole Foods. I can eat it as an alternative to other fast and quick meals but I don't think of it as real sushi.

[Shugness]

Originally Posted by blazedog

Unfortunately I have never had real good sushi in a grocery store -- and I am including places in Los Angeles like Gelsons, Irvine Ranch Market and Whole Foods. I can eat it as an alternative to other fast and quick meals but I don't think of it as real sushi.

That's what I was afraid of - unfortunately it seems to be the only opportunity that comes my way. I'll have to research and see if there is a sushi restaurant in Greensboro.

[ljt2r]

*If* you live in the interior, the grocery stores frequently use the exact same fish as the high end sushi restaurants.

My "gateway sushi" is the eel. That sauce is irresistible. I agree w/ Bob about the shrimp tempura, as yummy as tempura is.

[lindrusso]

Originally Posted by bobmark226

I eat a lot of shrimp tempura. I don't consider that sushi. It's just plain old fried food.

Per both epicurious and wikipedia:

In Japanese cuisine, sushi (寿司, 鮨, 鮓?) is vinegar rice, usually topped with other ingredients, such as fish.[1]

Bob

Um, thanks Bob - I'm well aware of the definition of sushi!

She wants to start out safe and work her way up and she wants one without raw fish. I say a shrimp tempura roll would be a great one to start with. I don't think it's any less "sushi" than any of the vegetarian rolls or any of the others with any kind of cooked seafood.

Anyway, another good, safe one is a roll with smoked salmon. There's one with smoked salmon and cream cheese - a flavor combo that's familiar to most and on the safe side.

[kaygee1]

We have one sushi place that we go to, as we're not the "Oooh, new sushi place! Let's try it!" people. I love it too much & afraid if I have bad sushi at another place, I won't be having any for awhile. So either our place, or a place recommended by someone we know. We take sushi very seriously!

I don't know about anyone else, but I love using extra wasabi - I love that feeling of it going up my nose!!

Shugness, a lot of beginners seem to love the Philadelphia Roll. I can't remember if it has any fish in it because I never order it, but I know it has cream cheese. Sounds weird, I know. But maybe you should give that a try!

[lindrusso]

Originally Posted by kaygee1

Shugness, a lot of beginners seem to love the Philadelphia Roll. I can't remember if it has any fish in it because I never order it, but I know it has cream cheese. Sounds weird, I know. But maybe you should give that a try!

That's the one with smoked salmon and cream cheese.

[blazedog]

Originally Posted by Shugness

That's what I was afraid of - unfortunately it seems to be the only opportunity that comes my way. I'll have to research and see if there is a sushi restaurant in Greensboro.

Well I am admittedly geographically challenged but NC has a coast? And I would imagine the best bet for a good sushi restaurant might also be Chapel Hill as it would also have enough of a population base who could support good sushi -- which as others have pointed out, tends to be expensive -- sigh.

That said, you probably would like the choices at an upscale supermarket if you stuck to stuff like a California roll or even tuna rolls -- you could even check out the salmon since fresh salmon is much more of a universal fish since it is farmed.

I didn't loathe the "sushi" from a good upscale supermarket but I didn't really put it in the same category as the really good stuff from an top rate sushi restaurant.

My "warning" was really more that you shouldn't necessarily judge what sushi was all about based on grocery sushi. On the other hand, as I posted originally given a choice I would prefer take out sushi from a good supermarket to a lot of other choices and I eat a LOT of it as it tends to be what I grab for lunch -- or even for dinner if I need to pick up something quick when I want something more "special" than a nuked Lean Cuisine.

Does this make sense as a clarified recommendation?

[lindrusso]

Originally Posted by blazedog

I didn't loathe the "sushi" from a good upscale supermarket but I didn't really put it in the same category as the really good stuff from an top rate sushi restaurant.

I agree. I've had it from several different grocery stores - including Wegmans and it was fine, but not great.

And part of it is that even if it's made fresh every day, it does get packaged and sits there for a bit of time. If nothing else, sitting around can really effect the texture of the rice. When you go to a restaurant, it's made and served immediately.