H Mart in Wheaton on Georgia Ave. sell sashimi grade salmon and roe. Fortunately, salmon is my fav. They don't sell any other sashimi grade fish. The sell frozen eel (unagi). I heat it up in the microwave and it is identical to what I get in restaurants. Harris teeter in North Bethesda used to have sashimi grade tuna sometimes. I haven't checked lately. You could call them and ask whether they still carry it. |
You got it all wrong. I'm Latina, DH is south Asian. We buy rice in 5Kg packages ![]() We eat it for lunch and dinner 5 days a week and a pirex bowl and microwave works just fine. OP is just starting it so buying a small appiance just to experiment is not necessary at all. |
Well, I use a rice cooker and it saves me time. Fine if you don't think it's helpful, but it sounds like you haven't really used one much. There is a reason that asian households love them. |
I would never trust myself enough to buy 'sushi' grade raw fish. Sushi grade fish can still be bad and you wouldn't know it, but a sushi chef would know. In Japan, most Japanese leave it to the sushi professionals too. You can eat cooked fish (tuna, salmon, eel, and crab sticks) or ume (plum) without worry. |
there's more to sushi rice than just a rice cooker.
you have to add rice vinegar. you must spread the rice in a large wooden basket and fan it cool. sushi grade fish can be purchased at local japanese stores/groceries. there are many grades of fish at many price point depending on a number of characteristics - fatty being one of them. OP - you can do it at home and I see it done all the time. however, even after all the exposure i've had, i still would be clueless. please look into taking a class or doing some solid research (books, internet). it truly is an art. |
New poster. I prefer East Asian sushi. |
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SUSHI RICE
5 teaspoons rice vinegar 2 teaspoons sugar 1/2 teaspoon salt 2 cups cooked short-grain rice, cooled 15 minutes and loosely packed Stir together vinegar, sugar, and salt until sugar and salt are dissolved. Drizzle over rice. Toss until coated. Cool to room temperature. |
Sushi snobs with your rice cookers! PP was just chiming in about being able to cook rice in the microwave. |
I am the opposite of the vegetarians in that I can only help with the fish since what I make at home is sashimi. I buy my fish at whole foods. If you ask them they will sell you the same fish they use at the sushi counter. I just chop it up and dip it in some soy with wasabi. Yum yum yum |
Share some of your recipes! What veggies do you like to use? |
you are denigrating a cultural art form by calling the dishes you cook "sushi". it isn't about being a snob, it is about respect for an art form that has been cultured over thousands of users. call your microwave-rice ladled fish what it is - a dish of raw fish. please don't call it sushi. it's comical and offensive. do a little research and show some respect if you want to claim you make sushi. |
oops - meant thousands of YEARS, not users. |
We make sushi at home and get the fish at Blacksalt's fish market. They usually have the standard salmon and tuna but for other fish you can call and they will get it for you. Yummy! |
Whoa. NP here. I make sushi at home, using a rice cooker, and making the rice vinegar/sugar mix that someone noted above, and buying the best fish I can find. I'm sure I'm not making it up to the standards of any certified sushi chef but I wouldn't say I'm disrespecting the art form. I think sushi chefs are amazing and the way they make sushi always looks (and tastes) better than my homemade version. But that being said, it's fun to make it at home so why not? Also, ditto to the PP who said to wrap your bamboo sheet in saran wrap. It makes cleanup way easier. I would never roll using a naked bamboo sheet. ![]() |