I’ve been thinking about adding more sushi to my diet, is it usually has some good protein and fats and is also delicious. I’m just wondering if there are any T-Nation members who actually make their own stuff; I know we have some fans of the food.
I’m wondering about what types of fish you use, how the cost compares to restaurant sushi, etc. Also, what are some of your favorite creations? Pics would be cool too! Thanks guys and gals. Happy New Year!
I’d like to know this myself. Good idea.
I’ve caught salmon up here and sliced off some thin slices and we ate it right on the boat.
Amazing.
Haven’t done that with other fish, but I don’t see why not. Personally, I’d only do it with the cold water fish commonly used in sushi.
However, I’m not well versed in things sushi.
I tried it but I ended up getting pissed off and seared the tuna and ate the rice.
I make my own sushi. It takes a few tries to get it right but well worth it. Here are some tips to hopefully help with the learning curve.
find sushi grade fish because all you have to do is thaw it. If you buy regular fish, make sure to freeze it for at least 24 hrs with your freezer setting as high as you can w/o ruining your other food.
cook less rice then you think because you are going to use it to put a thin layer on the nori (seaweed). The first time I did it, my rolls were so thick because I used too much rice.
be liberal with the fish because it jacks up to protein and fat. I eat sushi for lunch or dinner which is going to be after my workout (not post workout) so the white rice is ideal but I still want more of a fat/protein meal then a carb/protein meal.
Let me know how it goes and if these tips help. Make sure to buy a starter kit because you can’t make rolls with out the bamboo mat. Anything else let me know.
Paul