Ever have spam musubi?
SUSHI -
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Ever have spam musubi?
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Can't say I have.
Salmon roe is my personal favorite, the one with the red eraser sized eggs. Also tobiko, which is flying fish roe. I'm a fan of the pop- brine sensation you get from eggs.
Avocado with fried soft-shelled crab sushi is great.
I like uni, which is sea urchin roe, usually served in a nori wrap, often with a raw quail egg on top.
Never had it, but sounds amazing apart from the raw egg. I can't do those because of the texture, although I don't mind the taste. Triggers my gag reflex.
The local place doesn't offer that, but I will try it if I ever encounter it!
It sounds good.
Don't they usually call it mince in Commonwealth Nations?
Also, what would you recommend to someone who knows nothing about sushi but wants to start with something that doesn't have mayo/avacados/some other fusion bullshit.
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You don't like avocados? Damn, I was gonna say try something with avocado, salmon, and cream cheese lol. That's one of my favorites.
If I want to try sushi I would want sushi; not lox with a different carb.
Sushi is just the act of rolling it and serving it like that. There is really no consistent type. It varies widely.
Actually I'm overthinking this. Just go to a place and order a nigiri and roll combo.
This will give you like 12 pieces of different nigiri (rice with stuff on top) and one plain roll (tuna or salmon)
Almost everywhere has this.
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Time to bump this dead thread with suggestions, tips, and tiers of fish for people, because I am an autistic food weeaboo. Wee.
First, suggestions for newfags who are weird with raw fish:
If you're new to the whole sushi thing, first thing to keep in mind is never NEVER take sushi in any form from a buffet. Buffets are designed for high turnover and pick what you want, and nothing is ever fresh, that's a given. So knowing this, if you try to get sushi from any buffet, chances are it's been sitting there unless there is high turnover (lots of stupid people eating lots of stupid shit) and even then sushi is a strange concept to normies so don't expect the fish to be actually just made unless you watched it yourself being put out. Keep in mind that sashimi grade fish is very expensive, and buffets tend to cut corners to save costs since they tend to rely on the morons stuffing their face full of veggies and lo mein for profit, and not someone who knows what they're doing.
That being said, try to go to a sushi joint that knows their shit. It doesn't need to have a Japanese sushi chef, just that they know what they're doing. Check reviews and shit. If you're really fucking new to sushi, period, and you never set foot in a sushi bar before, here's a few basic tips so you don't look like a jackass with bad manners.
Now if you did like what you were given, I say you can move on to the tier guide for fish (aka >opinions). Note that not all of the kinds of fish are actually here, but they'll expand as my tastes do. This isn't a list of fish necessarily better than others, more like "Which fish will tingle what pallete?" kind of thing.
So that's pretty much it. I'm going to be trying more fish myself so I can expand this list, but I'm sure you can explore and decide for yourself what you like and don't like.
For those wondering why rolls aren't tiered and just fish, it's really a matter of perspective. You can like a fish but hate a type of roll, or like a roll but not enjoy a fish by itself. For example, green dragon rolls are the bomb, but the black dragon made me bomb a toilet the next day so I avoid the black roll. Your preferences to what roll you enjoy are based on what you like, if you hate cream cheese you won't like a roll that has it, or if you hate tuna, you may not want tuna rolls. Because of that I prefer to break all the stupidly named rolls to their most important ingredient, which is the fish itself.
>But what about vegetarian rolls?
First, suggestions for newfags who are weird with raw fish:
If you're new to the whole sushi thing, first thing to keep in mind is never NEVER take sushi in any form from a buffet. Buffets are designed for high turnover and pick what you want, and nothing is ever fresh, that's a given. So knowing this, if you try to get sushi from any buffet, chances are it's been sitting there unless there is high turnover (lots of stupid people eating lots of stupid shit) and even then sushi is a strange concept to normies so don't expect the fish to be actually just made unless you watched it yourself being put out. Keep in mind that sashimi grade fish is very expensive, and buffets tend to cut corners to save costs since they tend to rely on the morons stuffing their face full of veggies and lo mein for profit, and not someone who knows what they're doing.
That being said, try to go to a sushi joint that knows their shit. It doesn't need to have a Japanese sushi chef, just that they know what they're doing. Check reviews and shit. If you're really fucking new to sushi, period, and you never set foot in a sushi bar before, here's a few basic tips so you don't look like a jackass with bad manners.
- For your set up, you should have three things: a small flat bowl for soy sauce, a little pitcher of soy sauce, and your chopsticks. Don't touch a fucking thing unless you got your plate.
- Don't pull out the chopsticks until you get the plate. Keep them in their packet so you don't end up leaving them on the table and getting them dirty. When you DO get your plate, you separate the shit by pulling them apart. If you somehow break a chopstick in half, then stand up, apologize, and then please leave the restaurant and walk into traffic.
- When ordering, don't settle for water. Order a small miso soup or whatever soup they got (make sure it's not full of meat or ramen or something) and green tea with your roll. You will get the tea and soup before you get the roll. You can have the soup, enjoy it slowly, cause it'll take a bit for the roll to be finished.
- When you get the roll, take the wasabi amount you want (or don't) and put it in the sauce cup before you pour the actual sauce. Don't be a fucking retarded 4 year old and wipe wasabi on your goddamn sushi like you're wiping snot on a table. You will not only look like a shit, but you will also end up with a shot of wasabi a lot stronger than you anticipated. The soy sauce is there for diluting the wasabi and giving you a better experience. Trust me on this one.
- Always try to eat the first piece without dipping. It opens your taste buds to the sensation of what you're going to experience, and you also want to have an idea of what your chef had made, and it's a good idea anyway to determine if you're gonna have a good time, or a really fucked up one, since soy sauce will inevitably mask anything good or bad you taste with the piece.
- When you actually dip the piece, dip it fish side down. I don't know why, it just tastes better, and the rice doesn't fall apart while holding it.
- Whoever made up the "ginger between pieces" is a fucking faggot. Eat the ginger if you want, or don't. Just don't put it on sushi, it'll fuck up the flavor profile and make everything taste like pickled ginger. Shit's potent.
- If you get a plate with decorative food like a cucumber cup, don't eat the decoration.
Now if you did like what you were given, I say you can move on to the tier guide for fish (aka >opinions). Note that not all of the kinds of fish are actually here, but they'll expand as my tastes do. This isn't a list of fish necessarily better than others, more like "Which fish will tingle what pallete?" kind of thing.
- Basic
- Salmon - Boring as fuck and better off cooked at least a tiny bit so the cooked outside has some sort of syncronicity with the raw inside.
- Shrimp - Yes it's cooked. Yes it tastes like shrimp. No, it's not worth paying $6 a roll for.
- Red Tuna - Beginner fish, will give you a nice flavor profile without making you choke. It's nice to have as a starter, or for newfags who wanna try things at least once. It can also be cooked very rare and sliced thin for an amazing as fuck dish whose name I forgot.
- Salmon - Boring as fuck and better off cooked at least a tiny bit so the cooked outside has some sort of syncronicity with the raw inside.
- Interesting
- Eel - Let me be clear on this. Restaurants never serve raw eel, due to the fact that the blood of an eel will kill you. Do not pass go, do not collect $200. Due to this insanely dangerous note, eel is instead smoked, and will be served as sushi/sashimi either warm or cold. It's pretty good, but since it's cooked it's not exactly the thing you'd be going for unless eel is a favorite of yours. For the record, the eel served is not actually harvested from the asshole of a japanese porn star.
- Crab (the real crab) - If you're lucky enough to go to a spot that has real crab, this is actually pretty good. It's obviously cooked but considering how much you can pay for real crab anyway, it's definitely worth the price over the shrimp any day. Spicy or not, it's generally rolled with cream cheese or avocado, and if you want to go full american shitlord, california rolls are not that bad if made with good ingredients.
- Porn In Your Mouth
- White Tuna (Escolar) - A hilariously fatty fish that is a straight upgrade of insanity to your sushi. It will taste like butter, and will almost melt in your mouth. It is proof that there is a god, and unless you are experienced with these sort of things, you may go mad with the richness that was not meant to be consumed by mortal man. Also it's absolutly an amazing pairing with the soy sauce since the sauce balances with the richness to make your dick rock solid. Oh and don't eat too much or you will shit yourself.
- Ikura - This is not...technically a fish as I been listing, this is straight up fish eggs. This is a piece that you only want to get for your last meal, like a dessert. Do not add soy sauce, do not add anything. Take the sushi piece, put it your mouth, and realize that those eggs are an explosion of sweet and salty, a perfect end to a journey that I personally cherish above all else. And when I say explode, I really mean it. Roe will pop in your mouth and release the flavors all at once, so unless you are like me and take it all in one bite, get a sashimi piece so you can enjoy it bit by bit.
- Culinary Insanity
- Uni - I have never had this, so I can only tell you what I have read, heard, or seen. Uni is essentially the gonads of the sea urchin. It has a flavor that can either be a great experience, or a fucking horrible one. It is also stupidly expensive, and most people hate it. The closest I got to uni was a sushi joint a frequent where the owner told me that she had to stop buying it due to its short shelf life and the fact that no one knew how to eat it, let alone have the will to swallow it after putting it in their mouth. I wish to go this far one day, but it won't be here.
- Fugu - This is a fish that you won't get in America (unless you live in NY or the west coast where in that case you should eat the liver, it's the best). This is a fish you won't even get in Japan, unless you go to a specific spot. The chef has to be licensed. The fugu has to be prepared a very specific way. The risks are stupidly high, and the price is as well. This is a fish for stupid people. Of course you can go to Japan, pay a lot of money for a plate and risk paralysis, cardiac arrest, respiratory failure, and releasing your bowels all at once if your chef happened to fuck up, all for an experience you can tell your friends...
So that's pretty much it. I'm going to be trying more fish myself so I can expand this list, but I'm sure you can explore and decide for yourself what you like and don't like.
For those wondering why rolls aren't tiered and just fish, it's really a matter of perspective. You can like a fish but hate a type of roll, or like a roll but not enjoy a fish by itself. For example, green dragon rolls are the bomb, but the black dragon made me bomb a toilet the next day so I avoid the black roll. Your preferences to what roll you enjoy are based on what you like, if you hate cream cheese you won't like a roll that has it, or if you hate tuna, you may not want tuna rolls. Because of that I prefer to break all the stupidly named rolls to their most important ingredient, which is the fish itself.
>But what about vegetarian rolls?
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I have heard exactly the opposite, never to mix the sauce and wasabi. I think it's probably a pedantic distinction, since 9 times out of 10 you won't be getting actual wasabi outside Japan anyway, but horseradish. I usually apply a small amount to the top.
So far as I can tell, nobody cares if you do it either way.
Warning: while this is absolutely delicious, it's actually not tuna but a fish called escolar. It is also called "butterfish" and if you taste it, you will understand why.
However, do not eat too much of it. Part of the delicious taste is not fat but a waxy ester that causes explosive diarrhea. That's probably why this is generally only sold on a per piece basis. Limit yourself to one or two or you will regret it.
This is absolutely delicious, at least once you get used to it. It is often served as a hand roll and generally sold one piece at a time. My favorite is topped with a raw quail egg. Don't start with this, though, because it might scare you off.
There are actually a few places, mostly in New York and on the West Coast, that sell this. I always wanted to try this but never have, even though I've heard it's actually fairly bland and not that impressive other than the stupidly high risks of paralysis or even death.
So two of the shittiest places in america are serving a fish that can kill people?
That's fucking great. Also I'm gonna fix that shit up quick.
I'm surprised. No love for two more of the great sushi staples. Octopus & Squid. Personally, Arrow Squid is the best squid option to have, and if it's a good piece, it doesn't even need to be seared like a lot of places in the US seem to do when they serve it.
That said, I just had my first sushi here in Japan, and I think I'm going to be ruined for life, because back home will never be able to compare.
That said, I just had my first sushi here in Japan, and I think I'm going to be ruined for life, because back home will never be able to compare.
I have never had any octopus that wasn’t rubberband meat.
I like it cooked in teriyaki and ceviche-style. Thinly sliced as sashimi it's good, too. It's always going to be chewy, though.
Octopus will always have a bit of 'snap' to it, but if it's chewy, it's overdone.
Arrow Squid on the other hand is almost buttery and practically melts in your mouth when prepared right.
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