Go to the Recipe: Simple, Party-Starting Sushi Rolls, With Taichi Kitamura
That would be great if you could at least suggest some filling recipes. Hope you will. Thanks
Hello, would it be possible to add some filling recipes? Thanks.
Size of the nori used in the recipes?
I taught myself to make sushi in 1981 from the pre-YouTube book The Book of Sushi by Kinjiro Omae and Yuzuru Tachibana. (Really great book.) Went to a home sushi party a few months ago and had the hostess "instruct" me that I should completely cover the nori with the rice, even after I had made a gorgeous tuna maki roll. Her rolls were huge and filled with a bunch of stuff, and falling apart. It was all I could do to not say, "Bitch, please".
I've heard that Salmon in particular has a tendency to host parasites, and the freezing step used to make fish "sushi grade" kills them.
Great advice, I think there is a fish market in my area. Thanks for the reply!
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It would be really helpful to the sushi novice if you could at least suggest one filling per type of maki ..
Yes, but I did not like it. First of all - this low temp sous vide step does not pasteurize the fish. Furthermore, the fish loses his bite and gets a mushy texture. I stay with traditional raw fish for sushi and sashimi. Buying advice - no need to order sushi grade fish online: buy fresh fish, not frozen one. try to get whole fish and cut the filets by yourself (presliced filets are more prone to bacteria). smell it. Fresh fish does not smell like fish, it should have a decent smell of ocean. if you poke the meat, it should bounce back. last but not least - eyes should be clear, not opaque. I do not know where u life, but at least salmon that matches most of those criterias should be available at your area. kind regards!
Does anyone know of an online marketplace where we can buy raw fish for sushi? Or at least some tips on how to find a place locally that does.
I have also seen low-temp guides for cooking fish sous vide that has a texture similar to sushi fish. Has anyone made any rolls with fish cooked this way?
I'm missing chefstep ideas for some fancy maki fillings. The 3 guides are quite basic ("add veggies and fish")... wish there would be more depth.
I´m also curious if taichi kitamura uses dry cure or a brine.
Do you recommend to dry cure the fish like you showed here? https://www.chefsteps.com/activities/tips-tricks-dry-cure-for-perfect-fish
Can you please add in a post (doesn't have to be a video) about aging fish for sushi? I know you have the older post about fresh fish and how to buy it, but maybe a brief introduction to how to age that fish without engaging the wrong type of bacteria.
