OK we missed International Sushi Day on June 18th
But National Sushi Day is November 1st!
Here is Dabrownman's Swordfish Nigiri - Nigiri is traditionally served 2 identical at a time.
And here is Dabrownman breaking the rule and serving 6 - 3 of each at a time with some Salmon Nigiri but there were 3 of us so we got 2 each if that counts. I have never seen bread of any kind served with sushi of any kind
Most Sushi Masters around here are Mexican's dressed up to look like Japanese ones so I like to put Poblano , Serrano and Yellow Cubana peppers on our nigiri. in their honor. Here is one for Mike that shows a swordfish one all dressed up with spicy mayo, made with real Japanese Sansho peppers and eel sauce that is not made with real eels like it is in Japan :-) Lucy subbed thick, dark, mushroom flavored soy for eels instead. It has every condiment on top of the rice - the peppers, carrot, cukes, cream cheese, green and red onion, celery, avocado.....
Get that Sushi Grade fish ready for November 1st! Maybe we should invent some kind io bread for it?
Comments
Yum, Yum, Dab! Where did you get your sushi grade fish?
it is a produce place but they have sushi grade, salmon, swordfish and tuna at all times I have wanted it and will order in what ever you want too.. The fish monger for the chain is great. Whole foods has the same thing but they are 3 times the price. People don't know that what makes fish sushi grade besides being fresh caught, is that it must also be flash frozen which kills off the parasites and makes fish safe to eat raw. Any fish fresh caught that is flash frozen and stays that way till you buy it is sushi grade. When I was working we used to supply the entire USA with Sushi grad Tone Crab fromput plant in Miami.
I had no clue where to order. Thanks! What's the price range?
$6.99 or $7.99 regular price is $9.99 - $11.99 a pound - sushi grade swordfish, tuna and salmon. Some times they thaw out sushi grade to sell it in the fish case fresh but just ask them for still frozen sushi grade.
$7.99 can only buy a few pieces of sashimi in a Japanese supermarket!
grade either. Everything is 3 times more expensive where you live though but if you make 3 times as much then no worries right? Its's all relative.
it's thawed out and always makes me wonder if it's safe to eat. Who knows how long it's been out in the refrigerator section.
than frozen but nothing is further from the truth. The best fish is caught fresh and flash frozen immediately in the boat that caught it. The most expensive fish in the world is bluefin tuna sold at the Tokyo fish market and every bit is frozen solid and stays that way until thawed by the sushi master serving it.
frozen fish is absolutely the way to go!
Love your meal -- plates are gorgeous, 'specially the top one…
Bon appétit.
Carole
of getting parasites. Sprouts had frozen sushi grade swordfish and tuna today but no salmon...She knows me now and said ,right as I walked up before saying anything, no salmon today....so I settled for tuna and swordfish but I am out if Sushi rice vinegar and Lee Lee's market is inow n my future today!
I use cooked shrimps to avoid parasites, this is my favorite recipe Shrimp Tempura Roll Recipes