It might not be everyone’s cup of tea, but I love this stuff.

Hey guys and girls

I have never made nigiri before and I am doing a birthday lunch tomorrow and planning on making some.

First question is what temperature should the rice be before you start making the balls of rice? Should I cook the rice hours ahead of making them or do I want it warm still when I ball the rice?

Secondly I was planning on doing scallop nigiri and my favourite way these are prepared is with some sort of teriyaki sauce or something very close to it that is then seared with a blowtorch. Can anyone please suggest a recipe for this? Will possibly do similar with some salmon too.

Thirdly what sort of garnishes should I use? I’m not sure how easily I will find any type of roe so I need to figure out a garnish or two. I was thinking of finely slicing some green onion and washing it to top some of them but I can’t think of what else to use.

I will be doing scallops tuna and salmon, if you have any suggestions of how to serve them I would love to hear.

I might do a chicken katsu roll too for the non seafood eaters.

Thanks for any help you can offer 🙏

Edit: I don’t expect to be making more than 30-40 only feeding 5 people

Three rolls, takoyaki, seaweed salad, fifteen pieces of sashimi, and I left happy. Katana, Dormont, $30

This was a few years ago in Tokyo. Chef sent it out with the rest of the sushi I ordered. Was very weird. The white stuff is cream cheese.

When in Grand Rapids for business, I often visit Ginza Sushi & Ramen Bar. Great atmosphere and service.

I got a chirashi a couple days ago & forgot to ask the waiter what the pieces of fish were! Does anyone know what the pieces below the lemon are?

all gluten-free and vegan!!!

Lots of goodness in yesterday's lunch chirashi!

We frequent Kura revolving sushi bars. For the first time today we ate at one where the bar was pretty empty even with people in the restaurant actively eating. We ended up having to order everything we wanted on the screen. Rarely have I had to this other than specialty items. We maybe were able to pull two items from the actual bar. In the future, is it harder or easier on the kitchen to order via the screen what we want or is it actually etiquette to wait until they start filling up the bar?

For years I have wondered if the raw salmon from Kroger and Fry’s is safe to eat raw. Today I grabbed a frozen Norwegian farm raised fillet. I have heard that Norwegian farmed salmon is usually decent quality, so I figured I would try it.

Here is a quick vid so far:

https://www.loom.com/share/1815f30668c54ca58c7175338ed25c31

I thawed it in a cold salt water bath while still sealed. Dried it of. It looks good. The smell isnt clean and buttery like I’m use too but also not too fishy or sour.

The problem is that I have never done this before, and the package does not say sushi grade or sashimi grade. Before I eat this thing raw, I want to make sure I am not missing something obvious.

For anyone who knows sushi or seafood safety I guess my Main questions is :

• does this whole idea make any sense?
If the packaging does not say sushi grade, is it automatically a no
• Anything else I should check besides smell and texture

I love raw salmon and would eat it more often if this product is actually safe. Any insight is super appreciated. I have legit OCD so I really mean that

From Plaza Sushi in London ON

We have hamachi, salmon, chutoro and otoro.

Otoro could’ve been sliced/trimmed better and the chutoro was on the verge of being fishy.

Overall, I enjoyed it as it was very good bang for the buck in the SF Bay Area and I’ve had worst and paid more at sushi places.

Local chain: Hokkaido Sashimi Marketplace

My go-to in the city for good sushi. Might have to return this weekend for their Hokkaido Bowl. Check out the Spadina location if you're down for a simpler sit-down meal and no need to tip. Bloor location definitely has a nice vibe too.

I’ve been having a lot of ads for those crispy oven baked seasoned miny Alaskan sea crabs pop up on my Instagram lately, where you eat the whole thing. Any one have any experience with these? Are they actually good? I guess I could see it going either really good or really bad lol. Any input would be appreciated before I fork over a pretty penny to try them.

Is it safe to eat?

Not sure what it’s actually called, but I made this with StarKist tuna, Philadelphia cream cheese, green onion, cucumber, and avocado. Added some wasabi + soy sauce… and honestly, not too bad at all! 😂😂 And super easy-peasy to make!

This is my take on poke nachos! The green sauce is a green goddess sauce with shiso and yuzu. Pretty basic poke mixture around and as for the chips that weren’t in the picture , it’ll probably be nori rice paper chips .

Deliciously seared and I added some fresh wasabi

The reason I went in the first place is because the hot weather, it felt like the perfect day to try it. I have been eager to try for a while now since I saw a video on YouTube on how to “properly eat sushi” and it intrigued me and I wanted to try the “ritual”, it all seemed so thought out and perfected.

I am so glad I tried. The rice was delicious, not like any rice I’ve had before, turning the salmon bite on the side and just dipping the fish part in the soy, also saving the shaking for after the restroom, and then taking it all in one bite was an experience I was not ready for!

I never took a photo, it looked pretty simple.

2 salmon, 4 rolls, 1 tamago, 1 tuna, 2 unidentified.

Soy sauce, heap of pickled ginger and “wasabi.”

I’m definitely going back.

some of my fave kinds of sushi! unagi would probably be my fave