We went to a Japanese supermarket (tomato), I live in marietta and there’s no fresh fish markets around and this was the best option. We bought frozen salmon, yellowtail pre-cut nigiri, and otoro tuna. I was disappointed at first because I wanted sushi the same night but I realized it was probably for the best. I received a sushi-making kit from a friend before this. The next night, me and my dad created it. I cooked the rice pretty well ngl with perfect amount of sticky, but the fish tasted too fishy when I sliced the sashimi. We cooked all of it which kinda made it less “sushi” and more “cooked fish and sticky rice” lmao. If you have any tips please comment we need help lol Ty.
3 comments
Hey, it’s really not bad for a first try! We all have to learn how to do this.
If you don’t have fresh fish markets you can do supermarket fish, but stick to farmed. If not there are several places online who ship, but, I can’t speak to how good they are. “Sushi-grade” fish is kind of just a label they like to smack on the product to up the price so just be mindful of that.
I usually leave it frozen for 3 days and then dethaw it just to help kill off some of the ick.
Otherwise what you might try is temaki and do like tuna mayo- or onigiri- those are good for cooked fish and there are so many flavors. Cucumber or avocado, that fake imitation crab stuff, and cream cheese (seen some places do it but not everywhere?) and you have a pretty good start at a California-ish roll at home.
Keep trying, you are doing good!
If you have a Costco near you they have salmon that is both farmed and flash frozen, which is double safe from parasites. Eating the butcher salmon day of should keep you really safe from bacteria, and thawing out the frozen salmon steaks is better still (but sometimes the ice crystals degrade the texture).
If that still does not make you comfortable, you can cure or lox your salmon for an extra layer of protection and it still has a similar consistency to sashimi. Good luck!
Not bad. H Mart in Doraville. Have fun