I eat it on Fridays during lent.

Love me some Sushi.
Sushi dates always lead to sex, has anyone else ever noticed that?

I fuggit up...

I'm a big fan of ginger and wasabi too, though I know it's not really apropos for all sushi.

I love sushi. I like making my own, though obviously I'm not as good at it as proper sushi chefs. I'll be making some next week, assuming that I catch fish to do it with.

Love the stuff.

My friend Nathan brought some "redneck sushi" to a cook out on Memorial Day. Last weekend he told me the secret to its preparation.

Spread cream cheese on a piece of corned beef. Then roll a dill pickle up in it--the fatter the better. Wrap in plastic wrap and refrigerate. Cut with a very sharp knife in sushi-sized slices. Remove plastic wrap after cutting; this keeps it from falling apart.

This stuff is totally addictive. I'm telling you, folks couldn't keep their hands off of it.

stewie wrote:Not Crap.

Unagi is king.

If you really like unagi so much, then next time you're at a Japanese restaurant, try ordering unagi donburri or "unagi-don". It's a bowl of sticky rice covered with slices of unagi. You get a lot of eel, and it's generally less expensive than ordering the same amount of unagi as individual nigiri pieces, probably because of the less labor-intensive preparation.

Most sushi places also have tekka-don (a rice bowl with red tuna on top) and katsu-don, (a rice bowl with a tempura-style fried pork cutlet, an egg and usually a slice of pickled daikon radish or other toppings). Katsu-don is also very good.

Another rice bowl-style dish is chirashi, which is topped with a variety of sashimi (thinly-sliced pieces of raw fish). This is also very filling and can be less expensive than ordering a whole lot of individual nigiri pieces.

Brett Eugene Ralph wrote:My friend Nathan brought some "redneck sushi" to a cook out on Memorial Day. Last weekend he told me the secret to its preparation.

Spread cream cheese on a piece of corned beef. Then roll a dill pickle up in it--the fatter the better. Wrap in plastic wrap and refrigerate. Cut with a very sharp knife in sushi-sized slices. Remove plastic wrap after cutting; this keeps it from falling apart.

This stuff is totally addictive. I'm telling you, folks couldn't keep their hands off of it.

That sounds kind of like a take on the Japanese Asparagus-beef rolls. The Japanese also have their own version of the bacon roll.

ERawk and I went to Orange on Roscoe for brunch last Saturday and tried the "Frushi". Yep, you guessed it, fruit sushi. What they do is make rice with orange juice, then use that as a basis for mock maki and nigiri sushi composed entirely of fruit and fruit-based sauces. The nigiri was topped with strawberry slices and the rolls had kiwi fruit on top. It was okay, but they could have really run with the concept and done so much more, like elegant dragon-rolls or something. I thought it just came off kinda kitschy and hokey as it was. Not a bad appetizer, though.

For lunch today I got Tokyo Lunch Box on jackson which is right by work.
Had the chef special (for 5 bucks) which was a spicy tuna and shrimp roll with mounds of delicious roe.
Panic saw me almost buy a pound of frozen roe which I was going to put on everything - ramen, eggs, burgers, dogs, toast. I think I will go back and get the roe.

sushi's delicious and a treat, but not very filling, and relatively expensive. it helps if you learn to make your own and have a super fresh local fishmarket hook you up. one new year's i made an ass ton of sushi and it was a beautiful thing to eat on and on. this is also why finding a high quality all you can eat sushi place is wonderful.

favorites are eel, shark, tuna, and yellowtail. i like my sushi spicy.

(sorryif this is a repost)