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 macro
Bitter Pennsylvanian clinging to his guns
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Posted: 8/7/2011 8:37:31 PM
[Last Edit: 8/10/2011 11:40:00 PM by macro]
THE IMAGE ABOVE IS A PAID ADVERTISEMENT I kept it pretty simple...some basic sushi. If you like sushi, you know it doesnt come cheap. What you may not know is that you can make it at home for a fraction of the cost that you pay at a restaurant. Its not that hard, you save money, and it tastes fresh and awesome. So...away we go... Lets start with some ingredients... 
You can find masago or tobiko (fish eggs) at any decent Asian market... 
The same place will most likely also have crab sticks and sushi grade fish...I chose Tuna... 
A little handy work with the Wustof and we are off to a good start... (with a little HK USPc action in case someone has other ideas for my Spicy Tuna rolls) 
Like spicy tuna? Its easy to make if you have the right stuff...I'll take my recipe over anything from a restaurant any day of the week...ARFCOM's favorite hot juice, some sugar, a little mayo, and I threw in some cayenne and smoked sea salt for a goof... 
Mix it all up... 
Damnit...almost forgot the masago... 
Ok...perfect...set this aside for later... 
Lets make some wasabi... 
Start with some powder and then add a little water... 
Mix that up... 
Yep...that'll work... 
Lets make some sticky rice....I'll spare you the pics of me boiling water...basically, start with decent short grain Japanese rice...cook it...then add a splash of rice vinegar... 
Almost forgot to cut up the avacado....probably a good thing...it gets brown fast...better to save it for the end of the prep work.... 
Enough build-up...lets make some damn sushi!!! 
We'll start with a basic California roll...simple, yet good when its made right...I shred the crab sticks, just like it that way more...add avacado slices... 
I dont have a fancy bamboo roller mat or other fancy tools....just working with plastic wrap directly on the counter top... 
Which seems to work just fine... 
Now that we made the roll, we will add some colorful flavor... 
Lets start a 'Macro Roll' (spicy tuna and crab, wrapped with avacado)... 
Roll it up just like the last one and then layer some avacado slices on top... 
Wrap that up, then get working on a plain spicy tuna roll... 
Is it time to eat yet? HELL YES!!! 
You are looking at maybe $5 of tuna, perhaps $1 worth of crab...maybe a few bucks total if I add up the overhead for everything else I used.....under $10 to eat good sushi, without leaving the house 
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mongo001
Evil Machinist
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Posted: 8/7/2011 8:40:07 PM
Nice. Haven't rolled my own for a long time now.
I can get sushi grade tuna and salmon locally. I use crabstick also. I put some mango in some of my rolls. |
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rwalters17
Holding court on the street
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Posted: 8/7/2011 8:41:59 PM
I might have to make my own now. I can't afford to go out for sushi.
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Gatorcountry
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Posted: 8/7/2011 8:43:04 PM
Very nice! I need to get busy rolling some myself
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Cole2534
I just do whatever I want.
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Posted: 8/7/2011 8:43:40 PM
Looks good to me, extra points for the USP.
Posted Via AR15.Com Mobile |
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cubanchurchill
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Posted: 8/7/2011 8:44:38 PM
Buddy- you just went to top drawer in my book... This is full of awesome on so many levels
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Posted: 8/7/2011 8:45:00 PM
I was expecting nigiri not rolls.
Looks good though |
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Posted: 8/7/2011 8:45:08 PM
Nice!
Although from what I've read, any fish from a quality meat dept is technically fit for sushi. |
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Posted: 8/7/2011 8:45:40 PM
A+
Excellent effort! If you want to take it to the next level, I suggest switching the Hellmann's and using Kewpie Mayonnaise to make it 100% legit.  |
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Posted: 8/7/2011 8:45:51 PM
awesome, gj
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Zhukov
Does not play well with others
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Posted: 8/7/2011 8:46:04 PM
You only use rice wine vinegar for your meshi?
That's not exactly traditional. 
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Posted: 8/7/2011 8:46:53 PM
I hate sushi, but your detailed pics and the USPc make this a 10/10!
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Posted: 8/7/2011 8:47:26 PM
 That looks good! |
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gopeterson
Hoya Saxa
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Posted: 8/7/2011 8:47:52 PM
Very nice
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fiver
TechGal26's plaything
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Posted: 8/7/2011 8:49:11 PM
In before smartass comments from buffons saying "that's bait"
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Posted: 8/7/2011 8:49:16 PM
That looks so good. Now I want sushi.
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Ghetto
Still alive.
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Posted: 8/7/2011 8:49:45 PM
Yeah I can't cook worth a shit but I want to try that, I'm a fiend for sushi
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macro
Bitter Pennsylvanian clinging to his guns
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Posted: 8/7/2011 8:49:45 PM
Originally Posted By FourLoko:
I was expecting nigiri not rolls. Looks good though Went the maki route this evening...although some traditional nigiri might be on the menu for a future thread  |
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macro
Bitter Pennsylvanian clinging to his guns
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Posted: 8/7/2011 8:50:16 PM
Originally Posted By Jiro:
A+ Excellent effort! If you want to take it to the next level, I suggest switching the Hellmann's and using Kewpie Mayonnaise to make it 100% legit. http://3.bp.blogspot.com/_6dx77YVPMZw/SOJfeBtmtaI/AAAAAAAADS8/WkDID5_I3Rs/s400/2008_03_06-Kewpie.jpg Will look for that at the market next time out - thanks |
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thebomber
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Posted: 8/7/2011 8:50:17 PM
WOW......I love it!!!!!!!!!!!!!!!!!!!!!!!!!!!!
1000/10 |
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fiver
TechGal26's plaything
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Posted: 8/7/2011 8:51:12 PM
Do you cut the rolls with a sushi knife or just make do with the Whustof?
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macro
Bitter Pennsylvanian clinging to his guns
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Posted: 8/7/2011 8:51:51 PM
Originally Posted By Zhukov:
You only use rice wine vinegar for your meshi? That's not exactly traditional. I'm not exactly Asian
I dont know anything about traditional....just know what I see them do at the sushi bar...know what I can get at my local grocery....and try to make it all work in my kitchen. When it comes right down to it, I taught myself from scratch...from watching others and knowing what it is supposed to taste like on the output side of the equation |
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Posted: 8/7/2011 8:52:01 PM
win (tears forming) on so many levels.
excellent thread, sir! thanks to you for posting this wonderful and educational post! i'm gonna print all this out and work with it. you are the man. really. 11/10. -tom |
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macro
Bitter Pennsylvanian clinging to his guns
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Posted: 8/7/2011 8:53:37 PM
Originally Posted By fiver:
Do you cut the rolls with a sushi knife or just make do with the Whustof? I would like to get a decent knife for this application...I use the Wustof and hit the ceramic sharpener several times throughout preparation. Its a decent knife....not real high-end....but it holds an acceptable edge. If I keep making this stuff I will probably invest in a worthy blade. |
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JCKnife
Tracer bullet shows where the zing sizzles!
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Posted: 8/7/2011 8:54:41 PM
[Shang Tsung] Outstanding! [/Shang Tsung]
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Posted: 8/7/2011 8:55:11 PM
Man, I'm hungry...been about 6 weeks since I got my sushi fix, and that was in Tokyo the day before I left to come back to the USA.
Great job and A+! |
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Posted: 8/7/2011 8:56:12 PM
Had sushi tonight. Yours looks just as appetizing as the ones made by the sushi chef. Good job.
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Posted: 8/7/2011 8:56:13 PM
Tagaroo!
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offshorebear
PAZRT - Sector 4 Transportation
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Posted: 8/7/2011 8:56:34 PM
Is that a steak?
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edb66
Proud eighty percenter.
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Posted: 8/7/2011 8:56:49 PM
Fake crab makes the Baby Jesus cry. Other than that You done good!
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Dave_Markowitz
A little short for a Storm Trooper
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Posted: 8/7/2011 8:57:01 PM
homerdrool.gif
10/10! |
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Posted: 8/7/2011 8:57:04 PM
NICE!
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Posted: 8/7/2011 8:57:16 PM
Excellent.
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GeorgeInNePa
1st Post Nails THIS Cool Story Bro, +1
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Posted: 8/7/2011 8:57:47 PM
Originally Posted By macro:
Originally Posted By fiver:
Do you cut the rolls with a sushi knife or just make do with the Whustof? I would like to get a decent knife for this application...I use the Wustof and hit the ceramic sharpener several times throughout preparation. Its a decent knife....not real high-end....but it holds an acceptable edge. If I keep making this stuff I will probably invest in a worthy blade. Keep the blade wet. It slices through the rolls and rice, "like butta". |
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macro
Bitter Pennsylvanian clinging to his guns
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Posted: 8/7/2011 8:58:35 PM
Originally Posted By offshorebear:
Is that a steak? It was
This tuna was from a yellowfin that gave its life for the local grocery...and the ARFCOM archives as it turned out. |
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SWS
Old Guard Member
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Posted: 8/7/2011 8:58:36 PM
I'd eat it.
9.7 out of 10. |
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Ninja_Moose
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Posted: 8/7/2011 8:59:23 PM
That looks awesome
. It's been months since I made my own sushi, I need to find a good place to buy tuna. |
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pale_pony
The only John Wayne left in this town.
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Posted: 8/7/2011 8:59:26 PM
Extra Credit for the USPc
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macro
Bitter Pennsylvanian clinging to his guns
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Posted: 8/7/2011 9:00:11 PM
Originally Posted By edb66:
Fake crab makes the Baby Jesus cry. Other than that You done good! And what is sad is that I am 2 hours from your state...with all the blue crab to be had. That said...there is something to be said for expedience....although...it would be nice to work with some true lump meat from some local jumbos....with the end of the season approaching I need to get out to the docks and make that happen....and get the baby Jesus back on track |
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edb66
Proud eighty percenter.
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Posted: 8/7/2011 9:03:02 PM
Originally Posted By macro: Frozen snow crab legs aren't much more expensive than the fake stuff, They are a little harder to prepare but taste way better! Originally Posted By edb66: Fake crab makes the Baby Jesus cry. Other than that You done good! And what is sad is that I am 2 hours from your state...with all the blue crab to be had. That said...there is something to be said for expedience....although...it would be nice to work with some true lump meat from some local jumbos....with the end of the season approaching I need to get out to the docks and make that happen....and get the baby Jesus back on track |
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Superluckycat
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Posted: 8/7/2011 9:05:13 PM
You ruined that perfectly good tuna!
Slice tuna, dip in wasabi and soy, chew, follow with ginger, repeat. |
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edb66
Proud eighty percenter.
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Posted: 8/7/2011 9:09:06 PM
Originally Posted By Superluckycat: You ruined that perfectly good tuna! Slice tuna, dip in wasabi and soy, chew, follow with ginger, repeat. I like my tuna soaked in soy and dipped in wasabi!
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Posted: 8/7/2011 9:11:50 PM
sorry, but ill pass and make a plain ol' cheeseburger
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Procyon
I'm an agent of Chaos (thanks Furyataurus!)
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Posted: 8/7/2011 9:12:28 PM
macro, this is 150% pure win
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Posted: 8/7/2011 9:14:00 PM
Originally Posted By bruce21b:
sorry, but ill pass and make a plain ol' cheeseburger Ah, I love me a good cheeseburger...but you're doing yourself a great disservice by not expanding your food horizons. |
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Posted: 8/7/2011 9:14:01 PM
Dam fine yellow tail? nice marble almost looks like blue fin
, I dont know if I would have had the heart to dice it. thin sliced with colemans hot mustard powder and soy would have been temptingsolid 10 |
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PantherArms762
Pole Vaults Over Mouse Turds
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Posted: 8/7/2011 9:15:57 PM
Probably won't try it myself, but if I'm ever your way I'll swing by and eat come with ya.
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evilyoda
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Posted: 8/7/2011 9:19:29 PM
Win. Thanks for sharing 10/10
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macro
Bitter Pennsylvanian clinging to his guns
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Posted: 8/7/2011 9:23:49 PM
Originally Posted By Superluckycat:
You ruined that perfectly good tuna! Slice tuna, dip in wasabi and soy, chew, follow with ginger, repeat. That was my dinner last night....wanted a little glitz tonight |
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EastcARstle
Director, Department of Redundancy Department
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Posted: 8/7/2011 9:24:13 PM
Wow, good stuff, thanks for posting!
Oh and good on ARFCOM for not filling this thread with "Sushi is teh ghey" etc. etc. 
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macro
Bitter Pennsylvanian clinging to his guns
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Posted: 8/7/2011 9:26:55 PM
Originally Posted By PantherArms762:
Probably won't try it myself, but if I'm ever your way I'll swing by and eat come with ya. I grill a hell of a ribeye and you are welcome any time. If you find yourself in Philly drop me a line and bring your appetite |
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