4844 pts · March 27, 2015
That’s actually the 35th step.
Wealth and skillz.
“Sashimi” is sliced, raw fish. Nothing more and nothing less. A piece of sashimi could be a topping for nigiri sushi.
Mail order
Nigiri always includes rice. It’s the central ingredient. Specifically, a vinegar-ed ball of rice with a topping.
False.
You typically just do it for tougher items, like say squid. Personally, I like the mouth-feel and it holds the brushed on nikiri better
Farm raised is safest, otherwise wild needs to be frozen. However, I wouldn’t trust the conditions at a grocery store.
A/S/L/W
They are great!
Because it tastes good too
Yes, but that’s not salmon
I’ll throw sushi at them
Yoshikazu Ikeda Suminigashi Aogami #1- 180mm Gyuto Konosuke Fujiyama (Surogami #2) - 300mm Kiritsuke Yanagi
I tried but appears to be a supply chain issue
I’m 100% honky, round-eye
6TB akazu vinegar, 1 TB sugar, 1.5 tsp salt per 2C of uncooked rice (which I let my rice cooker handle)
Bernal Cutlery
Well, good thing mine is the best.
Arigato
I use a variety of sources, but I’m testing Kai Gourmet in San Diego for this round.
Atlanta
No, I don’t.
There are many different kinds of salmon. $10 grocery store salmon is the not the same as fresh Pacific King- and $20 per lb is a bargain
I have an Asahi now
It’s farm raised NZ King
Only one dish above is technically sashimi. The nigiri is “sushi”.
Farmed
Best farm raised salmon Ive had.
Well, open a seafood market and sell it to idiots like me for double!
That’s actually the 35th step.
Wealth and skillz.
“Sashimi” is sliced, raw fish. Nothing more and nothing less. A piece of sashimi could be a topping for nigiri sushi.
Mail order
Nigiri always includes rice. It’s the central ingredient. Specifically, a vinegar-ed ball of rice with a topping.
False.
You typically just do it for tougher items, like say squid. Personally, I like the mouth-feel and it holds the brushed on nikiri better
Farm raised is safest, otherwise wild needs to be frozen. However, I wouldn’t trust the conditions at a grocery store.
A/S/L/W
They are great!
Because it tastes good too
Yes, but that’s not salmon
I’ll throw sushi at them
Yoshikazu Ikeda Suminigashi Aogami #1- 180mm Gyuto Konosuke Fujiyama (Surogami #2) - 300mm Kiritsuke Yanagi
I tried but appears to be a supply chain issue
I’m 100% honky, round-eye
6TB akazu vinegar, 1 TB sugar, 1.5 tsp salt per 2C of uncooked rice (which I let my rice cooker handle)
Bernal Cutlery
Well, good thing mine is the best.
Arigato
I use a variety of sources, but I’m testing Kai Gourmet in San Diego for this round.
Atlanta
No, I don’t.
There are many different kinds of salmon. $10 grocery store salmon is the not the same as fresh Pacific King- and $20 per lb is a bargain
I have an Asahi now
It’s farm raised NZ King
Only one dish above is technically sashimi. The nigiri is “sushi”.
Farmed
Best farm raised salmon Ive had.
Well, open a seafood market and sell it to idiots like me for double!