reply to post by Gazrok
Gazrok, if you don't mind me taking a moment to give you a fraction of an education on sushi. A little sushi 101, and why it appeals to people.
It is often mis-understood.
First myth, all sushi is raw. While a lot of sushi is raw, a lot of it isn't.
Sushi actually means spice rice, or rice flavored with vinegar. It refers to a style of cooking with rice, not raw fish.
Sushi is actually an art form. Many times it is a bar setup so you can watch the chef make it. Sushi knives are some of the sharpest, and can be very
expensive, also great collector items. To watch a sushi chef is an great experience and is very skilled.
There is a lot on the menu that you get cooked. If you ever get stuck with a sushi menu off gaurd, you can get the California roll which is imitation
The reason it conjures up images of raw fish is that sushi is about flavor, and taste,and presentation. It is not meat to be a filler, or a hearty
meal. It is supposed to be an artful experience. The fish chosen is careful selected for flavor and taste, and artfully selected with the items it is
paired with to enhance that flavor. It is meant to be eaten with the fingers and dipped delicately. A reputable sushi place will only use high quality
of fish for just this reason, that probably just came in that morning.
If you ever see people eating sushi and dunking it in a mixture of wasabi and soy sauce, that is offensive. But you see Americans doing it often. But
it is the equivalent of taking a nice cut of filet mignon, throwing it on a george foreman grill and covering it with ketchup.
Here is a great website for understanding sushi:
Try cooked items first. Until you are comfortable with raw seafood, you may want to try the cooked items available before the raw ones. Not all
sushi is raw, which may come as a surprise to some, and you can make an entire meal from cooked food. Eel (unagi and anago) is always served cooked,
and usually with a sweet and savory sauce. California rolls also have avocado, cucumber and cooked imitation crab meat (called kamaboko or surimi).
You can get grilled squid (ika) or octopus (tako). Shrimp (ebi) is a good place to begin as unless you are ordering 'sweet shrimp' (ama ebi) it is
always cooked. Clam is often cooked as well. Sushi restaurants also often make rolls out of items that are cooked tempura style (battered and fried).
Some of these rolls (maki) are actually quite good. Some fish is 'cooked' in an acidic marinade, similar to ceviche, which is popular in many
countries. With these items, such as mackerel (saba), the acidity of the marinade cooks the fish instead of heat, and adds a great deal of flavor to
the fish as well. While a strongly flavored fish may not be to your liking, check the menu or ask to see what may be available.
mmmmm, I haven't had good sushi in a while. Can't afford it. Think I might treat myself soon.