Sushi and Sake

[Mossman]

Footemps....I thought you were asian, plus you had a great way of making rice up top. Raw fish man! what the restaurants do is put the fish in the freezer for a while to kill any microbes and stuff, but Its not that necessary if you have a good fish store. We buy ours from a health food supermarket, and they make sushi there with their own fish, so we figure its fine and after maybe 20 times no ones gotten sick at all.

Anyhow...cut the raw fish...wrap it up...you have sushi.

Pickled fish....lol, ive had pickled herring, thats tasty, but tuna or salmon....OH wait..i had pickled salmon too...but its a little bite thing, not a sushi thing.

[ShooterJM]

Cphillip -- Ok. So I tried the whole rice thing. Still came out sticky and gooey. Is there something different I have to do because I'm at such a high altitude? Gonna go with a rice cooker.

Tactical Neural Implant -- Gekkeikan brand sake, I'll have to try that. Yeah sake and sake bombs with sushi are hard to beat!

Mossman -- Tuna is my favorite too! Overall I like sashimi better then the average sushi roll though.

[cphilip]

Well altitude does change the way it cooks and how long it is to boil but I cannot remember which way. Sticky is good. You need some sticky to hold shape and mold good. Gooey is... well... over cooked just a tad maybe? Sounds like shortening for altitude maybe? Then perhaps taking off burner in five minutes and allow to cool. There is a fine line between cooked and over cooked. If you are looking for a different consistency there are several other Varities of sushi rice types you may want to try. The Nashiki is cort of a border line one for steamed rice use and Sushi. Some of the others are strickly Sushi I think. Ask your marketer about them and if they have any special charicteristics that may need technic change. Sounds like you were very close to it though. Sticky is the rice with a larger starch content gooey is overcooked.

[ShooterJM]

Originally posted by cphilip
Well altitude does change the way it cooks and how long it is to boil but I cannot remember which way. Sticky is good. You need some sticky to hold shape and mold good. Gooey is... well... over cooked just a tad maybe? Sounds like shortening for altitude maybe? Then perhaps taking off burner in five minutes and allow to cool.

Cool I'll try that, before I buy a steamer. If that doesn't work, maybe I'll just have sashimi.

[ShooterJM]

Tried it again. Just can't cook rice. Amazing really. On the bright side found a steamer and rice cooker that has a timer on it! ie I can set it too cook so it'll be done when I get home from work! woohoo!

[MantisMag]

if your rice is gooey you added too much water. and altitude makes you need to cook longer. water boils at a lower temperature at high altitudes.

cphilip - i'm chinese and my family has a rice cooker. actually we have three in different sizes. it makes it easier because we can just set the rice to cook and then go about preparing everything else.

[Vex]

If you can find it, get awamori--it's Okinawan sake. Okinawa is known to have some of the purest and best water on the planet. Helios is a good brand. It shouldn't be too expensive--but if it is, it's worth it, and it's DAMN GOOD!!

Raw tuna is the schiznit!

Fun Fact: Okinawans have the longest average life span in the world (so it MUST be the water )