It’s quite convenient to go get yourself some sushi at “that” restaurant but it gets complicated when you’re doing the making. An important factor to consider is the fish.
Grocery store fish is the easiest fish to access for most people, hence the all-important question, can I use grocery store fish and attain quality Sushi?
Yes, yes you can. A lot of experienced sushi cooks have stated that you can make your sushi with grocery store fish. When you’re putting things together for your sushi, make sure you get fishes that were frozen by FDA’s guidelines on how raw fish should be frozen to make it safe to be eaten raw.
So the next time you’re putting together your sushi ingredients, check for fish labeled with “sushi-grade” or “for raw consumption,” these are usually healthy and great for sushi.
What kind of fish is great for sushi?
Although the most common fish types used are Tuna and Salmon, you can use other types of fish like Japanese Amberjack, Squid, Mackerel, and freshwater eel to make yourself some Sushi that tastes great. You most likely will find it harder to locate these less common fishes for sushi but you can always get yourself some Salmon or Tuna at your local groceries.
What are the steps for getting grocery store fish ready for sushi?
Get frozen fish from a trustworthy source; frozen fish because the freezing process would kill any parasites in the fridge. Check the hygiene of the grocery store. Choose fresh fish. Fresh fish usually stays straight like a roller wind held up. Cut the triangular tip off your fish slice a layer off the fish, measure an inch or two from where you sliced the triangular tip of your fish, cut a horizontal layer across the fish. Make sure you cut off tendons on your fish. Scrape the fish off of the skin. Have your fish cut for Sashimi ( this is a delicacy consisting of fresh raw fish or meat sliced into thin pieces and eaten with soy sauce). Get the triangular first piece of fish that you cut earlier and divide it into two parts. Cut the fish for Nigiri ( sushi which is made up of a small ball of rice with some Wasabi paste and topped with raw fish or other seafood). Get that second piece of fish you cut out, it should be about 1 inch by 4 inches. Each slice of Nigiri should be thin and uniform. Cut up your fish for sushi rolls. Use pieces of fish that are closest to the skin and cut them into smaller chunks.
And there you go, you’ve transformed your frozen fish into fish ready for some top-class sushi, at this point all your ingredients should be close by and cooked up, all ready to make rolls of delicious sushi.
What type of rice is used for Sushi when you use Salmon fish from the grocery store and how do I use it?
Even if you’re not making sushi for a group of fancy people and you’re just trying to have fun in the kitchen and treat yourself to some good food—you still want it as close to the standards of some fancy restaurant in New York City as you can. Making your sushi with fish from the grocery store doesn’t change this.
One major step in attaining this is getting the right type of rice for your sushi. You should get short-grained Japanese rice for your sushi. This isn’t just to make your sushi look fancier, the consistency and flavor of short-grained Japanese rice are quite different from other types of rice out there be it long-grain rice, jasmine rice, or any other. Short-grained Japanese rice has this unique stickiness which is essential when making sushi due to its higher moisture retention.
When you’ve gotten your short-grained Japanese rice, these steps follow:
Wash the rice: The first step is to have your rice washed numerous times until no more starch comes out when you rinse. Soak the rice: You need to have your short-grained Japanese rice soaked for 20 to 30 minutes, this will help the rice get a better texture. Boil rice: The most obvious step, no one ever ate Sushi with uncooked rice, so yeah, get that rice in a pot and cook it. A pro tip is that you use slightly less water with the cooking than you would with your normal rice. Why? Sushi vinegar will be added to the rice later on and it is liquid, so that’s a no-brainer. Make your sushi vinegar: Yes, the sushi vinegar. You’ll be needing mild-flavored rice vinegar, sugar, and salt to give you that perfectly balanced taste. Heat it all up in a stove or a microwave if that will be more convenient, do this until the sugar is dissolved. Transfer hot rice into a bowl and add sushi vinegar: The rice is transferred into a big bowl to help it cool faster, but once you pour it into a wide bowl apply drizzle rice vinegar all over the rice. Cover the rice with a towel: Cover your rice with a towel, it will serve better if it’s damp. When you’re done with this you can go on to handle other sushi-making necessities.
Frequently asked questions
What are the health benefits of eating sushi?
Sushi has numerous health benefits, some of the most popular are?
It is Rich in omega3Mood stabilizersWrinkle preventionMemory boosterAids muscle repair
How much does it cost to make sushi at home?
With a budget of $30 to $40, you can make some good homemade sushi.
