Pictures: Made Sushi for the first time

[Tonk]

This was my first time making sushi so I made sure to take pictures along the way. It took 3 hours to make from start to finish. The rice itself took about an hour and a half.

This is what 10-12 cups of cooked rice looks like (I ended up making way too much)



1.23 lb of tuna (I also purchased way too much tuna)



Spreading wasabi on the finger rolls





Cutting the tuna





Tuna finger rolls



My mom helping make finger sushi by putting the rice into the mold



Making a tuna roll with spicy pepper mayo sauce





Starting inside out tuna rolls









After everything was done, we had tuna finger sushi, salmon finger sushi, spicy tuna rolls, inside out spicy salmon rolls, scallop rolls with wasabi mayo, and inside out tuna rolls.



Ready to eat!

[TROLL]

haha awesome... you look proud of your work, but you should be.
i've talked about making sushi so many times, but never have. where did you get the 'instructions' for it all, and the supplies/food for it? the newtown farmers market has a great fish stand that has 'sushi-grade tuna' that looks amazing... really deep red color... i think its like $16/lb which seems pretty steep but i'm not sure what normal prices are.
nice job, looks like it came out well. how did it taste compared to a good sushi restaurant?

[SvicksTc]

Awesome always wanted to do this...

[Omar_MSP]

yummmm

[rskylinej]

good job, looks good

[telopyros]

Good stuff, did you make real sushi rice? (sugar and vinegar). What kinda of knife is that.....I can't tell but from the handle looks japenese..sorry i cook for a living.

[nissamax]

so a how about u come over her and show me how to make it ..... i love sushi looks just as good as restaurnt quality

[JC Turbo]

looks good, is that sushi grade tuna? looks kinda light colored to what i normally eat.

awesome job for your first try, my first time making sushi i did shrimp and avocado.

[Foolinaround]

Looks like it came out awesome.

Where is jesse at he makes this for a living

[crazysaywhat]

i eat sushi all the time, actually everytime i go fishing... but that looks pretty damn good, it is an art...

[TROLL]

oooh eating fresh caught fish raw kind of scares me, but its probably fine most of the time.
contrary to popular belief, 99% of all sushi is frozen, especially 'sushi grade' fish. this is actually the way that they make sure to kill any parasites that the fish may have had. more info here: http://www.sushifaq.com/sushi-grade-fish.htm

[crazysaywhat]

yea but i dont care fish, like everything else is better fresh... and tuna has to be fresh bcuz once its frozen it will never taste the same

[TROLL]

i cant say because i'm not sure i've ever had 'fresh' fish... the highest grade, most expensive, 'best' sushi is all frozen
its not like its just popped in some consumer level freezer though, its flash frozen at between -4 and -20 degrees and kept there for a period of time to ensure that all parasites are killed.

edit to add more fun pics to the thread:

amaaaaaazing sushi in kyoto, japan:


frozen tuna at the largest fish market in the world... Tsukiji Fish Market, Tokyo


unfrozen tuna at the Tsukiji Fish Market, Tokyo


I went to the Tsukiji Fish Market in Tokyo at like 5:30am with my hot little Aussie girl I met there... we were coming straight from the clubs in Roppongi and were dressed all nice and still totally drunk since the clubs are open till 6am and we were there the whole night. I have a funny drunken video of one of the old Japanese dudes at the fish market letting her cut one of his big swordfish with a sword, pretty awesome. Its on my FB, not sure how to link it here or if thats possible.

[SIracer07]

a real ricer! lol

[Rush]

Wow, that's awesome. I don't know if my patience would've lasted that long.

B and I tried to make sushi once -- well, he did, I wandered away after 10 minutes -- but we don't know of a source for sushi-grade fish, so we just used some crab and shrimp. It came out alright, considering we barely had a clue what we were doing. Only 'experience' we had was trying to watch the sushi chefs make it over the counters at the restaurants we've been to!

I really need to find a local place that sells sushi-grade stuff, though. I would love to try again, not to mention cook up some lightly pan-seared tuna. Om-nom.

[phate1229]

damn, I did this for valentines day and thought I did a decent job for my first time, you blew me out of the water

[OMG JDM]

I've attempted to make sushi several times and it didn't turn out too bad. took my girlfriend out to a sushi cooking class in society hill (http://sushi.madamesaito.com/)

only used crab, veggie, and shrimp. where do you guys get sushi grade fish in philly?

[cmr076]

iirc there is an asian (japanese maybe) supermarket at the beginning to lansdale (near 202) and i THINK thats where my buddy said his mom (a traditional japanese woman) goes for her sushi supplies... she never would make it for me thought, apparently even when you know what your doing its a huge pain in the ass.

[Sberk06]

looks pretty legit. i usually prefer my sushi either veggi or salmon only. i'm not into some of those crazy types i've seen.

[Fujito]

Troll is right. The Health Department mandates that most of the fish used for sushi is flash frozen to kill parasites. Salmon has to be taken an extra step further and be salt cured by the chef. Tuna is the only fish that isn't flash frozen.

The tuna the OP is using looks like the frozen yellow fin packs that you can get. It has a translucent color to it. Blue Fin tuna is the deep red one and Big Eye is a little lighter in color. $16/pound is right around what it should cost.

30 pound Blue Fin tuna filet


One of my small creations


Tuna head and collar (all ootoro)


A$60 sashimi plate--Madai (Japanese seabream), Kanpachi (Japanese amberjack), hamachi, ootoro, spanish mackerel, ankimo sunomono (monkfish foie gras), Blue Fin tuna