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Sashimi and sushi at home


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Sashimi and sushi at home

strawberryfields | | Mar 9, 2009 04:34 PM

I recently made some homemade sushi, and I must be doing it all wrong (no chow pun intended), but it NEVER tastes the same- even similar- to bought sushi (even store bought sushi!)

Firstly- I think I use either too much vinegar to season the rice, or just the wrong flavourings? I use sushi vinegar (or seasoned rice vinegar)- proportions are 1/3 c vinegar, 1 tbsp sugar, 1 tsp salt. The rice turns out just...weird tasting...am I over seasoning?

The ingredients themselves I know vary because I use diff ingredients, except for the California roll, which is pretty easy to replicate. I also make the spicy mayo, and to save time i use store bought popcorn shrimp (clearly this affects taste, but it's just easier).

Lastly, most recently I decided on a whim to buy some salmon to try at home sashimi. I bought less than half a pound from a very reputable fishmonger (I asked specifically for sushi grade salmon, it was marked atlantic salmon but he said it was sushi grade?)...I kept it in the fridge until I sliced it up for dinner- no fishy smell, no visible problem- the taste was COMPLETELY not there! It literally tasted like ...raw salmon...which i know is hard to describe, but it did NOT taste like sashimi (even bad sashimi)...it wasn't a troublesome flavor, it's just what I would imagine eating raw fish is like if I hadnt ever eaten sashimi...it wasn't great (and I love sashimi)..

Can anyone offer any tips or tricks?

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