Restaurants & Bars

Watch the people’s reactions as a camera makes the rounds at a local sushi restaurant in Tomakomai, Hokkaido, Japan.

Duration : 0:7:39

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What would be the perfect temperature to eat sushi rolls after you get them out of the fridge? Cold, chilled, room temp, body temp?

Just a little warmer than chillled. Not quite room temp.
Sushi can smell kinda funky if you let it get too warm.

My boyfriend’s birthday is comming up and he loves sushi so I want to take him out somewhere nice but I know nothing about sushi! I live in manassas so I would prefer somewhere not too far from there.

If you want total kick butt go to Matsu Sushi in Centreville. The sushi bar has high seats and they just are great.

In Manassas itself there is no real great place. The Kobe place (Food Lion, auto place, McKays bookstore and all of that shopping center) is fine even though it is one of those sit around grill places.

My wife can get her stir fry stuff…… and I just order the biggest Sushi platter that they have. There is this other place that is just sushi on Olde Centreville road. Sorry I can’t remember the name of the place but if you wanted to do it right that is a neat place.

Added… it is Bamboo. And Edoya is a pit that thrives on people who know nothing about sushi and has employees who know nothing about service…. not in the tiniest bit.

pictures of sushi
Music: Tightrope
Artist: Asian Kung Fu Generation

Duration : 0:5:29

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Is it fair to have to tip both people? The sushi chef is doing all of the work. Sometimes the waitress is only bringing us a glass of water. If I order a drink then am I obligated to tip them both?

u could if u like

The best nori to use? I want to make vegetarian sushi. I have the mat and materials, but need to purchase the ingredients. I will be making the rice in a rice cooker and need to know the best way to prepare it. Thanks for all answers.

You’ll need- Jasmine Rice (available at asian delicacy store or any store, really) Rice Vinegar (at asian delicacy store) Sushi wrapping paper (at asian delicacy store… Don’t know the name! but it has a see-through front and white and black writing in the front.. should cost about $1.50-ish)

I have been using Jasmine Rice for my sushi all my life, and it works great. Any brand of jasmine rice would be find.. just jasmine rice in general.

What you do is you cook the rice in the rice cooker, 5 cups=water line should be at the 5 on the rice pot, let the rice cool by just opening the top of the rice cooker. Scoop the desired amount of rice that you’ll be using for the whole sushi recipe, and take Rice Vinegar (available in asian delicacy stores) and pour a reasonable amount on the rice. Just enough so that the rice will have a slight taste of it (do a taste test!) but will not be too overwhelming for you.. or anyone else.

Good luck!

What are your fav. things to put in your sushi and what are your fav. combinations?

California Rolls or Maki are a good easy combination and you can vary the ingredients just about any way you want. My favorite is with fresh salmon, avocado and cucmber, although recently I had a "mexican" roll with shrimp, tomato, jalapeno and cilantro that was very different, and very good!

Variations:
Add masago ( fish roe) , spread lightly on soread out rice prior to rolling instead of the sesame seeds.
Use fresh sushi grade salmon or tuna instead of crab
add thin strips of peeled seeded cucumber
eliminate the mayo and use the entire crab stick without mixing.
use smoked salmon and cream cheese instead of crab and avocado
use shrimp instead of crab

The possibilities are endless, use your imagination!

California Rolls:
Ingredients:

4 sheets dried seaweed (nori)
4 cups sushi rice (recipe below)
1 avocado
1/2 lb. imitation crab
1 tbsp mayonnaise
1/2 tsp salt
2 tsps sesame seeds

How to Cook:

Peel an avocado and cut it into strips or mash it.
Put imitation crab in a bowl and mix with salt and mayonnaise.
Cover a bamboo mat with plastic wrap.
Put a sheet of dried seaweed on top of the mat.
Spread sushi rice on top of the seaweed and press firmly.
Sprinkle sesame seeds over the sushi rice.
Turn the sushi layer over so that the seaweed is on top.
Place avocado and crab lengthwise on the seaweed.
Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi.
Press firmly the bamboo mat with hands, then remove the rolled sushi.
Cut the sushi roll into bite-sized pieces

Recently, I’ve been making sushi and the only problem is when I add the rice and filling onto the nori, the nori gets very soggy and not at all tasty. What can I do to stop this?
The rice is chilled to about room temperature. And if the rice is too wet, what can I do to prevent this?

maybe rice was too wet.or was still too hot.

after rice has cooked.add sugar,salt,vinegar what ever thing you add.
you need to let rice cool a bit.

traditionally
(I don’t know how many people actuary doing this at house these days)
using hand fan( uchiwa) & stir rice to cool it down.

well ’stir’ isn’t right word.
like adding fluffed egg white in to base to make souffle move.

if rice is not the problem,nori it self is not fresh.
once open package,nori looses their freshness very quickly.
maybe you can toast nori before use.
so it will be crispy.

I’m from California and I’m in New Mexico right now. I seen a sushi restaurant out here; I was wondering how do places like these keep sushi fresh? Do they ship the fish alive? I heard you are not supposed to freeze sushi grade fish, so how do they do it?

It’s frozen of course. Why bother with that crap when local fish is much better.

I’m looking for some good sushi places in the New Orleans area. I’ve already heard of a few but I know that their are dozens more that are lesser known. Any help is appreciated.

Let’s see, I can tell you the places I like, and I can snootily reply to the other answerers responses.

"Pirulee" did a good job of cutting and pasting addresses.

"Richard J" doesn’t know what he is talking about, or what a "5 star" restaurant means. FYI, "Kanpai" on Canal was destroyed by the storm and doesn’t look to be reopening anytime soon. Mikimoto is reopened, however, and is a solid place to go, especially for dollar Nigiri.

Now, let’s see about the ones "ErikaLea" mentioned. First off, "Hana" is my sushi joint of choice. Not because it is necessarily the best, but it’s just my regular place. I live in the area, I always receive great service, the fish is always fresh and cold.

"Shogun" is not my favorite place. I find it to be too much of that "big restaurant" type of place. It is a Japanese restaurant, but not a sushi bar, if you understand me. It’s kind of like going to "Copeland’s" for "real" New Orleans food. The stuff is there on the menu, but ain’t no locals calling it good.

I haven’t been to the "Samurai" place, but as far as other martial arts orders go, "Ninja" on Oak used to be good, but has gone very much downhill. I think management is a big part to blame.

Now, for my main two reccomendations. First off, "Sake Cafe". There are several now around town, but the one on Magazine has always provided me with great sushi dining experiences. Granted, it’s a little pricier than other places, but I’ve always had phenomenal meals there. I think some of the more interesting rolls are the "Dragon Roll", the "Uptown Roll", and they make a great "Rainbow Roll"

And last but definitely not least, "Kyoto" on Prytania. There’s a second location out on Citrus near Harahan, but I’ve heard it’s just OK. The one on Prytania has great service, cozy atmosphere, and some of the best sushi I’ve ever had. Get: the "Poki Salad", the Chirashi, and at least one crunchy roll. They put a little spin on some of the traditional, and I think you may have to ask them to cut the rolls into smaller pieces if you like them smaller (I think they cut the rolls into 4-6 pieces instead of 6-8, just ask when you order). But, it is all great.

Happy dining, and let me know how it goes.