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Sushi Extravaganza: Part 2

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I want to talk more about the raw fish thing today. If you didn't see part 1, its here. Anyways, you would think in Bermuda that fresh fish would be plentiful, but in reality you only have 2 options. The grocery stores where most stuff is flown in and/or frozen and thawed, or from a dude on the side of the road with a cooler. The problem with the side of the road guys, is that they aren't there every day. It seems to me that every time I feel like eating fish I don't see them in their normal places. When I have other dinner plans, I pass 4 or 5 guys on the way home from work. The other problem with these fish guys is that I have personally heard from a source close to one of these guys that they occasionally fly in fish and pass them off as their own! So it isn't fully trustable. Today we are using raw tuna and raw salmon. The tuna is flash frozen to a certain degree that kills bacteria. It isn't as nice as fresh fish, but I can trust it. The salmon is fresh and local from the gourmet store here (a rare occurrence) that posts what is flown in and what is local. The fish dudes there are friendly with me and very honest about the day things are caught so I trust that as well. The purpose of this previous paragraph is really just to say trust where you get your fish! I have friends that often make sushi and have never had a problem, but don't take the decision lightly, have a trusted source.


Today I am going to try and be a bit quieter and let the pictures speak for themselves. (since there is a bunch)



Tempura avocado, some extra tempura flakes, cucumber, and a little siracha.. our take on a California roll.



Mandi rolled this one.







Amy's turn. She loves the salmon skin rolls when we go out for sushi. I however don't. I try it everytime, but I still don't like it. This salmon skin however was prepared really nicely and tasted like a salmon potato chip!







Some strange pickled radish she found in the Pilipino section of the store.







Remember to loosen the nori on the stovetop.







Salmon, salmon skin, avocado, pickled radish, cilantro, scallions, and some asian chile spice.





All rolled up and deep fried! In that same tempura batter from yesterday.





I love how the rice takes on a different texture when fried like this.







Raw diced garlic gives the spicy tuna an extra kick.





so does siracha.



This is an inside out roll, so you need to take a different approach. First roll the fish in a smaller piece of nori.



put plastic wrap over the bamboo roller.











a little sesame seed helps it not stick and also makes it look nice... but what does a sesame seed grow into? I don't know, we never give them a chance...










for the last roll, we decided to rip off our favorite roll on the island. It is called togarachi from the restaurant harbourfront. It starts with a plain spicy tuna roll. Theirs is inside out, but we just did that so whatever.



You need lots of tempura flakes for this. Just drip the batter into the hot oil.





The sauce on this roll is half mayo, half siracha. My sophisticated palate was able to discern this top secret recipe. Try this please. Even if you aren't the biggest mayo fan. Cause its fantastic.



Drip Drip Drip.



the tempura bits and some more tuna into the togarochi sauce. The tempura keeps this mixture nice and crunchy.





sooo gooood.













Dicicco and Amy who commented yesterday. What sort of cool rolls do you make? Are you going to try any of these ideas? Also, Amy, would you mind adding an initial or mark to your name? My good friend Amy who comments a bunch on here sort of has rights to the name! ;)


9 Comments

How's #2? LOL. I have always wanted to change my name to something less common. We have never made inside out rolls, I need to try that. We have made sashimi though when we ran out of nori. I will have to try making our own salmon skin rolls. I liked them when we go to our local sushi place. I never thought of making it ourselves. I will also have to try your heating the nori trick. We normally just make it out of the container and cut them quickly with a sharp wet knife. Thanks :)

I never should have looked at this, Dan. Now I am craving togarachi something fierce! I can't believe how good this was. Harbourfront, eat your heart out! This gives new meaning to the chant 'Toga Toga Toga!' Haha.

I think that tempura makes sushi rolls outstanding...doesn't matter if you fry the whole roll itself or components inside. If you readers haven't tried this before, you really need to jump on the tempura train. That's where it's at.

did you make seaweed salad too? MmmMmmm

I don't know if all japanese places offer this, but my fav sushi restaurant has a "house" salad consisting of crab stick, cucumber, seaweed...and i think thats it! toss with the sirachi, tempura flakes, sesame seeds and a bit of fish roe. SOO good.

no we didn't make the seaweed salad, amy (#1 haha) bought it at one of the supermarkets here

Love all your culinary experimenting! A tip on the inside-out roll: to make a cleaner presentation, start by placing the nori on the plastic lined bamboo roller, cover the nori with rice as you normally would (with one edge of the nori left bare), then flip the whole nori and rice over over so that the rice is resting on the plastic-lined roller. Place all your ingredients on the nori and roll beginning on the bare nori edge. The nori and rice will make a neat spiral and the entire thing should be neatly covered with rice.
Good luck!

Yes, mayo & siracha! I love it. My favorite sushi place in RI - Haruki - Does that with their spicy scallop rolls. OMG I want one now!

WOW this looks so awesome. I'm craving sushi now! I have never thought of frying the entire roll; you really know the food in your beard. Love the blog, thanks for the post!

Hey, first time commenter. i realize this is an old post but i had to comment on it cuz i have been making a ton of sushi lately. we obviously love the spicey sauce but we have added a few more. wasabi mayo goes great in tuna rolls and we made a spicey, ginger carrot mango sauce that has been amazing on our seared scallop rolls. its just a lil mayo, purreed ginger carrot and mango, a lil sirachia and sesame oil (cilantro works nice in here too), its sweet, spicey and amazing. also we experimented with tempura fried calimari rolls (awesome but can be a little chewy) and we put some fried bacon in the mango scallop roll (almost to good for words, but i reccomend putting the bacon bits on top instead of inside b/c its easier to cut and looks pretty, and as an added bonus u get to sear the scallops in bacon fat, which is awesome)

also try topping your rolls with avacado and tuna, just roll them up like you normally would and then place your very thinly sliced tuna and avacado on top, wrap the whole thing tightly in foil and slice it up (through the tin foil), then obviously remove the foil, it looks great and tastes better

happy sushi making

Hey, first time commenter. i realize this is an old post but i had to comment on it cuz i have been making a ton of sushi lately. we obviously love the spicey sauce but we have added a few more. wasabi mayo goes great in tuna rolls and we made a spicey, ginger carrot mango sauce that has been amazing on our seared scallop rolls. its just a lil mayo, purreed ginger carrot and mango, a lil sirachia and sesame oil (cilantro works nice in here too), its sweet, spicey and amazing. also we experimented with tempura fried calimari rolls (awesome but can be a little chewy) and we put some fried bacon in the mango scallop roll (almost to good for words, but i reccomend putting the bacon bits on top instead of inside b/c its easier to cut and looks pretty, and as an added bonus u get to sear the scallops in bacon fat, which is awesome)

also try topping your rolls with avacado and tuna, just roll them up like you normally would and then place your very thinly sliced tuna and avacado on top, wrap the whole thing tightly in foil and slice it up (through the tin foil), then obviously remove the foil, it looks great and tastes better

happy sushi making

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