The rolls are another matter. I have no problems with flavor there, but then you have so many other ingredients and flavors that it makes my why I'm paying for raw fish. It's really hard to tell it's in there.Okay, as far as cost goes, yeah it's not the cheapest meal per calorie. But in terms of "missing flavors", I think you're just crazy. Tuna sashimi tastes amazing, all by itself. And most rolls have a huge amount of flavor, because there's numerous other ingredients wrapped up in there.
Seems to me that you've just had really shitty sushi.
"less-sodium kikoman soy sauce"I'm not sure what type of japanese soy sauce you've had that didn't taste salty.
Sashimi is technically a piece of fish and nothing else. Nigiri is what you describe as fish on top of a packed ball of rice.The rolls are another matter. I have no problems with flavor there, but then you have so many other ingredients and flavors that it makes my why I'm paying for raw fish. It's really hard to tell it's in there.
Tuna sashimi, as I understand it, is a decent piece of raw fish on top of a packed ball of rice that has a bit of vinegar in it. You can lightly dip it in soy sauce or spread a bit of wasabi on it. I'll admit, I haven't tried a lot of sashimi, but the few I did, the people I was with liked it, but only made me wonder why I was paying for it. There was nothing about the preparation that was unique unless you like the texture of raw fish. I specifically don't like olives and mushrooms for their texture, so that might be why I don't like sashimi. All the other parts, specifically flavor, I can still get by cooking the fish.
I didn't say drowning. My point is that I have yet to taste sashimi that could carry itself with almost no seasoning. And if I ever do taste one, it will probably be prohibitively expensive.I don't agree with this or what Deathwing said. Good fish should not be drowning in sauce, otherwise all you taste is sauce and then who cares what the protein is? Salt, Olive Oil, lemon and that's it for fish with some rare exceptions for different cuisines, but then again if you are having a fish curry or something, the main attraction is supposed to be the curry and the fish is just there to add some substance.
Good sushi should be all about the fish and the quality/freshness. Rolls are like sauces; tons of extra shit that dilutes the flavor of the fish and you lose the texture and the taste of the actual fish. And please don't get me wrong, I am not a sushi snob because I love a good roll with a dozen different things in it as much as the next guy, but I also know that if I am doing what you are doing (going to a good sushi restaurant and sitting at the sushi bar) I am definitely ordering omakase and leaving it up to the sushi chef and I hope to god that he isn't throwing rolls at me.
You're supposed to eat sushi/sashimi/whatever with your hands! I hate the stuff and know this. The sushi chef is murdering you in his mind every time you insult his family's ancestors by picking it up with chopsticks.A lot of times I just pick up sushi with my hands if my chopsticking fails me.
Season it with salt, cook or poach it in olive oil, or drizzle with olive oil and lemon at the end. No room for pepper in there bro. And I'm not combining the ingredients and dressing the cooked fish with it, so no I am not making a vinaigrette.I didn't say drowning. My point is that I have yet to taste sashimi that could carry itself with almost no seasoning. And if I ever do taste one, it will probably be prohibitively expensive.
To be fair, salt, pepper, olive oil, and lemon is basically a vinaigrette. You made a sauce.
You're supposed to eat sushi/sashimi/whatever with your hands! I hate the stuff and know this. The sushi chef is murdering you in his mind every time you insult his family's ancestors by picking it up with chopsticks.
Heh, ok there, Sparkie."less-sodium kikoman soy sauce"
ever heard of it
sounds like heavenyou can't swing a dead cat without hitting a little ma and pa sushi place.
Did you roll, stuff, and seal each one by hand? I recently made some pelmeni (although they look more like vareniki, see the spoilered pic), and I ended up rolling out and stuffing nearly 60 of them by hand. It took forever, but it was totally worth it because they were delicious. I ended up eating all 60ish in one evening, with an entire tub of sour cream.pirogues up in this
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This is exactly what I was thinking. Sheesh, man. A whole tub o sour cream? And 60 of those things? First of all, I'd need to visit the vomatorium half way through. No way I could get those all in me. Second, what's your blood pressure like?Real talk: how are you not 400 pounds? Are you actually Michael Phelps?