BajaNomad

got sushi ?

BajaBlanca - 9-26-2011 at 02:24 PM

sushi is a common meal here in la bocana since ages ago, the Japanese came to teach the locals how to fish and can to their liking ...I have been wanting to learn and 2 weeks ago, I had lesson 1 form my good friend Cyndi and today I had lesson 2 with Edith.

My first version was a disaster, altho Mary who was also learning, did a great job:







the neat thing is that we sure have access to all the right ingredients here in town:








Edith and I:






our beautiful and really delicious sushi rolls, I gotta say, my second attempt was radically better than the first !!



JESSE - 9-26-2011 at 02:29 PM

Nice cigars, can i smoke one?:biggrin:

BajaBlanca - 9-26-2011 at 02:32 PM

:lol:

durrelllrobert - 9-26-2011 at 02:45 PM

How did you prepare the rice before sprinkiling on the rice wine vinegar/sugar mix? Here's how I was tought:
Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander and set aside for 30 minutes. Place the rice in rice cooker and add water. Let the rice soak in the water at least 30 minutes. Start the cooker. When rice is cooked, let it steam for about 15 minutes. Remove and cool it in a wooden bowl by folding with a wooden spatula in front of a running fan. Then spread it on a sheet of nori and sprinkle with a mixture of 1/3 cup rice wine vinegar, 3 tbls sugar and 1 tsp salt.
After that you add the central ingrediants and roll it up as you did.

BajaBlanca - 9-26-2011 at 02:49 PM

that is very, very close to what we did but we did not add salt to the vinager

nor did we let the rice soak, the cooker just made it and it was perfect. it is a special rice which here they call ARROZ CHINO or chinese rice. I think they have thier countries mixed up !!!!!!!

:yes:

DianaT - 9-26-2011 at 10:14 PM

Quote:
Originally posted by BajaBlanca
sushi is a common meal here in la bocana since ages ago, the Japanese came to teach the locals how to fish and can to their liking ..........


Thought you might be interested in this article in The Journal of San Diego History from 1977. KONDO MASAHARU AND THE BEST OF ALL FISHERMAN

It is an article about the Japanese and their involvement in the development of the fishing industries in Baja and elsewhere.

A gentleman in Bahia Asuncion shared with us a Spanish language copy of the original academic paper which led us to do further research and we found this article. We had hoped we could meet the researcher and talk with him, but he passed away in 2005.

Be sure to click on the Images for the article.

Your sushi looks great----YUM and your learning curve was quick.

David K - 9-26-2011 at 10:47 PM

Great link Diana!

Dave - 9-27-2011 at 09:55 AM

Quote:
Originally posted by BajaBlanca

Got sushi?



My immediate concern would be...

Got refrigeration?

BajaBlanca - 9-27-2011 at 11:41 AM

nothing to refrigerate ... eaten pronto !!

Iflyfish - 9-27-2011 at 11:50 AM

Mrsfish and I have recently been frequenting a Sushi Bar that rolls sushi in sliced cucumber! Delicious. Just trim off the skin and then cut the cuke into 1-2 inch long pieces. Cut the litle drums it in concentric circles leaving you with thin round slices to wrap your sushi with. Delicious!! I have been having mine with out rice, on diet now in prep for Baja food orgy. Give it a try, you will like it.

Iamaflyfishingsushieater

fishingmako - 9-27-2011 at 11:59 AM

Looks really good.

Note... this is not Sushi, these are California Rolls...Sushi is Raw tuna, Usually bluefin Or Yellowfin.

You cut the tuna in small thin strips and dip it into WASABI AND SOY SAUCE..RAW.

I just got back from a 4 Day trip 15 people and we got 465 mixed bag YELLOWFIN...BLUEFIN...DORADO It took me (10) hours to prep and vacuum seal all my fish but I can make whatever, going to smoke about 40 or so # UMMMMMM!!!

Sushi or sashimi

bajaguy - 9-27-2011 at 12:06 PM

Quote:
Originally posted by fishingmako
Note... this is not Sushi, these are California Rolls...Sushi is Raw tuna, Usually bluefin Or Yellowfin.

You cut the tuna in small thin strips and dip it into WASABI AND SOY SAUCE..RAW.





I believe that the fish by itself is sahimi.

BillP - 9-27-2011 at 12:11 PM

Quote:
Originally posted by fishingmako

Note... this is not Sushi, these are California Rolls...Sushi is Raw tuna, Usually bluefin Or Yellowfin.

You cut the tuna in small thin strips and dip it into WASABI AND SOY SAUCE..RAW.

Wrong!
This is sushi

This is Sashimi

Any questions?

bajamigo - 9-27-2011 at 12:24 PM

Quote:
Originally posted by bajaguy[/i




I believe that the fish by itself is sahimi.



I believe you lost your ess----it's sashimi.
:lol:

bajaguy - 9-27-2011 at 12:27 PM

Quote:
Originally posted by bajamigo
Quote:
Originally posted by bajaguy[/i




I believe that the fish by itself is sahimi.



I believe you lost your ess----it's sashimi.
:lol:





Yup, you are correct!!

J.P. - 9-27-2011 at 12:42 PM

If you like Sushi you should love tha drive through El SAZUL:no::no:

Oso - 9-27-2011 at 01:48 PM

Quote:
Originally posted by BillP
Quote:
Originally posted by fishingmako

Note... this is not Sushi, these are California Rolls...Sushi is Raw tuna, Usually bluefin Or Yellowfin.

You cut the tuna in small thin strips and dip it into WASABI AND SOY SAUCE..RAW.

Wrong!
This is sushi

This is Sashimi

Any questions?


Actually, the correct term is "Bait".

[Edited on 9-27-2011 by Oso]

DENNIS - 9-27-2011 at 02:03 PM

Quote:
Originally posted by Oso
Actually, the correct term is "Bait".



Precisamente. Sushi belongs on a fish hook.....not on a plate.

mtgoat666 - 9-27-2011 at 02:11 PM

y'all got fish brains,...
re preceeding, you discussed:
sashimi, fish alone
nigiri sushi, fish on small mound of rice
maki sushi, the smaller rolls in seaweed

and there are several other types, including western sushi rolls that are abominations of avacado, deep fried several-day-old seafood and mayonaise (the western recipe is: anything with too much fat tastes good, especially when deep fried)

[Edited on 9-27-2011 by mtgoat666]

More Than You Wanted to Know About Sushi

Gypsy Jan - 9-27-2011 at 03:12 PM

Or maybe not!

mtgoat - You are right about makisushi.

Just bait? Some people think so and some people think not.

From Wikipedia: http://en.wikipedia.org/wiki/Sushi

"Sushi is a Japanese viand consisting of cooked vinegared rice (shari) combined with other ingredients (neta). Neta and forms of sushi presentation vary, but the ingredient which all sushi have in common is shari. The most common neta is seafood.

Raw meat sliced and served by itself is sashimi.

The original type of sushi, known today as nare-zushi was first developed in Southeast Asia, spread to south China before introduction to Japan. The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, sushi means "sour-tasting", a reflection of its historic fermented roots.

The vinegar produced from fermenting rice breaks down the fish proteins into amino acids. This results in one of the five basic tastes, called umami in Japanese. The oldest form of sushi in Japan, narezushi, still very closely resembles this process. In Japan, narezushi evolved into oshizushi and ultimately Edomae nigirizushi, which is what the world today knows as "sushi".
Contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed and the fermented rice was discarded. The strong-tasting and smelling funazushi, a kind of narezushi made near Lake Biwa in Japan, resembles the traditional fermented dish. Beginning in the Muromachi period (AD 1336–1573) of Japan, vinegar was added to the mixture for better taste and preservation. The vinegar accentuated the rice's sourness and was known to increase its shelf life, allowing the fermentation process to be shortened and eventually abandoned. In the following centuries, sushi in Osaka evolved into oshi-zushi. The seafood and rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached Edo (contemporary Tokyo).

The contemporary version, internationally known as "sushi", was created by Hanaya Yohei (1799–1858) at the end of the Edo period in Edo. The sushi invented by Hanaya was an early form of fast food that was not fermented (therefore prepared quickly) and could be eaten with one's hands at a roadside or in a theatre. Originally, this sushi was known as Edomae zushi because it used freshly caught fish in the Edo-mae (Edo Bay or Tokyo Bay). Though the fish used in modern sushi no longer usually comes from Tokyo Bay, it is still formally known as Edomae nigirizushi.

Nama-chirashi, or chirashizushi with raw ingredients
The common ingredient across all the different kinds of sushi is sushi rice. The variety in sushi arises from the different fillings and toppings, condiments, and their preparation. The same ingredients may be assembled in a traditional or a contemporary way, creating a very different final result.[5] In spelling sushi its first letter s is replaced with z when a prefix is attached, as in nigirizushi, due to consonant mutation called rendaku in Japanese.

Chirashizushi

"Scattered sushi") is a bowl of sushi rice topped with a variety of sashimi and garnishes (also refers to barazushi). Edomae chirashizushi (Edo-style scattered sushi) is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl. Gomokuzushi (Kansai-style sushi) are cooked or uncooked ingredients mixed in the body of rice in a bowl. There is no set formula for the ingredients and they are either chef's choice or sometimes specified by the customer. It is commonly eaten because it is filling, fast and easy to make. Chirashizushi often varies regionally. It is eaten annually on Hinamatsuri in March.

Inarizushi

Inarizushi is a pouch of fried tofu filled with usually just sushi rice. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu,, abura age. Regional variations include pouches made of a thin omelette, ***usa-zushi or, chakin-zushi). It should not be confused with inari maki, which is a roll filled with flavored fried tofu. A very large version, sweeter than normal and often containing bits of carrot, is popular in Hawaii, where it is called "cone sushi".

Makizushi

Makizushi, "rolled sushi", Norimaki ("Nori roll") or makimono ("variety of rolls") is a cylindrical piece, formed with the help of a bamboo mat, called a makisu. Makizushi is generally wrapped in nori (seaweed), but can occasionally be found wrapped in a thin omelette, soy paper, cucumber, or parsley. Makizushi is usually cut into six or eight pieces, which constitutes a single roll order. Below are some common types of makizushi, but many other kinds exist.

Futomaki,"thick, large or fat rolls") is a large cylindrical piece, with nori on the outside. A typical futomaki is three or four centimeters (1.5 in) in diameter. They are often made with two or three fillings that are chosen for their complementary tastes and colors. During the Setsubun festival, it is traditional in Kansai to eat uncut futomaki in its cylindrical form, where it is particularly called ehou-maki, lit. "happy direction" rolls. Futomaki is often vegetarian, but may include non-vegetarian toppings such as tiny fish roe and chopped tuna.

Hosomaki, "thin rolls", is a small cylindrical piece, with the nori on the outside. A typical hosomaki has a diameter of about two centimeters (0.75 in). They generally contain only one filling, often tuna, cucumber, kanpyō, thinly sliced carrots, or, more recently, avocado. Kappamaki, a kind of Hosomaki filled with cucumber, is named after the Japanese legendary water imp fond of cucumbers called the kappa. Traditionally, Kappamaki is consumed to clear the palate between eating raw fish and other kinds of food, so that the flavors of the fish are distinct from the tastes of other foods. Tekkamaki is a kind of Hosomaki filled with raw tuna. Although some believe that the name "Tekka", meaning 'red hot iron', alludes to the color of the tuna flesh or salmon flesh, it actually originated as a quick snack to eat in gambling dens called "Tekkaba", much like the sandwich. Negitoromaki is a kind of Hosomaki filled with scallion (negi) and chopped tuna (toro). Fatty tuna is often used in this style. Tsunamayomaki is a kind of Hosomaki filled with canned tuna tossed with mayonnaise.

Temaki, "hand rolls", is a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end. A typical temaki is about ten centimeters (4 in) long, and is eaten with fingers because it is too awkward to pick it up with chopsticks. For optimal taste and texture, Temaki must be eaten quickly after being made because the nori cone soon absorbs moisture from the filling and loses its crispness and becomes somewhat difficult to bite. For this reason, the nori in pre-made or take-out temaki is sealed in plastic film which is removed immediately prior to consumption.

Uramaki, "inside-out rolls", is a medium-sized cylindrical piece, with two or more fillings. Uramaki differs from other makimono because the rice is on the outside and the nori inside. The filling is in the center surrounded by nori, then a layer of rice, and an outer coating of some other ingredients such as roe or toasted sesame seeds. It can be made with different fillings such as tuna, crab meat, avocado, mayonnaise, cucumber, carrots. Uramaki has not been so popular in Japan and most of makimono is not uramaki because it is easy to hold makimono with nori skin by fingers. However, since some Western people dislike the black impression of makimono with nori skin, uramaki has become more popular in Western countries than nori-skinned makimono.

Narezushi

Narezushi, "matured sushi") is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (pickling stone). As days pass, water seeps out and is removed. After six months this funazushi can be eaten, remaining edible for another six months or more.

Nigirizushi

igirizushi, "hand-formed sushi") consists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping (the neta) draped over it. Neta are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus (tako), freshwater eel (unagi), sea eel (anago), squid (ika), and sweet egg (tamago). When ordered separately, nigiri is generally served in pairs. A sushi set (a sampler dish) may contain only one piece of each topping.
Gunkanmaki, "warship roll") is a special type of nigirizushi: an oval, hand-formed clump of sushi rice that has a strip of "nori" wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, natto, oysters, sea urchin, corn with mayonnaise, and quail eggs. Gunkan-maki was invented at the Ginza Kyubey restaurant in 1931; its invention significantly expanded the repertoire of soft toppings used in sushi.

Temarizushi, "ball sushi") is a ball-shaped sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap. They are quite easy to make and thus a good starting point for beginners.

Oshizushi

Oshizushi, "pressed sushi", also known as hako-zushi , "box sushi"), is a pressed sushi from the Kansai Region, a favourite and specialty of Osaka. A block-shaped piece formed using a wooden mold, called an oshibako. The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces. Particularly famous is battera, pressed mackerel sushi), or saba zushi )."

David K - 9-27-2011 at 05:00 PM

This thread sure makes me hungry!

BajaBlanca - 9-27-2011 at 05:21 PM

wow............

so, the first time I made NIGIRIZUSHI and I put too much wsabi and had everyone crying

the first time we also made FUTOMAKI since it had raw YT, carrot and I used the mat to make it (and mine came out looking quite poorly)

Yesterday we used smoked YT, carrot, cucumber, cream cheese. and we rolled it by hand, which was easier for me.

---------------------------

@ Diane - that reading was really interesting !!

DianaT - 9-27-2011 at 08:03 PM

Thought you might enjoy reading that, Blanca. We did.

Now, a good friend told us that in Hawaii, Spam is a poular ingredient for sushi rolls, or what ever they are properly called----could be interesting.

Roberto - 9-27-2011 at 08:26 PM

How many people knew that Sushi refers to the rice, not the fish?

http://www.sushifaq.com/sushi.htm

I'm not a great Sushi maker, but hand-caught Yellowfin Tuna from my own boat, eaten within a few hours of being caught overcomes my shortcomings as a sushi chef. Unbelievable.

Local Albacore works too. Local yellowtail tends to be too lean to really be good. Things like Ling Cod, Snapper work too. Bluefin, when available, is great, and bigeye, which is pretty rare around here and really a type of Yellowfin, is great too.

Other than that the fish goes in the pot or pan for best effect.

I can't tell you how many times people who claim to not like fish were turned around by really fresh, locally caught fish. "This is fish?" is a typical comment. Most store-bought fish is dogfood.

I sold my Albemarle two+ years ago. Boy do I miss it! Even the overnight trips from point loma to the fishing grounds, leaving at 10:00 the night before, running all night at 10 knots through the soup, alternating sleep and helm duty, to be on the grounds (as far as the dumping grounds) at grey light, chatter on the radio going from nonexistent to constant as the hours go by. Sometimes an amazing sky, sometimes nothing at all, peering at the radar to make sure not to hit Pukey Point or other boats on the way down, in complete darkness, the radio picking up transmissions as far as Cedros and sometime much farther thanks to Tropspheric Ducting.


[Edited on 9-28-2011 by Roberto]

BajaBlanca - 9-27-2011 at 08:40 PM

so much info. i'm dizzy. I know that in Japan, sushi chefs spend years and years learning how to make sushi as it is considered something to be mastered.

I am really glad that I have learned how to make it and of course, I need a lot of practice. next lesson, i want to make the rice outside version.

durrelllrobert - 9-28-2011 at 10:04 AM

Quote:
Originally posted by fishingmako

Note... this is not Sushi, these are California Rolls...

It's a popular sushi roll and always include avacado. California rolls are usually made inside-out, so they are easy to eat.

Ingredients:
•1 avocado
•3/4 cup imitation crab
•2 Tbsp mayonnaise
•1/2 tsp salt
•6 cups prepared sushi rice
•4 sheets of nori (dried seaweed)
•white sesame seeds

GrOUper-GAr - 9-28-2011 at 01:02 PM

Quote:
Originally posted by DianaT
Quote:
Originally posted by BajaBlanca
sushi is a common meal here in la bocana since ages ago, the Japanese came to teach the locals how to fish and can to their liking ..........


Thought you might be interested in this article in The Journal of San Diego History from 1977. KONDO MASAHARU AND THE BEST OF ALL FISHERMAN

It is an article about the Japanese and their involvement in the development of the fishing industries in Baja and elsewhere.

------1920
"A third fishing technique that Kondo's men tried involved the use of a type of fish net known as a Daibo net. Daibo nets were designed to be used on tidal flats to trap sea life as they rode the tides to shore. The nets were installed at Descanso Point, north of Ensenada and on Santa Margarita Island in Magdalena Bay.
The nets not only worked, they worked too well. A number of local Mexican fishermen protested to their government fearing a too rapid depletion of the inshore fish population and the use of the method was ordered terminated."
-------------
Wow, they figured it out fast 90 yrs ago... what happened?

thanks for the Great read BajaBlanca & DianaT.

To think, a Japanese fish camp at San Roque in 1914 !

SanRoqueMIST.jpg - 46kB

Roberto - 9-28-2011 at 05:07 PM

Quote:
Originally posted by J.P.
If you like Sushi you should love tha drive through El SAZUL:no::no:


EL SAZUL? You've lived in PB for what, six years?

"No, No, I don't live in a gringo enclave, I LOOOOOVE Mexicans, especially when they are cleaning my house." :lol::lol::lol::lol:

David K - 9-28-2011 at 06:01 PM

Quote:
Originally posted by Roberto
Quote:
Originally posted by J.P.
If you like Sushi you should love tha drive through El SAZUL:no::no:


EL SAZUL? You've lived in PB for what, six years?

"No, No, I don't live in a gringo enclave, I LOOOOOVE Mexicans, especially when they are cleaning my house." :lol::lol::lol::lol:


Gee, I missed this one! Are you helping me teach Baja town spellings now, Roberto? Thanks!:light:

EL SAUZAL :o

J.P. - 9-28-2011 at 06:23 PM

Quote:
Originally posted by David K
Quote:
Originally posted by Roberto
Quote:
Originally posted by J.P.
If you like Sushi you should love tha drive through El SAZUL:no::no:


EL SAZUL? You've lived in PB for what, six years?

"No, No, I don't live in a gringo enclave, I LOOOOOVE Mexicans, especially when they are cleaning my house." :lol::lol::lol::lol:


Gee, I missed this one! Are you helping me teach Baja town spellings now, Roberto? Thanks!:light:

EL SAUZAL :o













The thing I like most about this board you cant screw up someone is shure to set you straight.:lol::lol::lol::lol:

CP - 9-28-2011 at 06:55 PM

Quote:
Originally posted by DianaT
Now, a good friend told us that in Hawaii, Spam is a poular ingredient for sushi rolls, or what ever they are properly called----could be interesting.


Oh yum, I forgot about that!! It is called Spam Musubi. (Musubi is a type of Onigiri (rice ball. that loses a lot in translation. But its very important and with great variety in Japanese cuisine).)

When I worked in CA at a Japanese company, a lotta the gals would bring in warm Spam Musubi in the mornings and boy was it good. Yes I know ya gotta like Spam in the first place. But to have a slab of fried Spam dabbed with spicy mustard rolled in sticky rice and wrapped in Nori alongside a Crispy Creme on my desk. Ooooh...

Ah well, I guess I am healthier down here.

Pompano - 9-28-2011 at 08:46 PM

Today's Bait...Tomorrow's Sushi





Did I hear Sushi?

El Vergel - 9-28-2011 at 09:25 PM

Greetings to all. While I have yet to prepare my own, I love sushi! Great job on the recipe's, thanks...the end product looks delicious, for sure. My bachelor pad in town (Santa Monica) has no kitchen and I'm envious of all who can and do cook! Now that my mouth's watering profusely, think I'll go out to eat!

Sushi, sashimi, tempura and sometimes noodles are so great. Once a week for me, at least. Fave sushi bars have the best in sushi chef's, great atmosphere and super service. I tend to dine out solo often, so the sushi bar is my preference, over a table (a table for one??? lol!). A usual for me:

Tall Sopporo with a tall hot sake
Spicy Tuna handroll
Uni (Sea Urchin sushi)
Eel sushi (salt water eel)
Maybe a salmon egg sushi
Spider roll, a fried softshell crab hand rolled
Chef's choice for desert is usually an orange, fancifully cut

Yummmie!

Peace, regards to all!

vandy - 9-29-2011 at 07:28 AM

This brings to mind my favorite Youtube sushi video

http://www.youtube.com/watch?v=brE2AhPRZ1Y