/ck/ - Food & Cooking

>>10569355
lol if youre older than 10, you are out of luck. you need
>3 years to learn how to make rice
>2 years to season the rice
>4 years for square egg lessons
>3 years to learn nori toasting
>2 years to learn nori roasting
>6 years to learn fish
>4 years for wasabi
>1 year for plating
>3 years hall service so you can get good tips
the list goes on and on just teach your kids or grandkids instead

>>10569378

Getting the ingredients is harder.

>>10569355
Westernized sushi is pretty easy to make. Rolling takes a bit to master. Same with rice prep. Don't expect anything aesthetic.

>>10569355
You just need one of these, some minute rice, green food coloring, and a can of deenz.

It's sliced fish on rice dude. It's hard in the same sense it's hard to butcher and part an animal. Meaning anyone can do it, but technique and experience make all the difference.

I think the "six year sushi chef" thing is a meme for just making the damn things, but not necessarily if you consider everything that goes into sushi. Most important is selecting the fish.

>>10569355
About as hard as spelling, fag.

>>10569355
Look up some guides and try it to find out. I imagine it's something you get the hang of eventually.

>>10570126
Fuck me, this. Unless you live in a major city or on the sea, it is impossible to get good cuts of fish

Everything around here is a little pungent and intended to be fried.

>>10571652
selecting the fish, and keeping the rice at the right temperature, as well as seasoning it right.

the shaping and rolling part is another consideration, but once you learn its like riding a bike.

>>10571682
>it is impossible to get good cuts of fish
Stupid question alert:

I'm in Minnesota. I catch a shit ton of fish (crappie, northern, walleye, etc.) I know it wouldn't be 'real,' but is there any reason I can't roll some of those fillets up with rice?

>>10571706
Not really. Any fish could be good, just be anal about hygiene.

>>10571706
The main problem with freshwater fish is they have tons of parasites. If you want to eat those fish fish raw, at the very least you need to freeze them at -4F (-20C) for seven days.

If you don't have a deep freezer, it's better to just cook it fully, then use it in a scattered type sushi like chirashi.

>>10571706
Dude, please don't consider eating fresh water fish raw. Just don't.

>>10571783
>>10571786
Thanks. I told you it was a stupid question.

>>10569378
THAT WIRR BE FIVE HUNDRED DORRAH STUPID GAIJIN PIGGU, YOU PAY NOW!!!!

>>10571804
imagine a reality tv show where they blindfold jiro and have his newest apprentice be a white guy. a whole season of bonding and then at the end he takes the blindfold off to see that matsuri hiroko was matthew hero instead and has a massive heart attack

>>10571786
>>10571783

What about salt water fish

>>10571850
The fact that all sushi is made from saltwater fish should enable even the stupidest chantard to answer this question.

>>10571786
I've eaten freshwater fish raw because cooking over a campfire isn my forté. And I've seen YouTube videos of saltwater fish with parasites. Still probably a good idea to not make sushi out of freshwater fish.
Raw bass tastes kinda like algae.

>>10571850
Salt water fish like tuna have less parasites, but they can still easily make you sick if you eat them raw. Basically all sushi fish prepared commercially is frozen. Commercial operations will often freeze their fish at -60C, which only requires freezing for a few hours.

>>10569355
Yes and no
Any halfable home cook would be able to produce some decent sashimi or nigiri, given a good supply for fish and some patience
here's what you will need to do
Aquire super fresh fish (you can use most fresh/saltwater fish but the latter are generally vastly superior) and freeze to -20c (ideally as fast as possible to prevent bigass ice crystals from forming and destroying your fish.) If your fishmonger sells sushi grade fish then use that
Filet the fish. There are plenty of guides on the internet. Then you want to marinade certain fish, but most can simply be sliced against the grain and pressed onto rice
which needs to be polished sushi rice, anything else won't work quite as well
Wash it till the water runs clear, then cook by
5:3 water to rice, pinch of salt. Bring to boil, simmer for 5m and then cover and turn off heat and leave in a warm place for 15 mins
Take the rice and season in a wide bowl or tray with sushi seasoning which is a mix of ricewine vinegar (get good, neutral shi), salt, and sugar, taking care not to crush the grains and making sure the rice cools somewhat as you mix
ideally your rice will be a few degrees above room temp, and fish a few below
Some good fish to start with include sea bass, mackerel, tuna, scallop, and sea bream

I was surprised at how fucking tough salmon is. I have a pretty decent paring knife and it barely even dents the skin. The tissue isn't much easier. Only way to cut it is to cook it first. Pic sorta related.

>>10571871
>>10571850
The reason why you don't use freshwater fish for sushi is simple: saltwater fish is unlikely to contain tapeworms, and freshwater fish almost always does.

>>10571706
Yeah, and the reason is it wouldn't be real. Fuck off you cultural thief.

>>10573161
Tbh the best in terms of safety would be farmed fish but people don't like this solution because of taste.

>>10573170
And yet Salmon Sushi has risen to popularity. It was basically unheard of prior to the 90s, but the Norwegians aggressively marketed their farmed salmon as being parasite free, which allowed it to become popular as a sushi ingredient.
Nobody had any comparison for what wild raw salmon tasted like anyways, since nobody ate salmon raw due to parasites.

>>10569355
Harder than typing, friendo.

Not hard. My dumbass room mate does it often.

>>10569378
guy in the jiro movie said it takes 10 years to learn how to make the square eggs

>>10574419
raw salmon is pretty tasty though, all silky and buttery

>>10569390
May is better than Rally.

>>10570435
nice nails, satanist