/ck/ - Food & Cooking

>>4613741

>I heard california rolls aren't considered sushi

They are, it's just elitists/purists who think sushi shouldn't contain anything that isn't Japanese, even though the Japanese even use imported ingredients in their rolls now

It's best not to deal with raw fish when you're just starting out. Best beginner roll is a simple cucumber + avocado roll. Wash the rice, cook the rice, season the rice, spread the rice on the nori, cucumber and avocado in a line down the middle, tuck-wrap-n-roll, and slice it up with your knife

Also, water will help in many steps. When handling the rice, get your fingers wet to avoid stickiness. When slicing the sushi, wet the knife so it slides through more easily

>Kyocera
what the fuck, I thought Kyocera made printers

>>4613741

>legit sushi knife
>ceramic 10 dollar santoku

>>4613751
>ceramic 10 dollar santoku
Please tell me where you can get a Kyocera santoku for 10 dollars so I can buy out their entire stock and sell them on for a big profit.

Thanks.

>>4614006
I'm pretty sure he was being facetious.
But in reality, it is only a 40 dollar knife.
It isn't something I would exactly call a legit sushi knife.

>>4614046
It's probably legit enough. It's not like you need a knife made like a katana or something for sushi. A chef knife would have probably done him fine.

>>4614052
kind of my point actually,
I wouldn't call anything less than a really serious knife a legit sushi knife because the standard chef can do anything a low grade santoku can.

>>4614046
And a Santoku isn't a sushi knife, period. It's a nakiri (dedicated vegetable knife) with a tip put on it so that it can just about break down a chicken. It's a general purpose knife that isn't as good at anything it does as a French style chef's knife or gyuto. A yaginba would be a real sushi knife.

>>4614046
>I'm pretty sure he was being facetious.
Yeah, I got that but he devalued his point by giving that price.

On the off chance he didn't just pull that price out of his ass I did want to know where they're available for 1/5 of RRP.

>>4613747
Good tips but..

>It's best not to deal with raw fish when you're just starting out.

Why is that?
Just go to a good seafood store and tell them you need a fresh cut of salmom, tuna or whatever that has been frozen at some point to kill any parasites.
Store it in the fridge and take it out when you start making your rolls and you'll do fine.
The only reason to avoid it as a beginner I can think of is that fish is expensive and wasted in case you fuck up the rice or the roll.
If that happens just salvage the fish and eat it sashimi style or cook it.

>>4614052
This.
I bought a fancy Japanese folded steel knife when I got into sushi making and I still have it but nowadays I just grab a sharp chefs knife off the block and get excellent results.
Sharpness is what it's all about.

>>4614132
freezing won't kill the parasites.
Gotta cook it either thermally or chemically for that.

>>4614215
Not him but I want to try my hand at sushi, how would I do that?

>>4614215
>freezing won't kill the parasites.
You sure about that chief?

>>4614215
>freezing won't kill the parasites.

>>4614215
>>4615199
>>4615342

Conventional freezing in your home freezer doesn't reach a low enough temperature for long enough to kill everything. But, with that in mind, if you buy sushi grade fish then it has already been frozen to that standard before it hits your hands and is theoretically parasite free. I dunno what that guy's on about.

>>4615348
>if you buy anything that has been commerically fished then it has already been frozen to that standard

Fixed that for you, with rare and obvious exceptions.

>>4615349

Well, yeah. I was just trying to keep things simple for the new guy.

They have Sushi grade tuna at my local Harris Teeter.
A good fish monger should have it too

>>4615372

I would pay to see you eat that raw

Harris teeter

lol

>>4614068
>yaginba

You mean yanagiba

>>4615399
>not knowing what a yaginba is

shiggly wiggly
bet you didn't even notice that he mispelled santuko

>hatring superior ceramic knives

Why did you bother buying a special knife for sushi if you've never made sushi before?

>>4615974

Because it's a troll thread, that's why. What OP pictured isn't even a sushi knife. He/she is posting silly shit hoping to get replies.