What are the thermodynamics of frozen sushi-grade tuna? [more inside]
posted by underwater on Sep 21, 2009 - 7 answers

Help me identify this terrific hot sauce my local sushi bar offers. What makes it unusual is that it is not creamy, much darker than sriracha, has a thick marmalade consistency, and has this deep sweet, slightly smoky flavor, while still being hot. And in it are darker tiny bits of somewhat grainy/crunchy red specs. Also, I definitely see some sort of oil as part of the mixture (you can see the oil in the crevice under the top in the linked pic above). I frequent sushi places and have not found another place that carries this. One thing that occurred to me: The head chef at this place is of Mexican decent - so there is a chance he created/brought in with him something from Mexican cuisine that I am not familiar with - not sure if that helps anyone. Would love to figure out what it is and be able to but containers/make some of my own!
posted by cha4 on Aug 9, 2009 - 15 answers

Recently, I've been working on learning how to make remotely decent sushi rice, and I'm getting not too shabby at it (It tastes good at least), and messing around making some really weak sauce sushi rolls for myself and my kids. Mostly Tamago Maki. I live FAR away from a decent source of seafood, so what are some other things I can put in my Sushi that do not require fresh seafood. Lets also exclude "Krab with a K" for this exercise too. If I could get the raw fish, I would totally be using it instead, but some times a man has to make due. [more inside]
posted by JonnyRotten on Jun 18, 2009 - 44 answers

Looking for sushi (or any Asian restaurant) within walking distance of the Ricoh Coliseum in Toronto. Willing to walk 20/30 minutes. Anything?
posted by davebush on May 4, 2009 - 4 answers

So.. how do sushi bars work? [more inside]
posted by devnull on Apr 21, 2009 - 11 answers

Where to get sushi on Friday/Saturday nights in Seattle? [more inside]
posted by gracious floor on Apr 16, 2009 - 10 answers

I am the creator of the largest Facebook Sushi page (with 900,000+ fans); If you were me, what would you do with this power and responsibility? :) [more inside]
posted by cdemay on Apr 13, 2009 - 24 answers

Plan my 30th birthday in NYC. Dizzying amount of parameters within. [more inside]
posted by sneakin on Mar 6, 2009 - 8 answers

A few weeks ago, I ate a strange sushi made with a large black roe. Does anyone know what it is? [more inside]
posted by qvtqht on Feb 9, 2009 - 14 answers

I'm going to make sushi at a dinner party in Brooklyn on Saturday night. Any advice as to where I can get fish fresh enough for sushi? [more inside]
posted by davidvan on Feb 8, 2009 - 14 answers

Should-I-eat-it-filter: Why does prawn / shrimp sushi come with the little tail still attached to the prawn? Does anybody actually eat the tail? Should I?
posted by UbuRoivas on Feb 8, 2009 - 41 answers

When is it OK to feed my baby sashimi? [more inside]
posted by lottie on Dec 15, 2008 - 28 answers

I would like to make my boyfriend's longstanding dream of sushi-thanksgiving happen in Sarasota, FL. [more inside]
posted by kavasa on Nov 19, 2008 - 7 answers

What cocktails to serve with sushi? [more inside]
posted by jmstephan on Apr 25, 2008 - 16 answers

Is there a reason I am craving sushi like crazy? Could it be that my body is lacking in some nutrient that is making me crave it? [more inside]
posted by tealeaf522 on Mar 30, 2008 - 20 answers

How skilled are supermarket sushi chefs and are they lonely? [more inside]
posted by jeremias on Mar 4, 2008 - 16 answers

Know anything about sushi knives? I need info and recommendations. [more inside]
posted by zennie on Jan 26, 2008 - 20 answers

Seattle recommendations, please? Sushi? Sunday breakfast / brunch? Dive bar? [more inside]
posted by dersins on Dec 17, 2007 - 18 answers

When I make maki sushi at home the nori ends up being either too dry and chewy, or soggy and flimsy. What am I doing wrong?
posted by roofus on Jul 11, 2007 - 8 answers

My friends and I have recently begun experimenting with making maki at home. My favorite sushi/sashimi has always been saba, but I can't find any DIY recipes online that call for mackerel. Has anyone had any success with this kind of fish at home? I'd like to use fresh/frozen fillets, but I'm open to to the canned kind as well as it is seems fairly easy to come by. I'm also interested in any sort of non-sushi uses for the canned variety (preferably cheap ones as I am a student). I want to give it a go, but have no experience with this ingredient. What makes it taste good?
posted by macrowave on Jul 9, 2007 - 11 answers

How can I get a job at a sushi restaurant? [more inside]
posted by k8t on Jun 24, 2007 - 6 answers

What kind of sushi knife should I buy in Tokyo, and where? [more inside]
posted by Fat Charlie the Archangel on Jun 5, 2007 - 6 answers

I've been admitted to a very exclusive, yet humble, sushi-ya. What should I do and avoid, to become a star customer? [more inside]
posted by cior on Apr 23, 2007 - 23 answers

It is considered rude/wrong to ask for a fork with sushi or other Asian foods? [more inside]
posted by birdlips on Feb 7, 2007 - 55 answers

Is there any restaurant in Seattle that delivers sushi? [more inside]
posted by ASM on Feb 6, 2007 - 6 answers

The best (inexpensive) sushi and shopping in Hermosa Beach, CA? [more inside]
posted by skjønn on Dec 28, 2006 - 3 answers

Sushi! Having read previous questions I'm full of enthusiasm for the end of my sushi-making virginity. To help make it a joyous occassion for all, what are you favourite sushi recipes? [more inside]
posted by twirlypen on Dec 12, 2006 - 15 answers

I want to get a bottle of sake as a gift, but I am a total sake virgin... [more inside]
posted by lovetragedy on Dec 5, 2006 - 8 answers

How can we make sushi? [more inside]
posted by elvissa on Nov 9, 2006 - 20 answers

If my sister and I didn't live halfway across the country from each other, I would take her out for sushi for her birthday. Since I can't be there, and she can't be here, I'd like to pay for her and her boyfriend to go out for dinner instead. What's a decent sushi place I could send them to in or near Fort Collins, CO, and how do I pay for it? [more inside]
posted by vytae on Oct 25, 2006 - 14 answers

What are some good suggestions for Dim Sum, Indian, and Sushi in Seattle [more inside]
posted by sourbrew on Aug 19, 2006 - 13 answers

Anyone know of any good sushi restaurants in the D.C. area that're open on Saturdays? Preferably all-you-can-eat places, suitable for a date.
posted by kafziel on Apr 23, 2006 - 21 answers

Sushi in London - please, your hot tips! Yes I did Google but no luck. [more inside]
posted by Wilder on Feb 8, 2006 - 20 answers

What's the proper etiquette for eating sushi? [more inside]
posted by hooray on Jan 21, 2006 - 20 answers

Help me find the best sushi in LA [more inside]
posted by drdanger on Dec 15, 2005 - 25 answers

Chicago and Sushi: I have a friend visiting town in the O'Hare/Rosemont El stop area. We live off of the Argyle El stop area. We want to get together for good sushi somewhere in the middle. [more inside]
posted by cajo on Nov 3, 2005 - 6 answers

Question 1: What is my stomach sensitive to? Question 2: What are the ingredients involved in good california rolls? [more inside]
posted by sirion on Oct 1, 2005 - 22 answers

Where do I get the best sushi-quality fish in Los Angeles (In large chunks)? [more inside]
posted by sirion on Aug 18, 2005 - 10 answers

SushiFilter: I wanna go to a sushi restaurant for my birthday. Never had "real" sushi before, just the stuff you get at the supermarket (..i know, i know). Any suggestions on what to get/avoid for a first-timer? I am not crazy about the idea of raw, but will be willing to try. Also any locals have any suggestions on where? Domo arigato.
posted by ShawnString on Feb 8, 2005 - 58 answers

I've been reading more about sushi after the discussion on Japanese dining and I came across mention of tipping the sushi chef. Do you tip your sushi chef separately, especially if he's not the owner, do you buy him a drink? And where are you?
posted by lobakgo on Sep 8, 2004 - 12 answers