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OT--- Anyone roll their own sushi at home?---OT

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Comments

  • nolaeggheadnolaegghead Posts: 15,471
    I've done California rolls probably half a dozen times.  Stick with saltwater seafood - its generally safer than freshwater.  Sushi grade is not a regulated grade.  Basically, there are some freezing guidelines to killing parasites, but the main consideration would be the source of the fish.  Check out http://www.sushinut.com/

    I use a hair dryer to cool down the rice.  Making and rolling them is tricky at first, but the more you do, the easier/better they come out. Less is more (like a pizza). 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 15,471
    maybe the link I added made the post not post.  Lemme try that.  http://www.sushinut.com/

    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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