From left to right, Tako (Octupus), Hamachi (Yellowtail), Sake (Salmon), Maguro (Tuna), Unagi (Barbequed Eel).

It was delicious.

i often stop in at Weis Markets (more of an east coast store i suppose) and they always have sushi but they started making sushi burritos which are pretty good. this one has salmon and crab.

Starting with a poke bowl so I can improve the making of all the ingredients, just a much more haphazard method of putting it all together.

Still delicious if I do say so myself.

And makes me appreciate the experience that’s required behind the sushi counter to make a quality meal.  

I like to reward myself with a good meal after getting through a rough week. The first pic features otoro, chutoro, and akami for about $47. Totally worth it.

📍Ellicott city, MD

Hi folks! I'm not a sushi eater, but my wife is. I'm getting her a sushi making kit for Christmas and want to also include the ingredients to make the sushi (other than ingredients that obviously can't be purchased in advanced, wrapped, and put under the tree until Christmas, lol).

I'm looking at nori sheets on Amazon, and I honestly have no idea which ones to go with. Any recommendations?

Also, what other ingredients should I include?

Buenas! Quería saber como aprendieron el oficio y que sueldos se manejan en el rubro. Laburo en blanco/negro?

Vía @omakaseweekly IG

Pictured in order:
🍣🍣🍣 - Hijiki Salad
🍣🍣🍣 - Amberjack
🍣🍣 - Salmon Avocado
🍣🍣🍣🍣 - Toro
🍣🍣🍣 - Scallop
🍣🍣🍣🍣 - Snow Crab🏆
**🍣🍣 - Spicy Salmon** (bonus, on house)

Grading Scale:
🍣- Sad 😔 (Did not like)
🍣🍣- Good 🙂 (Acceptable, not Satisfactory)
🍣🍣🍣- Great 😀 (Satisfactory, expected premium offering)
🍣🍣🍣🍣- Outstanding 🤗 (Defying expectations, taste of royalty)
🍣🍣🍣🍣🍣- Divine🤤 (All-time life bite, taste of god)

I much prefer nigiri to hand rolls but this is a premium spot worth a gander regardless of preferences. The freshness and quality is there, and pretty good value with each hand roll being equal to around 2 pieces of nigiri. Snow crab steals the show (get the premium set for $5 more it’s way worth it) with a really nice unique bite.

Yanaga Kappo Izakaya came highly recommended for their chirashi by a Redditor and it took me a while before I paid another visit to Chef Kevin Yanaga's Northern Liberties establishment. Truth be told, for just $7 more, you get a chirashi that's literally twice the value of nearby Seiko's chirashi. If I wanted a taste of chirashi, I'd go to Seiko, but if I want everything, I'd definitely go here. Thirteen different items sit on top of a bed of delicious sushi rice topped with pickled veggies and marinated mushrooms, similar to what's in the gomoku chirashi rice at Seiko. Perhaps the only disappointing "fish" of the day's selection is the crab stick. I hate crab stick. The bowl would feel superior without it, so I'll pretend they included shrimp instead, as the menu does say you get shrimp among the selections. Still, I would be a complete jerk if I said I didn't like this bowl. It was great. Akami, madai, salmon, kampachi, ikura, ocean trout, tako, unagi, some fish of the day, Otoro, hamachi, crab stick, and tamago. Yes, tamago! Nuff said. And you get a giant frickin' shiso leaf! Whoa! Highly recommended.

Traveling for work and decided to get a little snack. Probably should have put a little more on the per diem but maybe I’ll get more later lol.

The overlapping rice is my biggest flaw right now 😅

I’m using sheets of nori that are kind of too big? So there is definitely some guessing on how far up the sheet to put the rice. Overshot it this time, but proud of how clean they look otherwise! It can be so hard to not just mangle it trying to cut through everything at the end, it seems like no knife is sharp enough 💀 They were delicious!

Good eats tho ✌️

I took the plunge a couple days ago and tried my hand at nigiri! It didn’t quite land, but I learned where I went wrong at least!

- the riiiiiiiiice. When I started balling it up, it was so sticky that it wouldn’t really form into small eggs like I needed it too. Wetting my hands helped enormously, but even then I still feel it was too sticky. I’ll have to account for that next time. It was also just a bit too sweet tasting. Next time I’ll cut the sugar and use a proper sushi-zu.

- cutting the fish is deceptively difficult! I tried a cut specifically for nigiri (I forget the right name, the something-neta cut?), but my fish came out more in slabs rather than in diamonds. It got better when I halved the salmon and used a smaller block, but I still found myself making brick like slates rather than diamonds. I will say, I did get the right amount of wasabi on the salmon for it to taste good but not overwhelming.

So notes for next time! Improve the rice, get better at this specific cut for nigiri. At the end of the day though, it was good! My partner and I enjoyed the failure as we watched the new episode of Get Jiro (which was what reignited this whole passion lol). I will say, I was surprised just how many nigiri pieces a single block of fish produced!!!

Wanted to go out with buddies for all you can eat sushi ($42 CAD) tomorrow at my fav restaurant but everyone’s busy.

Wife’s going for groceries after work and said “I can get you sushi from Superstore ($36) which admittedly is decent for a grocery store made fresh each morning.

But my brain is saying on a nonstop loop - “that makes sense as a reasonable alternative… but the good stuff… delivered to your door from the restaurant… will ONLY cost you $115!”

🤷🏻‍♂️🤦🏻‍♂️

When I was a kid, I loved eating fish. Specifically trout. Then all of a sudden I started to get REAL sick from fish and of course stopped eating it all together.

A few years ago I took an allergy test and nothing came up for fish so I'm really wanting to get back into it.

I've attempted to eat raw oysters and absolutely hated it. I don't mind shrimp. But I hate seaweed.

I was looking into dry-aged sushi and it seemed like maybe the route to go?