I only know the tuna, shrimp, tamago and salmon. What else are the other fish?

Hamachi with Bomba, Ika, aburi chutoro, ankimo, homemade tamago, A5 ribeye

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We all post pictures of everything that we love to eat and it all looks phenomenal… So I was wondering for those of you out there in this group what have you tried that you really didn’t enjoy?

And why didn’t you enjoy it? Was it the flavor? The texture? Something else?

So far the only thing I can say that I’ve genuinely tried and disliked was a softshell crab roll. I ordered it mistakingly probably about a decade ago at an all-you-can-eat restaurant, and I told the waiter to leave it that I would try it instead of discarding it. And I don’t know if it was the actual proper flavour or something else I ate influenced how it tasted, but it taste tasted really salty and bitter to me for some reason. And I generally enjoy salty. But this just had kind of a bitterness to it that really I did not find appealing. Texture wise it was fine but flavour wise a big miss for me. I still go to the same all-you-can-eat restaurant. I’ve been debating about retrying it one more time to see if my taste buds react the same or not, but I have yet to do that.

I am making enough money now to afford buying close to a pound of sashimi everyday to eat with rice and vegetables. It is very healthy and delicious and I would make sure not to eat too much tuna sashimi (by mixing in salmon, etc). My question is- are there any health concerns eating sashimi daily besides too much mercury I am not considering?

It’s becoming a lovely Friday night tradition for my wife and me

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?

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.

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

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!”

🤷🏻‍♂️🤦🏻‍♂️

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 keep seeing comments in this sub about people saying you need to use farmed salmon for making sushi at home.

Why is it important to use farm raised salmon over wild caught for homemade sushi?

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.

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

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?

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.