Sushi
On Monday, ilv2laff, gotmoof and I went to Saji-Ya for sushi. It was fun a laid back evening with two of my house mates. Unfortunately, due to a communication error on my part, stpaulcub25 didn't make it. Tim did a nice post on it here: Well-Stuffed Kow.
On Thursday, my boss was in town for annual reviews. After taking him to see Uncle Hugo's for their 31st Anniversary Sale, we went to dinner at Origami for sushi, the same day that bikerbear when out for sushi for one in Saint Louis.
Saturday, I didn't have sushi, but it was discussed as the Bears gathered to see Cachorro a.k.a "Bear Cub" (2004). (Sherman said he counted 50 of us, we were a visible majority of the audience, after wards 24 of us went to Famous Dave's BBQ, but I digress and get ahead of myself.) jcubmn suggested that we should have a Minnesota Sushi party some time, using Wild Rice and mushrooms and MN fish. A very creative idea particularly given my experience in the backwoods of Wisconsin not too long ago (Rusty Iron Chef).
Sunday, spontaneous sushi happened. bikerbear & jdawg1974 wanted to pick up some sushi making supplies. So I showed them how to find United Noodles (and you must see the opening animation on this website, very funny). Then our friends Kevin and David joined us. We made California Maki, Tuna Maki, Salmon Maki, and some Octopus Nigiri.
So after having Sushi three times in one week, I am one stuffed and well energized bear. So I thought I might share some of my thoughts on Sushi. There are so many, but these are just a few of my favorite things...
Negihama Maki
Yellow Tail with Scallion. This is my favorite. I use this one as a standard to rate the quality of a Sushi Bar - Freshness, presentation and cost all count.
Ama Ebi Nigiri
Pickled Sweet Shrimp, the bodies are not cooked which is unusual for shellfish; and the heads are deep fried until crunchy. This is the one gross food I like. If you eat the heads, chew them throughly. This is the other sushi I use to rate a Sushi Bar.
California Maki
Crab, Avocado, Japanese Mayonnaise, sometimes with Cucumber, sometimes with Flying Fish Roe. This is a good one for beginners as it is technically cooked. It's an American standard, and a very good one at that. Even if made with imitation crab at the local supermarket, this one isn't all that bad.
Spicy Tuna Maki
Tuna with Chili Oil, Japanese Mayonnaise, Burdock, Avocado, Lettuce, and Kaiware. Some of the minor ingredients vary on this one from one Sushi Bar to another, as does the hotness; but this is a standard you can find at most all of them.
Escolar Nigiri
White Tuna from Hawaii, similar to Albacore Tuna. This is a recent addition to my list. I had some as Sashimi at a local establishment, and it was wonderful.
Tako Nigiri
Octopus. This is a more unusual taste, but one that I like. It's not as good as Smoked Octopus from the Isle of Syros in Greece, but yeah, I like it.
Suzuki Nigiri
Striped Sea Bass. Usually served with a dab of hot peppers on top, this one is one of the more oily or fishier of Sushi, but always a good choice.
What's Your Favorite Sushi?
On Thursday, my boss was in town for annual reviews. After taking him to see Uncle Hugo's for their 31st Anniversary Sale, we went to dinner at Origami for sushi, the same day that bikerbear when out for sushi for one in Saint Louis.
Saturday, I didn't have sushi, but it was discussed as the Bears gathered to see Cachorro a.k.a "Bear Cub" (2004). (Sherman said he counted 50 of us, we were a visible majority of the audience, after wards 24 of us went to Famous Dave's BBQ, but I digress and get ahead of myself.) jcubmn suggested that we should have a Minnesota Sushi party some time, using Wild Rice and mushrooms and MN fish. A very creative idea particularly given my experience in the backwoods of Wisconsin not too long ago (Rusty Iron Chef).
Sunday, spontaneous sushi happened. bikerbear & jdawg1974 wanted to pick up some sushi making supplies. So I showed them how to find United Noodles (and you must see the opening animation on this website, very funny). Then our friends Kevin and David joined us. We made California Maki, Tuna Maki, Salmon Maki, and some Octopus Nigiri.
So after having Sushi three times in one week, I am one stuffed and well energized bear. So I thought I might share some of my thoughts on Sushi. There are so many, but these are just a few of my favorite things...
Negihama Maki
Yellow Tail with Scallion. This is my favorite. I use this one as a standard to rate the quality of a Sushi Bar - Freshness, presentation and cost all count.
Ama Ebi Nigiri
Pickled Sweet Shrimp, the bodies are not cooked which is unusual for shellfish; and the heads are deep fried until crunchy. This is the one gross food I like. If you eat the heads, chew them throughly. This is the other sushi I use to rate a Sushi Bar.
California Maki
Crab, Avocado, Japanese Mayonnaise, sometimes with Cucumber, sometimes with Flying Fish Roe. This is a good one for beginners as it is technically cooked. It's an American standard, and a very good one at that. Even if made with imitation crab at the local supermarket, this one isn't all that bad.
Spicy Tuna Maki
Tuna with Chili Oil, Japanese Mayonnaise, Burdock, Avocado, Lettuce, and Kaiware. Some of the minor ingredients vary on this one from one Sushi Bar to another, as does the hotness; but this is a standard you can find at most all of them.
Escolar Nigiri
White Tuna from Hawaii, similar to Albacore Tuna. This is a recent addition to my list. I had some as Sashimi at a local establishment, and it was wonderful.
Tako Nigiri
Octopus. This is a more unusual taste, but one that I like. It's not as good as Smoked Octopus from the Isle of Syros in Greece, but yeah, I like it.
Suzuki Nigiri
Striped Sea Bass. Usually served with a dab of hot peppers on top, this one is one of the more oily or fishier of Sushi, but always a good choice.
What's Your Favorite Sushi?