Much of the sodium in sushi comes from the added soy sauce. Just use low sodium soy sauce, sparingly.
Original Post by cellophane_star:
I would suggest trying it in a restaurant first and then try to recreate it at home. Sushi is challenging to make so you need a basic idea of how it looks and should taste first. You could even search for classes in your area. Sushi making is like an art and there is a lot of technique involved
Much of the sodium in sushi comes from the added soy sauce. Just use low sodium soy sauce, sparingly.
I will have to disagree I think is fun that you want to try new things. They don’t have to be perfect, but she can have fun as she opens up her culinary genius. Practice makes perfect after all. Here is a link of some recipes I like and are detailed and quite easy to make. You need a rolling mat, but they have a few recipes that only require you to use plastic wrap so try that before you spend any extra money on a rolling mat. Best of luck and please do share if you enjoyed your first taste of sushi.
I like sushi but I think it is an acquired taste. I had to try several different kinds before I found a few that I like. If you've never had it before I suggest trying it in a restaurant before trying to make it at home. That way you will have an idea of what it is suppose to taste like, like most things it could probably go very wrong if you have no idea of what it should taste like to begin with......
My husband and I made sushi-ours were big and we used tuna,imitation crab,cucumber,carrot,squid,salmon and garnished with ginger and wasabi,made spicy mayo too. The tricky part is sticky rice and can harden so should eat right away. We also love sushi bars and Wegmans Grocery store has sushi chefs.
I would be careful with California Rolls while a great started roll depending on where you are in the country and I have lived in every time zone and 8 states (argh) some places chop theirs up really fine and mix it in with mayo. Other places use imitation crab meat which I believe is just dyed fluke fish. Very rarely in nice places is it actually crab meat. Dragon Rolls have eels on it which is cooked so a nice start but stuffed with crab of some sort. If you are trying raw fish and like spicy food a lot of people like spicy tuna - taste gives them something to focus on. Shrimp, octopus, eel are good because they are cooked. salmon is good because although raw it is really mild in flavor - help my "I am never eating sushi finance" over the hump then he made it to tuna. Anyways just my opinion hope it helps but it is a great adventure to eat sushi you can even order in 2 pieces rather than the 6 piece rolls so you don't feel like you have so many of something provided you don't mind looking at the fish. Have treasure hunting. Mmm now I want sushi.
Yesterday I was on training in an area of town near an Itsu Sushi restaurant - I walked 20 minutes each way to get there instead of going to one of the restaurants that we closer. I LOVE sushi and their's is both delicious and fairly cheap. If you are going to make it yourself, make sure you use very fresh, good quality fish. Just like steak tartare needs top quality fillet steak, any meat served raw has to be fresh and the best quality.
Sigh. The gazpacho I've made for lunch is looking less appetising now
I loved sushi from the first time I tried it! If you're shy about raw fish, there are other options, such as smoked salmon, crab/crabstick, shrimp, canned tuna, and so on. Avocado and cucumber are also really nice, by themselves or combined with one or more of the things I just mentioned. Cream cheese and tempura batter are also popular, but they really pack on the calories.
Have a look at the supermarket, because you can probably find a sushi-making kit in the international foods section.
I also recommend trying it in a nice Japanese restaurant, if your budget allows for it. My favorite is salmon (raw) - it just melts in your mouth!
Hope you love it!
If you have a Whole Foods near you, they have great sushi and you know it is fresh! Great place to try it out for the first time.
The only thing I would caution you about making it at home is that it is very time consuming and space consuming. I made Sushi once for Christmas, and it took up the whole damn kitchen.
If serving or making raw fish, you HAVE to get Sashimi grade fish, no way around it. And you have to keep it sanitary while handling it.
If you want the flavor but not the hassle, I recommend making rice balls instead of sushi - same ingredients, less work and space and no cutting.
You HAVE to have a very sharp, quality knife to cut sushi, and it requires an investment of kitchen equipment to do it right.
Here's a great link to check out;
You may want to reconsider eating sushi. I love it, but have not had it in more than 10 years. By dear friend's daughter almost died from eating sushi. She became sick eight days after having sushi. Her mother raced to Santa Barbara from San Francisco at 2:00 am, and her daughter was already in the hospital. They performed surgery and removed part of her colon as they thought she had a tumor. When it was biopsied they discovered it was not a tumor, but rather a parasite!! Long story short, she was in the hospital for three weeks. I have many, many friends who still eat sushi in spite of this incident. The good news was my friend's daughter was in her 20's and healthy otherwise. She survived. Unless you know for a fact that the sushi has been frozen for 24 hours you shouldn't take the chance. This young woman's story was on Animal Planet in June of 2010. You may want to look it up. This type of illness is more common in Japan than here. The good news is that doctors are now more aware of it as we had a friend in Seattle whose daughter was admitted to the hospital with stomach problems. We told her parents about this other incident, and they said the doctors had already explored the sushi possibility as our friend's daughter also like to have sushi. So, as I said in the beginning you may want to reconsider. And, yes, I have friends who say they only go to sushi restaurants that serve fresh fish. Really? Have you tracked it from the boat to the supplier to the restaurant?????
Can't go wrong with veggie sushi! I am the kind of vegetarian who considers fish & seafood to still be meat-like enough to avoid, yet I still get to enjoy all kinds of delicious, creative sushi offerings. Many sushi restaurants offer up all kinds of veggie options. Enjoy!
After reading all of the responses, here is my 2 cents ...
A good Sushi Bar is the place to start; don't go to a place simply because it is affordable, go for the quality, because like the old adage says 'You get what you pay for'.
Skip the Dragon Roll, because quite frankly, Eel isn't exactly a great 'starter Sushi'; like someone else mentioned, you should start with something milder such as Tuna, Salmon, and some of the milder white fishes ... My advice, try a Rainbow Roll; you have the experience of Sushi, with the added benefit of milder fish (tuna, salmon, usually shrimp [which will not be put on raw], and avocado). If you are at a really good Sushi bar and you aren't sure about the idea of eating seaweed (personally I don't care for it), they can make your roll using soy paper (it is tasteless and works very well) ... If you are at a REALLY GOOD Sushi bar with a truly good and highly experienced Sushi Chef, you should even be able to request your roll be made without rice (saves on the carbs and calories); the Sushi Chef where we go on a regular basis is the one that recommended I try it that way since I was watching my calories and carbs, and I've got to admit, while I was skeptical at first, I LOVE it.
Three rules I always follow when having Sushi ... Never buy Sushi in a grocery store, and I don't care what grocery store it is or who says it tasted fine, just don't do it ... If you can smell fish when you walk in to a Sushi Bar, turn around a walk back out, good fish does not smell like fish ... and rule number three for me is that if they serve me previously frozen fish, I most likely won't go back; I don't pay good money for a frozen steak at a top notch steakhouse, therefore I'm not paying good money for frozen Sushi at a supposedly top notch Sushi Bar ... good Sashimi grade fish has no reason to be frozen, and I certainly do not want to eat some piece of thawed out fish that has been sitting in someone's freezer for who knows how long ... ice crystals make for watery textureless Sushi, and life is too short to eat second rate Sushi.
Stick with a good Sushi Bar; look for their health department rating before eating there, and look at their fish before you order (don't forget to make sure the place passes the sniff test) ... A good Sushi Bar will not be afraid to have their fish on display in a cold case for the cliental to see (and or smell).
This of course is just my 2 cents, and with that ... Happy eating :)
Veggie sushi I can handle, and thanks for the reminder.
I would advise against eating sushi, it's like playing Russian Roulette with your health. Not only is there a chance of parasites, but typical fish used for sushi are higher in heavy metals and pesticides; not to mention our ocean's fish stocks are in the process of collapsing due to overfishing.
Sushi is naturally lower in fat, higher in protein and it's trendy; but ask yourself, is it worth increasing your risk for food-borne illness, Norwalk virus and hepatitis?
I had a friend who loved sushi, ate it all the time. Then she contracted Hepatitis A and was hospitalized for almost three weeks, and nearly died. Now my friend is on a liver transplant list. There is no cure for HEP. A.
I enjoy eating healthy and exploring new foods, eating sushi isn't one I'm interested in.
There's a vaccine for hep A. If you're that worried, you can get it. I got it, but it was really my doctor's insistance. I didn't particularly care. Also, the biggest case of hep A in the US was from contaminated onions. You could get hep A from a lot of things. I wouldn't hide from sushi for that reason.
I have been eating sushi for the past 8 years, and I don't know anyone who's gotten sick from it. I prefer restaurants to supermarkets for the taste/variety. You can also get cooked fish rolls, like unagi, which is my fav.
Yes there is a vaccine, Hep A vaccine is a series of two shots, six months apart. I've received both Hep A and B vaccines.
I have good reason for concern regarding Hep A. I have chronic liver disease (incurable liver disease of unknown origin called Primary Sclerosing Cholangitis) and an auto-immune GI disease called Crohn's Disease. You're absolutely right, one could contract Hep from almost anywhere, but why increase the odds of getting sick? It's rather silly and irresponsible, don't you think?
I will never understand why would anyone have such a cavalier attitude toward taking care of themselves, but it's your liver to damage as you see fit. Knock yourself out.
I don't think that eating sushi is irresponsible for the general population. If you have liver disease, then that's a reason to be concerned, but for most people Hep A isn't fatal and the symptoms go away after a couple of months, and they never get reinfected. They're always carriers, but people carry lots of stuff. Almost half of the adults in the US carry herpes.
If you're afraid to eat sushi, then are you also afraid to eat shellfish, non-organic fruits and vegetables, eat at restaurants and to travel to developing countries? If you avoid one risk factor, why not avoid them all.
I got my vaccinations, and I don't drink that much, and I try to eat organic/local. I think I take care of my liver just fine, and I think its rather disingenuous to insinuate that I don't because I'm not afraid of sushi.
Life's to short to hide from all of the risk factors from everything, especially when it still might not do you any good.