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| 01-23-2013, 11:41 AM | |
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If you were to compare it to places like Sushi Yasuda, Sushi of Gari, Karuma Zushi, Nobu, or Masa to name a few, then yes home would certainly be cheaper. Of course you would lose out on quality at home. It truly comes down to what you are looking for. Do you want simple salmon, tuna, and eel rolls? Are you looking for toro, uni, freshwater eel, and scallop? Also, I am well aware of plenty of half price and all you can eat sushi places in NYC. There is a pretty good one I go to that is about $25 per person, all you can eat rolls and nigiri sushi. |
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Some people prefer a crisper nori. If this is you, you serve the roll as soon as it is done being prepped. If you like your nori softer, you wait after completing the roll, typically up to a maximum of 10 minutes. The longer you wait, the more moisture the nori absorbs, therefore the softer it becomes. I usually wait about 3-4 minutes before serving mine. Also, you want to keep this in mind when deciding which roll to make first. The first one will have the softest nori on it always. So typically if you want a "melt in your mouth" style roll, this is the one that would be made first. While you follow it up with tempura flaked crispy nori rolls after. <3 sushi. |
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One of the main ingredient in ponzu should be mirin. Emphasis on should as it sounds like your experience has been with a heavier citrus based ponzu. Mirin is a syrup type condiment which is absolutely necessary to keep in the cabinet if you want to cook japanese. It's very sweet and normally adds a sweetness to ponzu. Most ponzu made here is probably lemon or grapefruit based instead of yuzu based, which can also give the sauce more or perhaps less tartness. |
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I finally posted the pictures of the candy sushi here: http://www.facebook.com/media/set...c606cf3acb
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So did you try one? How was it? |
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Many also allow to-go ordering, although one place told me they stopped printing to-go menu's because it was too expensive. Since I haven't eaten there once since, that seemed a lame cost cutting maneuver. So to cut through the hassle of going out for sushi, which may motivate you to make your own, I order to go from the places that don't have brain dead management and take it home. Professionally made from good quality fish, great selection for the prices, and its pretty hard for three people to eat <$20 worth of sushi. I'm almost going to be sad to see the recession go away. So many good deals when you've got cash in your pocket... |
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