Do you like Sushi?

[The Jonster]

If I remember it was around like 12-13 dollars from the last time I went (which was like months ago).

Imitation crab is nice, my sister uses it for her sushi bake all the time. There's probably other dishes I've tried that had imitation crab but that's the most recent one I've had. I kind of wish she would be more inclined to go for kewpie mayo instead of regular mayo.

[Adsolution]

I kind of wish she would be more inclined to go for kewpie mayo instead of regular mayo.

Oh yes definitely, regular mayo has way too strong of a flavour. The amount you need to get the right texture makes the flavour overpowering; kewpie is necessary. Sometimes if I do want to incorporate a western mayo flare I'll use low/35% fat mayo, but never normal mayo.

[Hugo]

I was once treated to a meal at one of the most prestigious sushi restaurants in Tokyo. The space it takes up is just a small triangle and you can't fit more than a few customers.

Obviously it was the best sushi I'd ever had, though it's a pretty crazy thought considering it feels like heaven to eat at conveyor-belt chain restaurants like kappa zushi. But interestingly enough, the detail that stood out to me the most was not to do with the fish or even the rice, but the wasabi.

You see, normally you have a little tube of what I assume is low-grade wasabi which allows you to add as much as you want. You end up with these little clumps of wasabi that end up overpowering.

But at this place, the wasabi must have been the best stuff, and it was lightly infused with the sushi in such a way that sent shivers down my tongue. It was exquisite.

[Adsolution]

You see, normally you have a little tube of what I assume is low-grade wasabi which allows you to add as much as you want. You end up with these little clumps of wasabi that end up overpowering.

Normally? Where are you from? I feel sad for you if that's your normal experience with wasabi. Even in restaurants?

[Hugo]

Ah good point, the tubes aren't at proper restaurants. I'm from the UK, but I assumed most people would be familiar with those tubes.

The point remains though that when the customer applies the wasabi themselves, they do have control over how much they apply, but it's not the same as carefully applying it evenly or for example at the very centre of the sushi roll.

At every other sushi restaurant I've been to in the UK or Japan, the wasabi is applied by the customer, like the soy sauce.

[The Jonster]

I've never seen wasabi come from tubes myself.

.....

Hmmm....I don't know if I've ever had real wasabi (or maybe I had and I just don't know the difference between real and fake wasabi). I've had 2 different experiences with the green paste. One was in Jersey, when my cousin tricked me into eating it straight and gave me a burning sensation (don't remember the shade, all i know was it was green), though in retrospect I probably had taken a spoonful whole or something. The other time was pretty recently at Kura Revolving Sushi Bar. Compared to the previous one, this one also gave me heat, but it was definitely not as bad as the very first time and when I mixed it with the soy sauce and had it wish sushi, it was pretty good.

[ItzalDrake]

American-style sushi still very much is traditional Japanese sushi, they just also have items that use those ingredienets you mentioned. You don't need to go to Japan to know what "real" sushi tastes like, everything is a la carte and you can just order the traditional ones. Then again, I'm guessing where you live it's likely very inauthentic, considering you don't even have easy access to raw fish like you said.

When it comes to wasabi, real horseradish often isn't even used in Japan, rather a powder and water formula, and American places do the same. Never the paste though... the paste is so silly. I'm actually using some in my picture you can see, which is just because my brother forgot to bring his powder lol, and the closest grocery store to me only has the paste.

Also, those ingredients you mentioned imo are some of the most delicious things. I usually make a mix of both... I love the simple, unmatched purity of the flavour brought by basic maki or sashimi... and I also love the fat american kinds bursting with texture and flavour.

When I think of authentic Japanese sushi I think of a sushi chef making it in front of you using a larger variety of fish to make sushi, but I've realized that it is the equivalent of a luxury restaurant
Since I posted that post I wrote I've learnt more about Japanese cuisine and yeah, I can now agree with you!
I've recently seen that the Japanese also use wasabi imitation paste but I've never heard about wasabi powder, I wonder if I can find it in Asian markets in my city so i could try using it to make sushi at home!
I am just afraid of eating raw fish tho.. I don't know where I could buy the fish that is safe to eat raw

[Adsolution]

Time for the biannual presentation - made this feast as a shared thing for Mother's Day and my brother's birthday

[Magelin]

Thanks, now i want some sushi too!

[Rsandee]

Time for the biannual presentation - made this feast as a shared thing for Mother's Day and my brother's birthday

That looks beyond perfect! That looks incredibly delicious and I would love to learn to make this stuff myself. Absolute perfection! 10/10
I bet they absolutely loved it!

Now I'm hungry.

[The Jonster]

I haven't eaten anything yet today and I run into this picture! With so much amazing sushi available, I wonder how much sushi y'all can eat before being done?

[Hugo]

Did anyone mention saba?

It's mackerel and not everyone likes it, the flavor has a sour kick to it.
Somehow I like it a lot, but mainly go for the basics like salmon and tuna.

EDIT: Missed those last posts, Adsolution I am lost for words that looks so authentic! And The Jonster, for me personally price is the limiting factor. Being able to wash 'em down with sake helps.

[Magelin]

The only mackerel i have eaten is canned, so i really wonder what it tastes like..
But we mostly have sushi with salmon, fake crab meat and eel, maybe roe.. And that’s pretty much it.
The curse of living in a land-locked country while being a sushi lover

[Greengoop]

Holy heck, that made me hungry and I don’t even like sushi! Amazing Adso!

[The Jonster]

I had broiled mackerel on to of sushi rice recently!!

Yes it was slightly sour but it was so nice in the dipping sauce I made at the restaurant. I also had seared scallops too, slightly sweet but so delicious! My picks usually go towards tamago, inari, salmon and cream cheese. Yes I have strange tastes.

[Cairnie]

It's been a while and last time I tried kimbap from a Korean fast food joint we have in London called Bunsik...though it was a bit strange, like it had burger cheese but other wise not bad.

[Greengoop]

I probably haven’t had sushi the entire time it hasn’t been record day.

[The Jonster]

This is the first time I have heard of Kimbap. What’s in it

[EdgyRabbid]

I don't like sushi. I don't like fish in general though.

[Pirez]

We're entering a new month, which means sushi and German soda for me.

(yes, it's that precise and that specific)