I’ve been trying to eat healthy, and although I eat fish fairly frequently would like to eat it more. I feel I have mastered mussels, Jerk Shrimp and Masala batter. But I have been reluctant to try chirashi or sashimi even though I love the stuff. Sushi is great too, but I want the taste without such fiddlesome efforts.
There are previous threads on ceviche, also an interest. There is a home sushi thread that does not give up to date advice. This is not really about sushi as such anyway.
There is a great article on raw fish at SeriousEats.com - these are my takeaways:
Sushi restaurants flash freeze fish at -60 to kill parasites. This is much colder than most freezers and presumably grocery stores. Not convinced every sushi place has this though.
I cannot do that. I can pick fish less likely to be unsafe. Farmed fish has been criticized for using antibiotics. But they monitor for parasites. Farmed Atlantic salmon is quite safe, if fresh. Farmed fish is much less likely to have parasites.
Ceviche “cooks” the fish in lime juice, which might help? Japanese cuisine uses yuzu, kind of like lemon lime.
Sushi-grade is a marketing term. It might help if it means flash deep frozen, but may not mean anything.
Freshwater fish is much more likely to have parasites, so use saltwater fish.
Fish can be torched or fried for 15 seconds to add complexity and flavour.
Lobster surimi probably safe - but not authentic.
Sushi rice uses sweetened rice wine or vinegar, or yuzu. Pickled ginger and fake wasabi can be purchased.
Our local grocer sells sushi boxes with a best before date 4-5 days after preparation. Say what? Obviously, they have access to low risk fish? If this is safe, how bad can my effort be?
My super quickie version of chirashi:
- Microwave cup of instant rice
- Add some wasabi mayonnaise and stir
- Add soy sauce and squirt of lime and lemon
- Add dash of sweetened rice vinegar
- Buy fresh farmed salmon filet and slice thin against grain, put on rice
- Also tried soaking salmon in citrus juice to cook it, and using lighter to warm surface
I gotta say, it was a very tasty effort. Not going to be mistaken for anything I had in Japan. But better than the grocery store sushi, cheaper, and maybe four times as much fish. Will do it again. Could make it in ten minutes. Sure, real sushi has no mayo but it’s what I had on hand. Maybe some bonito flakes and daikon strips would help.