Yuck. But then, I don’t generally like seafood, so I’m not just singling out sushi as yucky.
There are many kinds of sushi without seafood, FYI. Vinegared rice is the only essential ingredient for “sushi.”
My guy and I have something we call SSS days. It stands for: Scooting, Sushi and Sex - not necessarily in that order. A day with all three is always a good day.
I just pray the sushi and sex aren’t involved together. And if the scooting is anything like how my dog does it, I need brain bleach.
Love it. Love it all. Not my favourite Japanese food, but I love it.
I live in Boston. I frequently CAN do this. It doesn’t make the sushi any better. The problem isn’t the freshness of the ingredients, the problem is that most “sushi chefs” over here don’t even know how to make decent sushi rice, and it’s all downhill from there. Anything with spicy mayo is basically admitting failure.
Well, you see…
This.
There is nothing about sushi that I like. I’ve tried several kinds from raw fish to cooked chicken. It’s the rice I don’t really like. I like rice okay but not like this. I don’t like wasabi. I don’t like candied ginger.
I don’t care that much for fish unless it’s deep fried with a batter coating. And I’ve had “good fish”, although the two words just do not go together in my mind.
Sure hope you are joking. No brain bleach needed, but knock yourself out if you still need some.
I’m talking about Vespa scooters…you know… vroom vroom. All three are done separately, by the way.
To be fair, I had no idea what was meant by “scooting” in that context, either. ETA: ok, noticing your screen name now, I guess I should habe figured it out.
Cool & good for you!
(Honestly, I was more worried about the horrific reaction sensitive membranes might have to wasabi. :eek: )
Christ, I’m glad I checked back on this thread and got this straight. I’d hate for people to picture me scooting my butt on the ground like a dog with impacted anal glands. :eek:
And yes, Count Blucher, wasabi and nether regions would certainly not mix.
Alrighty then, back to Sushi talk. Carry on.
I don’t like seaweed either, so I eat the non-roll kind of sushi. No seeweed, just rice and fish (or shrimp).
I won’t try to talk you out of your dislikes, on account of it means more for me, but the ginger is usually pickled, not candied.
Yes.
Although I had seared ahi tuna last night that was served over julienned vegetables with a peanut sauce drizzled over and pieces of candied ginger as a garnish.
I had to go with “disgusting,” but I’ve only had it once. And it was Chinese buffet sushi. It was just too slimy. I don’t like that slimy texture.
But given that it’s just rice with meat with Asian spices wrapped in something tasteless, I can’t imagine there’s not some version of it I’d like.
I’m not the biggest fan of seaweed either, but it works in small doses for sushi. I’m not just going to eat strips of seaweed though.
Count me in as someone who loves it. Everything from Americanized rolls like the California roll, to eel nigiri, to a bowl of sashimi. I’d really like to make it at home, because even using the freshest fish it seems too expensive at restaurants.
“Fresh” fish for sushi is a myth. That’s just not how fishing works, unless you’re eating trout sushi or flounder sushi or mackerel sushi.
Fishermen don’t use all that fuel to get one prized deep sea tuna and haul ass back to shore with it. They fill up their hold with them, frozen, and bring the whole load back when it’s full.
Plus, the FDA laws state that any seafood (save mollusks) that is intended to be eaten raw has to be frozen for a time to kill parasites.
This friend of mine ordered a selection of Sushi at a restaurant. When she got it, she looked it over with a skeptical eye. I asked “what’s wrong.” She replied “I didn’t think it would be raw.” 
My rule: Don’t order sushi without thinking some of it might be raw.
And it’s almost always delicious.
Sushi I could take or leave, but I’ll eat the shit out of some ceviche.
Agreed, and damn that avocado stuff is popular. :mad: