I thought the raw fish was implied since scifisam2009 was asking about, “fish grabbed direct from the sea.”
The rice is going to be the same whether the fish was caught yesterday, or had been stuck in a freezer for a month. Why even bother discussing that aspect of it?
When I go to eat sushi, I don’t deprive myself of sashimi because it doesn’t fit a strict definition. The OP wouldn’t be out of line if he served sashimi along side the sushi either.
I’ve also tried two types fish that were cooked minutes after catching. The yellowtail was overcooked so I wasn’t much of a fan but on another trip, we had a Boccacio (sometimes called Salmon Grouper) sandwich, which was delicious once you got over the parasitic worms that were in the fillet.
Frankly, it’s not worth the effort. A properly handled and frozen fish should taste almost as good as a fresh one. It’s also safer to eat raw.
The OP wouldn’t be out of line if he served sashimi, not at all, but he also wouldn’t be out of line if he served things like wasabi peas, edamame, katsu curry and things like that. In fact, that’d be cool because they’re all lovely and all common at restaurants that serve sushi. But that doesn’t mean they’re sushi.
It sounds pedantic, but it’s not - it’s really misleading to act as if sushi means raw fish. I’ve met a lot of people who’ve told me they can’t eat sushi because they’re vegetarian and numerous people who think sushi without fish isn’t sushi.
BTW, it looks like you think I was saying that fish caught directly from the sea is sushi; to clarify, I was asking why you guys were talking about them as sushi. I don’t think the OP is going to have a choice between making maki rolls and taking his guests scuba-diving for yellowtail, even though the latter would be fun.
Sushi = vinegared rice. Commonly used in rolled (maki) or lump (nigiri) form. May be topped with fish, seafood or vegetables.
Sashimi = raw fish.
Threadjack over.
Now, my favourite sushi is actually hamachi (yellowtail). I can’t stand ika (squid) or uni (sea urchin), but that’s just me.
Because we’re discussing what the word “sushi” means, and sushi by definition involves vingegared rice. It’s really not that complicated.
*You can eat whatever you like, but this board is about fighting ignorance and you were incorrectly claiming that sashimi and sushi are the same thing, or that sashimi is a kind of sushi. That’s simply wrong. This doesn’t have to be a big deal, but you are making it one by trying to argue about it rather than just accepting that you were wrong and moving on.
I’m sorry to keep dragging this out, but this isn’t exactly right either. Sashimi means something like “pierced meat”, and while it’s usually raw fish this isn’t always the case. I personally have seen horse meat sashimi, although you’re unlikely to encounter that particular delicacy in restaurants in the US.
I do not understand the love for sea urchin. Every time I go to a sushi place I get one order of something I have never tried, and I have to say this was the worst thing I have ever tried at a sushi place. It was like eating thick ocean water. I still ate it all out of principle but I don’t understand why anyone would want to.
My favorites are still the basics - tuna and salmon and the occasional eel, crab and shrimp.
I had lunch at Kirikowith my wife today. It’s our favorite. It’s not flashy, but the fish is excellent.
Today they had an albacore special that was incredible. It was a bowl of rice with sliced albacore one side and chopped miso albacore on the other. I hope they add it to their regular menu.
Maybe do a Kibbeh Naya Maki. Maybe a base of the nori covered with vinegared rice per the usual then some lamb carpacchio and/or ground lamb tartare with the typical mediterranean spices and bulgar all rolled around a core of pickled turnip with a sprinkle of togarashi.
And probably ponzu rather than Lemon Juice… hard to decide which direction to take this in. I suppose the sauce should mostly be split… either Middle Eastern or Japanese, I tend to take this into crazy japanese topping territory, I thnk the only thing that might be unusual to the japanese palate within this sauce is the yoghurt… sesame paste and pommegranate, no problem. This Sushi Maki could probably be big in Japan… Japanese want something different by way of sushi… the Americans want the traditional Japanese sushi because we think it exotic. Kind of a jaded view, IMHO.
The sushi place around the corner from us makes a tempura asparagus roll that is to die for. Not the best sushi place I know of otherwise, but those 'gus rolls would keep me coming back even if it weren’t so darn close.
We all misread things now and then.