Anyone do it? Where does one get the fish? I have read that sushi grade fish must be used otherwise there could still be bacteria. Is this true?
Hrm…. no idea.
Do you want to make Sushi, though? Or Maki Rolls?
Maki Rolls are easy to do!
I just make avocado rolls, california rolls and such to avoid actually dealing with the raw fish at home. Maybe Wholey’s has sushi grade? Ask Andy at the sushi stand inside (is he still there? I haven’t been there in years).
+1 to the vegetable sushi (for reasons many of you know )
I don’t find them hard to make. You need one of those roller things (which can be covered with a ziplock bag for easy cleanup)
Sorry Pierce, but I LOVE eel maki rolls! So good!
But yeah, Maki Rolls can be 100% vegetarian/Vegan if desired
I don’t eat raw-fish sushi outside of reputable places on the coasts. Been sick a number of times eating raw fish in the middle of the country, uhg (poetic justice, Pierce?). Eating raw fish from the grocery store? No way!
all the people (like 3 or 4) I know who make raw fish sushi at home buys their fish from wholey’s in the strip. find out when they get their shipments. I read in a book that some fish is more sanitary when flash frozen first (I vaguely remember a white fish being in this category) so sometimes “fresh” can also be “frozen”. I’m guessing if you go to the counter and ask what’s sushi grade, they’ll be able to tell you.
Clean hands, clean knives, clean boards, clean fish, eat that day, yadda yadda. enjoy!
Wholey’s does carry the sushi-grade fish (at $OMG.LOL/pound, I might add).
I usually only make veggie, Calfornia, eel, and cream-cheese/smoked salmon rolls myself.
I stick with non-fish/smoked salmon stuff at home, but I recently saw what was billed as “sashimi grade tuna” at the South Side Giant Eagle.
My impression about “fresh fish” is that just about everything, unless you live in a fishing town, has been flash frozen.
 I did not try it, so use at your own risk.
the key to minimizing frustration in rolling your own is the rice! make sure it is sticky as ‘ell!
I haven’t made it in a long time, but you definitely want to go to Penn Ave. Fish Company.
There is a guy that makes fresh take out sushi right in front of you in Wholey’s. I have never had it but the line is always out the door.
This thread is making me crave sushi. Making your own is fun but time consuming. Going out to get sushi is fun and takes little time. I might go get some right now.
I went to Wholeys and Penn Ave a couple months ago and they told me they dont sell sushi grade fish. Maybe this has changed?!
weird, wholey’s def. sells it, and has for at least 10 years. maybe the person was confused/new/imprecise (we don’t sell it NOW because we’re out, we do sell it X mornings when the shipment comes in, whatever).
I will check out Wholeys and Penn. Thanks for the tips. What I am trying to also find out is how much cheaper it might be making my own vs eating out at a local buffet (near Best Buy on McKnight Road).
sushi tomo (on mcknight near red lobster) is really good and has decent prices.
Often, if you’re in the mood for the flavors and a variety and not too picky, ordering “Chirashi” is an affordable way to get a decent amount of sushi at any sushi place worth much (may or may not be on the menu, if you sit at the bar and ask the chef directly they should know what you mean and charge you accordingly, $17-$21 is normal). It means something like “leftovers”, and “used to be” literally whatever the sushi chef decided wasn’t suitable (size, shape) for regular sushi – not leftovers as in yesterday’s fish, leftovers as in odd pieces. In this country it’s just regular sashimi pieces of whatever variety the chef decides is suitable/seasonal, draped over a bed of sushi rice. Less labor intensive, and able to be changed depending on what’s affordable/plentiful/seasonal with little fuss = cheaper than if you ordered everything individually (and a really good way to determine the quality of a new sushi place, it’s the first thing I order).
Lots of places have “all you can eat” Tuesday nights, but you eat what they put in front of you in the order they serve it, and it wasn’t delivered to them that morning.
When you factor in travel, time, and variety, probably eating out and making yourself is a wash, if not cheaper eating out (they get bulk prices, there’s probably only so much tuna roll you can handle at once). Though veggie sushi would be WAY cheaper (as all produce sections sell “sushi grade” cukes and avocados and the like – you can get good Japanese pickles at Whole Foods or the asian markets in the strip).
BUT it is a blast to diy. Definitely i’d perfect the rice before buying the fish – unless you really like sashimi. Nothing is more frustrating than sticky rice that doesn’t stick.
I’ve never been to that Tokyo Buffet in the North Hills. How is it?
I’ve recently been to Papaya in Robinson. Their sushi seems decently priced. I only got a Papaya roll but it was very good. Fresh and tasty.
Best sushi I’ve had is at Kiku in Station Square, with Umi (shadyside) and China Palace (Wexford) in close second.
I have been to many places around for sushi and the Tokyo Buffet is comparable. As with any buffet, sometimes the food can taste a little old, but they make it all the time. At a normal restaurant, the food has not sat. Let it sit for even 10-15 minutes and things can change. Now factor in the buffet and the place is a win. Their lunch buffet is the best, $11 AYCE.
I admit to being a sushi snob, and typically avoid buffets when I “crave sushi”. My favorites are Chaya (sq’ll) and Kiku (station square). Kiku is more traditional, Chaya blends traditional with American styles in a way that I find still comforting. Most other places are more Americanized with larger pieces of fish and more emphasis on rolls. That ritzy place in Shadyside, I went to only once, I didn’t feel like it was worth it.
In a half hearted attempt to pretend this is not as OT as it is, I had a thought – sushi ride?
Yes, Umi is pretty darn good. You pay for it, though.
We like Chaya, and have recently gone to Pacific Rim, too, if Chaya is crazy busy.
All this talk of sushi, made me dream of sushi last night, so guess what am I gonna have for lunch today?!?
edmonds, that for some reason reminded me of those yummy stuffed grape leaves… greek sushi.
why have we not had a sushi ride? this clearly needs to happen as I am a creature of habit and haven’t tried most of the places mentioned in this thread. please, help me out of my sushi rut!
ok, I’ll co-organize a sushi ride if I get some help, anybody wanna help?
I might be able to help, but have been so busy, don’t think I can offer myself a 100%
((and I’m about to consume the “Green Dragon Roll” with delicious eel, plus avocado rolls just ’cause avocado is awesome! –@Penn Avenue Fish Market on Forbes Avenue))
bikey, tell those people they need some better acoutrements for their “sidewalk dining”, some planters or something. sheesh.
hey E, I think we did pretty well with our other ride if you want to work together again, I’m in.
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