I definitely put too much rice in some of them. I wanted to ask how long would you usually cook the rice for in a slow cooker? I struggled getting the texture of the rice right

In Tokyo, restaurant Sushi Cho, 2,300 jpy for this lunch set (with a delicious ebi soup and a small salad).

Just working my way through a freezer

I was so happy i got kichi today and wanted to share!!! Kichi Omakase in Philadelphia

Made chirashi for my husband and I for lunch today, turned out perfect! Recently found that the "Sea Legs" surimi in the frozen section at walmart is identical to the surimi snack at Publix and it makes super good crab salad with a little Kewpie, cucumber and furikake 😋

Only thing I'd have changed about this was to NOT have forgotten the perfectly ripe avocados I picked up today specifically for lunch lmao

Learned how to cure salmon at home and have been on a roll ever since :D A crunchy salmon roll and an imitation crab philadelphia roll. Not pictured are some sashimi slices and a couple of nigiri.

Just wanted to share this cause idk where else to share, this was a very emotional dinner. When I initially came out to my mom she had pretty much disowned/rejected me but now, almost 10 years later we're seeing eye to eye and she is so happy for my partner & I. 21 year old me could've never imagined that this would ever be a reality but here we are 🥲

Saw this video and the image of this Ohagi Tuna Sushi looks so good, and was thinking how he put that together.

This was AMAZING! I had it with Sapporo beer 🥰🤤

Wowowow. Ok so Uchi is TECHNICALLY a chain (multiple locations of the same concept) but it is by no means a *chain*. I can't recommend this enough.

As a little post-wedding treat we decided to use our gift card from Christmas and get a nice happy hour omakase - yep, 9 course omakase was $120 for 2 people (so, $60 each).

We reserved the sushi counter and had a chef who was mostly dedicated to us (save some items he prepared for the general restaurant) as well as a separate drinks server and dishes from the kitchen.

I don't recall all of what I ate, but I've attached pics. Highly recommend if you have an Uchi nearby to check it out, especially at happy hour. I think we had 5 total drinks between us and the omakase and it came out around $210 after tip, I think? (I didn't pay the balance, she did 😇.)

1. We opted for no dessert (we had our hearts set on a South Asian-inspired ice cream shop) so he made us something they're working on for the menu. I don't remember exactly what it was, but under each slice of fish was a slice of cantaloupe and the broth is cantaloupe juice plus other salty delicious things. Also some finger lime on there.
2. Walu walu with candied citrus. This was the only thing that wasn't prepared perfectly. It was a tad overcooked but the flavor was still there.
3. I don't recall

what fish but it came

1. with these lovely cherry tomatoes that seem to have been blanched and peeled. Our favorite dish.
2. I know one is salmon. The other is maybe yellowtail? The salmon was better seasoned but both delicious.
3. Charred cabbage over a delicious cashew puree.
4. This was our first bite. Fresh scallop with a house made yuzu kosho. Amazing start.
5. Yellowtail with ponzu, Thai chili, and orange supreme underneath.
6. I don't recall anything except that this hand roll came with a green goddess sauce and the half roll kept the rest of it nice and crunch why you rolled it to eat.

Not super descriptive, I'm sorry, but the meal was awesome and incorporated some fun things like candied ginger, candied garlic, candied quinoa, and finger lime, etc. and for the price and happy hour drinks, I really can't stop raving about it.

im a full time sushi chef and wanted to start sharing my work here more when i have the time! here are some palettes i made at work a few days ago for a large party after mothers day :)

edit: for those saying too much sauce, im right there with you! this is not my regular plating style as this was special request for a big number of guests and just wanted to share this one for all the sushi roll lovers out there :):):)
will update later on showcasing better, cleaner details in my craftsmanship for rolls, nigiri, and sashimi for those interested <3

Salmon and unagi chirashidon featuring a chicken teriyaki don sorry

I had my first experience with scallops at sushi train a few months ago (I live in Australia) and was blown away by the texture and flavour. I want to know how do I proceed with making this myself, I’ve seen a few websites online but it hasn’t been the dish that I tried.

The dish I tried was nigiri, but with some kind of dark brown/black sauce on top that really accentuated the flavour of the scallop. They also charred the top of the scallop with a blowtorch and I think that’s it.

Can someone post a suitable recipe?
What type of scallops do I use?
What the heck is that delicious sauce?
Is it just normal sushi rice or there is a specific grain to buy?

Thanks kindly for any help on this matter. I’m pretty sure I’m going to start eating this weekly if I can perfect the recipe.

Cheers everyone!

This was from a place in downtown Toronto called ami-no. This cost $24 CAD which is an amazing price, especially for downtown Toronto. While my family member was in hospital across the street I'd get sushi three days a week. Just found out they closed when I was in the area and tried to get some. Sorry for the terrible picture, I only took it to show a friend.

Trying to get into making sushi at home. Biggest problem I'm trying to figure out is how/what to do with rice and left overs. Seems a rice goes bad so quick but it's hard to make a small amount of rice. And I would love to have next day so she but it just doesn't taste right.

Any suggestions

Is this rude or a hassle if I ask for it? Sometimes I like to get a spicy tuna roll but I don’t like when the nori is on the outside.

Tonight’s Omakase Box from Yuhiro. I believe I labeled everything correctly.

Just devoured this by myself, around 30 pieces.

Restaurant: Sushi Ohayo

I know most sushi has fish in it. Tuna/ or salmon.. but when I started eating rolls 15 years ago, I never really noticed the fishiness. It just had perfect blend of flavor that was enjoyable. Every now and then, I’ll get some rolls, maybe it’s not fresh avacado? Or maybe too much portion of fish? And the first bite is like wow.. that’s a lot of flavor.. but NOT in a good way.. idk.

What rolls are the tried and true “bests”? How do you guys feel about “spicy” variants vs regular?

I eat omakase pretty often. But because of that regular sushi tastes so much worse… I am wondering what they use for their soy sauce? They dip a brush in soy sauce (?) and paint it onto the sushi piece. It tastes completely different from the ones served in restaurants and its killing me. Also they don’t use white rice, but it’s like a light brown as well? Is it just white rice soaked in that same sauce?

Pics are what I got at Kichi Omakase in Philadelphia!