I love sushi! My go to roll is usually some form of tuna roll, ideally with just tuna and seaweed- no rice.
Though, I recently threw up a buttload and I think it was due to expired sushi I had :(((
I mostly follow the carnivore diet, and in doing so have learned more about proper nutrition. Something prominent being that the nutrition from aquatic meats is incredibly good, even better than most make it out to be (which is usually high). There are certain fatty acids and B vitamins found in aquatic tricky to find in non-organ terrestrial meat. Further, sushi is very often accompanied by seaweed. While the vast majority of vegetation severely lacks in essential nutrition (while it is true vegetables can have high vitamin counts, it is mostly not soluble), and a moderate portion actually being inflammatory, seaweed is a rare exception with little health-damaging properties and high amounts of soluble amino acids tricky to find in such abundance elsewhere in general, let alone in vegetation. These vitamins include leucine and valine.
With all of this said, it is no wonder I feel so satisfied after a sushi meal. By body is truly getting superb sustenance.
>Do you like sushi nanons?
yes
>Favorite pieces?
salmon
>Good restaurants or chefs you know?
you are beginning to glow
>Ever tried making it at home?
no but sounds easy.
1. purchase raw fish from market
2. purchase knife from market
3. filet fish
4. ????
5. eat sushi (no cooking necessary)
>>16324 >purchase raw fish from market
can you just buy any fish and eat it raw? I assumed it was like chicken or anything else that you need to make sure it was kept clean or else you could pick up diseases for it.
>>16324 >purchase raw fish from market
Those japs what do they know and have their sushi chefs train for years? Just take some raw fish and a knife and you are set to go (to the hospital)
my ex was a sushi waitress so i got bored of it, and if i have a choice i'll pick most anything else. that said, i only really like sashimi and unagi is best girl.
Does anyone know how to properly prepare sushi rice? I've tried with 3 cups of Japanese short grain rice, 40 ml of rice vinegar, a tablespoon of sugar, and 3/4 teaspoon of salt, but it ends up too sticky. Would I have to rinse the rice even more before cooking ?
Favorite pieces?
Good restaurants or chefs you know?
Ever tried making it at home?
Post all things sushi!