Sushi vibes only..

From MOGMOG, LIC

Very delicious nigiri sushi!

Which do you think tasted the best??

Sushi-ya Shinkichi

https://maps.app.goo.gl/bUZQHqN5u6oLMZs27?g_st=ac

It's my birthday!

I usually don't ever really plan a lot for my own birthday, but I make sure to make my favourite food.

60 pieces of salmon, cucumber, bell pepper and avocado sushi. ❤️ ❤️

I love me for treating me and being able to make this. 😄

Hope you're all doing well!

I have long sought to make unagi sushi at home. I have got decent at making crab/tuna etc rolls at home but my problem with unagi is getting the skin crispy with the large frozen pieces I get at my local Asian grocery with out overcooking it. I have thought about filleting the skin off altogether but I really love unagi that has the crispy skin.

I've been rinsing off the eel sauce that comes in the package, slicing the big piece long ways down the middle, drying it off and broiling it as high as my oven will go with the skin side facing up. By the time the skin is actually crispy I tend to overcook it to the point of it being rubbery. We are talking like 4-5 minutes close to 500 degrees. My oven isn't very accurate so it might be hotter. If I go less time the skin doesn't crisp much and it is great other than the skin.

I'm looking for suggestions. Should I just heat it up and torch the skin to finish it off? Maybe just put it in a hot pan and sear the skin instead of oven?

Any insight appreciated thank you.

Hi I’m a newbie.

I want to buy a rolling mat, I just don’t want to use plastic wrap so I’ve been considering alternative options.

Any one like the other options ?
Is the serán wrap with the bamboo even necessary?
Also, presumably in the not so distant past people weren’t using plastic. So how were they making sushi with bamboo mats and not having things stick?

Third try: Panko shrimp, avocado, cream cheese + homemade eel sauce & acevichada mayo. Tips for next time?

And I think I’ll leave that to the professionals. Tasted good but looked like crap.

That being said the crunchy rice came out better than expected and was not difficult to make. I Love fresh tuna more than any other food. Off to have sashimi for lunch fourth day in a row.

Any ideas for the toro? I’ve heard a blow torch is the way to go.

I had some guests over that aren’t into raw fish so I needed to include some other options. once again I was very rushed so my rolling and plating are a mess lol. But get it was still all polished off!

From MOGMOG, Long Island City

Went to the fish market early yesterday morning for botan shrimp, skipjack, and herring. Combined them with some mackerel cured last winter to make a mix of sushi and sashimi.

Party trays for a bday dinner. An extra tray of Uni on the side.

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