Sushi!

[Dr. Bill Kobb]

Current gf and I are going out for sushi tomorrow. I haven't done sushi in literally a decade. Used to have it fairly often with an old flame, but back then, she did the ordering, as she thought of herself as something of an expert.

So, I'm a bit nervous about ordering, and was wondering if any theater-goers have any advice for ordering/enjoying.

Most likely, I'll roll with some redfish, eel, shrimp & tuna, but am open to suggestions.

Thanks,

R. Tibbler 😛aw:

 

[Carnivore]

I don't think you need to make a big deal out of it, just order what you like. I think eel is delicious, and I've enjoyed salmon rolls too. A tempura soft shell crab also makes a great appetizer. I'd say try something you know you'll like, and try something new. Its always fun to be adventurous. (Although the one time I tried sea urchin I was not pleased. YMMV.)

 

[Mash]

Just grab yourself a jellyfish out of some random ocean, and play a Japanese version of Russian Roulette. x)

 

[chicag0]

Salmon, Tuna, and Eel are the best. 🙂

 

[Violetta]

I love a good unagi roll. Some asparagus, tamago... perfect stuff.

 

[FeatherDaemon1]

I have always enjoyed the hamachi and hotategai, but you really should go with what you like. I can pretty much eat anything off the menu.

 

[Dr. Bill Kobb]

Thanks all! It was all round delicious and a beautiful presentation. We had fried ice cream for dessert. My only dissatisfaction was with the chopsticks. I was never very good with them, and years without practice didn't help things one bit. Next time, I'm just picking up the damned rolls with my fingers.

 

[Mash]

I'd probably just start using the chopsticks as food-shivs. I lack the dexterity to use those things.

 

[the_jimmy_james]

I always do the finger thing. I only use the stix to wipe wasabi goop on the guys. So far, I've only tried makizushi, but I've honestly wanted to try a few other styles. Finding places that do stuff other than makizushi is difficult, though. Near-impossible, really thanks to the popularity of the ubiquitous (and delicious) California roll.

I've grown a fondness for Cali rolls due to their texture and find myself adding crisp ingredients to my makizushi whenever I roll my own (that is, have the itamae do it for me.) Tuna or unagi with tamago, cucumber, sprouts, and green onions with masago on the outside.

Fuckgood.

 

[FeatherDaemon1]

To use chopsticks it really just takes practice and more practice to use. The trick is not just to use them when you go out and dine on Asian cuisine. It really helps to try to use them with any meal. In addition, don't be afraid to hold the bowl closer to your mouth with some foods. The bowl is just as much a tool as the chopsticks themselves.