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Sushi at Home
May 18th, 2012 by Vicky | Published in Seafood | 3 Comments
I love sushi, but I don’t always love to pay the premium price that we often see in Japanese restaurants. Luckily they sell sashimi-grade fish at grocery stores such as Berkeley Bowl, and for $14, you can get a whole freaking pound of ahi tuna! And even less for a pound of salmon! I don’t think you understand how much fish you get for a pound…I certainly didn’t. We had way too much fish and leftover sashimi is not the best.
I made tuna poke with the ahi tuna, but I used a tuna poke mix, which ended up being way too salty. Next time, I will try this recipe for tuna poke.
Give it a try! Sushi at home!
May 18th, 2012 at 8:34 pm (#)
Ah! I love getting fresh sushi fish at Berkeley Bowl! I think I got maybe a 1/4 lb of tuna last time, but we were making rolls. I love that they also have tobiko and all the other goodies you need.
September 6th, 2012 at 2:18 pm (#)
How do you cut your tuna? I’m always wary of digging in without creating freshly cut edges.. what did you do?
November 29th, 2012 at 5:27 pm (#)
Hi Cheryl!
Sorry it took so long to get back to you.
I think the most important thing is having an extremely sharp knife and using a gradual sawing motion, but of course there is a whole art of proper sushi-cutting, which I am not qualified to tell you about.
Try to figure out where the grain of the muscle is and cut against it. Good luck!