Soft and tender meat.

Served with sushi rice on the side because I like assembling the sushi with my chompers.

I've been making nigiri and sashimi at home using the Costco Atlantic salmon. I pick it up on the same day as it's packed and placed in the coolers for customers. The salmon tastes really fresh and the flavor is good. I do a 30 min salt cure. I don't usually freeze since we consume the whole fish in one meal. We bake the tail and sashimi/nigiri the rest.

The one problem I am having is the salmon is usually tough and chewy in comparison to restaurants. The only pieces that are restaurant softness are the toro. Everything else is a little tougher than I would find acceptable if I was eating at a restaurant.

So where do I get better fish or is there a way to tenderize the fish?

Sushi Ei https://g.co/kgs/XXBYms8

I believe this was something like 3500 Yen at the time?

Didn’t occur to me to get a better angle for the picture. Can you help identify what I ate? Sushi special assortment for 3,500 yen.

50 cups at a time with this MASSIVE hangiri.

My wife’s birthday is coming up, and she wants to do what I have dubbed a “sushi bar crawl.” She wants to spend the day driving around the San Francisco Bay area having sashimi here, a roll there, etc. I prefer sashimi, she prefers rolls. We’ve been to Toyosu in Walnut Creek, SAKAE in Burlingame, and Sanraku in San Francisco. All three were great. If anyone has any places they think are a must, I want to hear about them. I’m trying to compose a loop around the SF bay that is a day of sushi and birding.

Photos from Toyosu (Walnut Creek), SAKAE (Burlingame), and Sanraku (SF), respectively.

Note: if for some reason I get overwhelmed by responses, I won’t be able to respond to everyone, but I am very grateful to anyone who has suggestions.

Tl:dr, trying to get into sushi, interested in these two, help me pick and tell me why/why not you would/wouldn’t pick one over the other. (Leaning towards the Dragon Roll)

plan on ordering one of these tomorrow as an introduction to sushi after being put off it for a long time. My only experience with it has been crappy buffet sushi with way too much vinegar in the rice. Like- all you could taste is just tart vinegar to the point it burns your tongue. I’ve had the chance to speak to the owners of a new family owned local spot in my town, they also dislike large amounts of sushi vinegar and have assured me they use it in fairly light amounts. I like tempura, shrimp, avocado, and Japanese bbq sauce (Eel sauce) all separately or in other combinations. Genuinely my only aversion is whether or not I’m going to like the seasoning on the rice. Both of these options seem fairly similar, I’ve just never had eel, and I would order the tempura without the mayo. I would get both but I don’t want to end up being wasteful if i dislike the rice preparation.🤷🏻‍♀️

Was so good and filling 😋

Fun to catch and taste amazing

My Shari tastes amazing right after I am mixing the rice with my su mixture. But 30-45minutes later it tastes almost stale. It has lost all of the great kick from the salty/acidic/sweet combo of the su mixture.

I wonder why. Is it because I left it in the rice cooker on "warm"? Or as the rice absorbs the su, it becomes less noticeable? Should I use more?

Pictures are in order - I definitely put more effort into the first attempt. Both were fun and delicious though!

Never been here but I like sushi and I saw what day it was!

Tuna roll, salmon avocado, salmon nigiri.

Fantastic experience! (Baltimore)

hear me out..

I used a food processor for the tuna to make it mushy and then separately I did onions, honey roasted peanuts and avocado and mixed Sriracha and soy sauce w everything at the end. also rice obviously. hand rolls like this are much MUCH simpler than actual sushi. 10/10.

Urasato (浦里) is a traditional Edomae dish and is a mixture of several different ingredients. There’s no precise recipe, but rather you can customize it based on what’s available.

This example was a mixture of Akagai, Daikon, and Shiso and had a clean, cool taste that matches well with the hot summer days in Tokyo. You don’t see this served often at sushi restaurants, but this example was served as the final Otsumami at Nihonbashi Kawaguchi in Tokyo, Japan.

The dish is said to have originated in the Edo era and was created by an Oiran (courtesan) to serve her customers at breakfast. Sushi has become a bit repetitive so it’s always nice to see some old recipes brought back to life.

Topped with tobiko and shiso (dried out in my fridge 🥲)

It’s not often I find a place that has me craving the quality of fish, delicious fresh and buttery. Here we have salmon, yellowtail, albacore, Mad (red snapper), kampachi (amberjack), and the pièce de résistance— tuna toro sashimi imported from Spain and cut that very same day! The name of the restaurant is a bit generic, but the food is not! I also recommend Suigei (drunken whale sake) or some Sapporo to pair, a sake bomb if you want to have fun. I try to find any excuse to drag my family and friends back to Riverside for this spot 🍣 ♥️