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Mar 27, 2008 12:20 PM

Never Had Sushi

I've never tried Sushi. I would like to but not sure where to start. Of course where I live, it's not available. Eating raw fish kinda makes me cringe, but I know not all Sushi is that way. What would you recommend for a Sushi virgin?

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  1. I would probably start with rolls - you are not staring a big piece of raw fish - I would look at Kappa Maki it is a cucumber roll - California roll and if you want to try the raw fish maybe Tekka Maki (raw tuna roll) or a salmon roll -

    1 Reply
    1. re: weinstein5

      I would add Unagi Maki (teriyaki eel and cuke) and lots of places have veg. options as well like Oshinko Maki (pickled daikon)

      go easy on the wasabi and ginger.

      if you dive into the sashimi - Maguro (tuna) is soooo good.

      and by all means save anything with Uni (sea urchin) until you're confident and somewhere that it's perfectly fresh. It can be really good, but better left for later. took me years to try it again, now I love it.

    2. Along with what weinstein mentioned, shrimp is generally served cooked (not always). You've also got eel and omelet. And there are some other rolls that feature cooked ingredients like dragon and spider roll. So you've got some options before you make it into raw territory. I'm sure your server can also steer you in the right direction.

      1. This is a common theme on this board. Check out these two recent links:

        Although sushi generally means items with raw OR cooked items with vinegered rice, which can be seafood, vegetable, egg, etc., it really comes down to raw fish. Dragon, spider, and super-monkey-mayonnaise-thingamabob-maki rolls are only barely sushi and are most certainly, not Japanese ethnic dining.

        1 Reply
        1. re: Silverjay

          Did you ever enjoy the Empire of Signs (R. Barthes) ...
          if not, you might seek it out ... I particularly like his take on "rice".

        2. I was lucky the 1st time I ever had sushi. I was with a Japanese friend. I went with nigiri with tuna & salmon(I love lox, so that wan't a stretch). They did convince me to try uni my 1st time & I haven't been able to try it since. Let's just say the texture wasn't to my liking. That may also be why I can't stand maki. it's the seaweed...
          I also enjoy Tekka Don, which in my experience was just a steaming bowl of rice covered in lovely slices of raw tuna. mmmmmm. I say start out "simple".

          1. There are many people I know who won't eat sushi, but who love California rolls. It might be a good start if you truly have never had a taste of any kind of sushi (or if you're not sure about the quality of a sushi bar) but solely focusing on that is kind of like leaving a movie theater before the previews even finish. Mixed nigiri sushi plates are a good introduction to sushi because it is a combination of both cooked and raw foods, so you develop a taste for it and can decide for yourself what you like and what you don't like. As hill food mentioned though, go easy on the wasabi the first time you try it, especially if you're ordering sushi rolls, as these often have wasabi already in them. Wasabi is an acquired taste for some. I became addicted to it almost immediately, but then I already love Chinese hot mustard, which has a similar sort of intensity.

            5 Replies
            1. re: FoodieKat

              Funny. I've never seen wasabi in a roll. Nigiri -- yes (but less common now than 20 years ago).

              1. re: Miss Needle

                The Nigiri I had in sushi bars in the UK always had wasabi, and some of the sushi rolls too. But obviously that varies based on where you are.

                1. re: Miss Needle

                  I made the mistake once of putting my usual portion of wasabi on the prepared rolls from a sushi bar. Thought my head was going to explode! And I am not shy about using wasabi either, so there must have already been quite a bit in the sushi itself. Now I always taste the sushi roll before I put wasabi on it, just in case.

                2. re: FoodieKat

                  I am now so addicted to wasabi to the point that if the cabinet is low I border on panic. and I don't even make sushi at home.

                  once had a roll at some mass market place in SF that was salmon roe marinated in wasabi until it was green and more wasabi rolled in - pow! I'm sure it and all the offerings were completely inauthentic, but if I need real, I guess I can just cart my happyass to Japan someday.

                  the nigiri or maki samplers are indeed a good way to start, maki to get used to some of the flavors and texture, nigiri for the more pure flavor.

                  if you don't like something you're only out a couple of bucks instead of plunging into a full order of sashimi.

                  Weezy: give uni a shot again, my first time was also one of my first tries at sushi in general, but now...(it was the texture thing for me too, but now I know what to expect)

                  1. re: hill food

                    My husband thinks I am insane every time we go out for sushi, because I eat so much wasabi I actually cry. I confess that is one reason why I often order sashimi - so I don't have too many tastes competing with the wasabi. I know that's not the point of eating sashimi, wasabi is only meant to be an accompaniment, yadda yadda yadda, I do it anyway. Anything wasabi-flavored appeals to me too - so long as it's not just some wimpy thing that's merely been dyed green (ugh)! I need that horseradish kick! :-)