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re: brooklynkoshereater
Joe Berger
Jun 23, 2010 11:28 PM
it's very profitable. I make my own version of Alaska rolls at home.
each pound of salmon yields a dozen fat 6-pc rolls for about $20 worth of ingredients;
dry nori, pearl rice, molasses vinegar, raw salmon, avocado, squash, cream cheese.
only problem with home made is how the rice & vinegar gains a fermented
flavor after only a day in the fridge, so I have to keep all ingredients separate
then make 4 rolls for lunch each day - and that can get kind of cumbersome.BTW, that's why a lot of Kosher sushi has such dry bland rice,
because they use very little rice vinegar to increase it's shelf life.
another shelf life increasing gimmick is to use sesame seeds
around the outside of each roll, instead of nori or fish eggs.
sushi rice is extra starchy; the wetter it gets, the faster it ferments.
where do you think Japanese saké comes from - old sushi rice - hehehe.
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Joe Berger
Jun 23, 2010 08:19 AM
many places get a caterer to drop them off once or twice a day.
they don't hire some Asian guy to stand around like wall flower.›2 Replies-
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re: shoelace
Joe Berger
Jun 23, 2010 11:34 PM
that's odd - i can get my sushi rice from
dry to rolling ready in 20-30 minutes tops.
then it need another 10 minutes to cool off
once rolled - i like my sushi slightly chilled.
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it really bothers me that every kosher place feels like it needs to have sushi as well, sushi is specialized, and needs to be done correctly and freshly for it not to be offensive
of all places, casbah??? while delicious if youre craving something greasy and salty, its certainly not the bastion of fresh tasting food
