I know that sushi refers to the vinegared rice, but sometimes I have a
sushi jones and don't have the time or patience to cook and prepare
the rice. I can make a very satisfying light meal by hand rolling in
full sheets of nori whatever ingredients I have around--avocado,
scallion, hot-smoked salmon from a local market, etc. I usually have a
few packets of fresh wasabi from Whole Foods Market in the fridge(btw,
their freshly made sushi rivals some of the best Japanese
restaurants--whenever I eat lunch there, I ask for extra packets of
wasabi, and the friendly young Japanese crew always hand me 3 or 4.)

So, riceless sushi. An oxymoron perhaps, but delicious and quick.
And I'm curious--do all the Whole Foods Markets offer fresh wasabi?
What a great difference in flavor!

Joltin' Joe wrote:

I know that sushi refers to the vinegared rice, but sometimes I have a
sushi jones and don't have the time or patience to cook and prepare
the rice. I can make a very satisfying light meal by hand rolling in
full sheets of nori whatever ingredients I have around--avocado,
scallion, hot-smoked salmon from a local market, etc. I usually have a
few packets of fresh wasabi from Whole Foods Market in the fridge(btw,
their freshly made sushi rivals some of the best Japanese
restaurants--whenever I eat lunch there, I ask for extra packets of
wasabi, and the friendly young Japanese crew always hand me 3 or 4.)

So, riceless sushi. An oxymoron perhaps, but delicious and quick.
And I'm curious--do all the Whole Foods Markets offer fresh wasabi?
What a great difference in flavor!

A Japanese market not far from my home sells these rice triangles
wrapped in plastic, with a sheet or norin around that. The rice has
spicy tuna fish (canned) on one side. You unwrap everything and rewrap
with nori and eat. It's not bad for a $1.50 if you're on the go..
but you walk out the door to the cheap sushi bar across the hall
if yo have the time.

--
Dan

"Joltin' Joe" wrote in message
om...
I know that sushi refers to the vinegared rice, but sometimes I have
a
sushi jones and don't have the time or patience to cook and prepare
the rice. I can make a very satisfying light meal by hand rolling in
full sheets of nori whatever ingredients I have around--avocado,
scallion, hot-smoked salmon from a local market, etc. I usually have
a
few packets of fresh wasabi from Whole Foods Market in the
fridge(btw,
their freshly made sushi rivals some of the best Japanese
restaurants--whenever I eat lunch there, I ask for extra packets of
wasabi, and the friendly young Japanese crew always hand me 3 or 4.)

So, riceless sushi. An oxymoron perhaps, but delicious and quick.
And I'm curious--do all the Whole Foods Markets offer fresh wasabi?
What a great difference in flavor!

I too have found the local Whole Foods sushi counter to be staffed by
friendly and enthusiastic people but I don't think it is anything like
on a par with my local favorite Japanese restaurant. One thing is
true, the stuff is fresher than the "daily" claim that my neighborhood
supermarket seems to think is an incentive!

Let me admit that, IMHO, the essence of enjoying sushi is to go out,
choose from a menu on the spur of the moment and have someone else
prepare it expertly. Thus, I'm not an enthusiast for do-it-yourself!


--
James V. Silverton
Potomac, Maryland, USA

James Silverton wrote:

"Joltin' Joe" wrote in message
om...

I know that sushi refers to the vinegared rice, but sometimes I have

a

sushi jones and don't have the time or patience to cook and prepare
the rice. I can make a very satisfying light meal by hand rolling in
full sheets of nori whatever ingredients I have around--avocado,
scallion, hot-smoked salmon from a local market, etc. I usually have

a

few packets of fresh wasabi from Whole Foods Market in the

fridge(btw,

their freshly made sushi rivals some of the best Japanese
restaurants--whenever I eat lunch there, I ask for extra packets of
wasabi, and the friendly young Japanese crew always hand me 3 or 4.)

So, riceless sushi. An oxymoron perhaps, but delicious and quick.
And I'm curious--do all the Whole Foods Markets offer fresh wasabi?
What a great difference in flavor!


I too have found the local Whole Foods sushi counter to be staffed by
friendly and enthusiastic people but I don't think it is anything like
on a par with my local favorite Japanese restaurant. One thing is
true, the stuff is fresher than the "daily" claim that my neighborhood
supermarket seems to think is an incentive!


The stuff at Whole Foods is made fresh daily, but their day starts early
in the morning. I've found the rice to be a little dried out by then.
If you want to wait, order made fresh.. it will be better than the prepackaged
sushi.

It's ok, but usually leaves me craving a real sushi meal.


Let me admit that, IMHO, the essence of enjoying sushi is to go out,
choose from a menu on the spur of the moment and have someone else
prepare it expertly. Thus, I'm not an enthusiast for do-it-yourself!

And of course the selection of Supermarket sushi is poor in comparison
to my favorite sushi bar.

--
Dan

"Joltin' Joe" wrote in message
om...
I know that sushi refers to the vinegared rice, but sometimes I have a
sushi jones and don't have the time or patience to cook and prepare
the rice. I can make a very satisfying light meal by hand rolling in
full sheets of nori whatever ingredients I have around--avocado,
scallion, hot-smoked salmon from a local market, etc. I usually have a
few packets of fresh wasabi from Whole Foods Market in the fridge(btw,
their freshly made sushi rivals some of the best Japanese
restaurants--whenever I eat lunch there, I ask for extra packets of
wasabi, and the friendly young Japanese crew always hand me 3 or 4.)

So, riceless sushi. An oxymoron perhaps, but delicious and quick.
And I'm curious--do all the Whole Foods Markets offer fresh wasabi?
What a great difference in flavor!

I knew it was a matter of time before we'd start hearing about
an Atkins Diet Lo-Carb sushi.

"Dan Logcher" wrote in message
...
Joltin' Joe wrote:

I know that sushi refers to the vinegared rice, but sometimes I have a
sushi jones and don't have the time or patience to cook and prepare
the rice. I can make a very satisfying light meal by hand rolling in
full sheets of nori whatever ingredients I have around--avocado,
scallion, hot-smoked salmon from a local market, etc. I usually have a
few packets of fresh wasabi from Whole Foods Market in the fridge(btw,
their freshly made sushi rivals some of the best Japanese
restaurants--whenever I eat lunch there, I ask for extra packets of
wasabi, and the friendly young Japanese crew always hand me 3 or 4.)

So, riceless sushi. An oxymoron perhaps, but delicious and quick.
And I'm curious--do all the Whole Foods Markets offer fresh wasabi?
What a great difference in flavor!

A Japanese market not far from my home sells these rice triangles
wrapped in plastic, with a sheet or norin around that. The rice has
spicy tuna fish (canned) on one side. You unwrap everything and rewrap
with nori and eat. It's not bad for a $1.50 if you're on the go..
but you walk out the door to the cheap sushi bar across the hall
if yo have the time.

--
Dan


They are called "Onigiri" or "Omusubi"
and are a 7-11 staple in Japan.

"James Silverton" wrote in message
...

"Joltin' Joe" wrote in message
om...
I know that sushi refers to the vinegared rice, but sometimes I have
a
sushi jones and don't have the time or patience to cook and prepare
the rice. I can make a very satisfying light meal by hand rolling in
full sheets of nori whatever ingredients I have around--avocado,
scallion, hot-smoked salmon from a local market, etc. I usually have
a
few packets of fresh wasabi from Whole Foods Market in the
fridge(btw,
their freshly made sushi rivals some of the best Japanese
restaurants--whenever I eat lunch there, I ask for extra packets of
wasabi, and the friendly young Japanese crew always hand me 3 or 4.)

So, riceless sushi. An oxymoron perhaps, but delicious and quick.
And I'm curious--do all the Whole Foods Markets offer fresh wasabi?
What a great difference in flavor!

I too have found the local Whole Foods sushi counter to be staffed by
friendly and enthusiastic people but I don't think it is anything like
on a par with my local favorite Japanese restaurant. One thing is
true, the stuff is fresher than the "daily" claim that my neighborhood
supermarket seems to think is an incentive!

Let me admit that, IMHO, the essence of enjoying sushi is to go out,
choose from a menu on the spur of the moment and have someone else
prepare it expertly. Thus, I'm not an enthusiast for do-it-yourself!


Your opinion above is interesting because generally nobody makes "nigiri
zushi"
at home in Japan.
However Sashimi is served fairly frequently, and other forms of sushi such
as Chirashi,
Inari, Oshi-zushi (pressed), and on certain occasions maybe Futomaki, are
also made
at home. I think most people go out for nigiri-zushi because of the
freshness and wide selection,
and most importantly as you say, to have it made in front of you by a
professional.

"Musashi" wrote in message
. com...

"James Silverton" wrote in message
...

Your opinion above is interesting because generally nobody makes "nigiri
zushi"
at home in Japan.
However Sashimi is served fairly frequently, and other forms of sushi such
as Chirashi,
Inari, Oshi-zushi (pressed), and on certain occasions maybe Futomaki, are
also made
at home. I think most people go out for nigiri-zushi because of the
freshness and wide selection,
and most importantly as you say, to have it made in front of you by a
professional.




I was taught to eat Japanese food by a business associate, Noritsugu
Kaneshige, who approached food like most Japanese businessmen. Sushi was
not something you made at home. You might have your wife pick up a few
pieces in the basement of the department store (Japanese department stores,
might have to start a whole new thread about them) or order a few extras at
a sushi bar for the train ride home or your wife but making it at home was
not done.

Many a time I would have so much work to do when I was in Japan I would stop
by the department store near Osaka's train station, Daimaru?, it's across
from the Hilton, and pick up sushi to eat in my room. Near closing they
would discount the sushi and any other perishables. Each little bag would
have a very small freezer pack inserted to keep it refrigerated.
Ahhh...those were the days.

That was one of the tough things about traveling to Japan on business, you
worked all day long and then spent that night returning calls and handling
business in the states.

"Michael" wrote in message
...

"Musashi" wrote in message
. com...

"James Silverton" wrote in message
...

Your opinion above is interesting because generally nobody makes "nigiri
zushi"
at home in Japan.
However Sashimi is served fairly frequently, and other forms of sushi
such
as Chirashi,
Inari, Oshi-zushi (pressed), and on certain occasions maybe Futomaki,
are
also made
at home. I think most people go out for nigiri-zushi because of the
freshness and wide selection,
and most importantly as you say, to have it made in front of you by a
professional.




I was taught to eat Japanese food by a business associate, Noritsugu
Kaneshige, who approached food like most Japanese businessmen. Sushi was
not something you made at home. You might have your wife pick up a few
pieces in the basement of the department store (Japanese department
stores,
might have to start a whole new thread about them) or order a few extras
at
a sushi bar for the train ride home or your wife but making it at home was
not done.

Many a time I would have so much work to do when I was in Japan I would
stop
by the department store near Osaka's train station, Daimaru?, it's across
from the Hilton, and pick up sushi to eat in my room. Near closing they
would discount the sushi and any other perishables. Each little bag would
have a very small freezer pack inserted to keep it refrigerated.
Ahhh...those were the days.


Exactly.
The sushi in the depachika (Department store basements) are great, alot of
varieties
and cheap. And obviouly you know the "before closing" trick.
Often makes me wonder why we don't see negitoro gunkanmaki in the U.S.
when it's so prevalent over there.

That was one of the tough things about traveling to Japan on business, you
worked all day long and then spent that night returning calls and handling
business in the states.


Yes, the time difference can be pretty awful.

"Musashi" wrote in message
. com...

"Michael" wrote in message
...

That was one of the tough things about traveling to Japan on business,
you
worked all day long and then spent that night returning calls and
handling
business in the states.


Yes, the time difference can be pretty awful.


What would be really bad was to have customers with you that you had to
entertain until midnight and THEN go back and work. Although I made sure to
call my secretary first for a reality check on my sobriety.

I worked for Itochu, Intl. for a little over ten years and finally left
about four years ago. Haven't been back to Japan since.

A Japanese market not far from my home sells these rice triangles
wrapped in plastic, with a sheet or norin around that. The rice has
spicy tuna fish (canned) on one side. You unwrap everything and rewrap
with nori and eat. It's not bad for a $1.50 if you're on the go..
but you walk out the door to the cheap sushi bar across the hall
if yo have the time.

--
Dan


Musashi wrote:

They are called "Onigiri" or "Omusubi"
and are a 7-11 staple in Japan.

And Hawaii.

Walter Rhee, "The Seafood Advisor"

"Musashi" wrote in message
. com...

Your opinion above is interesting because generally nobody makes "nigiri
zushi" at home in Japan.

My wife used to make them all the time in Tokyo but for a snack later in the
day while on a trip or outing . . . now, she makes them for a snack during a
round of golf.

D. Lutjen wrote:

"Musashi" wrote in message
. com...


Your opinion above is interesting because generally nobody makes "nigiri
zushi" at home in Japan.


My wife used to make them all the time in Tokyo but for a snack later in the
day while on a trip or outing . . . now, she makes them for a snack during a
round of golf.

No, I'd actually go and play golf if there was sushi involved.

--
Dan

D. Lutjen wrote:

"Musashi" wrote in message
. com...


Your opinion above is interesting because generally nobody makes "nigiri
zushi" at home in Japan.


My wife used to make them all the time in Tokyo but for a snack later in the
day while on a trip or outing . . . now, she makes them for a snack during a
round of golf.


Now, I'd actually go and play golf if there was sushi involved.

--
Dan

I knew it was a matter of time before we'd start hearing about
an Atkins Diet Lo-Carb sushi.

Let's be thankfull that the " let's all let Dr. Atkins decide what we
eat" bunch hasn't managed to get tekka maki frozen. I'd imagine they
could slap a " low carb or diet " label on it and charge double what
it's worth.

Back on topic here. I think that there is nothing wrong with making
your own sushi at home. Thing is though, it is NEVER instant, or even
close to it with all the prep work. In that respect, a sushi bar can't
be beat. Even for takeout. As far as what kind to make, that all
depends on how ambitious I am and what kind of time is available for
prep. If I am by myself, I try not to make a normal batch of shari.
For me that is about 2 dry cups of rice; any leftovers get made into
fried rice. If I'm kinda short on time I'll make a bowl of chirashi. I
have even been known to bring an assortment of seafood into work
,order a small white rice from the chinese take out and make chirashi
on the spot. The rice isn't the same, but it works.

About the closest thing to instant sushi that I ever saw was in
Yokosuka Japan. This was 20 years ago. I went into a department store
and they had a lunch counter set up. Big store, I suppose most of the
employees ate there quite often. Anyway, they had about 5 guys there
just making sushi, a few more doing prep, and another half dozen
filling out orders from the counter. It was almost like a McDonalds.
Made in masse and put together to order. Give your order to the
waiter, he'd run back to the shelf, grab what he needed off the
shelves, and bring it back to you. I bought 3 maki rolls and 4 pcs of
nigiri. It took all of 3 minutes to get to me. A couple packets each
of shoyu and wasabi and I was off to the cashier.

Jim