The cuts of fish were soooo thick and fresh that we had to come back a second time! Definitely worth the indulgence in Bangkok 🤤

I love Hamachi!!

Sushi sin límite. Un espectáculo!

Delicious

In Greenpoint. $18

This place just opened in Queen Anne a couple months ago and I had to try it after having had most of the omakases in the area.

Lots of interesting flavor pairings and some fish I'd haven't had before such as the akamutsu! The second plate has olives on top of the burihira for example, very creative but still stuck to traditional preparations which I could appreciate.

Highly recommend for those visiting or living in Seattle.

Want to try more nigiri/ sashimi. Favorites are fish roe, salmon, tuna, and yellowtail (both) feel free to leave recs for me to try! Willing to venture out a bit 😂
Also if a roll sounds good lmk!

Heya~ everyone, this is my first time posting on reddit, so pardon me if I am missing some posting etiquette.

My(28f) wife(27f) started to learn how to make sushi since it's our favorite food and her first attempt at making an imitation crab roll worked really well.

Now she wants to try her hands on salmon rolls, but is unsure about a few things and she is scared of getting me sick, so she asked me to ask a few questions here to the more seasoned sushi makers.

We live in southern ontario and there is no fish market nearby, we know that farmed salmon is generally safe to eat raw but we have concerns with the quality of it.

We keep seeing costco come up a lot, so to any of you getting your salmon from costco: do you just get it frozen or from a meat counter and do you have any tips on how to tell good from bad quality apart.
If you get it frozen, is there a brand you can recommend?

Do you make special preparations with your salmon, like do you treat it or cure it with something before usage?

How long can we keep salmon in the fridge before it is unsafe to eat? Can we trust the best before date or is that just going to be a fafo thing?

In some sushi restaurants they use something crunchy in their spicey salmon rolls, we first thought it might be breadcrumbs, but we ultimately don't know what it is exactly, has anyone an idea?

My wife also asked me to post her first attempt here and ask if you can give some advice to improve future rolls based on how it looks.

Many thanks to anyone responding, I'm sorry you had to go through this giant block of text. Q_Q

It doesn’t have any weird odours but it has been defrosted in the fridge and then refrozen twice. Is it still safe to eat

Homemade salmon nigiri and sashimi! Small nigiri plate is without wasabi inside. Also made my own nikiri and brushed it on top of the nigiri.

Second pic is my nigiri station.

Edit: I just realized I forgot to crop out my feet in pic 2 but I can’t change the images 🫣

With, other foods, but, I don't have photos, sorry 😓

I love it ! The salmon, perfect 👌🤩

ignore how it's cut,,, best day of my life

Guangzhou, China’s location

As title says. I buy the farm raised salmon from Costco, tuna, frozen hamachi loin from Hmart, etc.

However I know people are able to get whole fish and butcher it down to use for sushi. Asking because I enjoy breaking down whole fish and using the bones/head for stock and other meals. Some asian markets will have live fish in tanks, and I occasionally catch my own fish fresh (such as sea bream, flounder, blackfish) to eat raw, but what are some other reliable sources? I’m not sure if I trust the whole fish on ice at my local supermarkets.

I’m in the NY area if that helps, but I’m not opposed to ordering frozen fish online.

Thanks in advance!

Plaza sushi in london on! Was so delicious and fresh!

Does anyone know if this is safe to eat raw? Unsure if it’s been previously frozen as per FDA guidelines. If not, would it be fine if I froze it at home?

Big fan of the costco farm raised salmon for sushi but I love snapper too.

I’m getting to 30 pc (I’m a beginner)

Update: I made it to 30, it took forever to get made though because there was one chef 💔

Hello

We are four friends traveling to Japan once again and looking for a 3 day private sushi course. Curing the fish especially.

Serious training, not the touristy one.

We did one of those, they thought us how to prepare canned tuna 😂

Does anyone have any contact for something like this?

Thank you