Striper Sushi

[Captain Cuda]

Hey guys, Capt Jeff here. Anyone know a good place for striper recipes. Tried a piece of Striper Sashimi today while I was cutting fish and it taste pretty good. Probably be better all cleaned up, washed off, and chilled. So I though I would look for some better ways to prepare Striper Sushi rolls, but I googled it and came up with nothing. Any ideas?

[boatbuilder_g]

Mmmm...I roll my own all the time. For sashimi (just fish) lightly chilled with just a little wasabi mixed in soy. Striper is mild enough that you can make a spicy striper roll. Hit your local asian market and buy Sirachi hot sauce (Green lid with a rooster on it) and Kewpie Mayo and some nori sheets. Chop up some fresh striper and mix in a little hot sauce and mayo. Roll it up with sushi rice and yum. Add some seasame oil and crushed red pepper to make it hawaiian. Just a nice slice on rice would be fine also.

[tautog]

It would be tough to make yourself because you have to make sushi rice and get nori seaweed. If I were you I would call your local sushi place, the one in Rio Grande is good, and ask them how much to buy those ingredients, or see if they would make striper sushi dishes for you. You would probably get a discount because you are supplying the fish, plus sushi is not as easy as you'd think for a novice. If my trip with Adam is good tomorrow, my local sushi chef Jerry will be making me several striper dishes for Monday lunch.

Here is an easy sashimi dish that works with striper. It is also good for fluke.

Nobu's New Style Sashimi


1/2 teaspoon sesame seeds

3 ounces sashimi-quality fluke fillet, thinly sliced crosswise on the diagonal

1 small clove garlic, minced

Ginger, peeled and finely julienned, to taste

Chives, cut into 1 1/2-inch lengths, to taste

2 teaspoons soy sauce

2 teaspoons freshly squeezed lemon juice

3 tablespoons extra-virgin olive oil

2 teaspoons sesame oil

1. In a small skillet over medium heat, cook sesame seeds until fragrant and golden. Remove to a small bowl.

2. Arrange fish on a plate. Rub with garlic. Sprinkle ginger and chives over fish. Drizzle with soy sauce and lemon juice. Sprinkle with sesame seeds.

3. Heat olive and sesame oils in a small saucepan until they begin to smoke. Pour over fish; the hot oil will sear the fish as it makes contact.

[glennexit13]

Finding the rice and nori isn't difficult. I've seen both in Acmes...the tricky part is the preparation of the rice.

Its no joke that a true Japanese sushi apprentice might work a year and a half and never touch a knife. Its one of the last stands of a true old style apprentice system. It can take those guys that long to learn how to make the rice correctly.

I've come close, through trial and error, and as a chef its frustrating to follow all the crucial steps listed in any of a hundred recipes, and be greeted with a gluey white disaster. A japanese rice steamer is essential. A good one can be found for thirty bucks, and will make life infinitely more pleasant if you're into sushi enough to respectfully prepare it. Also needed is the wooden rice bowl. You can try to skate around it and use a plastic salad bowl, but the way the purpose-built softwood bowl absorbs moisture from the rice just can't be duplicated in any other material, and it aids in the texture of the final product substantially.

I've almost gotten to the point where I can produce near-sushi-bar quality rice, but that is only after about a hundred less than stellar attempts. As reverent and respectful as those men and women are of their centuries old craft, I look back at the lobster roll I had on my menu 8 years ago with shame and embarassment, simply because it was sub standard at best. I wish I hadn't allowed myself to be talked into putting that item on my menu. I like to think I'm good at what I do, but sushi just isn't "what I do". I'll make it at home, or at work for the help, but I'll never again charge money for it.

Even the most pedestrian chicken-finger and veal parm type eater can appreciate the concentration, and commitment of a trained sushi chef. There is no culinary program that can teach these things to your average western cook, it truly is an unwritten craft, to be learned hands on from a master. This is not to say you can't make perfectly edible sushi and sashimi at home, this is merely the self-deprecating ramblings of a chef who is awed by what he sees every time he enters a sushi restaurant. The level of respect those guys posess for their tools, fish and other ingredients is rare.

[Captain Cuda]

Thanks guys. Tautog, Im gonna try that recipe. At least no rice to mess with. And Tokyo in Rio Grande is pretty good so Im gonna save the good looking pieces and let them give it a whirl. And good luck tomorrow with Adam. He's been muggin' um from what I hear.

Catch em up!

[boatbuilder_g]

FYI Good Eats this week on the Food Network with Alton Brown covered sushi at home. The program will re-air on April 7th at 7pm. If you are a novice to sushi I highly recommend this program. I watched it myself and even I got a tip off it and I've been rolling sushi for years now. Don't let the rice scare you it really is easier then you think. True I have a rice cooker now but I first learned in a regular pot on the stove. I only bought a rice cooker because I started eating sushi for lunch and I was making rice every other day.

[cee beaver]

cuda,

go with a good rice cooker and when you are cooling it down, i drizzle the rice with a high quality rice vinegar. the wood bowl things is for real. whip the rice around with a wooden paddle to help it cool.

i have also tried putting the rice in the freezer for a short period of time or take a large stainless bowl and freeze it though i don't think it works as good as a large wooden bowl as mentioned above


if you want premo "suzuki" aka striper

go up to Sagami in Brooklawn on 130

get a larger limit on your credit card

stuff is addicting

the beav

[glennexit13]

an oversight on my part, in concert with the hangari (magnolia rice bowl)its imperative that you have a piece of card board or thin plastic with which to fan the cooling rice. Too much stirring around will release starch and render the end product gluey. Stir with a short slicing motion, as opposed to stirring a cake batter or pot of chili. Anyway, the fanning goes a long way to getting the cooked rice cooled down...

[boatbuilder_g]

Originally posted by tautog:

Nobu's New Style Sashimi
It'll look something like this (without the seeds because mine were bad :( ).

It was good...Had something like this in Philly

http://www.geocities.com/boatbuilder_g/sashimi.jpg


Tastes Great!!! :D

This one is going in my permament cookbook. Thanks!!!

[S0uthernrebel78]

try making ceviche
2lbs fish cut into 1/4 -1/2 inch cubes
2-3 limes juiced
1/4 cup onion red or white
1/2 cup tomato diced
1 hot pepper seeded(long hots or serrano will work)
1tsp of salt
hot sauce to taste
Mix all together and let sit 3 hrs in the frig serve with corn crackers or chips

[tautog]

Did you have ti at Morimoto? Morimoto was head chef at Nobu in NYC for several years. Striper sushi will have to wait, as I had a case of the shorts on Sunday.

[boatbuilder_g]

Ok now ceviche I know. I grew up in Central Florida and while most of us were rednecks we still got a lot of Miami (aka Cuban) receipes. Ceviche being one of them. Love it. Works good with fresh or saltwater fish because the lime juice kills any bacteria in the fish. Yes you can even use LM bass. I prefer Habanero peppers instead of Serrano's but I'm a chilihead. Should I make this next and take a picture of it? Cause I will :D

[boatbuilder_g]

Originally posted by tautog:
Did you have ti at Morimoto? Morimoto was head chef at Nobu in NYC for several years. Striper sushi will have to wait, as I had a case of the shorts on Sunday. OMFG!!! That's exactly where I had it!!! Was the best fluke I ever had. I never made the connection.
I spent $300 on my anniversary there on the omakasi dinner. His beers are great BTW. He does Fugu on New Years. I have an autographed menu from him but he wasn't cooking. He did come in in shorts and a T and sign the menu for me though. Sorry about the shorts!

[fshlot]

http://search.allrecipes.com/recipe/quick.aspx?q1=striped+bass&lnkid=65

also try clicking on resources on top of the page and click recipes!!

[mericanwit]

tog
I'm gonna try that recipe... Morimoto is good, and so is the bill. Try Genji, good stuff and the bill won't bring a tear to your eye...

[Stalker Charters]

Hightides gave me a quick recipe for striper ceviche on the boat the other day, gonna try to whip it up Thursday, should be good.

Striper, sriracha, pepps, onions, fresh lime, and lemon juice.

Can't wait to see how it comes out!

[hogwild]

Originally posted by S0uthernrebel78:
try making ceviche
2lbs fish cut into 1/4 -1/2 inch cubes
2-3 limes juiced
1/4 cup onion red or white
1/2 cup tomato diced
1 hot pepper seeded(long hots or serrano will work)
1tsp of salt
hot sauce to taste
Mix all together and let sit 3 hrs in the frig serve with corn crackers or chips Man I had this in CanCun it was great! Thanks for the recipe.

[Stalker Charters]

Originally posted by hogwild:
</font><blockquote>quote:</font><hr />Originally posted by S0uthernrebel78:
try making ceviche
2lbs fish cut into 1/4 -1/2 inch cubes
2-3 limes juiced
1/4 cup onion red or white
1/2 cup tomato diced
1 hot pepper seeded(long hots or serrano will work)
1tsp of salt
hot sauce to taste
Mix all together and let sit 3 hrs in the frig serve with corn crackers or chips Man I had this in CanCun it was great! Thanks for the recipe. </font>[/QUOTE]Oh sorry didn't see that, the recipes already here! anyway looking forward to trying it.

[ 04-04-2006, 11:37 PM: Message edited by: Stalker Charters ]

[Partnership]

What are some other fish that this ceviche recipe will work with- that we catch around here?

[tautog]

Ceviche works with all but the darkest fish with relatively firm meat. I do sea bass, tog and striper. Cod tends to fall apart a bit.

[Stalker Charters]

Originally posted by tautog:
Ceviche works with all but the darkest fish with relatively firm meat. I do sea bass, tog and striper. Cod tends to fall apart a bit. I had marlin ceviche once had the texture of hubba bubba

[stephenf]

i know this isnt raw striper but ,juice a lime and melt a half stick of butter ,pour 3/4 of mixture over filet and broil or grill ,when done pour rest and eat ,it is simple and insane

[Captain Cuda]

Ceviche eh? That sounds awesome.Im gonna try it first keeper I get. Hopefully it wont be a long wait. From the looks of this forum, Im not the only one who loves fresh striper fillets. And rightfully so. I have tried it several ways. Its kinda like shrimp is for Bubba in Forest Gump.
"Bubba: Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. There, uh, shrimp kabobs, shrimp creole... shrimp gumbo, panfried, deep fried, stir fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp... shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich... that's, that's about it. " Oh, and he left out Buffalo Shrimp.


Bubba should of said stripers. But I dont believe they have many stripers in Alabama.

I think Buffalo Striper Bites might not be a bad idea? Any thoughts? Anyone ever try it?

[S0uthernrebel78]

I forgot one thing for cievche you can put in salintro

[RAY-RCO]

Cerviche is awesome, you've got to try tuna too. Ive done it with well cared for bluefin and its crazy good. Yellowfin may be the best though. Have to admit that I havent tried bass fillet BUT it has to be great. Thanks Rebel.

[S0uthernrebel78]

Scallops are good too

[Brian E. Mullaney]

i like the meat with wasabi & soy - cheap & good

google sushi girl smile.gif

[ 04-11-2006, 11:13 PM: Message edited by: Brian E. Mullaney ]