Reviewer: Name The packaging and delivery was excellent! Two orders of this and it was the best I have ever had!!!!! Will order many times more!! Reviewer: Eric - Chicago I have had a lot of yellow tail, I have spent any where from 2 dollars a roll to 40 dollars a roll. This is the best Yellow Tail I have ever had. Don't confuse this with my crappy sushi making skills. This fish alone is amazing. My mom who hates sushi even enjoyed it. Great taste, very tender. Reviewer: Name Withheld These really made my sushi look cool. One person really didn't care nori, so they really liked having sushi made with these. Freshwater Eel - (Unagi) Reviewer: Name Withheld I made California rolls sliced them, laid them flat on a lightly oiled baking dish, topped them with 1/2 piece of unagi slice, pour unagi sauce on top and broiled them for a few minutes. Every one loved it at the sushi party. Reviewer: Mel - San Fransisco I stumbled upon this website while looking to order some fresh salmon for home making sushi.

I have ordered a total of 3 times from this store and m very satisfied with the service, packaging and most importantly the fish. Sake melts in your mouth, very fresh. I also ordered albacore and enjoyed that as well. My family and I are big time sushi fans and like to make our own and this is just perfect for us.sushi making kit world market The packaging is perfect, the delivery timely and the fish delicious, what more can...sushi in japanese characters Short Grain RiceOriginario ricePremium Gradesushi rolls to try Storage InformationStore in a cool, dry place.sushi king buy 1 free 1 UsageHow to cook Sushi Rice (Serves 2) 1.

Put 250g of rice into a bowl and wash with cold water. Repeat 3 or 4 times and then drain the rice with a sieve.2. Add 330ml of water and the washed rice to a saucepan. Bring to the boil and simmer for 10 minutes with the lid on.3. Turn off the heat and leave to stand for 25-30 minutes. Do not open the lid! How to make Seasoned Sushi RiceMix 3 tbsp of Yutaka Rice Vinegar, 2 tbsp of sugar, 1 tsp of salt together and fold into the cooked sushi rice after the rice has cooled down." Nutritional Information Typical Value Per 100g Product of Origin Product of Italy FaLang translation system by FabobaFor making authentic sushi rice, start with any good short-length-grain rice.  Otherwise, any plain white rice will be adequate, if not authentic."Sushi" refers to the vinegar that is used to flavor the rice used with the fish and other things in what is called sushi.  Making sushi riceTo make 4 cups of cooked rice, start with 2 cups of dry rice.  2 cups of water for cooking (The rice will already be dampened)¼ cup sushi su (flavored Japanese rice vinegar for sushi)1 TBSP white sugar2 tsp fine white salta 3- or 4-inch square of konbu seaweed,The rice is rinsed repeatedly until surface starch coating is removed and the water remains clear. 

Then the rice is drained in a colander and allowed to become thoroughly dampened.  Put the rice in the cooking pot.Clean and prepare the konbu, cutting a fringe of thin strips along an edge to aid in flavoring the rice; Bury the konbu in the rice.Add the water for cooking.Cover the pot and put it over high heat to boil.  Remove the konbu as soon as the water comes to a full boil.  Reduce the heat to medium and cook for 5 minutes, then reduce the heat to very low and cook for 15 minutes without opening the lid.  Leaving the pot unopened, remove it from the heat and let it rest covered for 10 minutes.While the rice is cooking, put the sushi su, sugar and salt in a small saucepot, heat and stir until the sugar is dissolved.  Allow it to cool.When the rice has finished steaming and resting, turn it out into a bowl (Wood is best, to absorb moisture, otherwise use glass or ceramic; Do not use a metal bowl that would react with the vinegar and salt.While dripping the vinegar-sugar-salt liquid mixture into the rice, gently toss the rice and cut the liquid mixture into the rice, taking care not to crush or smash the rice grains. 

Use a rice-paddle or small non-metallic spatula, which may be dipped into cold water to keep rice from sticking to it.  The rice should be cooled, ideally to a cool room temperature, while the liquid mixture is being addedFor making sushi, the rice should be at cool room temperature, not refrigerated.  It may be kept for several hours at room temperature, with a damp cloth over the bowl.  Sushi rice should be eaten the day it is made.  When working with sushi rice, the chef may moisten fingers with a mixture of 1/3 sushi su, 2/3 cool water.You can buy Sushi Popper Packs right here and we'll ship them to you. You'll be popping in no time! 4 Spicy Krab rolls. Inside out rolls (rice on outside). 7 pieces of sushi in each Sushi Popper Roll. Total of 84 pieces of sushi in this 12-pack. *Box is for illustrative purposes only. Spicy Krab Rolls (12-Pack) Imitation Crab with Mango. Spicy Shrimp Rolls (12-Pack) Shrimp in a chilli aioli. Imitation crab and avocado.

*Box is for illustrative purposes only.The Un-Sushi: Onigiri / Omusubi Your perfect, portable summer snack awaits. But first: how to unwrap it? In Japanese grocery stores, the triangular, nori-wrapped rice balls known as onigiri or omusubi catch your eye like presents, waiting to reveal the treat at their core: salted salmon, pickled ume, or maybe shrimp tempura. They look like a form of sushi, but they're made with plain rice, which the salty filling helps preserve (versus vinegar-seasoned sushi rice, which helps preserve fish). This two-buck picnic staple is no less welcome now than in old Japan, when Samurai toted them for lunch—and it's healthy, too, although I would like to see someone make them with brown rice (RIP Oms/b in Manhattan, which had so many wonderful varieties). Above and below photos by Leslie-Anne Brill A selection of rice balls at Daido in White Plains Ready to pull off the wrapper and dig in? Not so fast, my friend. If you've never done this, you're about to discover the genius Japanese packaging that keeps the crisp nori separate from the moist rice until you're ready to rumble. 

Note the instructions on the wrapper (better yet, watch the video at the bottom of this page). The trick (once you pull the tab, which goes right into the price label) is to slither the plastic out from around the rice while keeping the whole thing intact. I think I finally know what I've been doing wrong: you're supposed to pull it open one side at a time, but I've been doing both together (expecting some sort of origami “aha” moment). Read the instructions first! By the way, these are not complicated to make, and the process is pretty cool. Roll the rice into a ball between your damp hands and wrap with seaweed. Or buy nori sheets already encased in onigiri wrappers, and a triangular rice mold to achieve a uniform shape. Ready to go shopping? Here are a few regional places to check out: When I called this well-stocked, user-friendly Japanese grocery to ask if they had rice balls, they asked, “Are you coming soon? They run out quickly.” Get there by midday for the largest selection of flavors I’ve seen: kelp, salmon with salmon roe, pickled ume, eel, and spicy tuna, to name a few.

As a rule, don't expect a large amount of filling in rice balls—just enough to add a third dimension to this three-pointed treat. Speaking of portable deliciousness, if you get there at the right time, baked sweet potatoes (a common Asian street food), $2.99 each, sit in a basket in front of an oven, with approximate “bake times” posted. You could buy and roast several yourself for the price, but there they are, right in front of you, and they're the best sweet potatoes you've ever tasted (just make sure to peel them—the peel is kind of gritty). We'll gladly fall for that. And let’s not forget their French cream puffs, available Sundays only. I eagerly arrived at this Korean American chain superstore before they'd set out their rice balls for the day, but a chef in the prepared-foods section offered to make them to order, filled with California roll ingredients (a hybrid!). My excitement faded as I realized that the ingredients neither came together as a California roll nor had the savory oomph of most rice balls, but a variety of other flavors such as chicken teriyaki are available at different times.