Sushi Grade Fish in the UKThe Sushi Grade Fish Campaign website is now live and lists all the fishmongers in the UK that sells Sushi grade Fish. We spent a lot of time to make it easy, so please do let us know what you think!!! Personal profiles for each fishmonger as well as more tips will be coming soon! Enjoy it and pass it around!!! Sushi Grade Fish - London, Brighton & EastI say sushi, you think raw fish. This, perhaps, is the reason why the Japanese delicacy, unlike the noodle or the stir-fry, has not become a staple of British home cooking. But all that is about to change – at least if Yuki Gomi, 37, a Japanese sushi chef living in London, has anything to do with it. “In Japan, going to a sushi restaurant costs hundreds of pounds and is a real treat,” she says when we meet at her flat in Crystal Palace, south-east London. “But Japanese people make it at home all the time, usually without raw fish.” When a Japanese family goes for a picnic, sushi will always make an appearance – but smoked fish will also be used, which is less likely to spoil (salmon and mackerel are favourites).

Children take sushi to school in their lunch boxes, made with tinned tuna. There are vegetarian options, including tamagoyaki, grilled egg sushi. “If you want to go the whole way and use raw fish,” says Gomi, “there are safe ways of doing it. If you have the confidence, you can make friends with a local fishmonger and get him to promise you that the fish can be eaten raw. But the easiest way is to buy sushi-grade fish on the internet.” She recommends Kazari, which will deliver guaranteed sushi-grade fish to your door. Sushi is easy to make, extremely healthy and highly portable. It is also flexible; there are, Gomi says, “no rules”, and new combinations of fish or vegetables are waiting to be discovered. And when it is home-made, sushi can also be an impressive addition to a party. “It is simple, so long as you are precise,” she says. “Architects and surgeons make the best sushi.” Yuki Gomi encourages home cooks to find sushi-grade fish online (HEATHCLIFF O'MALLEY) Before thinking about the fish, however, it is important to get the rice right.

It must be Japanese – which refers to the species rather than the country of origin – because it is high in starch, which makes it stickier than other varieties. Techniques for cooking perfect rice are closely guarded secrets for many Japanese chefs. Gomi, however, being “of a younger generation”, is happy to share her method, which she learnt from the masters (see right). When the rice is ready, the creative part begins. First, Gomi demonstrates how to make temari. “When you go to a restaurant, you’ll probably have nigiri, rectangular slabs of rice with salmon or tuna on top,” she says. “Shaping the rice like that takes years of practice. Temari is the traditional home-made version, which is a lot easier.” Cutting a fillet of raw salmon is an art in itself (she points out that smoked salmon, mackerel or kipper can be substituted). Gomi uses a traditional yanagi-ba sushi knife, which is flat on one side and very thin; The trick, she says, is to hold your breath and make the cut in one movement, as if you are playing a violin.

When the fish is sliced, she covers her left hand with cling film – an improvement on the traditional muslin – and lies a sliver of fish in the centre. sushi lachs online bestellenA bolus of rice is placed on top, then the cling film is closed around it and twisted to make a tight sphere. where to buy sushi grade tuna dcWhen this is unwrapped, a ball-shaped piece of sushi is revealed, which can be garnished with sesame seeds, a sprig of parsley, or fish roe (tobiko). where to buy sushi grade tuna dcNext, she makes the “inside-out roll”, also known as the “California roll”. how to make sushi rice videojug

For centuries, Japanese sushi roll had the nori (seaweed paper) on the outside. buy sushi grade fish atlantaWhen it was introduced to California, however, the local chefs preferred to roll the sushi inside out so that the rice was on the outside. where to buy sushi grade fish in orange county caThis was later exported back to Japan. where to buy eel in torontoShe places a sheet of nori – she recommends the type produced by Clearspring (clearspring.co.uk) – on a board and covers it with a layer of rice. The rice is sprinkled with roe or sesame seeds, turned upside down onto a bamboo mat (available from Tesco, £1.99) and covered with cling film, before arranging the salmon and avocado, rolling, and slicing with a light sawing motion.

Lastly, Gomi introduces the temaki sushi, which she says is a great informal party option. In a large bowl, she mixes scallops, flying fish roe, mayonnaise and avocado. This, together with a bowl of sushi rice and another of sliced vegetables, is placed on the table with a stack of nori. Guests add the filling to the nori and roll it into a cone for instant, do-it-yourself sushi. “When I was a child and my mother said we were going to have sushi, I was always filled with excitement,” says Gomi. “I want to bring some of that excitement to Britain.” ’Sushi at Home’, by Yuki Gomi, is out now (Fig Tree; £18.99)Tokyo Fish Market1220 San Pablo AveBerkeley, CA 94706(510) 524-7243I think Tokyo Fish Market is the best retail Japanese market to get fish for your sushi and all the ingredients you need to make sushi. When in season, fresh  local albacore is my absolute favorite.(late summer, call to check the  availability) Early Saturday morning  is a good day to go since   they stock more variety of fish for the weekend.

They will cut fish for you by the pound or you can choose pre-cut packages of fish.Types of fish: Tuna  (yellowfin, big eye, bluefin), Toro, Hirame (Halibut), Tai (Red  Snapper), Hamachi (Yellow Tail), Hiramasa, Kanpachi (Amberjack), Sockeye Salmon, Uni  (Sea Urchin), Scallops, Oysters (Point Rays, Kumamoto, Miyagi), Ebi  (Shrimp), Ama•Ebi (Sweet Shrimp), Tobiko (Flying fish roe), Ikura (Salmon Roe), Unagi (Fresh  Water Eel - Frozen), Saba (Japanese Mackerel - Frozen) Nijiya Market1737 Post StSan Francisco, CA 94115Japan Town, San Francisco and several locations in Bay AreaIf you are cooking Japanese food, this would be the market to go. Lately, quality of sashimi and sushi fish got lot better.Types of fish: Tuna  (yellow fin, blue fin), Toro, Hirame (Halibut), Tai (Red Snapper),  Hamachi (Yellow Tail), Kanpachi, Salmon, Uni (Sea Urchin), Scallops,  Ankimo (Monk Fish Liver, both raw and cooked), Ebi (Shrimp), Tobiko  (Flying fish roe), Ikura (Salmon Roe), Unagi (Fresh Water Eel, Frozen),  Saba (Japanese Mackerel), Aji (Spanish Mackerel) Monterey Fish Market1582 Hopkins St. Berkeley, CA 94707510.525.5600Excellent sushi grade fish many caught in a sustainable way.

Our beloved fish supplier.Types of fish:Oysters, Tuna, Tombo, Crab, Shrimp Marukai19750 Stevens Creek Blvd., Cupertino, CA 95014408.200.4850Good sized supermarket where you can get pretty much everything you need  to cook a Japanese meal. Great selection of fresh fish ranging from  tuna to Sea Urchin - the best selection and price in South Bay/Penninsula. When I visited there the last time, they had nice block of Big Eye Tuna for around $11/lbs and that is a great deal!Types of fish:Tuna  (yellowfin, big eye, bluefin), Toro, Hirame (Halibut), Tai (Red  Snapper), Hamachi (Yellow Tail), Hiramasa, Kanpachi (Amberjack), Sockeye Salmon, Uni  (Sea Urchin), Scallops, Oysters (Point Rays, Kumamoto, Miyagi), Ebi  (Shrimp), Ama•Ebi (Sweet Shrimp), Tobiko (Flying fish roe), Ikura (Salmon Roe), Unagi (Fresh  Water Eel - Frozen), Saba (Japanese Mackerel - Frozen), Ika (Squid)Mitsuwa Market Place675 Saratoga Ave.,San Jose, CA 95129TEL: (408) 255-6699The biggest Japanese Grocery Store in US.

Call to check their availability.Super Mira Market1790 Sutter St(between Buchanan St & Laguna St)San Francisco, CA 94115Small family owned supermarket in Japan town. They have a small amount and good quality of sushi quality fish.Types of fish:Tuna, Tai (Red Snapper), Unagi, Saba(Japanese Mackarel) Whole Foods MarketThroughout Bay AreaWhole Foods? Yes, they do have some ingredients you can use to make  sushi including vacuum packed Tuna and Salmon, thought the quality is  inferior to the ones at Tokyo Fish or Nijiya. It is worth checking out.Type of fish: Tuna, Salmon, Shrimp (Cooked, frozen), Scallops, Smoked Salmon, Crab Meat, Imitation Crab MeatYou can find sushi grade fish online easily. /including info on just what "sushi grade fish" really means. (hint, it's bull hockey, there is no such thing, regulatorilly speaking, if that's a word).San Francisco must have a ton of Japanese grocery stores where you can buy "sushi grade" fish to make sushi at home. Google it and specifically look at "Google places"  to find them.