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. The packaging is perfect, the delivery timely and the fish delicious, what more can...Sushi is incredibly mainstream. I've eaten and enjoyed the iconic Japanese dish for years, but I've never made it at home. In fact, it terrifies me. My wife and I prepare new foods all the time, but sushi is not one of them. While not all sushi involves raw fish, the varieties I enjoy the most do — which causes me to shy away from making it at all. So I sought out professional help. Ted Dimoglou is the owner of the recently-opened Tiki Sushi in Windsor's Via Italia neighbourhood. The business might be new, but Dimoglou has been making sushi for 16 years. He has led a number of sushi-making workshops, including a sold-out course this coming Monday at The Chef Next Door in Walkerville.

Tiki Sushi is located at the northeast corner of Erie St. and Parent Ave. (Jonathan Pinto/CBC News) "It really isn't that complicated to prepare sushi," said Dimoglou. "Getting the rice the way you need it, to have it perfect, is the key." Dimoglou recommends using only medium-grain, calrose rice from California. "Say you would start with two cups of rice. sushi conveyor belt cerritosYou rinse the starch off five or six times over a period of five minutes or so. yo sushi delivery difcWhen you strain the rice, you put it in your pot. mori sushi menu alexandriaAdd two cups of a water — and a bit [more]. jiro dreams of sushi nakazawa

Cover, bring to a boil at high heat. Once it rolls real hard, let it go for about a minute. Turn it down to the lowest heat setting for five minutes. Then you crank it up to the highest heat setting again for 10 seconds — and turn it off. Let it sit for 15 minutes. After that, dump the rice, and stir in your seasoned rice vinegar." Dimoglou said that every sushi chef has a different way of seasoning rice. sushi conveyor belt bellevueFor example, in addition to rice vinegar, some chefs add sake, a fermented rice beverage. sushi kan ottawa lunchDimoglou's seasoning is a "trade secret." "Once [the rice vinegar is] stirred in, you let [the rice] rest uncovered for 25 minutes, then stir it again one more time. Let it rest again for 25 minutes, then cover and wait for it to get to just above room temperature before using it."

While making perfect sushi rice does take practise, patience and time, it sounds very achievable at home. However, while rice may be the key to good sushi, it was the fish I was most worried about. Should I only purchase "sushi grade?" Dimoglou said that while "sushi grade" can be a good indicator of the quality of the fish, it's more important to purchase it from from a knowledgeable establishment. Once told that you need fish for sushi, a proper fish retailer will guide you to the right offerings. Tiki Sushi is lucky enough to be located next door to Mediterranean Seafood, one of the last fishmongers in Windsor-Essex. They source as much high-quality Canadian and North American fish as possible for the restaurant. Dimoglou said that the freshest fish should have good colour, look fresh, and most of all, not smell "fishy." He said that good salmon, for example, smells more like watermelon than stinking fish. Then, all you have to do is assemble it — and enjoy.

Of course, homemade sushi isn't going to look anywhere as pretty as what you get at a restaurant. Sushi chefs take years to hone the proper knife skills. Despite that, with a little bit of patience and a friendly fishmonger on your side, sushi made at home will certainly be tasty. Click the video above to watch Ted Dimoglou explain how salmon nigiri is made. Hear Jonathan's latest food adventure every Thursday at 8:10 a.m. on CBC Radio One - 97.5FM in Windsor, 91.9FM in Leamington, 88.1FM in Chatham & 90.3FM in Sarnia. Do you have a food, restaurant or dish that you think Jonathan should explore? Call (519) 255-3400, email windsormorning@cbc.ca or tweet him directly at @jonathan_pinto.I'm looking to make some sushi at home - anyone know where I can get Sushi-Grade Fish?  Mainly Salmon, Tuna, Butterfish?  I'm in the East end (Beaches) but also work in the downtown area.  Some fish markets claim they have sushi-grade fish but I don't always trust them unless I know someone that has tried it (and not gotten sick)...