sushi grade tuna baltimore
The 15 Best Places for a Fresh Fish in BaltimoreCreated by Foursquare Lists Zorba's Bar & GrillGreat food here. Pretty much all entrees are grilled over charcoal. The octopus, lamb chops, pork, and any fresh fish are all favorites. You won't be disappointed!The Baltimore Sun ranks this restaurant No. 44 on its Baltimore's Best Restaurants list. This is not just a "Pizza Place" the Greek food here is Amazing. Try the lamb chops and pork souvlaki. Northeast MarketI love the fresh fish and meats! It is clean here and I love the sense of community.Pretzel dogs with cheese and a half and half...best lunch at the market and a great price under $4.00 for all of it!Best fresh turkey sandwich! Look for a stall owned by a Korean family. They have great sweet tea and lemonade as well. Ouzo BayBlue lighting, Greek food, and wine. You can't go wrong with the fresh fish, it is prepared impeccably. Also, leave room for dessert! In the summer, get their early to lounge outside!The Baltimore Sun ranked this as one of Baltimore's 100 best restaurants.
Read more: http://bsun.md/QT5pb0From our review: "Whole fish are the star attractions." Try the langoustines or jumbo prawn appetizers. Go for the lamb shank. Read more: http://bsun.md/QKYqOS Kona GrillKona Grill opens Oct 4th! Great variety of new American cuisine and sushi... Scratch kitchen, super fresh fish and rocking happy hour!Pepperoni pizza, clam cowder, and tomato basil were great! Great place with fire pit.Get the Mango Margarita if you're trying to get trunt up!! 😝😝😝 Don't Know TavernAbby is awesome! Get the fresh tuna tacos. Best kept secret in Fed...never thought a place like Don't Know would have some awesome tuna!Great bar staff and a fun place to watch the games, in the charming Federal Hill neighborhood of Baltimore, MD. Asian spicy wings are awesome! Andckingly good food for a bar - especially the chicken fingers Ethel's Creole KitchenEverything we had was great down to the lemonade..! We shared a Jambalaya my wife had the Rock Fish special, and I had the scallop special. My
kids got there favorite pasta with cheese.The Baltimore Sun ranks this restaurant No. 27 on its Baltimore's Best Restaurants list. Reaies Voodoo Blackened Lager, mini crabcakes, and jambalaya. The Nickel TaphouseThe tuna poke from the raw bar was delicious. Fresh fish, sushi grade tuna. It buffalo Brussels sprouts were also awesome and the chili. And the fries of course !The beef on weck and fries are amazing. Also the roasted sweet and sour cauliflower was awesome and healthy.Awesome burger, beef on weck, fries and Brussels sprouts. Sushi HanaGreat sushi. Helps if you have the "cheat sheet" which is a complete list of rolls/descriptions. Personal favorites are tango and Bruce rolls- good to split with a friend!Don't carry out! It ked by the City Paper as Baltimore's #1 Sushi restaurant for 2011 and deservedly so! Michael's Steak & Lobster Housestuffed flounder is the best and they have the biggest crab cakes ever on friday night.lumps big as rocksMicheals has the best food ever!!!Try
ster salad roll great, spicy tuna and volcano all great. Volcano is a bit scary but tasty.Jus
jiro dreams of sushi stream englisht tried a new dish- lobster salad- yum!!als
sushi grade fish delawareo love the spicy shrimp roll!Dragon roll and salmon sashimi absolutely melts in your mouth! Plug Ugly's Publick HouseFrom our review: The steam pots are the best things on the menu, especially the Maryland pot. Puffy crab-corn fritters and fried oysters are well-turned-out starters. Read more: http://bsun.md/KjSXfFIn our review: A choice of 52 beers and a signature "Pirate Juice" cocktail that is as smooth as it is strong gives Plug Ugly's an identity. Read more: http://bsun.md/NkQvCzTry the plug ugly burger! Perff is awesome too! The Rowhouse GrilleDelicious Appetizers at The Rowhouse Grille in Federal Hill. We
ordered buffalo chicken dip, frites, and the 4 cheese mac and cheese. Read more.great food, awesome specialty drinks.Oh man the fish tacos are amazing!! So happy they added them to the permanent menu! Graagne & ravioli are killers.The Baltimore Sun ranks this restaurant one of Baltimore's Best 100 Restaurants. Rea bellini (used to be served over penne, currently bucatini) is magical. Samos RestaurantVeggie Kabob and their homemade everything!Love the Samos Special Salad. GreNicholas Cuttonaro relishes the chance to grab a spicy tuna roll at his favorite sushi restaurants, Sushi Ya in Owings Mills and Sushi Sono in Columbia.But a couple of months ago, he decided to make his sushi-eating experience more interactive by signing up for a class in which he honed his knife skills and learned how to make sticky rice to place inside a sushi roll. The instructor at Pikesville’s For the Love of Food offered students the chance to experiment with tuna, salmon, lobster and shrimp. “There are a lot of different combinations that can be made with the ingredients,” says Cuttonaro, vice president of Owings Mills brand management company The Link Builders LLC.
Cuttonaro and his fiancée, Rose Krause, came away from the class with a lot more respect for sushi chefs. “There truly is an art to it,” Cuttonaro says. “It’s quite tricky to make rolls. It’s a process that can’t be rushed.”Sushi classes at For the Love of Food, Waterfront Kitchen and RA Sushi typically fill up quickly, chefs say. It’s no surprise that people would want to make the food that they’re eating more of at restaurants. Americans are expected to spend $2.1 billion at sushi restaurants this year, according to research firm IBISWorld. Spending at sushi eateries is projected to grow 2.2 percent each year over the next five years.“It’s a trendy food, and people are interested in getting their hands in there and making the sushi,” says For the Love of Food chef and owner Thomas Casey.Sushi classes offer all the ingredients you need to assemble the rolls, and some even offer goodies like chopsticks and a rolling mat you can use to get started at home.Learning how to make sushi is not difficult.
But getting good at it requires patience, especially if sushi lovers want to mimic the experienced restaurant chefs who dazzle them with their knife skills.“It’s going to take time to get good at it,” says RA Sushi General Manager Scott Bernas. “You’re going to have to practice once you learn the basics.”For instance, you have to learn to squeeze the rice tightly in the palm of your hand so it doesn’t fall out. But if you squeeze too tight, the roll is too dense, says former RA Sushi student Nelle Somerville, catering sales manager at the Hotel Monaco.“It’s a labor-intensive process,” says Waterfront Kitchen Chef Jerry Pellegrino, who teaches the Baltimore restaurant’s cooking classes. “For a novice, it takes a while to get the motion right. Everyone starts by making something simple, [and soon] they have 32 things in it. Though Cuttonaro says he enjoyed the class, he’ll stick to eating sushi outside the home.“We prefer going out for sushi. BLT ROLLYield: 6 rollsChef Jerry PellegrinoWaterfront KitchenFor the rolls:6 pieces of nori (seaweed)2 cups sushi rice (see recipe)6 slices, thick-cut applewood smoked bacon, cooked until just crispyAsian tomato compote (see recipe)1 cup micro radish greens or 12 baby lettuce leavesSpicy mayo to taste (see recipe)1 Place a piece of nori on a sushi mat, shiny side down.
Evenly spread a layer of sushi rice on 3/4 of the nori.2 Place a piece of bacon in the center of the rice. Add a liberal dollop of tomato compote and spread it along the bacon.3 Place the micro greens or two lettuce leaves on top of the tomato compote, leaving a little hanging past the nori on each side.4 Roll and slice. Serve with a dollop of spicy mayo.For the Asian tomato compote:3 large, ripe tomatoes, seeded and diced1/4 cup green onion tops, chopped1/2 teaspoon sesame oil1/4 teaspoon soy sauce1/4 teaspoon white sesame seedsSriracha to taste (optional)Mix all the ingredients in a bowl and refrigerate.For the sushi rice:2 cups sushi or short-grain rice3 cups water, plus extra for rinsing rice2 tablespoons rice vinegar2 tablespoons sugar1 tablespoon kosher salt1 Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.2 Place the rice and 2 cups of water into a medium saucepan and bring to a boil, uncovered.
Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes.3 Remove from the heat and let stand, covered, for 10 minutes.4 Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds.5 Transfer the rice into a large mixing bowl, and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture.6 Allow to cool to room temperature before using to make sushi.For the spicy mayo:Kewpie Asian mayonnaiseSriracha sauceMix mayonnaise and Sriracha together. The more Sriracha you use, the spicier the mayo.443-681-5310Frequency: About twice a quarterLength: Three hoursCost: $70.80, which includes wine and the sushi rolls. Students can take any leftover rolls home.SPICY TUNA ROLLYield: 4 to 5 rollsChef Thomas CaseyFor The Love Of FoodFor the rolls:2 tbsp. mayonnaise2 tsp. Sriracha1 cucumber8 oz. sashimi-grade tuna1 sheet of nori (seaweed)2 cups sushi rice1/4 tsp. sesame oil1 Combine mayo and Sriracha sauce in a bowl and set aside.2 Remove the seeds from the cucumber.
Cut cucumber into 3-inch-long strips or with a mandoline.3 Cut the tuna into 1/4-inch cubes or mince the tuna.4 Cover the bamboo rolling mat (makisu) with a sheet of plastic wrap.5 Place nori (seaweed) on the mat with the long side facing you. Spread about 3/4 cup of rice on the nori, leaving 3/4-inch of bare nori at the far side. (Tip: Wet your hands to keep rice from sticking to them). 6 In a medium bowl, combine the tuna, Sriracha sauce and sesame oil.7 Place a tablespoon of the tuna mixture at the bottom end of the nori sheet followed by strips of cucumber, on top. 8 Roll mat over once, pressing ingredients in to keep roll firm, leaving the 3/4-inch strip of nori rice-free. Hold mat in position, and press all around to make roll firm. Lift mat and roll so the strip of nori joins the other edge of the nori to seal the roll.9 Remove the mat and plastic wrap, and roll the log once more using your fingers to shape the roll into an oval, square, etc.10 Cut the roll into eight pieces using a sharp knife, dipped in water.
Serve with wasabi, soy sauce and pickled ginger.443-865-0630Frequency: About once a monthLength: Two-and-a-half to three hoursCost: $80. Students make six rolls and leave with a goody bag of sushi-making essentials: sushi rice, rice wine vinegar, wasabi, a rolling mat, seaweed and chopsticks.TOOTSY MAKIYield: 8 rollsProvided By General Manager Scott BernasPrepared by Chef Don Ha LeeRa SushiFor the rolls:1 sheet nori (seaweed)4 oz. seasoned sushi rice1/4 cup crab mix (see recipe)1/2 cup thinly sliced cucumber2 pieces of shrimp, butterfliedPinch of tempura bits2 tbsp. eel sauce1 Place nori on rolling mat (makisu).2 Add seasoned sushi rice and spread evenly from edge to edge. Turn it over so nori is facing up.3 Place crab mix, cucumber and shrimp on top of the nori. Roll tightly with makisu.4 Slice the roll into 8 pieces and sprinkle with tempura bits.5 Drizzle eel sauce over the sliced roll and serve.For the crab mix:2 pieces of kanikama (imitation crab)1 tbsp. shredded crab1 tbsp. mayonnaise1 tbsp. fish roe (eggs)Mix all ingredients together in a bowl and set aside.
/baltimore410-522-3200Frequency: About once a monthLength: Two hoursCost: $32 per person or $60 per couple. Cost includes miso soup, edamame, non-alcoholic beverages, two types of rolls and rolling mat students can take home.ADVICE FROM THE EXPERTSTip #1: Look beyond the grocery store.These days, making sushi at home is easier than ever; many critical sushi ingredients can be found in your local grocery store. But if there’s something you can’t find, make the trek to an Asian grocery store, such as H Mart in Catonsville, Wheaton or Gaithersburg, or Lotte Plaza in Catonsville, Ellicott City, Silver Spring or Germantown.Tip #2: Not just any fish will do.If you plan to add raw fish, select a good fish market, and put the fish immediately on ice so it stays fresh. Stick with fillets, rather than thick pieces of fish, because they’re easier to slice. Also choose fish that doesn’t smell.Finding a reputable fish vendor is key.“It’s best to find a place that’s always very busy,” says Waterfront Kitchen Chef Jerry Pellegrino.