Free shipping on gift certificates. All items are available for pick up at Samba Restaurant Samba Steak and Sushi HouseLog In Over the years we have received many questions from visitors that were either not completely covered by the FAQ or not addressed at all. In this section we will share those questions with our other visitors with the hope that you may find an answer here to anything that we have not already fully addressed. Please follow the links to find the full question and answers and also keep in mind that all of these answers are the opinions of the maintainer and do not constitute the advice of a medical professional. I’m a Sushi beginner and I keep reading conflicting reports about salmon and its health risks….is it ok to order salmon in a sushi restaurant? I understand that it may contain parasites. I was wondering if you could answer a question for me about making sure my fish is safe to eat raw. I bought it yesterday and I have kept it in my freezer since I bought it, and plan to let it thaw in my refrigerator over night tonight.

Can I eat these fish raw? Is there any special way to tell if fish is safe or not safe for sushi? I purchased some sushi and it is more than I can eat. Can I freeze the remainder or must I discard? How long does it keep its freshness? I was told long ago that although sushi fish has not been cooked, instead it’s taken to an extreme "Below Zero" temperature to kill any harmful organisms. I cannot find anything to verify that. Questions About Individual Items: Is Wasabi high in sodium? I’m trying to cut down on the salt and I know Miso is very high and so is Soy Sauce. I have being trying to make sushi at home for quite some time, and over the last while, I have started to notice the different cuts of salmon that you can get. The problem I seem to have is that I always buy salmon fillets from a fishmonger in our area, and although it is a lot cheaper than buying the fish from a sushi bar, it doesn’t seem to cut or shape as well as the fish I buy from the sushi bar.

Am I correct in saying that there are 2 main cuts of salmon, fillet and halfside? The fillet I find seems to break up very easily, where as “halfside” is more of a solid piece of fish, that seems to handle easier – not break up – and can be shaped easier. sushi grade fish southamptonI.E. for sashimi and cutting slices for salmon roses. sushi grade fish chicago suburbsAlso is “half side” the correct word for that piece of fish I am referring to? youda sushi chef password I am a sashimi addict but just learned I am allergic to soy… sushi grade fish sonoma countyDo you have any advice or do you know of any product that tastes similar to soy sauce, minus the soy?

I recently had a waitress at a Chinese restaurant tell me that sushi is loaded with MSG? Tell me it’s not true!!! (But only if it isn’t true.) My daughter suffers from migraines that are triggered by MSG, and now she’s sure she shouldn’t eat sushi anymore. Can sushi rice be cooked the day before making sushi? Be the first to tip!Tip me with bitcoin!134G4LJFzytPhr5n2eksufxFQJFRpeTi9WIf you enjoyed reading this post, please consider tipping me using Bitcoin. Chicago is a good place to find quality sushi bars and restaurants. I really enjoy going out for a fantastic sushi meal, but only on occasion since it can be quite pricey. Last week, I got really psyched to roll my own sushi, and went out on a quest to find all of the right ingredients. If you have the backbone of what you need to roll your own (sushi mat/roller, sushi rice, rice wine vinegar, wasabi powder, nori sheets, pickled ginger), then making it yourself is fairly inexpensive and a lot of fun. I started my quest of finding ingredients in Uptown, at the intersection of Argyle and Broadway.

This is known as Little Vietnam (I know, a far cry from the sushi homeland of Japan, but I swear they have almost everything you need to make sushi). I went to two stores, Hoa My Market on Argyle Street and Tai Nam on Broadway (they’re less than a five minute walk from one another). Both stores carry five to twenty pound bags of sushi rice (I think I paid less than $3 for a five pound bag), a ten pack of nori sheets for less than $2, large bottles of rice wine vinegar for less than $3 and wasabi powder for around $3.50. The pickled ginger, however, I could only find at Hoa My Market, where they had both the pink pickled ginger and the yellow pickled ginger. The difference between the two is that the pink ginger is slightly younger than the yellow. Some brands use beet juice to dye the ginger, if it is too mature during the pickling process. Hoa My doesn’t carry sushi mats, but Tai Nam had them for super cheap (I had to ask for assistance to find these, as they were hidden somewhere near the back of the store).

Between both stores, I spent around $20 for the basic sushi ingredients that I needed. As for the fish, I chose to go to the trusty Whole Foods Market in Lakeview. I’m a little unsure of purchasing fish at either of the markets previously mentioned, especially if I’m eating it raw (I’m pretty sure they don’t carry sushi grade fish at Hoa My or Tai Nam). Here’s the thing with Whole Foods and sushi grade fish - they don’t normally carry sushi grade, but they do take orders and can bring in whatever type you’re looking for, within reason. Unfortunately, I wasn’t aware of this until the guy behind the counter told me. By this point though, I was on a mission and wasn’t going to wait a day or two for a fish order. The next step was to sweet talk the employee at the sushi counter in the prepared foods section of the store. At the counter they had pre-packaged sashimi (thin slices of raw fish, not prepared into a sushi roll) priced a little under $10. Instead of buying that, I kindly asked the lady behind the counter if she had any fish that wasn’t sliced into sashimi and that she’d be willing to weigh out for me and sell.

This lady was my hero for the day, because she sold me a lovely quarter-pound piece of tuna for a couple dollars less than the sashimi package. Next time I go to buy fish, I probably won’t do this again (I don’t want the people at Whole Foods to catch on), but instead I’ll just order it ahead of time. There are also other local options such as Hooked on Fish and Wixter Market. As for the vegetables, I picked up a small cucumber, daikon radish and an avocado while I was at Whole Foods. I would’ve liked to buy some asparagus, but it’s not the right season for that. After several hours of shopping, I was finally home with all of the ingredients I needed to roll sushi (including a couple bottles of sake, because you shouldn’t eat sushi without it). I made a spicy tuna roll (diced tuna fish mixed with a little sesame oil, Sriracha hot sauce, and sliced green onion), a tuna inside out roll (which I topped with a mixture of Sriracha and mayonnaise to add a little heat), and a couple of veggie rolls.