ngl that looks delicious.
Fuck I guess I’m eating sushi for lunch today…
Lol, when I first heard of Sushi, I was a kid and I joked that Japan needed to conserve fuel because they spent all of their fuel invading my homeland and now doesn’t have any to cook their food.
(I was a kid at the time, so I made dumb jokes pls don’t get offended lol)
I like Sushi btw 😋
If Japan is going to catch strays, invading people is a pretty good reason.
Too bad they didn’t have Anime before, if they did, they could’ve won peacefully.
Looks like theyre good at it. Even frying with chopsticks. Soft in the middle, crispy at the ends.
This is actually quite tasty
It really is. There is a growing genre of fusion cuisine buzzing around the mid NA continent that is basically sushi hardware with Mexican food software. Lots of fried dishes, as much flavor in each bite as they can fit (counter to typical sushi philosophy, but highly effective in practice), and a whole lot of staple ingredients of the area (think tons of onions, dairy, peppers, and spices etc).
Sushi that is confrontationaly tasty is basically the whole idea, and it is easily some of the best experimental cuisine I’ve tried in a long, long time. Can’t recommend it enough tbh
How would you find a place that does this?
Being in the right area is the first big step. The spot I first tried was in Seattle (Japonessa Sushi Cocina) and it was exceptional. Highly recommend it, though it isn’t exactly what I was talking about. It’s kind of more of a booksmart joint compared to the streetwise charm of the style it was inspired by, if that makes sense. Follows many of the same sensibilities, but has a bit more interest in subtlty.
The second spot I tried was in Houston. The name was something very generic and forgettable like ‘Sushi Tex-mex’, ‘Sushi Texas’ or something like that. More intense experience, in a good way. Of the two, I was surprised to find that I actually liked this place more, tho not by a whole lot. Bigger portions for less, and fast and loose with their ratios. I enjoyed that it was a less disciplined but equally earnest endeavor, I guess. I have the pallette of someone who would happily eat nothing but licorice and root beer if it wouldn’t run me ragged though, so make of that what you will.
And ofc the best place to try it is supposed to be where it came from; Mexico’s west coast. The carts are, from what I’ve heard, the best version of it by far. I haven’t been able to try this true authentic stuff yet because my country is making all of the worst choices it can atm (faster than usual, I mean), but if you’ve got the ability to travel safely, this is the spot to go looking.
And there are also supposed to be some places in southern California, but I haven’t been or heard more about them than that.
When I first started cooking I used to burn the rice all the time and I had to throw it all away. Then one day I had dinner at a Persian restaurant and they brought me some of the charred rice (called “tahdig”) as a special treat. It was a real eye-opener (tongue-opener?) because that shit is incredibly delicious. They regretted serving it to me because I started begging for it every time I went, which is apparently a rather rude thing to do.
Korean dol sat bibim bap is similar. It’s a dish served in a massively hot stone bowl with the rice on the bottom, and the longer you let it sit there before mixing everything together, the more the rice chars and the better it tastes. It’s almost crazy how much charred rice is not a thing in world cuisines when it’s actually incredibly delicious.
Had a persian friend who would make tahdig all during Covid and I definitely ate more than I needed to.
And we have places here that serve fried sushi rolls, they are good, but no fried stuff after 40.
I think there are often fried sushi rolls on the menu of most places. It’s the only way I can convince certain family members to go.
In Panama, that crispy rice is called concolon :)
I did this once. I didn’t realize it was sushi though.
I was outnof town, training for work. My meals were paid. I decided "That tuna is $20, but I am not paying it so why not.
It was raw.
So I cooked it in the hotel room.
EDIT: Another fun food mishap from that trip, I ordered some expensive pasta from a place I had not been to evet, same logic, “Its $25 but ita not my money.”. This was back in 2010 BTW.
I went and picked it up to take back to the hotel. Its a Family Style restaraunt. It was $25 pasta because its meant for like, 4-5 people.
I ordered steak tartare. It was ok, but tasted so much better after 5 mins on my friends hotrock.
Batter those bites, then fry them. Tempura Sushi
Usually that’s done by battering and frying the entire roll before cutting it.
Doing it with individual pieces is possible, of course, but it massively increases the chance of overcooking the center, which usually is not desired.
Freeze, batter, then fry?
Sure, but that still adds unnecessary prep time.
If you’re making a roll from scratch, it’s simply faster, easier, and more practical to fry the entire thing before cutting it. But yes, if you wanted to do this with individual pieces, I’m sure that would probably work.
I feel like frying the entire roll leads to more uneven cooking. Overcooked ends, undercooked middle
You can cut off the ends, and the middle SHOULD be undercooked (raw, in fact), that’s kinda the whole point of sushi.
Also, serving the ends is kinda not-done in high class sushi.
Honestly, I’ve seen that more often in higher end sushi (i.e. sit-down restaurant) than in the cheap kind (i.e. grocery store takeout). Or perhaps it’s a bell curve, where the center consists of “this is expensive enough already, let’s not waste food by throwing parts of it away”.
I think ultimately, it really comes down to presentation. Cutting the roll after frying it exposes the center, which makes it look colorful and appetizing. If you battered and fried the pieces individually, they’d simply be brown on all sides and look like oversized pickle chips. It basically makes every piece into a (double) end piece.
Idk I wouldn’t consider par-frying and freezing french fries a waste of time.
Michelin quality sushi nuggets take time.
That’s dragon eye rolls, if you want to order some. They’re goood.
That particular Teflon cooking pan… I hit mixed feelings on it. I’m using it with wooden utensils only because I didn’t want to eat Teflon anymore but I did want the non stick.
Anyway, that finish seems to protect the Teflon, but its like a file or sandpaper for any utensil. So I’m slowly eating my wooden spoon.
Newer versions of that pan use ceramics, not Teflon
It seems to be slightly less non stick, and more sensitive to quick temperature changes over time (hurts adhesion of the ceramics), but otherwise it’s pretty solid and very safe
Why not just use something else like carbon steel or cast iron. They are both cheap and easy enough to maintain. My carbon steel frying pan is just as non-stick as Teflon, and actually gets better the more I use it.
I have cast iron pans too. When you have family members who’ll make them rust it’s easier to just not 🤷
If pure ceramic had a strong enough surface I’d prefer that, or stainless steel if it could maintain the same degree of non-stick.
I thought there was a class action lawsuit against the company for faking “ceramic” coating while still using PTFE.
No, they called it a non-stick non-toxic coating, they didn’t originally claim ceramic.
They claim the new surface is ceramic (and it looks plausible from seeing how damaged pans look in photos)
This is what im vaguely aware of: There have been several lawsuits against ceramic non-stick pan brands, most notably a recent $2.5 million class action settlement with HexClad, which faced claims of false advertising about the presence of toxic chemicals like PFAS and PFOA. Additionally, a class action lawsuit against Blue Diamond, filed in 2020, alleged the pans were not as non-stick as advertised. A similar suit against GreenPan was filed in 2019 but was ultimately dismissed.
Oh nice!
Micro-Class-Action-Lawsuit payout for all of the micro-plastics in my body.
As if the payouts aren’t already a joke.
Not like it’s good to eat it or anything, but just to help with the worries, teflon is absolutely safe to ingest, it’s a very stable molecule that don’t interact with absolutely anything, it goes in and out basically intact. Of course it doesn’t mean you can EAT it, but ocasional accidental ingestion due “scraping the bottom” are pretty safe.
When people say it’s Toxic, they knowing or unknowingly are talking about the chemicals used to make it, mostly PFOA — perfluorooctanoic acid. These are nasty, and are present GLOBALLY, like everywhere, from the sea to the middle of deserts and even on the poles, that also includes our blood.
PTFE is considered a PFOAs molecule by ROHS3 and you can’t use it in new design. I know this because I design stuff that occasionally may need high temperature plastics or other solids. The stuff is inert but its not good for you as the other commenter mentioned. Once heated to 500F or 260C, it may release toxic fumes that can cause flu-like symptoms, liver damage, cancer and disruption in development of kids.
It’s a good thing I’m poor. My oven doesn’t go above 450F.
Yeah I forgot to mention the heating bit, don’t let it get too hot folks!
Totally, it’s safe if you take care of the pan; however, if you ever get it above a certain temperature the coating will break down and that’s when there’s risk. Also as you said, how much forever chemicals are released into the environment during it’s production, and might I also add that those bits that go in and out are also in the environment forever.
I suspect no one wants to hear about cast iron pans anymore lol.
what do you mean by that last point?
He probably likes cast iron pans
Yes, I saw him at the iron castration anonymous meeting! He liked it!
Every time someone’s foaming at the mouth at how safe it is to eat Teflon, I can’t help but to be reminder of the confidence of 1950’s ad executives:
There’s a nice video about it from Veritasium.
Strictly speaking of the chemical side of things, teflon at it’s normal temperature, is very inert and won’t interact with anything inside your body, that’s doesn’t mean you can eat 1 kilogram of it and be fine.
The point was, if you accidentally scrap the bottom of a pan and ingest a tiny bit of the coating with the food, that won’t make any big harm as most alarmists suggest.
I’ve heard the argument several times, yeah.
I still wouldn’t eat teflon and have slowly changed to mostly stainless steel, which is superior in cooking if you know how to use it. Gonna get myself some cast iron as well but I’d like a larger kitchen to properly start kitting out. What I want in the end is silver cookware.
The point is, your “facts” are probably more correct than science in the 50’s, but the fact is those “facts” are still essentially company propaganda to make people not panic over having eaten off of neurotoxins for 50 years.
Or like, are you so naive you don’t understand companies like DuPont lying through their teeth?
Cooking with Teflon pans has loads of evidence of killing pet birds nearby though so I’m not too sure it’s as 100% safe as you say it is.
Birds are not real. The internet is never wrong.
Have there been any independent long term studies done on Teflon inside human bodies?
There are ceramics too
Yeah, ceramics is the way to go. But they have to be Pb free.
You’re supposed to boil it.
until uniformly gray
Mmm. Finally some proper fucking sushi!
recently ate myself stupid on amazing sushi in Seattle. but yeah if we’re gonna ‘cook’ it ruin it completely lol
Look, I love sushi… but I also love cooked fish so I can’t deny I’ve wondered what this would taste like.
It’s those crispy edges. They’re doing something. I’d try one.
Tbh doesn’t look awful
It’s pretty good, goes well if you do a proper layer of egg and maybe a little carbohydrate coat.
Tuna is ruined once cooked imo
Nah rare seered tuna is awesome
All fish is ruined when cooked
Funny I was thinking that of salmon
Hard agree
Gotta be American, there’s enough oil on the pan to drive you from New York to San Francisco
Don’t look at us for that much oil, that’s some sino-scottish culinary styling
Fr. This isn’t even enough oil to completely submerge all the food in.
Yeah in America we pan fry with a bit much oil or we deep fry
But is it enough to invade your pan?
They call it gas though.
I’m an American and I am triggered by the insane amount of oil being used.
that has to be flamebait
Their name is Ben Dover
I went to school with a Ben Dover. last I heard dude killed his parents and od’d on meth.
I just don’t understand why people can’t read. No damn respect
I want to slap this person in the mouth.
with sashimi, in the economy?
These rolls don’t look like they contain fish. Looks more like avocado or cucumber.
Well, if you’re already going to waste pack of sushi for the purpose of making a shitpost, might as well use the cheapest one you can find
Definitely avocado; cucumber doesn’t have that color gradient but avocados do.
I’m not sure where you are pulling those pixels out of because I cant device her anything but maybe green
There are 3 colors on the avocado parts, a deeper green, a lighter yellowish green, and a light brownish part, which is consistent with avocado cuts and oxidization.
I don’t really see a problem here
I’m sure seared tuna rolls would be delicious, this is just that with extra steps.
