Sushi Onboard?

[Cheechako]

Originally Posted by Guy

Cheechako; Could please go ahead and give us some good directions for making fish jerky? From dead fish to jerky...

OK, it's real basic. Cut the fish into strips maybe 3/8" thick, up to an inch wide. Just use any brine that would be used for smoking meat. Basically:
*1/4 to 3/8 cup of salt,
*1/4 to 3/8 cup of sugar
*and about 1 quart of water
Mix this well, put the fish strips in it for 3 hours or overnight. You want the meat covered with the brine.
For fish I like to add Soy sauce and use brown sugar. Experiment! once you have the salt and sugar you can add what you want.
In Baja, we would put the strips on the cabin top laying on top of those wire cookie sheets with a protective foil underneath. The wire racks allow air movement and the foil helps to reflect the heat. (You could just turn the strips over.) One good hot day and their done, not so hot a day and you might have to bring it in for the night and put them out another day.
When done it's amazingly tough like beef jerky, you'd think it would be crumbly, but not so!
I imagine you could smoke fish in your bbq the same way.... maybe put one charcaol brick in and just let it smoke... then another.
Enjoy!

[foolishsailor]

Great tip thanks!

[sneuman]

Sticky rice is glutinous - sometimes called "sweet" rice. It has a bright white as opposed to a translucent appearance. Of course Thai jasmine is far and away the best quality. Glutinous rice must be soaked in water for an hour or two before it's cooked. That's the only difference. So, presumably Japanese sticky rice for sushi (which is only moderate sticky) probably needs a pre-soak as well.

[Cheechako]

We eat only the sticky short grain pearl rice. We never soak it and it cooks in 20 mins like most rices. However, if you rinse it first it's amazing how much starch comes off it. A couple rinses are often required. You dont have to do this, just depends on what you like. I never rinsed it but according to my Japanese sister in law, "you must". They seem to use only rice cookers in Japan.

[sneuman]

Originally Posted by Cheechako

We eat only the sticky short grain pearl rice. We never soak it and it cooks in 20 mins like most rices. However, if you rinse it first it's amazing how much starch comes off it. A couple rinses are often required. You dont have to do this, just depends on what you like. I never rinsed it but according to my Japanese sister in law, "you must". They seem to use only rice cookers in Japan.

Well, I just do it the way my (Thai) wife says to ... she's the galley wench. I agree, rice cookers are the thing!

[Cheechako]

I might try the soaking thing and see what it's like...

[barnakiel]

Originally Posted by montenido

... I need to know how to make good sticky sushi-grade rice.

It is a special sort or rice. Buy from any sushi-supplies store. In Mexico they may call it 'grano corto'. Alas, I would buy from a quality US supply.

Spanish rice ('grano medio') is IMHO the nearest if lousy substitution. You may be able to buy Spanish rice in Mexico.

There are no special tricks in preparation, this sort of rice is naturally sticky and tasteless. Good for nothing, great for sushi. ;-)

BTW Both varieties are Japanese/Chinese in origin. Long grain varieties are of Indian origin.

b.

[Cheechako]

actually most the Japanese Pearl rice I buy is produced in California.

[barnakiel]

Originally Posted by Cheechako

actually most the Japanese Pearl rice I buy is produced in California.

Problem solved.

b.

[synchronicity98]

One more quick thought -- they sell sushi supplies in just about every major grocery store in Mexico. We kept catching Dorado but had nothing on the boat to make sushi with, so eventually broke down and bought it all -- the sushi rice, the nori, the rice vinegar, the fresh ginger, and the wasabi. And let me say YUM is fresh sushi delicious on the boat!!

[sneuman]

how does one make wasabi?

[model 10]

Get some Wasabi powder and water