Agree completely. If you use the best ingredients for sushi you will get better sushi. Tilapia has its uses (getting people who don't like fish to like fish) but sushi isn't one of them.

Don't even get me started on imitation crab.

All this aside, your sushi still looks very good, except for the nigiri with avocado. That's just weird.

Tilapia might be boring and tasteless when you make it, but that just means you're not doing it right. I'm all for using the best freshest ingredients, but I'm not going not makesomething good just because it doesn't have a good name.




Weird, perhaps, but it's tasty and gives it a nice burst of color.

j'ai faim

I don't think i have lesson to learn on how to cook fish... i'm an executive chef in a pretty big restaurant in Montreal. We serve a shit load of fresh fish and seafood. And i would never serve tilapia on my table. Yes you can make it tasteful, but you need to add so much stuff to it, ur not gonna taste the fish anymore. And i like to make things the way they are supposed to taste. That's why i wouldnt put such a poor quality item on my table.

And also if you think imitation crab is tasty, you quality criterias are pretty low.

why do you put rice on the outside? i've always eaten kimbob with rice on the inside

Inside-Out rolls



It was just a suggestion for other types of rolls, readily available and economical, at least he's interested enough to actually roll his own Sushi

Get off your high horse guy, you have the resources to do what you wish, you are preparing the food for guests, not yourself

You just make yourself sound like a snob. Also, if you were an Executive Chef in a prestigious restaurant, you would know that the Executive Chef sits behind the desk doing paperwork more than anything else, and the Sous Chef is directly in charge of production in the kitchen

I'd like to see you find all the fish you like to serve, in small enough portions (to actually use and not throw away) at local markets for rolling for yourself. It's not possible. Most the fish comes well in over a pound or two... at a restaurant you can do that, at home you can't. Your point is invalid

This post was edited by PurpleBuds on Feb 9 2013 12:39pm

I've never had real sushi before but i will say that looks damn good >.< I heard a story of some guy that i did a job for got worms from eating sushi and was killed from the inside out. So i'm afraid to eat the stuff lol..

This post was edited by CvD on Feb 9 2013 02:15pm

That happens when you don't use Sushi-Grade fish to make Sushi, or if it was thawed and re-frozen, basically improper food safety practices since the fish is indeed raw

If it's a respectable establishment they will use only the best ingredients and take the proper precautions, it is extremely unlikely that you will get sick from it

And if you will be rolling it yourself, you should only buy from reputable vendors, and educate yourself on what measures need to be taken to ensure your food is kept free of any pathogens

People also die from E. Coli from undercooked burgers or meat products, that's why food safety is extremely important

I ate a bunch of E.Coli and worms when I was younger, so I'm immune now.

having a title doesnt mean you know how to cook well, although ill say that from what ive seen on the board you do seem to know your cooking methods pretty well. BUT theres a difference between knowing how to cook something properly and knowing how to cook something so that it tastes good. a knack for flavor is something that they cant teach you in culinary school. it doesnt take anything over the top to make a good piece of tilapia, just a bit of soy sauce and some spices. perfect for rolling into sushi. is it as good as a nice fresh salmon or tuna roll? no, but its still tasty and something to break up the monotony of making all salmon. like buds said, theres a big difference between what you do at home and waht you do in a high-end restaurant. thats why the rolls may not look as good as they could. i did them at home, in limited time. i think i threw together everything in about an hour, rolling time. (30-45 min prep) were i doing this in a restaurant, id take a bit more care to make them look perfect. of course, if i was making sushi id be a bit more in practice, too, its been a few months since the last time i made sushi.

im a professinal chef as well, so your title doesnt faze me. ive worked all over, camps, restaurants and hotels. ive run a kitchen caterign for 450+ people (and was told the food was "out of this world"). im no stranger to good food. but theres a difference between being an elitist douche and being able to appreciate things for what they are. even michelin gave a star to a 'lowly' dim sum restaurant in hong kong.





personally, i think it looks nicer, and it gives more space for other stuff on the inside.




this, although you should be able to ask for a smaller piece of fish in a market. or, get a larger one and use the extra to make something else.





you should try it, its good. its rare to get worms from sushi, and even then itll just make you sick, i dont think itll kill you. that story sounds a bit made up. if you get it from a reputable place you should be fine.