OPO: Sushi

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What is your favorite kind of sushi? I think mine would be salmon rolls, but sweet shrimp pieces are a close second. And what about vegetarian sushi: are california rolls and cucumber rolls the only options?

Prompted by unexpectedly bumping into a friend & catching a ride with him to Shushi Land for takeout sushi. This place is amazing because you can get TONS of phenomonally good sushi for $8.00. And they have a conveyor belt that runs the sushi around the room, which is the mark of all good sushi places that I can afford eat at. ; )

― lyra (lyra), Sunday, 25 August 2002 23:41 (twenty-two years ago)

Salmon-skin sushi.

― j.lu (j.lu), Sunday, 25 August 2002 23:42 (twenty-two years ago)

I've never had the courage to eat sushi pieces with skin. I'm a wimp, I know.

― lyra (lyra), Sunday, 25 August 2002 23:50 (twenty-two years ago)

Right now, chirashi bowls. Mmm, selections...

― Ned Raggett (Ned), Monday, 26 August 2002 00:45 (twenty-two years ago)

Tempura yam rolls. Avocado rolls.

I already miss Vancouver. Sigh.

― donut bitch, Monday, 26 August 2002 00:49 (twenty-two years ago)

Yam, though, DB. That's frightening.

― Ned Raggett (Ned), Monday, 26 August 2002 00:54 (twenty-two years ago)

Yams as in sweet potatos???

― lyra (lyra), Monday, 26 August 2002 01:20 (twenty-two years ago)

Cucumber rolls. Yum.

― Christine "Green Leafy Dragon" Indigo, Monday, 26 August 2002 02:47 (twenty-two years ago)

Eeeeeeeeeeeeeeeeeeeeeeeeeeeeeeel.

― David R. (popshots75`), Monday, 26 August 2002 02:53 (twenty-two years ago)

Sushi always leaves me wanting to eat a real meal afterwards. Maybe that's because I mostly have had the vegetarian stuff. I tried some genuine raw fish sushi in the past year or so, but it didn't please me.

There are lots of options for vegetarian sushi. I kind of like the ones with the seaweed salad inside.

― DeRayMi, Monday, 26 August 2002 04:59 (twenty-two years ago)

spicy tuna rolls, please

― Tracer Hand (tracerhand), Monday, 26 August 2002 05:52 (twenty-two years ago)

Baby tako.

― Colin Meeder (Mert), Monday, 26 August 2002 07:59 (twenty-two years ago)

My girlfriend and I had a huge sushi dinner last night (like we do almost every week which is why I'm poor). I'm all about amberjack, 'cause it's got an almost-creamy almost-firm texture when bitten into and they serve it with that thin vinegary sauce.

― adam, Monday, 26 August 2002 10:57 (twenty-two years ago)

the bamboo roll!! the entire length of it is wrapped in avocado of alternating shades of green and sculpted to look like a giant stalk of bamboo

― geeta (geeta), Monday, 26 August 2002 18:10 (twenty-two years ago)

And what about vegetarian sushi: are california rolls and cucumber rolls the only options?

Californa Rolls usually have crab in them. I like Inari-fried tofu stuffed with rice, Avacado Maki and Oshinko Maki-pickled daikon radish. Did you ever notice though how different places make sushi different ways . one time I ordered a Oshinko Maki and it was filled with plum paste and mint with out any daikon

― brg30 (brg30), Monday, 26 August 2002 19:51 (twenty-two years ago)

plum paste and mint rolls are the best! especially with ungodly amounts of wasabi

― geeta (geeta), Monday, 26 August 2002 19:56 (twenty-two years ago)

Daver ist korrekt: UNAGI UNAGI EEL EEL EEL!

― nabisco (nabisco), Monday, 26 August 2002 19:59 (twenty-two years ago)

avocado rolls! but then, most avocado-y foods are lovely.

― sand.y, Monday, 26 August 2002 22:38 (twenty-two years ago)

I've never tried it, but I am in favour of it on the basis of Daphne & Celeste's I Love Your Sushi.

Can I just say that I am disturbed to find this rub OPO thing seeping into ILE.

― Martin Skidmore (Martin Skidmore), Tuesday, 27 August 2002 15:50 (twenty-two years ago)

The big kind of fish eggs that pop when you munch 'em.

― felicity (felicity), Tuesday, 27 August 2002 16:03 (twenty-two years ago)

four months pass...

omakase

― gabbneb (gabbneb), Saturday, 25 January 2003 05:42 (twenty-two years ago)

Sadly, California rolls usually don't have crab in them, but fake crab.

I'd have to go with salmon for my one pick.

― Paul in Santa Cruz (Paul in Santa Cruz), Saturday, 25 January 2003 06:22 (twenty-two years ago)

Sake!

― Mr. Diamond (diamond), Saturday, 25 January 2003 06:36 (twenty-two years ago)

Sake = salmon, or sake = rice wine?

― Paul in Santa Cruz (Paul in Santa Cruz), Saturday, 25 January 2003 06:42 (twenty-two years ago)

superfresh salmon and tuna sashimi (just the fish, no rice) w/o soy or wasabe. favorite food ever!

― Aaron A., Saturday, 25 January 2003 06:43 (twenty-two years ago)

So who else fell for the "see that green stuff - it's just like guacamole" line, delivered by so-called friends who then laughed while you chocked, rolled on floor, cried, begged for water, and so forth, and remind you about it to this day?

(And I'll go for the salmon skin, followed by what a friend calls "bowl o' raw fish on rice with that clear sauce on top," followed by green tea or red bean ice cream.)

My favorite Sushi place is in SF, down at Pier 39, of all places. In the block past Ripley's Believe it Or Not - it's found through a narrow little doorway, up a narrow flight of stairs (though last time I was there they'd renovated and added an elevator). Always full of Japanese business men - 90% of the time I'm the only Caucasian in the place - so I get to order by pointing at stuff. Pure bliss!

― I'm Passing Open Windows (Ms Laura), Saturday, 25 January 2003 06:44 (twenty-two years ago)

Paul, just talking about the wine. But I'm an alkie so there you go.

Seriously though, it's hard to pick a "favorite" as the great thing about really good sushi restaurants is the chef's creations.

― Mr. Diamond (diamond), Saturday, 25 January 2003 07:12 (twenty-two years ago)

Dragon Rolls please!

― Spencer Chow (spencermfi), Saturday, 25 January 2003 08:30 (twenty-two years ago)

eel is the business

― M Matos (M Matos), Saturday, 25 January 2003 10:24 (twenty-two years ago)

Tuna and salmon are off my menu for concerns about srocks and fish farming methods.

I'm a great fan of mackerel and horse mackerel. Oily full of flavour and cheap. I like roe sushi too.

a favorite one off was a soft shell crab roll. Wild Salmon is truly exquisite but I've only had it once.

― Ed (dali), Saturday, 25 January 2003 14:38 (twenty-two years ago)

Can someone tell me what this 'OPO' stuff is?

― N. (nickdastoor), Saturday, 25 January 2003 18:20 (twenty-two years ago)

Salmon-skin roll, with ginger and plenty of wasabi.

― Tep (ktepi), Saturday, 25 January 2003 19:05 (twenty-two years ago)

OPO is a an acronym from ILM which means only pick one which results in long tedious threads with people popping up listing something, then popping out again. I hardly read them on ILM. I prefer C90 threads, although this is irrational.

― Cozen (Cozen), Saturday, 25 January 2003 19:10 (twenty-two years ago)

Salmon Sashimi.

― Cozen (Cozen), Saturday, 25 January 2003 19:11 (twenty-two years ago)

I'm not that into sushi (believe me, I've tried to be), but I once had some excellent pastrami-cured salmon.

― Jody Beth Rosen (Jody Beth Rosen), Saturday, 25 January 2003 19:19 (twenty-two years ago)

the Jewish influence on sushi roXX0r i.e. the Philly roll (salmon + cream cheese!!)

― Tracer Hand (tracerhand), Saturday, 25 January 2003 19:27 (twenty-two years ago)

Can someone tell me what this 'OPO' stuff is?

The FAQ will tell you that it means "One Pick Only"

― gabbneb (gabbneb), Saturday, 25 January 2003 19:38 (twenty-two years ago)

OPO = aji (spanish mackerel)

although one time in mexico city i got dorado (eng = dolphin fish, jap/haw = mahi mahi) and it was incredible. the only time ever, not sure how healthy it is to eat raw (cf, bonito).

― gygax!, Saturday, 25 January 2003 19:41 (twenty-two years ago)

Tep, you know you're not supposed to eat the ginger with the fish? I'm not asking to be snarky, I didn't know myself early on until someone told me. It is intended to be used as a palate cleanser between different pieces. But if you like it together by all means go for it!

― Mr. Diamond (diamond), Saturday, 25 January 2003 19:47 (twenty-two years ago)

I had some fantastic honey-roasted-peanut and avocado sushi this week, so I'll say that.

― Michael Daddino (epicharmus), Saturday, 25 January 2003 19:50 (twenty-two years ago)

Eeeew, I just don't get the salmon + cream cheese sushi pieces. yuck!

Ed, you should come visit Seattle in early April, when we have the best fresh Alaska salmon here. It completely spoils you for lame Atlantic salmon.

― lyra (lyra), Sunday, 26 January 2003 01:28 (twenty-two years ago)

I used to work at this insanely expensive sushi restaurant in new york called Jewel Bako [i got fired after two days], and after my first day, they gave me a few pieces of the otoro [fatty fatty fatty tuna belly] that normally costs $18/piece. Orgasmic. So if someone else is paying, my favorite is otoro. If I'm paying, Bonito is nice.

I never understood the appeal of uni [sea urchin] though.

― phil-two, Sunday, 26 January 2003 01:34 (twenty-two years ago)

Tep, you know you're not supposed to eat the ginger with the fish?

I do now :) Oh well. I mean, it makes sense as a palate cleanser. But it's so good with the salmon skin! (And shrimp, for that matter.)

― Tep (ktepi), Sunday, 26 January 2003 02:27 (twenty-two years ago)

three months pass...

i think now:

uni or ankimo.

i have cravings.

― gygax! (gygax!), Tuesday, 13 May 2003 21:23 (twenty-two years ago)

Eel please. And lots of it.

― Chris Barrus (Chris Barrus), Tuesday, 13 May 2003 21:53 (twenty-two years ago)

Deep fried sushi.

― lucas (lucas), Tuesday, 13 May 2003 22:05 (twenty-two years ago)

Deep fried sushi.
soooo......how do you deep fry it while keeping it raw?

― lyra (lyra), Wednesday, 14 May 2003 02:44 (twenty-two years ago)

Sushi from Koi Kawa here in San Antonio.

It rocks. Especially the huge $20 sushi sampler deluxe dinner they serve -- assorted fish pieces, shredded seaweed, and some type of shredded mushrooms, all atop sushi rice. Yum. Sushi heaven. After that, you don't need to eat anything else for the rest of the day.

Oh man, if I could afford it, I would love to have some tomorrow. Maybe in a few years' time I'll end up going there once a week to have that dinner. Until then, the extra bucks go to school.

― Dee the Semi-Lurker (Dee the Lurker), Wednesday, 14 May 2003 03:12 (twenty-two years ago)

Squid and almost any kind of tuna for me, please. LOTS of wasabi.

― Bryan (Bryan), Wednesday, 14 May 2003 04:59 (twenty-two years ago)

If hand rolls count, I love chicken ones (and I know this is kinda cheating). Teriyaki chicken, or even better, these crumbed chicken hand rolls with rice and the usual veg in them that I had in Perth - delicious.

― Trayce (trayce), Wednesday, 14 May 2003 05:20 (twenty-two years ago)

but too much wasabi, and you can't taste the fish anyways! might as well save some money and eat wasabi & mrs.paul's fish stix.

― phil-two (phil-two), Wednesday, 14 May 2003 05:21 (twenty-two years ago)

a friend of mine worked one summer filleting fish on a 2 day boat out of the harbor here in san diego. The fishermen would catch big bluefin tuna and it would be his job to cut them up. Being a sneaky little bastard, he'd cut off the belly piece (where the otoro comes from) and act like he was throwing it out, but instead drop it into his igloo cooler. The fishermen were none-the-wiser, and he came home with POUNDS of the stuff. It is far-and-away the best kind of sushi (if we're talking about sashimi/nigiri) that you can have. All that fat content makes it just melt in yoru mouth. I've had some real good hawaiian rolls (a daikon, cucumber, avocado roll with tuna wrapped around the outside, topped with ponzu sauce) lately too. I'd eat sushi every meal if I could afford it.

― tylero, Wednesday, 14 May 2003 05:30 (twenty-two years ago)

Kullu kullu was amazing last thursday. Most generous tuna rolls ever, the best ebi fry, salmon and avocado hand rolls ever, really fresh mackrel and red mullet. We pigged out and still only spent £28 between us (incl tip and booze).

― Ed (dali), Wednesday, 14 May 2003 06:17 (twenty-two years ago)

is that in london, ed?

i have major fatty tuna cravings right now.

― toby (tsg20), Wednesday, 14 May 2003 07:33 (twenty-two years ago)

Brewer St, best on thursdays between 7:30 and 9:30 pm

The tuna rolls had over an inch diameter of tuna in them and about three quaters of an inch in thickness.

― Ed (dali), Wednesday, 14 May 2003 08:57 (twenty-two years ago)

There is one in south ken I think and another opening in covent garden soon.

― Ed (dali), Wednesday, 14 May 2003 08:57 (twenty-two years ago)

OH MY GOD. Kulu Kulu is going through a really on-it phase right now, like Ed said. And it isn't just about the sushi. Also I recommend the fried chicken pieces which are the only things in the world I eat brown sauce with, the mashed-potato salad with bits of vegetables in, the spinach with sesame sauce, and the not-Cali rolls with the very small red eggs on the outside.

All this, and it's the cheapest, nicest kaiten zushi place in the city.

Oh BTW Ed, this weekend we are all about the new Busaba, the houseguest is jonesing for it.

― suzy (suzy), Wednesday, 14 May 2003 09:10 (twenty-two years ago)

Busaba?

What about the georgian place in broadway market.

― Ed (dali), Wednesday, 14 May 2003 09:32 (twenty-two years ago)

Or the French place in Borough Market?

anyway the Busaba jones for me is down to the chili/salt squid, among the best in London.

― suzy (suzy), Wednesday, 14 May 2003 10:15 (twenty-two years ago)

Borough market is *all* about the lamb cookup.

― Sarah (starry), Wednesday, 14 May 2003 10:36 (twenty-two years ago)

I say the georgian place, I don't think I can afford the petit robert but its up to you to find out how much it is.

― Ed (dali), Wednesday, 14 May 2003 11:11 (twenty-two years ago)

Brewer St, best on thursdays between 7:30 and 9:30 pm,

why then?

i spotted the south ken one the other day, it's really near the tube. i'll have to go in the next few days, i think...

― toby (tsg20), Wednesday, 14 May 2003 12:09 (twenty-two years ago)

Because, Toby, there is good 'crowd' turnover and the ingredients seem really fresh. Also about 30 minutes before last orders eg. 9.30, they start tailing off the rate of sushi production in the kitchen so going at peak times is U&K, and Thursday is a day where fish is always fresh while Monday just isn't. And Anna will vouch for Kulu Kulu as hangover mender too.

― suzy (suzy), Wednesday, 14 May 2003 12:13 (twenty-two years ago)

I must've been 3/4 asleep last night. Octopus, not squid is my favourite, and yes phil, wasabi can be overdone. I will typically overdo it on the first piece, get my nose all clear, then take it easy the rest of the way (I do love that shit, though). Is it wrong to want to eat sashimi for breakfast?

― Bryan (Bryan), Wednesday, 14 May 2003 12:47 (twenty-two years ago)

the japanese do it sometimes I believe.

― Ed (dali), Wednesday, 14 May 2003 12:48 (twenty-two years ago)

I'm all about ankimo--monkfish liver in a ponzu-ish sauce. It's creamy and rich and the tang of the sauce really sets it off. Of course afterwards I have nightmares about angry monkfish coming after me demanding liver reparations. Those are some scary-ass fish.

― adam (adam), Wednesday, 14 May 2003 13:13 (twenty-two years ago)

http://www.dnr.state.md.us/fisheries/art2001/monkfish540.jpg

― adam (adam), Wednesday, 14 May 2003 13:16 (twenty-two years ago)

Ripley! Shoot it now!

― suzy (suzy), Wednesday, 14 May 2003 13:22 (twenty-two years ago)

I'm all about ankimo--monkfish liver in a ponzu-ish sauce.

mmm yeah, i had that once. a bit like fishy foie gras, unsurprisingly.

― toby (tsg20), Wednesday, 14 May 2003 15:53 (twenty-two years ago)

This thread inspired me to go get some sushi for lunch - I had some tuna & eel (both were great!) & about a half-dozen fake-crab-meat Cali rolls.

― nickalicious (nickalicious), Wednesday, 14 May 2003 16:10 (twenty-two years ago)

Deep fried sushi.
soooo......how do you deep fry it while keeping it raw?

Yu don't... it gets cooked through and through thus nullifying the "sushiness" of it. Though an oxymoron, I have seen it on the menu of a few DC sushi joints I knew as a young man in Washington, DC. One in particular was a bento box joint located on K Street, NW near Washington Circle. When I asked about this apparent discrepancy the nice woman whjo owned it said that it really didn't matter since it tasted so good. You know, she was right. A tekkamaki roll deep fried in lard is quite the taste sensation.

― lucas (lucas), Wednesday, 14 May 2003 17:10 (twenty-two years ago)

many items on the sushi menu are not raw. shrimp is almost always cooked unless ordered as amaebi. octopus and bonito are almost always cooked (at least seared) due to vulnerability to worms, parasites and other bugs.

but lucas, is it deep-fried or tempura? tempura sushi is not as rare as you might imagine.

― gygax! (gygax!), Wednesday, 14 May 2003 17:26 (twenty-two years ago)

I do not care for sushi much at all. Am I a big lamer?

― Mandee, Wednesday, 14 May 2003 17:29 (twenty-two years ago)

I don't really either, Mandee

― luna (luna.c), Wednesday, 14 May 2003 17:33 (twenty-two years ago)

Belly tuna wins by a landslide.

― Aaron W (Aaron W), Wednesday, 14 May 2003 17:39 (twenty-two years ago)

Mackeral is my favorite, but it has to be absolutely fresh or its just cut bait.

― fletrejet, Wednesday, 14 May 2003 17:45 (twenty-two years ago)

fleterjet is OTM

― Ed (dali), Wednesday, 14 May 2003 17:50 (twenty-two years ago)

oh not me, i like it months old with maggots on top...

― corny contrarian ILX0r (gygax!), Wednesday, 14 May 2003 17:53 (twenty-two years ago)

but lucas, is it deep-fried or tempura? tempura sushi is not as rare as you might imagine

no, the deep fried sushi I had was a tuna roll that was deep fried.

i had not thought abuot the shrimp... good point.

gygax... ever been to Blowfish in SF? Pretty good but a bit pricey.

― lucas (lucas), Wednesday, 14 May 2003 18:02 (twenty-two years ago)

Ahhh... I think I'm hearing you guys:

Let me at least offer this though:
Saba (Japanese Mackerel) is usually served after being cured in vinegar (also due to health risk). The pungent sourness you may be tasting is the vinegar not necessarily the quality of the fish.

I'm not entirely sure "fresh" mackerel would be healthy for you (see my first post in this thread regarding dolphinfish in Mexico City).

lucas, i went to Blowfish once about 5 years ago. I barely remember it.

― gygax! (gygax!), Wednesday, 14 May 2003 18:06 (twenty-two years ago)

>Saba (Japanese Mackerel) is usually served after being cured in vinegar (also due to health risk).

Hmmmm you're probably right. But this utterly destroys the flavour and the melt-in-your-mouth quality of fresh mackeral, renderingly it pointless. I have had mackeral fresh at several places (all in the lawsuit happy US) so I assume its not that risky.

>lucas, i went to Blowfish once about 5 years ago. I barely remember it.

And you're worried about eating fresh mackeral!

― fletrejet, Wednesday, 14 May 2003 18:31 (twenty-two years ago)

I just went for sushi with Jodi (a great luncheon partner, single ILX boys!). It was ok. The tako kinda sucked and that was what I was craving...

― Bryan (Bryan), Wednesday, 14 May 2003 18:42 (twenty-two years ago)

you're worried about eating fresh mackeral!

Well, I shall be moving to Japan in a few weeks to work. I hope I don't get mercury poisoning from all the raw blowfish, mackeral and tuna I will be eating.

― lucas (lucas), Wednesday, 14 May 2003 18:43 (twenty-two years ago)

UK makrel does not see to be mecrury ridden, I'm sure its full of all kinds of other nasties though.

― Ed (dali), Wednesday, 14 May 2003 19:34 (twenty-two years ago)

nine months pass...

squid (ika) sashimi wrapped around shiso leaf and gobo!

― gygax! (gygax!), Monday, 1 March 2004 06:35 (twenty-one years ago)

one year passes...

unagi time!

― charltonlido (gareth), Tuesday, 10 May 2005 11:48 (twenty years ago)

i like amber jack

― phil-two (phil-two), Tuesday, 10 May 2005 14:39 (twenty years ago)

i want sushi.

― lauren (laurenp), Tuesday, 10 May 2005 15:23 (twenty years ago)

I'm over wasabi. I love unagi even though this person I know said it makes them think of cat food. Uni is really gross. Why did I bring a chicken sandwich for lunch?

― Bryan (Bryan), Tuesday, 10 May 2005 15:28 (twenty years ago)

uni is the one thing i've never been able to handle - the smell is enough to make me feel ill. i don't even mind natto that much, although it's not something i'd seek out.

― lauren (laurenp), Tuesday, 10 May 2005 15:40 (twenty years ago)

do you want to go for sushi on seven sisters road lauren?

― charltonlido (gareth), Tuesday, 10 May 2005 15:41 (twenty years ago)

I think Unagi is my favorite. Sometimes.

― Spencer Chow (spencermfi), Tuesday, 10 May 2005 16:11 (twenty years ago)

I love the unagi, but can't comprehend some people's obsession with it .. but right nw, I cold go for a dragon roll.. I suppose that means I should move to a suburb or something.

― diedre mousedropping and a quarter (Dave225), Tuesday, 10 May 2005 16:16 (twenty years ago)

yes, mr. lido.

― lauren (laurenp), Tuesday, 10 May 2005 16:18 (twenty years ago)

ive discovered a love for uni - but you can't get it from ay ole' sushibar. it has to be super super fresh. cant find much good uni in new york, but i bet in california, yum.

― phil-two (phil-two), Tuesday, 10 May 2005 16:34 (twenty years ago)

it smells like cat pee if it's not fresh.

― lauren (laurenp), Tuesday, 10 May 2005 16:36 (twenty years ago)

tekka maki. or basically, anything with tuna in it.

― AaronK (AaronK), Tuesday, 10 May 2005 16:43 (twenty years ago)

I like the scallop salad, whatever its real name is. Chopped raw scallops, mayonnaise and flying fish roe. When we lived in CA I would have that for dessert.

― Rock Hardy (Rock Hardy), Tuesday, 10 May 2005 18:37 (twenty years ago)

dynamite or rainbow

― mark p (Mark P), Tuesday, 10 May 2005 18:38 (twenty years ago)

turbine shell liver
whale fin
raw horse sashimi

― gygax! (gygax!), Tuesday, 10 May 2005 19:04 (twenty years ago)

Eeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeel.

― David R. (popshots75`), Tuesday, 10 May 2005 19:15 (twenty years ago)

http://www.blairmag.com/blair2/lacoste/lacoste.html

― tokyo nursery school: afternoon session (rosemary), Tuesday, 10 May 2005 20:34 (twenty years ago)

haha, whoops

― tokyo nursery school: afternoon session (rosemary), Tuesday, 10 May 2005 22:22 (twenty years ago)

hamachi

― youn, Wednesday, 11 May 2005 00:48 (twenty years ago)

toro! toro! toro!

― Sym Sym (sym), Wednesday, 11 May 2005 01:11 (twenty years ago)

hamachi

― gabbneb (gabbneb), Wednesday, 11 May 2005 01:30 (twenty years ago)

What are good sushi places in LA? I have no idea except for Matsuhisa which is overpriced. I like Hirozen near me, but what do the sushi experts recommend? Noize guys like Sushi, yes?

― Spencer Chow (spencermfi), Wednesday, 11 May 2005 01:42 (twenty years ago)

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