Time to check in on the progress I've made with regards to my 20% project. This time, I'm getting to answering my third and fourth inquiry questions that I began this project with. I've done more content curation and I'm ready to answer two more questions.
3. What kinds of rolls are easier/more difficult than others?
My research has shown that one of the easiest rolls to make is a hand roll (aka Temaki). The traditional "maki" roll requires slightly more skill, California style roll (rice on the outside) is more challenging still, and well made nigiri is probably the hardest to shape. The hand roll is just an ice cream cone and generally does not even require a bamboo mat. The visuals for the maki roll makes it look somewhat challenging. I still think it will be difficult for it to hold its shape. I'm going to try to roll all four of these when I eventually make sushi. (see picture below)
4.Where do I buy ingredients?
A few articles that I've "scooped" have indicated to me the importance of finding places you trust. There are two main issues to think about when choosing your sushi fish purveyor.
A. Health/Safety
B. Reliability/authenticity.
A) Health and safety of the fish are also important. It's necessary to find a fishmonger you can trust, so you don't get diseased fish, as it seems common according to my research. One way to this is to go somewhere with frequent turnover and lots of customers that eat fish. Asian markets are great for this. Develop trust with your fishmonger and I think you'll avoid the problem.
B) I read one source that described the rampant mislabeling of fish being sold nowadays. According to the article I scooped,
"An ocean conservation group announced today that three in five retail outlets it visited, including 100 percent of sushi restaurants, were selling mislabeled fish." This was true for mom and pop shops, big retail groceries, and high-end sellers. The only way around this is to go to places where you know or feel like you can get to know your fishmonger. With some personal relationship and trust, you may not get mislabeled fish. Also, taste a lot of fish. The more salmon you eat, the easier it is to pick out a fraudulent piece.
3. What kinds of rolls are easier/more difficult than others?
My research has shown that one of the easiest rolls to make is a hand roll (aka Temaki). The traditional "maki" roll requires slightly more skill, California style roll (rice on the outside) is more challenging still, and well made nigiri is probably the hardest to shape. The hand roll is just an ice cream cone and generally does not even require a bamboo mat. The visuals for the maki roll makes it look somewhat challenging. I still think it will be difficult for it to hold its shape. I'm going to try to roll all four of these when I eventually make sushi. (see picture below)
4.Where do I buy ingredients?
A few articles that I've "scooped" have indicated to me the importance of finding places you trust. There are two main issues to think about when choosing your sushi fish purveyor.
A. Health/Safety
B. Reliability/authenticity.
A) Health and safety of the fish are also important. It's necessary to find a fishmonger you can trust, so you don't get diseased fish, as it seems common according to my research. One way to this is to go somewhere with frequent turnover and lots of customers that eat fish. Asian markets are great for this. Develop trust with your fishmonger and I think you'll avoid the problem.
B) I read one source that described the rampant mislabeling of fish being sold nowadays. According to the article I scooped,
"An ocean conservation group announced today that three in five retail outlets it visited, including 100 percent of sushi restaurants, were selling mislabeled fish." This was true for mom and pop shops, big retail groceries, and high-end sellers. The only way around this is to go to places where you know or feel like you can get to know your fishmonger. With some personal relationship and trust, you may not get mislabeled fish. Also, taste a lot of fish. The more salmon you eat, the easier it is to pick out a fraudulent piece.