Since Japan, Isaac and I have been adventurous enough to make sushi 4 times. Thankfully, things are starting to get quicker, the kitchen is less messy, and the rolls are slightly more pretty. Making sushi is a LOT of work, and we are only hobbyists. We really just have fun experimenting with flavors and enjoy sharing our Japan memories with friends (old & new). This past Saturday, we had one such occasion to share our bite-sized creations with the owners of “The Fisho” (our favorite location is in Singleton, Western Australia)!!! We first used their fish for our sushi, on a recommendation from a friend, when we arrived to Australia in September. We were hooked (oh the play on words)!! Knowing that not many people give making sushi a shot, and after getting to the “we should be friends” stage, we finally got the chance to make them some of our rolls. If you are one of the people who want to give sushi rolling a shot, read on. If you want to know where you can get some of the most delicious fish you can buy in Australia, read on.
For those of you who know the Fishos (Most know them as Mr. & Mrs. Fisho – we know them as Lydia & Michael), you know of their kindness. I know my husband and I have been blessed by their generosity and grace on several occasions, and know the value of their friendship. The fish from their markets are outstanding, and the service is even better. Not only do they have a huge selection, but almost all of it is from WA. Their staff are super friendly, knowledgeable on cooking techniques, and even have tasty recipes to send along with you! If you haven’t been by one of their many marketplaces, give them a google, and pick up a fillet or 5, you won’t regret it! Okay onto the fishy stuff.
So one of the reasons why I love the Fisho’s fish is that they buy directly from the fishermen. This allows the fishermen are able to flash freeze the fish when their freshest. This ensures that they remain as fresh, when you thaw them, as the day they were caught. For those of you who don’t know, freezing fish actually kills the bacteria and other organisms in fish. This is especially important if you plan to eat the fish raw. The Japanese don’t really freeze their fish, but rather keep the fish alive in pools, until it is ready for portioning and selling to restaurants that serve it that day. If you are heading to Japan anytime soon, head to one of their fish markets! We were lucky enough to experience one on our trip; it’s a hybrid cross between a normal fish market and an aquatic petting zoo. 🙂 For those of you who don’t have time to thaw fish, the Fishos do have a very good selection of fresh fish that is caught locally, but only if they can ensure it’s freshness. They are very picky when it comes to quality and picking only good tasting fish, so if you are wanting something delicious, hit them up.
- Time & Patience (plan on about 2-3 hours prep time & 1-3 hours for rolling, depending on how many people & your experience level)
- Bamboo rolling mat
- Sushi Rice
- Sushi Rice Seasoning (we used this recipe)
- Nori (seaweed sheets)
- Sauces (we used Famous Daves BBQ & made a spicy mayo sauce)
- Fish (300 g. makes about 6 rolls. We got Salmon & Tuna, but we’ve also done tempura shrimp or imitation crab!)
- Fillings (we LOVE using fruits with our spicy sauces, but cucumbers and avocado are equally delicious)
- Cling Wrap
- Sharp Knife (we have an authentic sushi knife, but any sharp long blade will work in a pinch)
- Soy Sauce
- Good tutorial videos or a friend who has experience 🙂
These are the essentials, but other things you might consider are pickled ginger and wasabi, your kitchenwares (chopsticks, soy sauce containers, sushi platter, etc), and some sake or plum wine. For good sushi tutorial videos, this YouTuber is amazing!
Also, here are a few of our favorite sushi combinations from today to get you started on your journey 🙂 Try your hand at inside out rolls too!
Salmon, Avocado, & Mango
Kiwi, Avocado, Salmon & Tuna
Spicy Tuna, BBQ Sauce, Avocado & Kiwi
Although Isaac and I are people pleasers, who love when we get to cook for others, it was extra special making sushi for the Fishos. Since many people are apprehensive about making sushi as it is, it was not surprising to hear that, although they’d had their fish raw before, no one had made them some “proper-ish” sushi. Spoiler alert, there wasn’t a single piece left in 15 minutes. 🙂 Enjoy the photos & good luck on your sushi making experience! You will do great!! Just remember that the first few times will be hardest, but that even the ugliest sushi still tastes good. 🙂