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Which types of sushi rolls are generally regarded as the best tasting? Like how the various "berry" flavored Starbursts are generally everyone's favorite. Or how the chocolate flavored donuts generally go first when people bring a few dozen of them to work.
Which types of sushi rolls are generally the most popular?
People love California rolls (I don't know why because they aren't even good). I would think that shrimp tempura, spicy tuna, and Philadelphia rolls are also among the most popular/common. Personally, I always get rolls with either salmon, eel, tuna, shrimp tempura, and sometimes real crabmeat (I don't like the fake stuff that's in California rolls).
Nori is a type of dried seaweed. It's dark green. The see-through wrapper you're referring to is a spring roll wrapper, made of rice paper, and not used on sushi.
I agree with California rolls being a good choice for the uninitiated or for a group of people whose personal tastes you don't know. Real sushi aficionados, however, tend to prefer rolls made with raw fish.
Just make sure your nori doesn't get harvested near Fukushima. Otherwise your sushi will glow in the dark.
Were I putting out a spread for a party, I would offer the "holy trinity": California; shrimp tempura; spicy tuna rolls. Being a raw fish person, I'd also offer ordinary salmon, tuna, and yellowtail rolls.
Were I putting out a spread for a party, I would offer the "holy trinity": California; shrimp tempura; spicy tuna rolls. Being a raw fish person, I'd also offer ordinary salmon, tuna, and yellowtail rolls.
Spicy tuna is raw tuna mixed with spicy mayo. Or is it different for you?
Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
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I resisted the pressure to try sushi until just just two weeks ago, and finally gave in. Beside the CA roll, I tried one with salmon, one with tuna and two with crab. While I would not consider them nasty, they did nothing for me. I tried it, and that's as far as it goes.
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
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Quote:
Originally Posted by Amelorn
Were I putting out a spread for a party, I would offer the "holy trinity": California; shrimp tempura; spicy tuna rolls. Being a raw fish person, I'd also offer ordinary salmon, tuna, and yellowtail rolls.
I'd say this is right on. Though California, shrimp tempura, and spicy tuna are not my personal picks, they are generally the reliable crowd-pleasers. (We are on the same page, Amelorn, I'd happily take simple and delicious tuna, salmon, and snapper, maybe a rainbow roll if I was to Americanize it with a bit of avocado, over the others.)
I'd like sushi if not for the rice. I can't explain it but it's a combination or the texture and taste but definitely the texture.
I like rice but sushi rice is kind of....I can't really explain it but it taste nasty.
The rice throws me off. The taste of everything else is okay but I tried one of the IMO "traditional" ones with the black and rice and veggies inside (I think the black rolls when I think "sushi").
The rice made me almost throw up
I love rice but however that stuff is cooked and/or dipped in is no bueno If it were regular white riced cooked and rolled I'd love the mess out of that kind of sushi.
Separated all of the components doesn't sound unappetizing. But rolled up that rice ruins it to my tongue.
Spicy tuna is raw tuna mixed with spicy mayo. Or is it different for you?
Indeed, it is just chopped raw tune with spicy mayo. However, I understand that many restaurants purchase it in bulk from a distributor. Example A tuna roll made fresh from a fillet is as "different" from a spicy tuna roll as an artisan butcher's steak is from a Big Mac.
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Otherwise your sushi will glow in the dark.
If it were regular white riced cooked and rolled I'd love the mess out of that kind of sushi.
