Where to get decent sushi ingredients in the GTA?

[-=phelan=-]

I'm wanting to learn how to do my own sushi seeing how i love eating it whenever i'm out. Where do you guys go to get the essential ingredients? I know T&T has some in the GTA but i don't really trust any of their salmon :p

I'm also curious to know how you make the "spicy' sauce for say spicy tuna or spicy salmon etc.

[JAGpilot]

The spicy sauce is a mixture of Japanese mayo (its yellowish and can be found in the asian supermarkets) and the rooster hot sauce (Siracha?). I am sure someone can shed a bit more light on the sauce.

[careener]

www.dianasseafood.com/

They've got Sushi grade fish (prob best to call or email and ask).

[jayt90]

For the best selection of rice, seaweed, soy sauce, wasabi, rollers, etc. it would be P.A.T., T&T, and Sanko. The latter costs more, however.
Taro has sushi grade fish, but there may be other deep frozen fish that will work, thawed slowly, like Mahi Mahi.

[Tainger]

for ingredients ozawa in richmond hill is probably the best

and for fish you could try seven blue seas or trueworld

good luck!

[iris1026]

Try J-Town (it's a japanese supermarket) by Woodbine & Steeles

[slowtyper]

Don't buy fish yet, concentrate on learning to make good sushi rice. Once you can do that, get seaweed and a bamboo rolling mat to practice making rolls with whatever other ingredients u feel like. After u can do both of those, then spend the money on the fish.imo its not worth making at home because you need a lot of different ingredients especially if you want to make a varied meal! Unless you are having a lot of people over and are making a lot, then it would be worthwhile but still quite a bit of work.

Fresh fish is the easy part

[slowtyper]

As for the spicy sauce, get kewpie japanese mayo and experiment with hot sauce and lemon...lots of other stuff in it actually but differs depending on the chefs recipe.

[jayt90]

Fresh fish is the easy part

Yep, except that wild salmon is out of bounds, and farmed salmon is mostly suspect, one way or another.
Freshwater fish are out, unless carefully farmed.

I haven't learned how to roll sushi yet, but sashimi is easy: Calrose sushsi rice finished with mirin salt and vinegar, thinly sliced fish, and freshly made miiso soup for a simple meal.

[nalababe]

Of course "sushi grade" means pretty much nothing. There is no standard with any regulatory agency....

In many instances it is merely the preparation of the fish during the initial preparation of the hunk of meat.

[slowtyper]

Yep, except that wild salmon is out of bounds, and farmed salmon is mostly suspect, one way or another.
Freshwater fish are out, unless carefully farmed.

I haven't learned how to roll sushi yet, but sashimi is easy: Calrose sushsi rice finished with mirin salt and vinegar, thinly sliced fish, and freshly made miiso soup for a simple meal.

Rolling is quite easy. Making good sushi rice is not easy and IMO is the most difficult part of sushi. There is a reason why sushi chefs must spend years making rice before ever touching a fish!

IMO mirin should not be in sushi rice, but I see it in some less traditional sushi at home recipes on the net. Also you need a good ratio of all the ingredients for the sushi rice (need some sugar and water also)...and the actual preparation of the sushi rice to make sure it is the right consistency is a bit tricky (fanning the rice to cool it down, adding the seasoning at the right temperature, folding the rice without crushing or breaking the grains)

[cih]

http://www.videojug.com/film/how-to-make-sushi-rice

[cluless]

If you're close to downtown, you can always buy fish at St. Lawrence Market..

[darkness45]

hm if you're lookin for sushi equipment, bill's lobster on broadview and gerrard pretty much got everything you need to start up your gig except for maybe some veggies which u can probably pickup from the neighboring supermarket.

[mandyc]

My recipe for Spicy sauce for tuna or salmon is kewpie japanese mayo, sriracha (to taste) and a small amount of sesame oil.