Advanced cooking skill: "Make Sushi"
No. Do not attempt this casually. Every couple years someone in the northwest gets the idea to catch their own salmon and serve it up as sushi. Sushi is not an at-home thing. Either learn to freeze the fish yourself per local hygiene rules and in the correct freezer, or buy from the professionals.
For reference, with tables listing the basic rules in various jurisdictions: https://www.publichealthontario.ca/-/media/Documents/E/2017/...
"Make Sushi" doesn't mean "catch and prepare your own salmon". It just means you assemble some seaweed, rice, and optionally raw fish. It's 100% in the realm of doable (safely) by an amateur.
Sushi is absolutely, 100% an "at-home thing". The idea that only "professionals" can do things is something we need to get away from, and I would hope people will see these charts and be inspired to leave that sort of learned helplessness behind in at least one area of their lives.
Go ahead, go make some sushi. People have been doing it for as long as sushi has existed. You can leave off the raw fish if you're unsure how to do that safely.
Most basic sushi just starts with cucumber, maybe avocado, carrot, perhaps going a little beyond and doing a Japanese omelette topping, and obviously seaweed. I wouldn't consider fish to be part of any first attempt at sushi. It's all about the rice and vinegar and getting handy at working with it.
Sandworm101 seems to be thinking of sashimi.
It's still fine. You can just go to Costco and get blocks of cheap ahi, or farmed salmon at Safeway. People are too nervous about this.
I'm not sure if I'd trust those two sources. Whole Foods was known for having sushi-grade ahi, but a lot has changed since Amazon bought them. Most upscale grocery stores should be ok.
There's no such thing as "sushi-grade". Ahi doesn't even technically need to be flash-frozen.
If you're in Seattle, you can also go to Uwajimaya, which will sell you every type of seafood you'd find at a typical sushi joint and the knife you'd use to prepare it. It's really not hard at all to make sushi at home!
It's generally considered safe to eat raw Norwegian farmed salmon: https://www.fromnorway.com/stories-from-norway/a-perfect-env...
Interesting. Does this apply to all Norwegian farmed salmon though? The one at Lidl that hasn't been frozen explicitly says to not eat it raw. Perhaps a German law that they have to state it on the package?
WTF, they sell fish that hasn't been frozen?! I doubt that, you probably meant store thawed fish?
Nope, the package specifically states 'fresh, never frozen'
I was as amazed as you are to find this in a discounter grocery store.
I haven't read it, but I assume "making sushi" starts with buying sashimi-safe proteins, not literally catching fish out of the water. Some proteins, like farmed Atlantic salmon, are safe enough that you can just buy them at Whole Foods. Bluefin tuna appears to actually be exempt from the FDA freezing rule, too.
You can in fact casually make nigiri. It's not a big deal. I'd start with poke, though, because good nigiri is actually pretty hard to do.
As someone commented on AskCulinary: the big no-no is random (non-exempt) raw wild catch.
Buying the proteins? Do you mean that or do you mean buying the fish, maybe?
Fish isn't the only option for protein in sushi. "Protein" is among other things cooking slang for "the thing in the dish that serves the purpose meat often does". In a tamago nigiri, egg would be the protein.
It depends on where you live. If you're in the Bay Area, you can go to the Tokyo Fish Market in Berkeley to pick up a variety of sushi-grade fish, beer, sake and related groceries.