any sushi masters or sushi chefs in here?

[Gato Moteado]

i want to start making my own sushi (mainly tuna). i can buy fresh caught tuna at the fish markets on the coast here, but my fear is that the fish have not been bled or handled properly and have sat on a hot boat for a while before getting delivered to the market. i don't see adherence to what i would think would be standard FDA practices, and definitely not japanese sushi standards, in the handling of the fish at these markets. i buy from them when i'm cooking the fish, but even then, i have had tuna that was not fresh tasting.

i also buy frozen (flash frozen, i assume) tuna steaks from the super market, caught in costa rica (where i live) and vacuum sealed. the tuna is bright red, unlike the tuna i get from the market, which tends to be brownish-red. i realize that the frozen fish has likely been treated with carbon monoxide to retain color. do these outfits that freeze and vacuum pack the tuna get the fish cold enough for long enough to meet sushi standards to kill bacteria and parasites? if so, is the tuna considered sushi grade? if they don't get them cold enough, is that something i can do before thawing the fish?

i have read that the tuna for sushi is brined and also marinated before being served. is the brining done before it is frozen or can this be done after it is thawed?

[CincyDem]

1. Not technically sushi but...

I get the frozen tuna steaks at fresh market. Thaw one out in the fridge for a day, cube it (small) and mix it up with 50:50 mayo:siracha. Great alone or on Tostito chips.

Been doing it for years with no issues.

[Gato Moteado]

2. what brand of frozen tuna do they sell there?

[Irish_Dem]

3. I used to make my own sushi and my Japanese neighbor made fun of me for doing it.

I should say she was polite about making fun of me.

She said in Japan no one makes their own sushi. They buy it from a sushi chef.

That said, making your own sushi is fun and interesting.

However I only use cooked food when making sushi.
So I cannot help you on the raw food. It would make me nervous to try that at home.

[Gato Moteado]

4. even when i cook tuna....

...i only sear it on the outside and the middle is super rare....sometimes still cold.

[Irish_Dem]

5. I eat all meat and fish well done.

I do not like beef that is still mooing.

But you are used to eating fish super rare so that is almost the same thing as raw.

Make sure you use the right kind of rice and cook it for sushi use.
It needs to be sticky.

It takes a bit of practice to get the sushi mat to work right for you.

You can also make Temaki which is a hand held sushi roll in the shape of a triangle.