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<blockquote data-quote="deleted member" data-source="post: 311310" data-attributes="member: 816"><p>My first experience,&nbsp; my wife brought grocery store sushi from Fargo to DL 2+ hours in her car. Could have puked. Next experience was in Vegas the night before our wedding a couple of years later. Hesitant of course.&nbsp; But, instantly hooked. Since then, I will eat it whenever and wherever I can get it. Except a grocery store. We even make it ourselves once or twice a year and I consider myself damn good at making and rolling it now. With the right ingredients and equipment,&nbsp; its really not that difficult to make good shit. And yes... sashimi is fantastic! Its really about the product.&nbsp; But, even vacuum frozen grocery store fish will do. Just make sure it is vacuum sealed andi ts still very cold when serving. Fyi... by law, any raw fish sold at a restaurant in the United States is required to have been frozen to minus whatever degrees before being served. So, you aren't shorting yourself going that route. I've eaten it on the coasts before where they claim its &quot;fresh&quot;. Besides the fact I don't believe it is, I can't tell the difference between that and shit we make at home or get at restaurants inland. Kits are readily available online to get you started. Don't go overboard with the fish on your first order if you go that route. A little goes a long ways. And don't shy away from a poke bowl. I've never been disappointed.</p></blockquote><p></p>

[QUOTE="deleted member, post: 311310, member: 816"] My first experience, my wife brought grocery store sushi from Fargo to DL 2+ hours in her car. Could have puked. Next experience was in Vegas the night before our wedding a couple of years later. Hesitant of course. But, instantly hooked. Since then, I will eat it whenever and wherever I can get it. Except a grocery store. We even make it ourselves once or twice a year and I consider myself damn good at making and rolling it now. With the right ingredients and equipment, its really not that difficult to make good shit. And yes... sashimi is fantastic! Its really about the product. But, even vacuum frozen grocery store fish will do. Just make sure it is vacuum sealed andi ts still very cold when serving. Fyi... by law, any raw fish sold at a restaurant in the United States is required to have been frozen to minus whatever degrees before being served. So, you aren't shorting yourself going that route. I've eaten it on the coasts before where they claim its "fresh". Besides the fact I don't believe it is, I can't tell the difference between that and shit we make at home or get at restaurants inland. Kits are readily available online to get you started. Don't go overboard with the fish on your first order if you go that route. A little goes a long ways. And don't shy away from a poke bowl. I've never been disappointed. [/QUOTE]

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