A Quote by Guy Fieri

In Japanese, sushi does not mean raw fish. It means seasoned rice. — © Guy Fieri
In Japanese, sushi does not mean raw fish. It means seasoned rice.
I don't order take-out sushi for the fish. Unless I'm spending a lot of money to eat at a phenomenal sushi restaurant, I eat it for the rice, which is perfectly seasoned with a mixture of salt, sugar, and rice vinegar.
Think of the sushi trend that started in the '80s. It was as much about the Nintendo entertainment system in your living room as it was about the availability of good-quality raw fish. The Japanese food trend rose as the world of Japanese business and culture was becoming a bigger part of American life.
And on nearby islands, the Japanese army was eating raw fish. We felt sorry for them. We didn't know that in America after the war, you wouldn't be able to get into a sushi joint without a reservation. And we thought they lost.
Just because I like sushi, doesn't mean I can make sushi. I've come to well understand how many years just to get sushi rice correct. It's a discipline that takes years and years and years. So, I leave that to the experts.
I don't speak Japanese, I don't know anything about Japanese business or Japanese culture. Apart from sushi. But I can't exactly go up to him and say "Sushi!" out of the blue. It would be like going up to a top American businessman and saying, "T-bone steak!
My job the same as carpenter. What kind of house you want to build? What kind of food you want to make? You think your ingredients, your structure. Simple. [Other] Japanese restaurants … mix in some other style of food and call it influence, right? I don't like that. … In Japanese sushi restaurants, a lot of sushi chefs talk too much. 'This fish from there,' 'This very expensive.' Same thing, start singing. And a lot have that fish case in front of them, cannot see what chef do. I'm not going to hide anything, right?
With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked or undercooked. Not enough rice vinegar or too much.
I'm a big fish eater. Salmon - I love salmon. My sister loves Chinese food and sushi and all that. I'm not as big of a fan, but she likes it so we eat it a lot. So I'm beginning to like it more. I don't like the raw sushi. I liked the cooked crab and lobster and everything.
Right after I graduated high school, I joined a sushi restaurant to learn how to make Japanese food. And then spent seven years. Then that time - that's enough. Then sushi restaurant - butchering fish and they make your body smell like fishy.
When I'm doing a movie, I eat the same thing every day. For lunch, it's tuna salad or chicken salad and cole slaw. That's it. For dinner it's either veal and rice, fish and rice or steak and rice. It gets boring; boy, does it get boring.
A lot of people who like sushi don't really like raw fish or seaweed.
In Japanese sushi restaurants, a lot of sushi chefs talk too much.
If you are happy in a dream, Ammu, does that count? Estha asked. "Does what count?" "The happiness does it count?". She knew exactly what he meant, her son with his spoiled puff. Because the truth is, that only what counts, counts....."If you eat fish in a dream, does it count?" Does it mean you've eaten fish?
I love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.
Fish butchering means a lot to me as a chef; I take pride in it and get a lot of joy from filleting fish, working with fish, breaking down fish, trying to understand fish.
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
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