My wife and I have gotten on the sushi train in the past 6 months and are loving it, but man...it's an expensive habit! We've been thinking of trying some of our own fish for sushi. Apart from the cost, we Alaskan are privilaged to catch some of the best fish available anywhere, so we figure it would make great sushi.
The problem is that we're clueless. While we usually eat somewhat complex rolls, we also enjoy nigiri (fish wrapped around sticky rice), which we figure should be pretty easy to prepare. I talked to Homerdave a bit about what he does, but I'd love some other input and ideas. (Dave, I'd also appreciate some specifics about what you do - I didn't write down anything you told me last month.)
I read elsewhere on the forum that sushi is typically flash frozen in commercial freezers to kill parasites, but that residential grade freezers aren't cold enough. For those of you who have made your own sushi, do you freeze it first, or...?
Recipes, do/don't lists, tricks of the trade, etc...it's all appreciated!