I don't like sushi

Sushi that doesn't involve uncooked seafood is easy to make safely.

I won't eat or touch it. With the stomach troubles I've suffered from, there is no way I'd chance the risks of Sushi.

Almost all the fish the 'Pros' get is vacuum packed and frozen at the processing location. You can be safe to purchase all kinds of fish products at Japanese grocery shops like Uwajimaya here in Seattle, WA or Portland, OR or other places and can be quite sure of its safety. I've been doing this for over 10 years and I have NO parasites as you allude to.
There may be more risk in eating all kinds of fish, either cooked or raw, is from chemical contaminants than from parasites.

Here is your Unagi Rolls:





BUT, I just love UNAGI served like this:

You could try this kind of popular Japanese beer:





or maybe some Japanese Sake:

As you and others have expressed, making your own sushi will be a success if you start with great rice and a great rice cooker. It takes out all the guess work and makes your final product a winner.


A popular Japanese Rice Cooker:




Japanese rice:

love to eat it

You should try the Rainbow Roll!!!




or how about the Caterpiller Roll!!!

You could visit a book store and see if they have any books on preparing Sushi. There are some steps in the preparation of Sushi, starting with making your rice. It has to be a short-grain sticky type of rice. See a picture above.

For starters, the easiest recipe you could start with (which is simple) is using shrimp. Have several cooked and cool shrimp available. Make a slit in the underside of the shrimp and cut through almost to the top but not completely. Remove the dark vein.



Moisten your hands with of cold water. Take a 1 1/2 tablespoons of the sushi rice and form into a rectangular block about 2-inches long with rounded edges and sides. Scoop up a tiny amount, about ¼ teaspoon, of wasabi paste with the tip of your finger and spread it on the inside of the shrimp. Place the shaped rice on top of the wasabi and press gently. Press into the shrimp, but make sure it holds its shape.

Serve with soy sauce for dipping.




The same method described here can be used with some of your favorite raw fish like salmon, tuna (yellowtail), or even cooked crab legs (cut in small portions). From here you can expand by fixing rolls as seen on some of the pictures above!