Aint no party like a SUSHI partayyy- 9lbs of fresh fish delivered over night + how to make it

  Posted by - August 5, 2014 - San Francisco

Sushi is pretty much my favorite thing ever.

I literally can’t get enough lately.

I’m seriously, like, going to turn into a fish or mermaid or something.

So speaking of weird obsessions, let’s talk about sushi parties.

Because when my friends are visiting, THAT was my idea of a fun night…with good company, tons of sake & fresh sashimi.


I’m talking about 9lbs of fish delivered in less than 24hrs. Not that gross, smelly, stringy kinda fish.

FRESH grade sashimi…the kind that pretty much melts in your mouth… the kind that’s so damn good it hurts. (and I’m superrrrr picky when it comes to my food 0bv)

{All photos are unfiltered so you can see the quality of the fish}

Here’s what we ordered: Bigeye (ahi) tuna, toro, yellowtail, uni, king salmon, wasabi, and nori (seaweed)

Other main ingreds: lemons, limes, green onions, siracha, cucumbers, carrots, avocado, sushi rice

What you’ll need: sushi roller (if you want sushi), super sharp knife, cutting board, plastic wrap

Side: I’m keepin it simple, stupid. Because I don’t cook or have any special pots/utensils or ingredients in my fridge. {I actually had to go ask my neighbor for plastic wrap in exchange for sushi. LOL #notkidding}

So. If you’re looking to make some crazy ass sushi rolls, then this post prob isn’t for you. BUT if you’re just tryna have a good time with friends while making sushi the easy way…then please. Read on!

Sushi Platter

Lets start with the sashimi platter since it’s the easiest to make. I mean… you literally just cut up pieces of fish. Add garnishes to make it look pretty… and voila! 

Side: OBV we’re not professionals here, but our sushi chef of the night did one heck of a job! Kuddos to Ernesto!

King salmon & tuna sashimi- up close and personal

{we dabbed a tiny bit of secret olive oil sauce on it}

I’ll tell you how to make it later. It’s heaven.

Next up is the nigiri (fish + rice).

You gotta use a special kinda rice. Instructions on sushi rice HERE.

Each piece of fish should be about 1/4 inch thick and 2.5 – 3 inches long. 

  1. Scoop out a small portion of rice
  2. Roll the rice into the palm of your hand & apply light pressure
  3. Form the rice into a football-shaped ball
  4. Add fish

Here is a super easy-to-make hand roll. I love these b/c they’re SO easy to make.

All yah gotta do is cut up a piece of seaweed and add anything you want in your roll.

Above, we added toro, avocado, carrots, cucumber, and rice. (+ siracha & soy sauce )

Side: if you don’t have any rice, it’s totally not mandatory. I order handrolls without rice all the time.

This is what it looks like pre-rolled.

Here, we added rice, uni, salmon, cucumber, carrot, avocado, and siracha.

Next up were the uni boats


  1. Create a rice ball- just like above
  2. Cut a sheet of nori (seaweed)
  3. Dip 1 inch of the the nori into a bowl of water
  4. Quickly wrap the nori around your rice ball and allow the wet portion to stick to the dry portion- forming a bond
  5. Fill the boat with uni or any desired ingredients- be creative!

Tip: when you’re cutting the fish, save the left over bits (the ugly ones), and put it into a bowl. Cut it up into little pieces. Add siracha, a touch of lemon, and green onions.

Mix it all up till you get this beaut:

Now what do you with this sashimi tartare?

You make sushi rolls! #duh

And…. how the EFF do you make THAT?

1. Place your seaweed on the sushi roller.

2. Add rice over all the seaweed

3. Flip the whole thing over so that you get a clean slate of seaweed (with the rice on the other side)

4. Add the tartare and other ingredients- we added cucumbers and carrots. (see first sushi pic)

5. Once your ingredients are all placed, carefully roll it up using the sushi roller.

6. Cut up some slivers of avo and place it on top.

7. For newbs- carefully place a piece of plastic wrap on top to keep everything together

8. Using your knife, cut it up into pieces.

Tip: A good trick is to cut the roll in half. Then cut each side in half twice more, so that there are 8 perfectly even pieces. (And uhm. There’s only 7 pieces in the pic above because I was hungry and ate one before I could take a pic).

Here’s a second variation:

Add mango instead of the cucumbers and carrots. Then top of it off with salmon. Truusttt meee. It was my absolute FAV of the night.

Overall, the sushi party was a huge hit. We ate, drank, ate, and will probably turn into a fish soon.

{A special thanks to everyone who came! Especially our dear friend Chondy who flew in from Jersey & sent us 11 bottles of sake. Another big thanks to our sushi chef for the night! }



PS: Here’s what we ordered:

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  • DM Du Jour August 25, 2014 - 9:22 pm Reply

    That looks amazing! My sushi parties are usually for max 4 people. More than that and it takes a small army to help prepare. I love Catalina Offshore! Best fresh seafood offerings.

  • Marianna August 17, 2014 - 4:24 pm Reply

    Uhmm….I need to try this!! What’s the website??

  • Gina K. August 16, 2014 - 6:46 am Reply

    Would love to try this out! Hope it turns out as good as your pics :)

  • Veronica August 13, 2014 - 7:47 am Reply


  • brooke August 7, 2014 - 10:10 pm Reply

    Where did you order from

    • CynEats August 8, 2014 - 12:30 am Reply

      I got it from Catalina Offshore Products based in San Diego!

  • John August 6, 2014 - 5:01 pm Reply

    Honored to have been a part of the first annual in-home Cyn Eats sushi feast.

  • Johnathon August 6, 2014 - 6:15 am Reply

    Jesus christ, my mouth is drooling! I’m so jealous of your life!

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