The Skinny on Sushi

homemade sushiThe number one hint is this: rolling sushi is a self-correcting process. If your first roll does not turn right? eat it to hide the evidence and roll another. If it has been a while since you made a roll, keep practicing and it will all come back to you, like riding a bicycle. Once you learn it you can never forget it.

Tip 2:
Rice does not stick to nori, or roll does not stick together when rolled. Most likely you did not use enough vinegar in your rice. The rice should be annoyingly sticky.

Tip 3:
Roll is too thick, or or does not hold together. You probably used too much rice, or packed it down too tightly. The rice should be spread on the nori to within about 5/8-inch of what will be the outer edge. Rice should not be squished onto the nori, and should not cover the nori completely. You should be able to see nori between the rice kernels, perhaps 1/4 to 1/3 of the space should be open to the nori below the rice.

Tip 4:
Cucumber can be cut into larger chunks which are easier to work with. Try quartering the cuke lengthwise, removing the seeds< then cutting the flesh into large pieces about 1/4-inch thick by 3/8-inch wide. The length of the pieces should be half the width of the nori.

Tip 5:
Place a square of plastic wrap on or between the nori and the bamboo mat when making rolls. This will keep the rice and messy ingredients out of the mat and make it last longer. Peel the plastic wrap back with the mat as you roll. When you are finished, wrap the roll in the plastic wrap and put the roll in the refrigerator. When you are ready to serve, unwrap and slice them.

sushi roll
Sushi Rice
Print Recipe
How to cook Sushi Rice
Servings
6
Servings
6
sushi roll
Sushi Rice
Print Recipe
How to cook Sushi Rice
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Wash rice 3 times. Soak for 20-30 minutes. Cook for 20 minutes.
  2. Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
  3. Spread the hot steamed rice into a large plate or a large bowl (sushi-oke). Sprinkle the vinegar mixture over the rice and fold the rice by spatula (shamoji) quickly. Be careful not to smash the rice. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.
Recipe Notes

 

Condiments: wasabi, pickled ginger, Asian hot sauce, hot mustard, nori, seaweed wraps.
Dipping sauce: soy, rice wine vinegar, sesame oil, hot mustard, wasabi.
California Maki Roll: crab, avocado, cucumber.
Inside out Vegetable Maki Roll: baby corn, red peppers, carrots, pickled daikon radish
Sashimi Salmon: salmon, sushi rice, wasabi.
Sashimi Tuna: ashi, sushi rice, wasabi.

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