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Topic: Sushi Tips, anyone?  (Read 664 times)
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KellyBoBelly
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« on: August 25, 2008 08:14:32 AM »

SUSHI NOOb OVER HERE!!!

I want to try to make sushi.

But first I must figure out how...

How do you make the rice?
everyone says to do it in a rice cooker but I think my rice cooker is bunk or something. Maybe I'm using the wrong kind or rice. Can I be using the wrong kind? Is there a wrong kind?   

What do you season the rice with? Do you add anything to make it stickier?

Any other tips any one has about making the rice, fillers, or whatever, it would be much appreciated!!!!
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TheCraftyCat
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« Reply #1 on: August 25, 2008 09:00:00 AM »

You have to use sushi rice.  It's stickier than most types of rice, so it holds together better.  You can cook it on the stove - use a 1:1 ratio of water to rice.  Once it's cooked, mix in a bit of rice vinegar, and let it cool to room temperature before making your sushi.
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Thecla
« Reply #2 on: August 25, 2008 10:08:12 AM »

yes you have to use sushi rice. it is the most important in the sushi Smiley
I mostly just guess how much water I need because no recipe really was good Sad When te water boils put in the rice and let it boil on a low fire for 12 minutes. Then let the rice stand there for half an hour or more to soak up more water.
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Fetus
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« Reply #3 on: August 25, 2008 08:05:43 PM »

Sushi works well with brown rice, too. Just cook it longer with more water to make it stickier.
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stressedoutmamax3
« Reply #4 on: August 25, 2008 08:06:51 PM »

Use a Calrose or Koshihikari rice. Typical brand names here in the US for such a rice are Botan, Kokuho Rose and Nishiki.

Sushi rice is seasoned with a seasoned rice vinegar called sushi-zu. You can buy it ready made in bottles (I get mine at Trader Joes), use a powder that comes in a packet (called sushi no ko), or [urlhttp://japanesefood.about.com/od/sushiforbeginner/r/sushirice.htm]make your own[/url].

The most important part, IMO, is that you need to cool the rice quickly as you're adding the seasoned vinegar. Most people I know use a hand fan for this, but I've been known to cheat and use a small electric desk fan for it.
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ProngsBaby
« Reply #5 on: August 27, 2008 10:32:36 AM »

To cook white japanese rice or sushi gomi (sushi rice) use equal parts water and rice. For brown rice add a little more water because you want the bran to soften, I'd say about a half cup extra for a 3 cup (of dry rice) batch.

I don't really recommend botan rice. Its pretty much the cheapest brand of rice and doesn't  have good flavor. Try a sushi rice in the medium price range.

Stressedoutmamax is right about the sushi zu. we make it by hand at my house, but you have to work quickly with it.

There are actually videos on sushi making too.

you'll need a bamboo rolling mat, they can be bought at asian food markets. It will make it easier for you to roll the maki this way.
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KellyBoBelly
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« Reply #6 on: August 28, 2008 08:37:13 AM »

Thanks you guys!

I tried it last night, it turned out alright.

I dont think my rice was cool enough. But i didnt realize that when you say the rice needs to be sticky, it is very sticky!!  Cheesy
I had to get my bf to roll them because i was covered with rice.

Very fun! Thank you guys.



Another question,

When i was trying to cut it, it kept ripping. I used 3 different kinds of knives!!
Any ideas?
 



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cupcakecarnivore
« Reply #7 on: August 28, 2008 07:03:16 PM »

i think your best bet besides getting the exact recipes would be to go to a sushi restuarant, sit at the sushi bar, and be very observant of your chef. ask questions, ask for tips and tricks.

ive never had a boring sushi chef. they are usually always excited about telling you how they make such yummy foodies!

it's worth a try!
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Thecla
« Reply #8 on: August 29, 2008 06:20:54 AM »

Thanks you guys!

I tried it last night, it turned out alright.

I dont think my rice was cool enough. But i didnt realize that when you say the rice needs to be sticky, it is very sticky!!  Cheesy
I had to get my bf to roll them because i was covered with rice.

Very fun! Thank you guys.



Another question,

When i was trying to cut it, it kept ripping. I used 3 different kinds of knives!!
Any ideas?
 




I had the same experience with cutting it, we tried out like 5 knives O_O
Eventually my dad said that a large bread knive works really good (thankyou dad for pointing that out so soon *cough* Tongue)
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