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Om Nom Om Nom, a semi-private cooking community

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Sushi! [Jun. 27th, 2010|08:04 pm]
Om Nom Om Nom, a semi-private cooking community

omnomomnom

[frito_kal]
So Twiller and I made sushi. It was... delicious but messy as all get out.

so I am hoping one of you out there has some sushi-making advice.

Things I noticed:

The rice was hella sticky and kept sticking on my fingers.

Those seaweed wraps are fragile as all getout.

I do not know how to make inside-out rolls (I tried, it... was messy) and those would be a better choice for our household.

It's very possibly I could eat the entire container of sesame seeds all on my own. Maybe mixed in with the rice. Those are DELICIOUS.
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Comments:
[User Picture]From: diamond_dust06
2010-06-28 03:22 am (UTC)
Keep a bowl of water nearby so you can wet your fingers before and after applying the rice.

P.S. Arthur is the king of making sushi, so you can leave him a message on FB if you have any other questions.

Edited at 2010-06-28 03:23 am (UTC)
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[User Picture]From: frito_kal
2010-06-28 03:51 am (UTC)
He emailed me the last time I talked about it and I intend to email the next time I pick up fish for sushi making. It was fun, but I can see it definitely requires practice.
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[User Picture]From: daroos
2010-06-28 05:20 am (UTC)
1) Are you wetting down your hands with a bit of vinegar or water before dealing with the rice? If not, that should help considerably. If you are wetting down your hands, consider upping the vinegar ratio in whatever you're mixing into your rice - that should give it a bit more of a handleable consistency.

Get good laver seaweed - not the cheap stuff meant for crumbling up. The quality varies drastically across brand - make sure you're using the shiny-side out as well - there should be a dullish side and a shiny one - put the rice on the dullish side! I need to get more hyphens...

Inside out rolls are generally made with the aid of seran wrap instead of sushi seaweed. And then you take it off of course.
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