What a relief! I thought it was all from one big party though I did wonder at the various presentation style esp the wasabi accompaniment. Mine comes out of a squeeze tube and doesn't look anywhere near as artistic as the flower I saw in some of the pictures. :)
totally blown away by these pictures, orgasm and mouth-water-inducing. I've been trying to make my own lately and am having a lot of trouble, mostly in the rice prep and rolling aspects, any tips? you seem like you've got it down...
you're not clear on what you're having a problem with, but I'll make a guess:
1) when adding the sugared vinegar to the rice, spalsh it gently against the back of a spoon to diffuse it over the rice while fanning th erice. Sounds hard at first but it just takes practice. 2) skip gunkan. If you want the loose items, like scallops, seaweed salad, masago, ikura, etc, do a hand roll. 3) shiny side down on the nori, rice goes on the dull side. 4) when putting rice on the roll, take all the rice that goes in the roll, and make it in a row just above halfway up the length. Then "spread" the rice down the sheet to the bottom edge, then up from the row slightly. There should be a strip of nori at the top. Fill then goes in th emiddle of the rice, and roll up to the bare strip.
What scearley said about the vinegar. I buy my own sushi vinegar at our grocery here. Also, sometimes, I add a splash of dashi in my rice. It gives a whole new depth.
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Looks delicious.
Gaaah.
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This is torture and orgasm at the same time.
THIS IS LIKE SUSHI BDSM.
and i'm liking it.
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1) when adding the sugared vinegar to the rice, spalsh it gently against the back of a spoon to diffuse it over the rice while fanning th erice. Sounds hard at first but it just takes practice.
2) skip gunkan. If you want the loose items, like scallops, seaweed salad, masago, ikura, etc, do a hand roll.
3) shiny side down on the nori, rice goes on the dull side.
4) when putting rice on the roll, take all the rice that goes in the roll, and make it in a row just above halfway up the length. Then "spread" the rice down the sheet to the bottom edge, then up from the row slightly. There should be a strip of nori at the top. Fill then goes in th emiddle of the rice, and roll up to the bare strip.
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Rolling is practice, practice, practice.
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