Sushi @ home
Sushi is quite simple to make - it's just so fiddly! I usually make several different types of fillings for the sushi, but I'd thawed out a bit too much chicken and made quite a bit too much teriyaki marinade, so it was teriyaki chicken sushi for dinner with teriyaki chicken salad. Hehe.
Teriyaki marinade/sauceAnyway, decided that I was gonna make ( Read more... )
Teriyaki marinade/sauceAnyway, decided that I was gonna make ( Read more... )
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Just a quick mention - I'm pretty sure you're also supposed to use a non-metallic container for the heating of the vinegar. I'm pretty sure the point of the non-metallic container is to prevent the vinegar from disolving small amounts of the metal and giving the vinegar and rice a metallic taste. So at no point are you supposed to let the vinegar come in contact with metal.
Not that it mattered - I couldn't taste any metallic flavour in the sushi. But I think that's the "proper" way to do it according to tradition. :)
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Whoa, imagine my surprise when I saw that you'd commented on my journal article :). How did you stumble across my journal?
No probs about the photos - having photos sure are better than trying to make sense of the instructions on the back of the nori packet (some stuff are better demonstrated). Oh, and thanks for the link - it certainly is very interesting. I wonder how much of it is true?
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I think the doco is half true - for example, the manner in which to pick up the sushi and dipping in the soy sauce is true. But the rest like dipping your finger to eat the salt from the dish outside the restaurant is clearly just for jokes.
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