Great photo how-to! I just got a sushi book for Christmas. I was a little put-off in that I did not know how to use the mat to roll the sushi, for some reason it just wasn't clicking, but I get it now! ;)
Woohoo! That part confused me too, I was rolling and the mat started spiralling in with the sushi so I knew I was doing something wrong. My mom figured out that you sort of have to fold it back as you're rolling. :D
:D I can try! I'd have to get some of the ingredients here that are harder to get in London (there is an Asian supermarket right across the street from me in Thornhill, it doesn't get much easier than that!)
Thanks! I got them for my mom (her birthday is today but I gave them to her on Tuesday when we made the sushi)
Thanks for the sushi lesson! I'm not too familiar with the names of the different types of sushi or how exactly each type is supposed to look but I really want to learn so I can call it by it's cool name :) I want to try to figure out how to have the nori just on the outside, but I think that might be harder!
Wow! That sounds awesome! I want to make some more for New Years Eve so I'll definitely try some of those filling ideas, sounds delicious (you'd boil the sweet potato first, no?)
* Don't use regular vinegar! Use rice vinegar. I usually mix 2 Tbsp of rice vinegar with 1 tsp of sugar or mirin, for 1 cup (uncooked) of sushi rice. * Only use sushi rice! As you noticed, it is much stickier. It is, in my opinion, just not worth using other rice. If you can't find "sushi rice", then look for a sticky short grain white rice. * It is "nori", not "nagai". As someone else mentioned, nagai is a brand name. * Use less rice on your nori. I suppose that this is just a matter of personal taste, but I keep my rice thickness at about 0.25 cm or less.
Other fillings that I like to use are: cucumber, tempeh, vegenaise and mushroom. If I am really getting creative, I make a sweet tofu omlette as well.
I'll go back and change 'nogai' to avoid confusion :)
Those are some great tips! I do want to use a bit less rice next time as I think they're a bit too big the way they are. The sushi rice actually came with this powdered vinegar, I think that we were supposed to add it to the rice as it was cooking but we didn't notice it was there until after the rice had cooked already. We added some of it in afterwards but then put in some regular vinegar as well.
Hum, I have never encountered powdered vinegar before, but I imagine that if it came with the rice, that it was most likely powdered rice vinegar.
The taste between white vinegar and rice vinegar is actually quite different. When I don't have rice vinegar handy I use white wine or sake. I just feel that white vinegar is too strong a taste, and that it might overpower the other tastes in the sushi.
One other tip that I didn't mention is: If you are having trouble cutting, keep your blade clean and wet. I keep a glass full of hot water that I tip my blade in every few cuts. It helps a lot!
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Thanks for the sushi lesson! I'm not too familiar with the names of the different types of sushi or how exactly each type is supposed to look but I really want to learn so I can call it by it's cool name :) I want to try to figure out how to have the nori just on the outside, but I think that might be harder!
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YUM!!!
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I usually julien it and then fry it in a little bit of sesame oil. It makes a devine filling.
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A few points:
* Don't use regular vinegar! Use rice vinegar. I usually mix 2 Tbsp of rice vinegar with 1 tsp of sugar or mirin, for 1 cup (uncooked) of sushi rice.
* Only use sushi rice! As you noticed, it is much stickier. It is, in my opinion, just not worth using other rice. If you can't find "sushi rice", then look for a sticky short grain white rice.
* It is "nori", not "nagai". As someone else mentioned, nagai is a brand name.
* Use less rice on your nori. I suppose that this is just a matter of personal taste, but I keep my rice thickness at about 0.25 cm or less.
Other fillings that I like to use are: cucumber, tempeh, vegenaise and mushroom. If I am really getting creative, I make a sweet tofu omlette as well.
Reply
Those are some great tips!
I do want to use a bit less rice next time as I think they're a bit too big the way they are. The sushi rice actually came with this powdered vinegar, I think that we were supposed to add it to the rice as it was cooking but we didn't notice it was there until after the rice had cooked already. We added some of it in afterwards but then put in some regular vinegar as well.
Reply
The taste between white vinegar and rice vinegar is actually quite different. When I don't have rice vinegar handy I use white wine or sake. I just feel that white vinegar is too strong a taste, and that it might overpower the other tastes in the sushi.
One other tip that I didn't mention is: If you are having trouble cutting, keep your blade clean and wet. I keep a glass full of hot water that I tip my blade in every few cuts. It helps a lot!
Reply
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