ShadowTiger
06-23-2008, 12:12 AM
For a while now, I've been thinking of making sushi at home. Sushi as close to professionally made sushi, made in fancy upper-class restaurants. I do have the knack for detail required to do that, (Sesame seeds, the right amount of things sprinkled where, etc...) but I lack a certain amount of required goods and tidbits of info to begin.
For one, there's the rice. Obviously. The most critical aspect of the rice's ultimate destiny (lol) is how it's cooked. I don't care what kind of rice it is. It just has to be/have the right amount of moisture and consistency for when it's rolled up and held in place after matting. (The right amount must also be placed onto the mat for rolling. Otherwise it gloms very easily.) Vinegar is used to give it that sushi rice taste, but care must be taken that not too much is applied. Vinegar is quite strong on its own. Wondering how long to cook the rice, and how, so that it doesn't glom.
Then there's acquiring the nori. I have no idea where to get sheets of seaweed. Good god, that's going to be an interesting step. > >. Any tips on that?
Otherwise, the avocado and cucumber and other little plant spices are a cakewalk.
For one, there's the rice. Obviously. The most critical aspect of the rice's ultimate destiny (lol) is how it's cooked. I don't care what kind of rice it is. It just has to be/have the right amount of moisture and consistency for when it's rolled up and held in place after matting. (The right amount must also be placed onto the mat for rolling. Otherwise it gloms very easily.) Vinegar is used to give it that sushi rice taste, but care must be taken that not too much is applied. Vinegar is quite strong on its own. Wondering how long to cook the rice, and how, so that it doesn't glom.
Then there's acquiring the nori. I have no idea where to get sheets of seaweed. Good god, that's going to be an interesting step. > >. Any tips on that?
Otherwise, the avocado and cucumber and other little plant spices are a cakewalk.