Sushi....PLEASE help!!!!?!
I have the mat and seaweed, but I don't have sushi rice and rice vinegar.
Do you know of ANY method to make sushi rice out of regular rice 'without' rice vinegar? And make it taste at least 'ok'?
Answers: Out of sheer spontaneity, I decided to make sushi RIGHT NOW! My dad wouldn't take me to the store because we went there twice already. First time, I forgot the list, so we missed some stuff.
I have the mat and seaweed, but I don't have sushi rice and rice vinegar.
Do you know of ANY method to make sushi rice out of regular rice 'without' rice vinegar? And make it taste at least 'ok'?
why make it? here in vancouver, i can get like...10 rolls for only 2 bucks.
but...try googling, it might teach u how to.
Yes, try mixing it regular vinegar and salt.
Regular rice will work, skip the vinegar altogether. I hope you have some nice fish to work with.
take 1 cup of white rice, add 1/2 cup of soy sauce, 1/2 tsp of sugar, 1 cup of milk and put them in a 2 qt. sauce pan. Bring to a boil and then immediately simmer on low for 30 minutes with a cover on it. before you take it out of the sauce pan take 1 tbsp of lemon juice and pour it in.
Then after you have done all this let stand for 2 hours.
Let me know how it works out...O, almost forgot that you may need to add 1/4 cup soy sauce if it is not sticky enough.
Use the mildest vinegar you have on hand-- apple vinegar, champagne vinegar, white wine vinegar. If none of the above are available, use ordinary distilled vinegar, mixed with 1 part water to 4 parts vinegar. Add tiny amounts of sugar, one teaspoon at first, then half-teaspoon at a time, to the vinegar, just until it reaches the point where it is hard to say if it tastes a little sweet. Then the vinegar is ready to make rice.
For the rice, add about 1/2 cup more water than usual, so it will need to cook a few extra minutes. This will make the rice slightly "sticky" as it needs to be for sushi.
use cider vinegar and add a tiny bit of sugar as for your rice... mak it sticky by stirring it breifly 1/2 way through the cooking process then cut in the vinegar. should work ok.
You can skip the rice vinegar. But if you don't have sushi rice, the rice won't stick together...Sushi rice is just normal Japanese or Korean rice, by the way. If for some random reason you have rice gluten, theoretically, adding this to non glutinous rice would work.
I'm all for expanding on traditional ways to do things so let's see...the success of what I am suggesting will vary greatly depending on the type of rice you have. Uncle Ben's fake rice or Indian won't work. If you have Western long grain, or better yet, Thai or Chinese rice...this is what you should do--make it very wet, as in add an extra half cup. Stop the cooking about 3-5 minutes before the recipe calls for it. It should look 'wet' as in slightly undercooked. This will make it more glutinous (sticky). But you'll have to work very quickly...if it's too wet, let it sit at room temperature for a minute, and it'll dry out.
Good luck.