Sushi Making Question!?!
Does anyone know how they do it in the shops or know which products they use to make it taste so good?
Answers: Ok! I LOVE sushi and I enjoy making it myself. However I can never get it as nice as sushi sold at little sushi bars or asian take away places. I use sushi rice, sushi seasoning and of corse the seaweed (filling i usualy use avocado, raw salmon or cooked tuna and have tried with mayonaise and cream cheese). I think my main issue is with the rice. it doesnt come out as soft and squishy as I would like and the overall taste just doesnt seem as 'creamy' as the ones I buy.
Does anyone know how they do it in the shops or know which products they use to make it taste so good?
When making sushi rice make sure you a using short to medium Japanese-style rice (Kome). Wash the rice in several changes of cold water, agitating with your hands. Drain and measure rice and water into a pot or rice cooker (2 parts water to 1 part rice in pot;1 part rice to 1 part water in rice cooker). Cook rice. When rice is done, remove pan from heat or turn off rice cooker and allow rice to set for 10 minutes (do NOT remove the lid).
Turn the hot rice into a wide shallow non-reactive bowl(preferably wood). If using wooden bowl soak in water first. Drizzle Sushi Zu (recipe to follow) over the hot rice and using a rice paddle fold the turn the rice mixture, working quickly. As you work,use a paper fan
to cool the rice (or have someone fan it for you!) Finished sushi rice should glisten.Allow rice to cool covered with a damp towel.
Sushi Zu Recipe (for three cups rice)
1/3 cup rice wine vinegar
3 tbsp sugar
1 tsp salt
Mix together in a small pan and heat on low heat just until the sugar dissolves. Cool mixture
i see the guy wet his hands...
also make sure you use sticky rice...
and maybe you should try those bamboo rollers --
I think that when they are cooling the rice after it is cooked that they add a small amount of rice wine vinegar to it. I could be wrong on the vinegar thing, but if you look online it should tell you. That might change the consistency to what you are thinking of.
are you adding rice wine vinegar AND sugar??
Perfect sushi rice recipe:
http://www.mahalo.com/How_to_Make_Perfec...
Try to use sticky rice (malagkit)
Try to use Japanese rice
Try to use bamboo mats to roll the sushi
I'm no expert at this, but had much better results with wet hands, and after covering the bamboo mat with plastic wrap.
Also, I try to use MUCH less rice than seems right, making the rolls more narrow and less mushy.
It helps to mix the rice in a wooden bowl. I think it absorbs a bit of the excess water from the rice. When I've used a glass bowl, the rice didn't get the right consistency.
EDIT/REPLY: The recipes I've used all call for sugar, too.
I think the problem is you need to add a slight amount of sugar so the rice sticks together a little more. I know it sounds disgusting but give it a go. Just a small amount.
Proper sushi rice always uses sugar and the rice vinegar.