Chile Chef
Sous Chef
Thank you guys for the education of sushi, but I'm still trying to find a site that will teach me the proper way to roll it.
Thank you guys for the education of sushi, but I'm still trying to find a site that will teach me the proper way to roll it.
Yes it is.Wow, I actually have my own fish monger now, that's very cool.
Wow, I actually have my own fish monger now, that's very cool.
LOL, it's not like that yet, our freindship just started. I got to give it time and I don't want to mess it up with any stupid promises.But will you still speak to us, the little people?
Thank you Alix, I will remember that...CC the rice wine vinegar is to blend with your rice. You use about 1 tbsp/cup of rice each of sugar and rice wine vinegar in your rice and then use a flat bladed paddle to stir your rice til it is shiny.
GL, CC!CC the rice wine vinegar is to blend with your rice. You use about 1 tbsp/cup of rice each of sugar and rice wine vinegar in your rice and then use a flat bladed paddle to stir your rice til it is shiny.
Yuppers that's what Dan my fish monger said too, he said to fan the rice for about 12 minutes..GL, CC!
Make good sushi rice, and you're half way home. The idea is to quickly aerate your sugar-vinegar'd batch to room temp. Use a large bowl to expose grains to maximum surface area. Use a fan to speed cooling. Don't stir; churning/folding is better. A large, dull, flat paddle is essential - for needed efficiency while maintaining the now delicate integrity of kernels.
The home stretch is hand-crafting... which by definition just takes practice. and imagination.
Thank you GB, I really had fun making them and I realized that I didn't have enough length on the tuna and veggies, Next time I'm going to ask my fish monger what he can suggest so I will not have that problem.Great first attempt man! The more you do it the better your rolls will start to look. One suggestion I have is to make sure your fillings go the length of the roll, even if you have to cut them a bit. Your tuna looks like it only takes up about 1/2 to 2/3 of your roll so the end pieces will not have any fish. If you are OK with that then no harm done. If you want fish in every piece though then what you could do is cut that piece of tuna lengthwise. The fish will be a little smaller, but every piece will get some.
Thank you Si=elkie, I've took all of the advice I was given..Chile Chef, it looks as though your piece of tuna could be sliced lengthwise at least once and maybe twice, in order to make several pieces.
But I agree with GB, that you've made a very good first effort!
Thank you Selkie, However my skills are very poor at the moment and probably stay that way for some time. I'am the same way as you are Selkie but I got to watch my salt intake now and if that means learning to skill to make my fav foods I will do so.There was a time, not too many years ago, I decided to make my own sushi. Like you, I got the bamboo mat, sheets of nori, even the wooden rice spoon. I made it twice and discovered that wasn't for me. I realized I'd rather go out and eat it at a Sushi Bar than go through all of the mess.
I admire your effort, and the effort and skill of anyone who makes sushi!
Just count me as a spectator.
(And slivered nori adds great flavor to soups!)