Ok guys, Im an experienced cook, but Sushi I have no experience making.
I understand the principle, you need to make sushi rice, (seems like the most important component) then the seaweed and fillings.
Heres my question. For the Sushi rice, all I have in my apt. are pots and pans, I dont have a steemer, will i get by? How should I make the Sushi rice?
I plan to just use white rice, cook once til fluffy, refridgerate once doused with sugar and rice vinegar, then use the next day. Hows that sound?
The seaweed I plan to wet slightly before use, and then I will have to hand roll it since i have no bamboo sheet or whatever.
Any advice is much appreciated, Ill be using Imitation crab and Smoked Salmon for starters.
I understand the principle, you need to make sushi rice, (seems like the most important component) then the seaweed and fillings.
Heres my question. For the Sushi rice, all I have in my apt. are pots and pans, I dont have a steemer, will i get by? How should I make the Sushi rice?
I plan to just use white rice, cook once til fluffy, refridgerate once doused with sugar and rice vinegar, then use the next day. Hows that sound?
The seaweed I plan to wet slightly before use, and then I will have to hand roll it since i have no bamboo sheet or whatever.
Any advice is much appreciated, Ill be using Imitation crab and Smoked Salmon for starters.