How to...make sushi?

[tryptamine]

So I tried to make sushi the other day.

Unfortunately, it didn't go very well. It was all good until I tried to roll it...after I had rolled the sushi on the mat I took the mat off and VOILA...

It completely fell apart and everything went everywhere. I thought the nori would stick together on its own? It didn't. I tried again, wetting the bit where the nori sticks together as though I was rolling a big joint but that didn't work either...it basically fell apart immediately.

Am I buying shitty nori? Or should I try using steamed rice instead of boiled? How do I make sushi that doesn't fall apart?

 

[cocktan]

So I tried to make sushi the other day.

Unfortunately, it didn't go very well. It was all good until I tried to roll it...after I had rolled the sushi on the mat I took the mat off and VOILA...

It completely fell apart and everything went everywhere. I thought the nori would stick together on its own? It didn't. I tried again, wetting the bit where the nori sticks together as though I was rolling a big joint but that didn't work either...it basically fell apart immediately.

Am I buying shitty nori? Or should I try using steamed rice instead of boiled? How do I make sushi that doesn't fall apart?

1) use steamed rice (make sure it's sticky)
2) use starch heavy rice (i like the 50lb bag from bj's for $10)
3) make sure to soak you nori for a good long time
4) don't add too much inside (you'll figure it out after a few tries)
5)????
6) profit

sushi is simple, just make sure to buy sushi grade fish, may favorite is tuna and salmon

enjoy

 

[Matadore]

sushi

Use white glue...like Elmer's. Tastes like shit, but holds those little suckers together!

 

[eudaemonia]

Couple of things:

Make sure you're using toasted nori with the shiny side facing down on the mat. Spread the rice evenly over the entire sheet *except for about two inches at the top. You should need to but you can try slightly damping the edge that's going to fold over the roll. Also, some sushi chefs use a few grains of rice to adhere the flap to the roll. Takes a little practice. Are you using a mixture of rice vinegar-sugar-salt to make the rice sticky enough and give it the proper taste? Oh, it's not steamed rice you use, just regular calrose --California or Japanese -- that you boil in water according to the package directions.

 

[INeedLove]

My Korean friend mixes a wee bit of sesame oil into her rice. Not only does it add to the flavor, it also helps it stick together. Oh, did you buy special rice? She says ordinary rice that Americans buy is not good for sushi. She gets a slightly sweet rice.

Mmmmmm, I love Korean sushi (kim bop!!). There's no raw fish so it's a good start into sushi for lots of people.

Good luck!!!!

 

[silverwhisper]

as a korean-american, i just wanna note that the ineedlove's points are all spot-on. :>

tryptamine: what kind of rice are you buying? there's a particular type you should use, which incidentally should be cooked using vinegar and a little sugar IIRC for sushi. do you possess a sushi cookbook?

a little water on the nori should make it stick like glue. however, there are several types of it, not all of which are ideal for sushi.

ed

 

[TwoSome]

Stop wasting time with the rolls...

So I tried to make sushi the other day.

Unfortunately, it didn't go very well. It was all good until I tried to roll it...after I had rolled the sushi on the mat I took the mat off and VOILA...

It completely fell apart and everything went everywhere. I thought the nori would stick together on its own? It didn't. I tried again, wetting the bit where the nori sticks together as though I was rolling a big joint but that didn't work either...it basically fell apart immediately.

Am I buying shitty nori? Or should I try using steamed rice instead of boiled? How do I make sushi that doesn't fall apart?

Just go right to the nigiri and then you don't have to worry about making the rolls stay together. All you need is a ball of rice and a slab of fish...and some wasabi if you so desire.

 

[5pintshefound]

hi all... ok for sushi... we do scattered sushi {as its a pain in the ass to get good nori down here} make the rice {we use jasmine rice---yum!}season the rice- we use marukan seasoned rice vinegar..... put the veggies and whatever seafood your using{cut up of course} in a bowl, toss with the rice... very good.... i pour some soy mixed with wasabi over the top, and we're good to go...

{in fact, we just had it yesterday}


ive had sweet rice with sushi, but personally i dont like it.. its interesting to see the variations on this!


~5PHF

 

[christian1971]

Sake!

Sorry no help never tried to make but would love to learn. The only and best way is to get it take out and remove it from the plastic take out and place it on your own plate. Most important to have the best Sake! I usually get HAIKU alteast the most expensive in NY if someone knows of any better ones.

I've also had benihana Sake, Gekkeiken Sake, FU-KI Sake.

 

[INeedLove]

A few recipes sounded like bi-bim-bop, eh silverwhisper?? Another wonderful dish!!!!!!!!!

 

[Vixandra]

Nah, you need Habusake to drink. That'll set things right off.



As to the sushi- sticky rice=good idea.
And don't fret if it doesn't look perfect. Most home made, from scratch things do not look like the store/resturant bought versions without lots and lots of practice.
Trust me on this -my homemade bagels look weird but taste divine.