What is the secret behind making a good sushi at home?

Question

I tried to make California roll at home and it didn't work. I don't like to put the seaweed on top. What should i do?
If any one have good tips please share it thanks.

Answer 1

The rice has to be done to perfection, then cooled and mixed with the exact amount of mirin and or rice wine vinegar, then you need a sushi mat - I covered mine with plastic wrap - lay the rice down first...then the seaweed, that way the seaweed is on the inside. then place your ingredients to one end and fold over the sushi mat and roll tight, packing it firmly with your hands. Google Japanese sushi making and I am sure there will be tons of sites that will give you recipes on what goes in sushi rice and how to cook it properly

I am personally a bit weary when handling raw fish at home - since it has to be at a particular temperature - but California roll is safe to do at home

Answer 2

Make sure your rice is sticky enough. You can roll it with the seaweed inside if the rice is sticky enough. Also, do you have a bamboo mat for rolling? That is the real tool of the trade, so you can get the roll nice and tight. The best rolls we did had the goodies inside then the nori and finally the sticky rice with some sesame seeds and sesame oil mixed in on the outside. They tasted really good, because you didn't just get the nori flavor all at the beginning.

Answer 3

It's the rice. Since you are just making California rolls, you can buy a powder that you can mix with rice (to avoid the mixing with mirin, fanning,etc).

Then your bamboo mat that you use should be a bit wet.

Then you need a sharp knife to cut the avocado, cucumber and crab. Make the pieces small. And most Americans put too much of this into their roll. Less is more.

Answer 4

You need to make sure that you use a THIN layer of rice and don't overstuff with crab, avocado, and cucumber. And don't skimp on the rice - buy the sushi rice! Regular rice won't work!