I want to make SUSHI. TIPS? Especially need to know the best way to make stiky rice!?

Question

I have all the ingredients, but not all the special appliances. Any tips on rice making, as well as rolling them up would be appreciated. THANKS!

Answer 1

Excellent - easy instructions to follow -I chose the California roll. I made sure the rice was fully cooked almost to the point of being a bit sticky. Used a sushi mat. Cut back a little on the vinegar Served of course with Wasabi (hang onto your hat) & Pick;led ginger. I sprinkled a few toasted sesame seeds on the outside of the roll before cutting. Also I put the layer of rice on the mat then the nori sheet.




sticky rice
1 cup long-grain rice
2 1/2 cups water
1 teaspoon salt
3 tablespoons vegetable oil
Mix the ingredients together in a saucepan and bring to a boil, stirring frequently.
When it turns milky, cover, turn to low and cook for 20 minutes.

Answer 2

I love home made Sushi.
Also in my rice cooker that I have since my college time, I get the best results for sticky rice.
You just pour in the rice, the right amount of water and push the button and let it go. It does it's own thing. For the sushi rice, you buy the fixed sushi mixture in a package. If you like it very sour pour the whole package in, if you don't do it like you like it. Mix it with the rice and that's it.

When rolling the sushi up, I use a bambu matt, these can be purchased in any local Chinesh grocery store.

What I do is place the seaweed paper on top of the bamboo matt. Than I put some rice on top of it, fill it with all sorts of fillings.

Than together with the bamboo matt and the ingreditens I use both my hands, form a roll, as tight as possible. Roll it all the way up until the seaweed is completley rolled up. Than I let these rolls stay in the refiragtor for not more than half an hour. "Once they are cold, they are easily while cutting them in little bites. Another thing I do, is that while you're cutting with a very sharp knive, I dip my knive in some cold water. It prevents it from sticking and ruining the role by cutting it.

http://www.eatsushi.com/board/show.asp?id=4307&fid=19&tid=0

http://www9.ocn.ne.jp/~japamom/japanesemomstable/receipe.html

Answer 3

Use a short grain rice and rinse it 3 times or until the water runs fairly clear. Cooks easiest in a rice cooker, dump in a large shallow dish and get a rice paddle. Hold the paddle level and pour a small amount of rice vinegar over the paddle and sprinkle rice . Start cutting the rice w/ the paddle, not really stirring, but more like turning and releasing the steam. When cool, cover with a damp towel to keep the rice from drying out.

Making rolls are different for each type, but use a sushi mat. Covering the seaweed with rice, it's easier to spread using a larger amount and taking away if needed. Use gentle pressure, you don't want to crush the rice. Oh and cover your entire sushi mat with plastic wrap, makes clean up a snap!

Answer 4

You have to use Cal Rose Rice. (Short grain) and put a teaspoon or so of rice vinegar in when you cook it if you're gonna use it for sushi. If you follow the instructions on the package, it comes out perfect!

Answer 5

to roll them, you get 1 of thoses bamboo mats. i hav one at home. you but the seaweed on, them rice and then other ingrediants, then you tightly roll everything(just don't roll the mat withit!) and if you wanna glue the seaweed, put a little water, like an envelope.

Answer 6

Alton Brown from the food network did a show on sushi you can find it on foodtv