i happen to be a fine sushi chef myself, even though i can only create to my budget, it is fun and simple.
first, you need to make the rice. sushi rice is diiferent from steamed rice. if you want, you can use steamed rice, but it wont have the same effect.
1. in a small bowl, stir 3/4 cup rice vinigar, 3 table spoons sugar, and 3/4 teaspoos salt until sugar and salt dissolve.
2. in a strainer, rense 4 1/2 cups of short-grain rice (white rice) under cold running water until the water at under the strainer runs clear. put rice in a pot and add 5 1/4 cups of water. bring water to a boil, then cover and lower to a simmer. cook till water is absorbed. (10-15 minutes)
3.spread rice out in a 12X16 in. baking pan and slowly pour the mixture over it while turning it with a spoon and fanning it until the rice becomes room tempurature. (use an electric fan, but a hand fan will work fine. the room tmepuature thing is for non- burning purposes.)
your almost ready to roll. in a small bowl, mix about a table spoon rice vinigar with one cup of water. this mixture is for preventing the rice from sticking to your hands.
you will then need a bamboo mat, but seran wrap will work fine. whip out your cutting board and place your seran wrap/ bamboo mat on top. then place the seaweed strip on top and fill with rice. flip over, and place what ever you want into it about an inch away from the egde of the seaweed. keep all of the fillings to one area.
then , start to roll the whole thing by picking up whe mat/wrap and rolling it over the filling. then, press down on the crease the over laps the filling. take the 'cilndar' and continue to roll untilfinish. remove mat/wrap. cut and garnish with wasabi ar pickled ginger.
2006-11-06 14:47:09
·
answer #1
·
answered by Anonymous
·
0⤊
0⤋
Great sushi chefs spend years interning with master sushi chefs. It takes years for them to learn to make sushi rice. Still as long as you have fresh ingredients and basic tools and skills you can make pretty good sushi yourself.
2006-11-06 23:55:18
·
answer #2
·
answered by lil one 2
·
1⤊
0⤋
Get the years and years of training that it takes to become a sushi chef.
2006-11-06 16:35:04
·
answer #3
·
answered by yblur 5
·
0⤊
0⤋
It's not as hard as most people think but you do need to master the cooking of the short grain rice and the seasoning of the rice vinegar mixture for the cooked rice.
Don't bother about doing the "hand lumping" method unless you intend to do it as a job. They sell molds or little bamboo mats and gadgets in the japanese store to help you shape the rice into varies shape dumplings. Add your favorite toppings and trimmings. Serve with light soya sauce and wasabi, enjoy.
The idea is to get the rice to stay in one lump without falling apart. Too firm and you have a hard clump, too soft and it falls apart. So experiment and have fun.
2006-11-07 07:07:45
·
answer #4
·
answered by minijumbofly 5
·
0⤊
1⤋
Mmmm,I love that stuff!But I suggest going to FoodNetwork.com for some good tips
2006-11-06 16:41:20
·
answer #5
·
answered by Anonymous
·
0⤊
1⤋
they have books that show details and u culd try like on line
2006-11-07 13:53:54
·
answer #6
·
answered by Anonymous
·
0⤊
1⤋