also any other sushi making tips would be great
2007-05-19 02:28:39 · 4 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Don't use tough seaweed
2007-05-19 02:32:03 · answer #1 · answered by Rick G 4 · 0⤊ 0⤋
Use the "nori" at the last minute, and serve immediately. So take it out of the package only when necessary. Moisture is usually the main culprit. So, be sure to have all your ingredients at hand. It should take less than five minutes to roll a sushi, even better if less than a minute.
If you think that the seaweed is a tad stale/chewy/tough, toast it in the oven for maybe about 5-10 seconds, just before it changes color/green. That should remove excess moisture.
2007-05-19 10:33:26 · answer #2 · answered by G G 3 · 0⤊ 0⤋
Soak the seaweed in a warm water bath for about 20 minutes before you roll it. We did this at my friend's wedding shower and it was much easier to eat.
2007-05-19 09:39:36 · answer #3 · answered by Anonymous · 0⤊ 2⤋
your seaweed is getting too much moisture. i flip mine back and forth over a burner (gas stove or electric, it doesn't matter) until it just starts to turn color. when you moisten it with the vinegar/water/sugar solution afterwards it doesn't take much. make sure your rice has cooled. try not to take too much time getting it rolled.
2007-05-19 11:01:12 · answer #4 · answered by frostbite 7 · 0⤊ 0⤋