Sushi experimentation

[gemfyre]

The rice boiled over, and stuck to the bottom of the saucepan (anyone manage to have it NOT do this? Tell me how), now both the saucepan and stove are gonna be a bastard to clean.
I used too much wasabi first time round, I'll learn.
I'm not sure how thick to put the rice.
And the rolling. How the heck are you meant to do this, I roll it up, and of course the mat rolls up within the sushi roll, which is all bad because I don't want to eat the mat and with a mat in the way the ends won't stick.

And how do I store nori sheets?

P.S. Rice vinegar costs a small fortune!

The second roll looks a lot better, and I used a lot less wasabi. I think the rice should be thinner but I haven't quite got the knack of spreading it out nicely. Anyone got any pointers?

Comments

[sassamifrass.livejournal.com]

I was cooking rice last night and didn't have that problem.. I cooked them in a pot and stirred them constantly - were you stirring them the whole time? It's not really necessary, but I always do, I always feel the food tastes better then... probably all in my head ^.~

[gemfyre.livejournal.com]

The instructions said to put the lid on and let it simmer for 15 or so minutes.

But due to it boiling over and I knew it would stick so I stirred it maybe 3 times in less than 10 minutes then decided to turn it off before it got any messier and stucker.

[shewholaughs.livejournal.com]

After living in Halls last year, I've discovered that most Chinese/Japanese people use rice steamers to cook their rice, and thus avoid the problem of pan stickiness altogether!

[gemfyre.livejournal.com]

yeah my b/f has a rice cooker that he got for his birthday.

Don't have one here tho.

[jassalol.livejournal.com]

Well, you roll it slowly and keep the mat out of the way. It's not too difficult... I can try and remember exactly how, and show you this evening if you want.

And I think you can make the end seal better by using a little water to make the nori sticky.

I'm pretty sure nori sheets can just be wrapped in glad wrap and left in the pantry. I can't imagine why they wouldn't be ok stored like that.

[just-laura.livejournal.com]

Use Minute Rice!

[gemfyre.livejournal.com]

But it's sushi!!

I hafta use sushi rice.

[jassalol.livejournal.com]

Sushi rice? You mean there's a specific rice you're supposed to use? Seriously, it's okay to use normal white rice... you just don't want to use any of the more out-of-the-ordinary rices.

lol

[avonleadragon.livejournal.com]

Okay, this how I cook rice. I put the water in first and get it boiling and then I put the rice in and stir it and turn the burner down to low so the rice will only simmer and I put the lid on the pan for 20 minutes so the rice will steam cook. That's how my ma taught me to do it and for A LOT of years it has helped us both avoid boiling over. :)