What are some useful ‘sushi-tips’ ?
Hi, I was wondering what tips for making sushi you could give. [maki-zushi]
- How to keep sushi from going soggy
- Good fillings
- Rice consistency
- Etc, etc
Thanks, any help, any advice is appreciated 
start with shortgrain sushi rice
rinse the rice three times. pour cold water over the rice so its submereged and wash it around until the water is white and cloudy. what you see is starch. You need to remove some of the starch from the rice so its actually not too sticky.
strain rice and place in a cold pot. and add cold water, about 1 1/2 to 1 ratio water to rice
cook for about 20 minutes until most of the water is absorbed, with a TIGHT LID on once the water comes to a boil. dont stir the rice until 20 minutes is up. then check the texture it should still be somewhat crunchy. then let the rice sit for another 10 to 15 minutes off the heat. the rice will aborb the rest of the water and should be fully cooked (not over cooked). its overcooked if its too soft and the rice is a big clump. the rice when cooked right should still be stuck together and soft too the bite. Then cool quickly or it can over cook. cool by spreading a thin layer over a sheet tray.
then make a seasoning of mirin, and or rice vinegar and sugar. about equal parts. it should taste sweet and sour, not too sour. you only need about a 1/2 cup for about four cups of cooked rice.
fold it in while the rice is still hot. gently fold it into the rice and use a paper plate to fan the rice.
this will help the rice cool off faster by waffing it back and forth over the rice and give the rice a shiny appearence. never refridgerate the sushi rice ever. or it will be terrible. let it cool off to room temp and dont worry about letting it sit out for a while because the vinegar solution will kill any bacteria in the rice. once its completley cooled it should have a mild sweet taste. you dont need to add much salt or any at all because your going to dip it in soy sauce.
For california rolls, you need to mix together mayo and a little sesame oil together be careful sesame oil is very strong it could easily taste bitter if you add too much. mix it into the crab until it binds together and dont add too much it needs to be nice and thick. thinly slice avacado and cucumber. for the cucumber peel and slice in half length wise. then cut in quarters lengthwise.
run your knife at the top were the seeds are. remove the tiny seeds. then thinly slice cuke
cut the avacado very thin at the last minute, it will oxidize fast.
if you want to know how to make spicy sauce like for spicy tuna rolls you need to start with a japanese hot sauce like siracha, it has a rooster on the label. mix this with mayo, sesame oil, sugar, soy, lime and tomato paste.
1/2 cup mayo
3 T siracha depeding on how spicy you like
1 T soy
1 T sugar
1 T tomato paste
1 T lime.
You cant keep sushi to hold for a long time, if you refridgerate it it will be soggy and nasty.
its meant to be eaten right aWAY
Sushi (maki-zushi)
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