On Thu, 08 Jan 2004 12:50:13 -0500,
Dan Logcher wrote:
What do people think the most common or frustrations mistakes
making sushi at home?

For me it's always been making the rice. I don't have a portable
fan, so cooling the rice while seperating is difficult.

Just wondering what other problems people have.. maybe I can
head off some unforseen problems.

If DH is home, one of us fans while the other one tosses the
rice. If I'm alone, I just let it cool on its own, it doesn't seem to
make that much difference to my tastebuds.

My main problem is roll technique. I started off using too much
nori, there'd be excess left over after I rolled it and tried to seal
it. Also, getting the seaweed to seal seemed difficult. Now I use a
bit of rice as "glue". And THEN there's the issue of rolling it and
squeezing the bamboo rolling rat around the maki hard enough to make
sure everything holds together... but not so hard your fillings squirt
out and the rice is compressed into an unappetizingly solid mass of
indistinct grains. Likewise, rolling it too loosely means saggy sushi.

Our early attempts at sushi were NOT pretty. Nowadays,
it looks better, but still no competition for a real sushi chef.

Ariane