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.

--
Dan

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

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.

You need a wife to fan the rice while you seperate it! Or you can use
a small electric fan, which works well, but is much less flexible (the
fan typically doesn't have a voice-interface) 8-)

You can try my rice recipe at http://bupkis.org It's extremely
detailed, and might be helpful.

Terry

Terry Carmen wrote:

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.


You need a wife to fan the rice while you seperate it! Or you can use
a small electric fan, which works well, but is much less flexible (the
fan typically doesn't have a voice-interface) 8-)


I have a wife, and a two year old.. so she's kind of busy. Yes, I need
a small fan.


You can try my rice recipe at http://bupkis.org It's extremely
detailed, and might be helpful.

Thanks, I'll take a look.

--
Dan

"Dan Logcher" wrote in message
...

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

My 15-year old daughter hogs the ikura . . . and at 5'9" and 140
(competitive swimmer), I don't mess with her. Can't remember the last time
I tasted ikura at home!

D. Lutjen wrote:

"Dan Logcher" wrote in message
...


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


My 15-year old daughter hogs the ikura . . . and at 5'9" and 140
(competitive swimmer), I don't mess with her. Can't remember the last time
I tasted ikura at home!

Wow! You mean competitive ikura eater I can image that's how
my son will be if he gets into sushi (only 2 now).

--
Dan

Dan Logcher wrote in message ...
D. Lutjen wrote:

"Dan Logcher" wrote in message
...


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


My 15-year old daughter hogs the ikura . . . and at 5'9" and 140
(competitive swimmer), I don't mess with her. Can't remember the last time
I tasted ikura at home!

Wow! You mean competitive ikura eater I can image that's how
my son will be if he gets into sushi (only 2 now).



My main problem when I make sushi is using too much rice in the rolls.
Seems that the rice spreads out a bit thick. Could be that the rice is
a bit too sticky, or it might be the way I make the rice. I will have
to make more to find out!

A tip for those who have a problem with the filling not staying put.
What you do is this. After you lay the rice onto the nori, use your
fingers to make a channel a little way in from the bottome edge of the
rice. Put the filling into the channel and roll. This works really
good for fish, cut into squared strips; Ditto for shrimps cooked on a
skewer. Fillings that tend to squeeze out,like spicy tuna paste and
roe rolls benefit too. Simply spoon this stuff a little bit in from
the ends and let the rolling process squeeze it outwards.

Jim

Dan Logcher wrote in message ...
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.

Has any tried or seen the new Sushi at Home DVD? I think it's
sushimadeeasy.com
There is a sushi party box that's been out but only an hour. This new
one is 2 hours. What did they put in an extra hour I wonder.

G