Sushi Maker

I've been eating sushi since 1956 when I started living in
Japan for a little over two years.

Upon returning to the States, there was only one Japanese
restaurant in Washington DC -- they did have sushi, but
there were not too many adventurous people around to enjoy
it. Now there are plenty of 'sushi bars' in a variety of
Asian restaurants in my area and many people indulge.

Later, when I moved to California, nearby Gardena provide
me with many enjoyable sushi bars.

I made sushi (nori-maki -- seaweed wrapped rolls) at home
using the time honored slow way with a flexible bamboo mat -
- and did fairly well.

http://bit.ly/norimaki
http://bit.ly/rolling-sushi
http://bit.ly/rolling-sushi2

I have used a plastic mold that I picked up at a
California outdoor market pitchman demo, many years ago, to
make nori-maki -- but it was just OK.

I ran across a recently touted appliance on the Internet
that I researched and purchased. The 'Sushezi' 'Perfect
Sushi - Made Easy' that I would like to recommend to those
that are interested in making nori-maki at home. It really
works well. [Some outlets call it a 'Sushi Tube'.]

http://bit.ly/cnet-review

http://bit.ly/sushezi-pictorial

http://bit.ly/sushezi-promo-video

YouTube Video
http://www.youtube.com/watch?v=T1gmBiv9bog

Amazon.com has it for $25 as a pre-order
http://bit.ly/WrXLi

... BUT

I did a little research and found it at Taylor Gifts for
only $9.95
http://www.taylorgifts.com/prodetail~itemNo~29010.asp

If you enjoy nori-maki, try making it at home. For $10
you can't go wrong.

Gary Hayman
Greenbelt, Maryland
Twitter: http://www.twiter.com/ghayman

"zydecogary" > wrote in message
...
> Sushi Maker
>
> I've been eating sushi since 1956 when I started living in
> Japan for a little over two years.
>
> Upon returning to the States, there was only one Japanese
> restaurant in Washington DC -- they did have sushi, but
> there were not too many adventurous people around to enjoy
> it. Now there are plenty of 'sushi bars' in a variety of
> Asian restaurants in my area and many people indulge.
>
> Later, when I moved to California, nearby Gardena provide
> me with many enjoyable sushi bars.
>
> I made sushi (nori-maki -- seaweed wrapped rolls) at home
> using the time honored slow way with a flexible bamboo mat -
> - and did fairly well.
>
> http://bit.ly/norimaki
> http://bit.ly/rolling-sushi
> http://bit.ly/rolling-sushi2
>
> I have used a plastic mold that I picked up at a
> California outdoor market pitchman demo, many years ago, to
> make nori-maki -- but it was just OK.
>
> I ran across a recently touted appliance on the Internet
> that I researched and purchased. The 'Sushezi' 'Perfect
> Sushi - Made Easy' that I would like to recommend to those
> that are interested in making nori-maki at home. It really
> works well. [Some outlets call it a 'Sushi Tube'.]
>
> http://bit.ly/cnet-review
>
> http://bit.ly/sushezi-pictorial
>
> http://bit.ly/sushezi-promo-video
>
> YouTube Video
> http://www.youtube.com/watch?v=T1gmBiv9bog
>
> Amazon.com has it for $25 as a pre-order
> http://bit.ly/WrXLi
>
> ... BUT
>
> I did a little research and found it at Taylor Gifts for
> only $9.95
> http://www.taylorgifts.com/prodetail~itemNo~29010.asp
>
> If you enjoy nori-maki, try making it at home. For $10
> you can't go wrong.
>
> Gary Hayman
> Greenbelt, Maryland
> Twitter: http://www.twiter.com/ghayman
>


Thanks for the bit of fun. I must've watched all of the sushi making
youtube features about sushi making.

It spurred me on to find my two sushi making 'thingies" that I used many
years ago. We now buy sheets of seaweed, but I don't have any on hand right
now; they are on my list - we'll have to make a bit of sushi.

I do have a wooden sushi maker, but how in the world do you keep it clean?
The same wood as a tofu maker that I must've bought at the same time. That
was a bust!

Dee Dee

On Mar 12, 3:42*pm, "Dee Randall" > wrote:
--- snip ---
> Thanks for the bit of fun. *I must've watched all of the sushi making
> youtube features about *sushi making.
>
> * It spurred me on to find my two sushi making 'thingies" that I used many
> years ago. *We now buy sheets of seaweed, but I don't have any on hand right
> now; they are on my list - we'll have to make a bit of sushi.
>
> I do have a wooden sushi maker, but how in the world do you keep it clean?
> The same wood as a tofu maker that I must've bought at the same time. *That
> was a bust!
>
> Dee Dee

-=-=-=-=-=-=-=-=-=-=-

With the wooden frame sushi molds you really have to keep them clean
and WET.

I'm having so much fun with my Sushezi sushi maker. I drove a long
distance to a group of Asian markets yesterday and loaded up with
supplies including, nori, daikon, imitation crab, a great lite soy
sauce, wasabi in a tube, pickled water chestnuts, beni shoga, etc. I
bought a special 5 spice powder, but it might not be for the sushi.
I'm going to try it in soups and stews,

[I'm still looking or that orangeish powered seasoning that the sushi
chefs use -- but I don't know the name]

I am making one sushi log a day. The last one I cut into 10 'coins'
but I am going to experiment with thinner coins -- maybe 12 per log.
One log is enough for me for an entire meal. The logs are pretty big
and you use a full one cup of cooked sushi rice to make it.

Clean-up is real easy too. The plastic wipes easily.

Gary Hayman
Greenbelt, Maryland
http://bit.ly/GarysHome

"zydecogary" > wrote in message
...
On Mar 12, 3:42 pm, "Dee Randall" > wrote:
--- snip ---
> Thanks for the bit of fun. I must've watched all of the sushi making
> youtube features about sushi making.
>
> It spurred me on to find my two sushi making 'thingies" that I used many
> years ago. We now buy sheets of seaweed, but I don't have any on hand
> right
> now; they are on my list - we'll have to make a bit of sushi.
>
> I do have a wooden sushi maker, but how in the world do you keep it clean?
> The same wood as a tofu maker that I must've bought at the same time. That
> was a bust!
>
> Dee Dee

-=-=-=-=-=-=-=-=-=-=-

With the wooden frame sushi molds you really have to keep them clean
and WET.

I'm having so much fun with my Sushezi sushi maker. I drove a long
distance to a group of Asian markets yesterday and loaded up with
supplies including, nori, daikon, imitation crab, a great lite soy
sauce, wasabi in a tube, pickled water chestnuts, beni shoga, etc. I
bought a special 5 spice powder, but it might not be for the sushi.
I'm going to try it in soups and stews,

[I'm still looking or that orangeish powered seasoning that the sushi
chefs use -- but I don't know the name]

I am making one sushi log a day. The last one I cut into 10 'coins'
but I am going to experiment with thinner coins -- maybe 12 per log.
One log is enough for me for an entire meal. The logs are pretty big
and you use a full one cup of cooked sushi rice to make it.

Clean-up is real easy too. The plastic wipes easily.

Gary Hayman
Greenbelt, Maryland
http://bit.ly/GarysHome


Would this be the seasoning that you are thinking of? Shichimi Togarashi

http://www.shop.sushiandjapanesemark...?productId=419
and
http://www.amazon.com/House-Shichimi.../dp/B0002YGSJQ


If this is what you want, make sure that it is "shi"chimi which means 7
spices, not the other togarashi with the beginning 'number' of five in
Japanese, instead of seven.

Sounds like you're having a bunch of fun.
Dee Dee

On Mar 13, 4:26*pm, "Dee Randall" > wrote:
...... snip ....
>
> Would this be the seasoning that you are thinking of? Shichimi Togarashi
>
> http://www.shop.sushiandjapanesemark...?productId=419
> andhttp://www.amazon.com/House-Shichimi-Togarashi-0-63-Oz/dp/B0002YGSJQ
>
> If this is what you want, make sure that it is "shi"chimi which means 7
> spices, not the other togarashi with the beginning 'number' of five in
> Japanese, instead of seven.
>
> Sounds like you're having a bunch of fun.
> Dee Dee

------------------------------------------

Dee Dee

I'm not sure -- but I don't think so. The seasoning I was referring
to isn't spicy at all.

HOWEVER -- I like your links and appreciate you furnishing them. I AM
going to get some and try it with my sushi, noodle soup and shabu-
shabu. Thanks.

I also saw some other products there in which I am interested.

Gary Hayman
Greenbelt, Maryland
http://bit.ly/GarysHome

zydecogary wrote:
>
> I am making one sushi log a day. The last one I cut into 10 'coins'
> but I am going to experiment with thinner coins -- maybe 12 per log.
> One log is enough for me for an entire meal. The logs are pretty big
> and you use a full one cup of cooked sushi rice to make it.
>

What are you doing for rice prep?

On Mar 14, 3:50*pm, Moka Java > wrote:
> zydecogary wrote:
>
> > I am making one sushi log a day. The last one I cut into 10 'coins'
> > but I am going to experiment with thinner coins -- maybe 12 per log.
> > One log is enough for me for an entire meal. The logs are pretty big
> > and you use a full one cup of cooked sushi rice to make it.
>
> What are you doing for rice prep?

First -- I use a good sushi rice. As you know most normal rices,
although quite good, are not of the sticky sushi rice type when
cooked. I use Kokuho Rose rice from Koda Farms http://www.kodafarms.com/
It is available in most Asian stores and even in your local 'big'
supermarkets.It's not expensive. This particular rice does not have to
be pre-washed, but I'll leave that up to you. If you like to wash
your rice with a couple of changes of water and quick stirs -- it will
still work.

Second -- I vary in how I cook the rice. I use an electric rice
cooker, a microwave rice cooker, a pot or large sauce pan on an
induction hob and sometimes a Latin style rice pot.

I don't do this often, but some people like to let their rice soak for
30 minutes or so before cooking. Since I play around with the rice I
may do that from time to time.

I also experiment with the rice to water ratio. Package directions
say 1:1.25. Depending upon how I'm cooking the rice, I may use that or
go anywhere up to 1:2, With some brown rice I may use 1:3.

To give the Rose rice that 'sushi' flavor, the normal technique is to
use vinegar, salt and sugar. I use stevia instead of sugar. [http://
www.stevia.net/] when I am mixing it myself -- but lately I have been
using some liquid sushi rice seasoning as an experiment -- like this
[http://bit.ly/G6gvv].

I haven't tried the powdered sushi seasonings, as yet, but they are on
my list.

I do, sometimes use a variety of Japanese rice seasonings to change
the taste of the rice (over and above the normal vinegar/sugar/salt).
A variety can be found in Asian markets or in the International
section of a 'big' supermarket. They come in containers that look
like this [http://bit.ly/wgLdK]. You will have to experiment to find
ones that you like.

If you have any other questions about rice prep -- just ask and either
I or another reader will chime in.

Gary Hayman
Greenbelt, Maryland
http://bit.ly/GarysHome

"zydecogary" > wrote in message
...
On Mar 14, 3:50 pm, Moka Java > wrote:
> zydecogary wrote:
>
> > I am making one sushi log a day. The last one I cut into 10 'coins'
> > but I am going to experiment with thinner coins -- maybe 12 per log.
> > One log is enough for me for an entire meal. The logs are pretty big
> > and you use a full one cup of cooked sushi rice to make it.
>
> What are you doing for rice prep?

First -- I use a good sushi rice. As you know most normal rices,
although quite good, are not of the sticky sushi rice type when
cooked. I use Kokuho Rose rice from Koda Farms http://www.kodafarms.com/
It is available in most Asian stores and even in your local 'big'
supermarkets.It's not expensive. This particular rice does not have to
be pre-washed, but I'll leave that up to you. If you like to wash
your rice with a couple of changes of water and quick stirs -- it will
still work.

Second -- I vary in how I cook the rice. I use an electric rice
cooker, a microwave rice cooker, a pot or large sauce pan on an
induction hob and sometimes a Latin style rice pot.

I don't do this often, but some people like to let their rice soak for
30 minutes or so before cooking. Since I play around with the rice I
may do that from time to time.

I also experiment with the rice to water ratio. Package directions
say 1:1.25. Depending upon how I'm cooking the rice, I may use that or
go anywhere up to 1:2, With some brown rice I may use 1:3.

To give the Rose rice that 'sushi' flavor, the normal technique is to
use vinegar, salt and sugar. I use stevia instead of sugar. [http://
www.stevia.net/] when I am mixing it myself -- but lately I have been
using some liquid sushi rice seasoning as an experiment -- like this
[http://bit.ly/G6gvv].

I haven't tried the powdered sushi seasonings, as yet, but they are on
my list.

I do, sometimes use a variety of Japanese rice seasonings to change
the taste of the rice (over and above the normal vinegar/sugar/salt).
A variety can be found in Asian markets or in the International
section of a 'big' supermarket. They come in containers that look
like this [http://bit.ly/wgLdK]. You will have to experiment to find
ones that you like.

If you have any other questions about rice prep -- just ask and either
I or another reader will chime in.

Gary Hayman
Greenbelt, Maryland
http://bit.ly/GarysHome



I enjoy reading your topic about rice. I use Kokuho Rose rice from Koda
Farms also. My choice of ratio on most rice is 1:1.25. I just don't go any
higher with any rice except maybe brown up to 1:1.50. Also I can always
count on the Zojirushi rice maker to make a good pot.

I will also let a rice sit for 30 minutes; but when I do that, I usually let
it sit in a strainer for 30 minutes afterwards.

When I make rice on the top of the stove, I usually confine it to 1 cup of
rice using the 1.1.25. Usually when I'm in a hurry for a one-cup
on-the-stove pot, there will be no soaking/draining scenario.


OT: Wondering if Cory Ledet is related to Rosie Ledet
http://www.youtube.com/watch?v=4xiT0...eature=related

I can see you take zydeco seriously. Fantastic!

Dee Dee