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newb. questions
Hello all,
I've tried making sushi a few times, and I keep running in to a few issues, maybe someone can help me out... First, cutting the rolls -- they always mush on me. I know its because my knife is a POS. Can someone recommend what I should buy? Second, the rice -- how much vinegar do I put in? How mushy should it be? Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped my rolling matt in saran wrap like I think Im supposed to, and spread my rice on the nori, then flipped it with the rice side toward the mat. When I try to roll it, the rice comes off the nori and sticks to the saran wrap. Oh, and one last thing, rice vinegar works ok to keep the nori edges together on the roll, but they tend to come apart when cut, other than a better knife, should I be using something else to bind the nori to itself? Thanks in advance for the help. |
"japhar81" > wrote:
> Hello all, > I've tried making sushi a few times, and I keep running in to a few > issues, maybe someone can help me out... Starting point only: > > First, cutting the rolls -- they always mush on me. I know its because my > knife is a POS. Can someone recommend what I should buy? http://www.chefknivestogo.com/kyoc6chefkni1.html Wet the knife with "hand vinegar" (1 Oz. rice vinegar, 1 cup water) before slicing (not sawing). Moisten your hands with it to keep the rice from sticking. > > Second, the rice -- how much vinegar do I put in? How mushy should it be? 2 cups rice, cooked, covered, in 2-1/4 cups water (plus 1 Tbs Mirin, if you want it sweet) and cooled. Fold in up to (3 Tbs rice vinegar, 1 Tbs sugar, 1 tsp sea salt, pre-mixed and cooled ), do not stir, it should not be mushy! Cover the bowl with a damp cloth to keep it from drying out. > > Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped > my rolling matt in saran wrap like I think Im supposed to, and spread my > rice on the nori, then flipped it with the rice side toward the mat. When > I try to roll it, the rice comes off the nori and sticks to the saran > wrap. ??? > > Oh, and one last thing, rice vinegar works ok to keep the nori edges > together on the roll, but they tend to come apart when cut, other than a > better knife, should I be using something else to bind the nori to > itself? > Hold, pressed firmly for 30 seconds or so before unrolling mat on cutting board. -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
On Mon, 28 Feb 2005 20:20:38 -0500, "japhar81" >
wrote: >Hello all, >I've tried making sushi a few times, and I keep running in to a few issues, >maybe someone can help me out... > >First, cutting the rolls -- they always mush on me. I know its because my >knife is a POS. Can someone recommend what I should buy? > >Second, the rice -- how much vinegar do I put in? How mushy should it be? > >Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped my >rolling matt in saran wrap like I think Im supposed to, and spread my rice >on the nori, then flipped it with the rice side toward the mat. When I try >to roll it, the rice comes off the nori and sticks to the saran wrap. > >Oh, and one last thing, rice vinegar works ok to keep the nori edges >together on the roll, but they tend to come apart when cut, other than a >better knife, should I be using something else to bind the nori to itself? > >Thanks in advance for the help. > what kind of rice are you using, how much water are you using, and what (sort of implement) are you using to cook the rice? |
On Mon, 28 Feb 2005 20:20:38 -0500, "japhar81" >
wrote: >Hello all, >I've tried making sushi a few times, and I keep running in to a few issues, >maybe someone can help me out... > >First, cutting the rolls -- they always mush on me. I know its because my >knife is a POS. Can someone recommend what I should buy? > >Second, the rice -- how much vinegar do I put in? How mushy should it be? > >Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped my >rolling matt in saran wrap like I think Im supposed to, and spread my rice >on the nori, then flipped it with the rice side toward the mat. When I try >to roll it, the rice comes off the nori and sticks to the saran wrap. > >Oh, and one last thing, rice vinegar works ok to keep the nori edges >together on the roll, but they tend to come apart when cut, other than a >better knife, should I be using something else to bind the nori to itself? > >Thanks in advance for the help. > what kind of rice are you using, how much water are you using, and what (sort of implement) are you using to cook the rice? |
On Mon, 28 Feb 2005 20:20:38 -0500, "japhar81" >
wrote: > >Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped my >rolling matt in saran wrap like I think Im supposed to, and spread my rice >on the nori, then flipped it with the rice side toward the mat. When I try >to roll it, the rice comes off the nori and sticks to the saran wrap. > I may be wrong, but isn't the rice usually covered with other things, such as flying fish roe so that rice doesn't stick to saran wrap. It's usually no more than about 3/4 C rice also. |
On Mon, 28 Feb 2005 20:20:38 -0500, "japhar81" >
wrote: > >Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped my >rolling matt in saran wrap like I think Im supposed to, and spread my rice >on the nori, then flipped it with the rice side toward the mat. When I try >to roll it, the rice comes off the nori and sticks to the saran wrap. > I may be wrong, but isn't the rice usually covered with other things, such as flying fish roe so that rice doesn't stick to saran wrap. It's usually no more than about 3/4 C rice also. |
Nona > wrote:
> On Mon, 28 Feb 2005 20:20:38 -0500, "japhar81" > > wrote: > > > >Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped > >my rolling matt in saran wrap like I think Im supposed to, and spread my > >rice on the nori, then flipped it with the rice side toward the mat. > >When I try to roll it, the rice comes off the nori and sticks to the > >saran wrap. > > > > I may be wrong, but isn't the rice usually covered with other things, > such as flying fish roe so that rice doesn't stick to saran wrap. > It's usually no more than about 3/4 C rice also. I think I've seen sesame seed, too. -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
Nona wrote:
> On Mon, 28 Feb 2005 20:20:38 -0500, "japhar81" > > wrote: > >>Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped my >>rolling matt in saran wrap like I think Im supposed to, and spread my rice >>on the nori, then flipped it with the rice side toward the mat. When I try >>to roll it, the rice comes off the nori and sticks to the saran wrap. >> > > > I may be wrong, but isn't the rice usually covered with other things, > such as flying fish roe so that rice doesn't stick to saran wrap. > It's usually no more than about 3/4 C rice also. Or scallions and seseme seeds.. -- Dan |
japhar81 wrote:
(snip) > Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped my > rolling matt in saran wrap like I think Im supposed to, and spread my rice > on the nori, then flipped it with the rice side toward the mat. When I try > to roll it, the rice comes off the nori and sticks to the saran wrap. Saran wrap is way too sticky to use for sushi with any good results. Use the cheapest, brand-x plastic wrap. It usually isn't any good for what it's made for, but it works well for sushi for that very reason. If your sushi rice is a little too sticky, you can use a CLEAN thin sponge that has been dipped and squeezed out until only damp with a 50-50 rice vinegar-water mix, to wipe the plastic wrap before flipping the nori rice down. Using two mats will help a lot with this. If you just cover your mat with the wrap, once the mat is removed from the roll after light pressing, you should be able to peel the wrap from the roll even if it is sticky. As with all sushi, how you make your rice is one of the largest factors to arriving at a professional looking roll. You MUST use short grain rice. Using just the right amount of pressure after the rolling is also very important. Too much pressure and the rice will become too sticky and have an unpleasant texture in the mouth. Too little pressure and your roll will fall apart when cut. The three most important things to do when making sushi a Practice, Practice and Practice. When goofing up sushi, eating your mistakes is not such a bad thing! Have fun! |
"barry" > wrote in message ... > On Mon, 28 Feb 2005 20:20:38 -0500, "japhar81" > > wrote: > >>Hello all, >>I've tried making sushi a few times, and I keep running in to a few >>issues, >>maybe someone can help me out... >> >>First, cutting the rolls -- they always mush on me. I know its because my >>knife is a POS. Can someone recommend what I should buy? >> >>Second, the rice -- how much vinegar do I put in? How mushy should it be? >> >>Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped my >>rolling matt in saran wrap like I think Im supposed to, and spread my rice >>on the nori, then flipped it with the rice side toward the mat. When I try >>to roll it, the rice comes off the nori and sticks to the saran wrap. >> >>Oh, and one last thing, rice vinegar works ok to keep the nori edges >>together on the roll, but they tend to come apart when cut, other than a >>better knife, should I be using something else to bind the nori to itself? >> >>Thanks in advance for the help. >> > > what kind of rice are you using, how much water are you using, and > what (sort of implement) are you using to cook the rice? I did 4 cups of rice, 5 cups of water, in a covered pot (teflon coating). |
"barry" > wrote in message ... > On Mon, 28 Feb 2005 20:20:38 -0500, "japhar81" > > wrote: > >>Hello all, >>I've tried making sushi a few times, and I keep running in to a few >>issues, >>maybe someone can help me out... >> >>First, cutting the rolls -- they always mush on me. I know its because my >>knife is a POS. Can someone recommend what I should buy? >> >>Second, the rice -- how much vinegar do I put in? How mushy should it be? >> >>Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped my >>rolling matt in saran wrap like I think Im supposed to, and spread my rice >>on the nori, then flipped it with the rice side toward the mat. When I try >>to roll it, the rice comes off the nori and sticks to the saran wrap. >> >>Oh, and one last thing, rice vinegar works ok to keep the nori edges >>together on the roll, but they tend to come apart when cut, other than a >>better knife, should I be using something else to bind the nori to itself? >> >>Thanks in advance for the help. >> > > what kind of rice are you using, how much water are you using, and > what (sort of implement) are you using to cook the rice? I did 4 cups of rice, 5 cups of water, in a covered pot (teflon coating). |
"Dan Logcher" > wrote in message ... > Nona wrote: >> On Mon, 28 Feb 2005 20:20:38 -0500, "japhar81" > >> wrote: >> >>>Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped >>>my rolling matt in saran wrap like I think Im supposed to, and spread my >>>rice on the nori, then flipped it with the rice side toward the mat. When >>>I try to roll it, the rice comes off the nori and sticks to the saran >>>wrap. >>> >> >> >> I may be wrong, but isn't the rice usually covered with other things, >> such as flying fish roe so that rice doesn't stick to saran wrap. >> It's usually no more than about 3/4 C rice also. > > Or scallions and seseme seeds.. > > -- > Dan Is that the trick? Ive seen them shake sesamie seeds/poppy seeds at the local sushi bars before flipping/rolling, but I had no clue why. Guess I know now:) |
"Dan Logcher" > wrote in message ... > Nona wrote: >> On Mon, 28 Feb 2005 20:20:38 -0500, "japhar81" > >> wrote: >> >>>Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped >>>my rolling matt in saran wrap like I think Im supposed to, and spread my >>>rice on the nori, then flipped it with the rice side toward the mat. When >>>I try to roll it, the rice comes off the nori and sticks to the saran >>>wrap. >>> >> >> >> I may be wrong, but isn't the rice usually covered with other things, >> such as flying fish roe so that rice doesn't stick to saran wrap. >> It's usually no more than about 3/4 C rice also. > > Or scallions and seseme seeds.. > > -- > Dan Is that the trick? Ive seen them shake sesamie seeds/poppy seeds at the local sushi bars before flipping/rolling, but I had no clue why. Guess I know now:) |
"japhar81" > wrote in message ... > > "barry" > wrote in message > ... >> On Mon, 28 Feb 2005 20:20:38 -0500, "japhar81" > >> wrote: >> >>>Hello all, >>>I've tried making sushi a few times, and I keep running in to a few >>>issues, >>>maybe someone can help me out... >>> >>>First, cutting the rolls -- they always mush on me. I know its because my >>>knife is a POS. Can someone recommend what I should buy? >>> >>>Second, the rice -- how much vinegar do I put in? How mushy should it be? >>> >>>Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped >>>my >>>rolling matt in saran wrap like I think Im supposed to, and spread my >>>rice >>>on the nori, then flipped it with the rice side toward the mat. When I >>>try >>>to roll it, the rice comes off the nori and sticks to the saran wrap. >>> >>>Oh, and one last thing, rice vinegar works ok to keep the nori edges >>>together on the roll, but they tend to come apart when cut, other than a >>>better knife, should I be using something else to bind the nori to >>>itself? >>> >>>Thanks in advance for the help. >>> >> >> what kind of rice are you using, how much water are you using, and >> what (sort of implement) are you using to cook the rice? > > I did 4 cups of rice, 5 cups of water, in a covered pot (teflon coating). > Oh, and its short-grain 'sushi rice' from the local oriental market. |
"japhar81" > wrote in message ... > > "barry" > wrote in message > ... >> On Mon, 28 Feb 2005 20:20:38 -0500, "japhar81" > >> wrote: >> >>>Hello all, >>>I've tried making sushi a few times, and I keep running in to a few >>>issues, >>>maybe someone can help me out... >>> >>>First, cutting the rolls -- they always mush on me. I know its because my >>>knife is a POS. Can someone recommend what I should buy? >>> >>>Second, the rice -- how much vinegar do I put in? How mushy should it be? >>> >>>Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped >>>my >>>rolling matt in saran wrap like I think Im supposed to, and spread my >>>rice >>>on the nori, then flipped it with the rice side toward the mat. When I >>>try >>>to roll it, the rice comes off the nori and sticks to the saran wrap. >>> >>>Oh, and one last thing, rice vinegar works ok to keep the nori edges >>>together on the roll, but they tend to come apart when cut, other than a >>>better knife, should I be using something else to bind the nori to >>>itself? >>> >>>Thanks in advance for the help. >>> >> >> what kind of rice are you using, how much water are you using, and >> what (sort of implement) are you using to cook the rice? > > I did 4 cups of rice, 5 cups of water, in a covered pot (teflon coating). > Oh, and its short-grain 'sushi rice' from the local oriental market. |
> wrote in message ... > "japhar81" > wrote: >> Hello all, >> I've tried making sushi a few times, and I keep running in to a few >> issues, maybe someone can help me out... > > Starting point only: >> >> First, cutting the rolls -- they always mush on me. I know its because my >> knife is a POS. Can someone recommend what I should buy? > > http://www.chefknivestogo.com/kyoc6chefkni1.html Wet the knife with "hand > vinegar" (1 Oz. rice vinegar, 1 cup water) before slicing (not sawing). > Moisten your hands with it to keep the rice from sticking. >> >> Second, the rice -- how much vinegar do I put in? How mushy should it be? > > 2 cups rice, cooked, covered, in 2-1/4 cups water (plus 1 Tbs Mirin, if > you > want it sweet) and cooled. Fold in up to (3 Tbs rice vinegar, 1 Tbs sugar, > 1 tsp sea salt, pre-mixed and cooled ), do not stir, it should not be > mushy! Cover the bowl with a damp cloth to keep it from drying out. >> >> Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped >> my rolling matt in saran wrap like I think Im supposed to, and spread my >> rice on the nori, then flipped it with the rice side toward the mat. When >> I try to roll it, the rice comes off the nori and sticks to the saran >> wrap. > > ??? >> >> Oh, and one last thing, rice vinegar works ok to keep the nori edges >> together on the roll, but they tend to come apart when cut, other than a >> better knife, should I be using something else to bind the nori to >> itself? >> > Hold, pressed firmly for 30 seconds or so before unrolling mat on cutting > board. > > -- > Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ > > Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! > ! I understand what you mean by sawing (back and forth with the knife a few times), but whats the propper cutting technique? What I mean is, is it just a press straight down (thats how it appears when I watch at the local bar), or is it actually a slice? If so, towards or away from yourself? Do you add pressure or is the knife's weight enough? Do you make a long motion or a short one? Thanks again everyone for all the help! |
japhar81 wrote:
> "Dan Logcher" > wrote in message > ... > >>Nona wrote: >> >>>On Mon, 28 Feb 2005 20:20:38 -0500, "japhar81" > >>>wrote: >>> >>> >>>>Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped >>>>my rolling matt in saran wrap like I think Im supposed to, and spread my >>>>rice on the nori, then flipped it with the rice side toward the mat. When >>>>I try to roll it, the rice comes off the nori and sticks to the saran >>>>wrap. >>>> >>> >>> >>>I may be wrong, but isn't the rice usually covered with other things, >>>such as flying fish roe so that rice doesn't stick to saran wrap. >>>It's usually no more than about 3/4 C rice also. >> >>Or scallions and seseme seeds.. >> >>-- >>Dan > > > Is that the trick? Ive seen them shake sesamie seeds/poppy seeds at the > local sushi bars before flipping/rolling, but I had no clue why. Guess I > know now:) That's probably black seseme seeds (goma) and not poppy seeds.. Could be poppy, but I've never need that done. -- Dan |
japhar81 wrote:
> "Dan Logcher" > wrote in message > ... > >>Nona wrote: >> >>>On Mon, 28 Feb 2005 20:20:38 -0500, "japhar81" > >>>wrote: >>> >>> >>>>Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped >>>>my rolling matt in saran wrap like I think Im supposed to, and spread my >>>>rice on the nori, then flipped it with the rice side toward the mat. When >>>>I try to roll it, the rice comes off the nori and sticks to the saran >>>>wrap. >>>> >>> >>> >>>I may be wrong, but isn't the rice usually covered with other things, >>>such as flying fish roe so that rice doesn't stick to saran wrap. >>>It's usually no more than about 3/4 C rice also. >> >>Or scallions and seseme seeds.. >> >>-- >>Dan > > > Is that the trick? Ive seen them shake sesamie seeds/poppy seeds at the > local sushi bars before flipping/rolling, but I had no clue why. Guess I > know now:) That's probably black seseme seeds (goma) and not poppy seeds.. Could be poppy, but I've never need that done. -- Dan |
On Tue, 1 Mar 2005 15:06:46 -0500, "japhar81" >
wrote: > > wrote in message ... >> "japhar81" > wrote: >>> Hello all, >>> I've tried making sushi a few times, and I keep running in to a few >>> issues, maybe someone can help me out... >> >> Starting point only: >>> >>> First, cutting the rolls -- they always mush on me. I know its because my >>> knife is a POS. Can someone recommend what I should buy? >> >> http://www.chefknivestogo.com/kyoc6chefkni1.html Wet the knife with "hand >> vinegar" (1 Oz. rice vinegar, 1 cup water) before slicing (not sawing). >> Moisten your hands with it to keep the rice from sticking. >>> >>> Second, the rice -- how much vinegar do I put in? How mushy should it be? >> >> 2 cups rice, cooked, covered, in 2-1/4 cups water (plus 1 Tbs Mirin, if >> you >> want it sweet) and cooled. Fold in up to (3 Tbs rice vinegar, 1 Tbs sugar, >> 1 tsp sea salt, pre-mixed and cooled ), do not stir, it should not be >> mushy! Cover the bowl with a damp cloth to keep it from drying out. >>> >>> Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped >>> my rolling matt in saran wrap like I think Im supposed to, and spread my >>> rice on the nori, then flipped it with the rice side toward the mat. When >>> I try to roll it, the rice comes off the nori and sticks to the saran >>> wrap. >> >> ??? >>> >>> Oh, and one last thing, rice vinegar works ok to keep the nori edges >>> together on the roll, but they tend to come apart when cut, other than a >>> better knife, should I be using something else to bind the nori to >>> itself? >>> >> Hold, pressed firmly for 30 seconds or so before unrolling mat on cutting >> board. >> >> -- >> Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ >> >> Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! >> ! > >I understand what you mean by sawing (back and forth with the knife a few >times), but whats the propper cutting technique? > >What I mean is, is it just a press straight down (thats how it appears when >I watch at the local bar), or is it actually a slice? If so, towards or away >from yourself? Do you add pressure or is the knife's weight enough? Do you >make a long motion or a short one? > >Thanks again everyone for all the help! > if your blade is sufficiently sharp, you shouldn't require much force to slice anything. |
On Tue, 1 Mar 2005 14:59:38 -0500, "japhar81" >
wrote: > >"japhar81" > wrote in message ... >> >> "barry" > wrote in message >> ... >>> On Mon, 28 Feb 2005 20:20:38 -0500, "japhar81" > >>> wrote: >>> >>>>Hello all, >>>>I've tried making sushi a few times, and I keep running in to a few >>>>issues, >>>>maybe someone can help me out... >>>> >>>>First, cutting the rolls -- they always mush on me. I know its because my >>>>knife is a POS. Can someone recommend what I should buy? >>>> >>>>Second, the rice -- how much vinegar do I put in? How mushy should it be? >>>> >>>>Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped >>>>my >>>>rolling matt in saran wrap like I think Im supposed to, and spread my >>>>rice >>>>on the nori, then flipped it with the rice side toward the mat. When I >>>>try >>>>to roll it, the rice comes off the nori and sticks to the saran wrap. >>>> >>>>Oh, and one last thing, rice vinegar works ok to keep the nori edges >>>>together on the roll, but they tend to come apart when cut, other than a >>>>better knife, should I be using something else to bind the nori to >>>>itself? >>>> >>>>Thanks in advance for the help. >>>> >>> >>> what kind of rice are you using, how much water are you using, and >>> what (sort of implement) are you using to cook the rice? >> >> I did 4 cups of rice, 5 cups of water, in a covered pot (teflon coating). >> >Oh, and its short-grain 'sushi rice' from the local oriental market. > when you describe the rice as sticking to the saran wrap like that my first thought is that something about the moisture level in the rice isn't right. ideally, the rice texture should allow it to hold together loosely when compacted gently yet retain a relative fluffiness. |
On Tue, 1 Mar 2005 14:59:38 -0500, "japhar81" >
wrote: > >"japhar81" > wrote in message ... >> >> "barry" > wrote in message >> ... >>> On Mon, 28 Feb 2005 20:20:38 -0500, "japhar81" > >>> wrote: >>> >>>>Hello all, >>>>I've tried making sushi a few times, and I keep running in to a few >>>>issues, >>>>maybe someone can help me out... >>>> >>>>First, cutting the rolls -- they always mush on me. I know its because my >>>>knife is a POS. Can someone recommend what I should buy? >>>> >>>>Second, the rice -- how much vinegar do I put in? How mushy should it be? >>>> >>>>Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped >>>>my >>>>rolling matt in saran wrap like I think Im supposed to, and spread my >>>>rice >>>>on the nori, then flipped it with the rice side toward the mat. When I >>>>try >>>>to roll it, the rice comes off the nori and sticks to the saran wrap. >>>> >>>>Oh, and one last thing, rice vinegar works ok to keep the nori edges >>>>together on the roll, but they tend to come apart when cut, other than a >>>>better knife, should I be using something else to bind the nori to >>>>itself? >>>> >>>>Thanks in advance for the help. >>>> >>> >>> what kind of rice are you using, how much water are you using, and >>> what (sort of implement) are you using to cook the rice? >> >> I did 4 cups of rice, 5 cups of water, in a covered pot (teflon coating). >> >Oh, and its short-grain 'sushi rice' from the local oriental market. > when you describe the rice as sticking to the saran wrap like that my first thought is that something about the moisture level in the rice isn't right. ideally, the rice texture should allow it to hold together loosely when compacted gently yet retain a relative fluffiness. |
"japhar81" > wrote:
> > wrote in message > ... > > "japhar81" > wrote: > >> Hello all, > >> I've tried making sushi a few times, and I keep running in to a few > >> issues, maybe someone can help me out... > > > > Starting point only: > >> > >> First, cutting the rolls -- they always mush on me. I know its because > >> my knife is a POS. Can someone recommend what I should buy? > > > > http://www.chefknivestogo.com/kyoc6chefkni1.html Wet the knife with > > "hand vinegar" (1 Oz. rice vinegar, 1 cup water) before slicing (not > > sawing). Moisten your hands with it to keep the rice from sticking. > >>[] > I understand what you mean by sawing (back and forth with the knife a few > times), but whats the propper cutting technique? > > What I mean is, is it just a press straight down (thats how it appears > when I watch at the local bar), or is it actually a slice? If so, towards > or away from yourself? Do you add pressure or is the knife's weight > enough? Do you make a long motion or a short one? > Cut straight down through the roll, pulling the knife toward you. Slight pressure, but not so much that you deform the roll. Hold the roll with your other hand near the slice (not too near!) to help retain its shape. -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
barry > wrote:
> [ . . . ] > when you describe the rice as sticking to the saran wrap like that my > first thought is that something about the moisture level in the rice > isn't right. ideally, the rice texture should allow it to hold > together loosely when compacted gently yet retain a relative > fluffiness. When you use as much water as described (4 cups rice, 5 cups water), you should first heat it, tightly covered, over medium heat, 'til it just starts to boil. Then turn the heat up to high for 2 minutes, back down to medium for 5 more minutes and finish on very low for 15 minutes more, or until all the water is absorbed. Turn off the heat and let it sit for another 10 or 15 minutes. Getting the texture as Barry has indicated, also means fluffing the rice carefully. Use a fan or helper to help cool it quickly while you do this. Spread the rice in a thin layer on a hangiri or shallow tub and toss the rice with horizontal, cutting strokes, using a flat, wooden spoon or rice paddle, sprinkling the vinegar dressing on while you do so. Don't add so much sauce that the rice becomes mushy, either. Takes maybe 10 minutes. Should be at room temp when yer done. -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
In oups.com,
Sushi Junky > typed: > The three most important things to do when making sushi a > Practice, > Practice and Practice. I never knew they made sushi at Carnegie Hall! ;-) -- Ken Blake Please reply to the newsgroup |
In oups.com,
Sushi Junky > typed: > The three most important things to do when making sushi a > Practice, > Practice and Practice. I never knew they made sushi at Carnegie Hall! ;-) -- Ken Blake Please reply to the newsgroup |
"Ken Blake" > wrote:
> In oups.com, > Sushi Junky > typed: > > > The three most important things to do when making sushi a > > Practice, > > Practice and Practice. > > I never knew they made sushi at Carnegie Hall! ;-) Practice makes practice. Perfect practice makes perfect. ;-/ -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
"Ken Blake" > wrote:
> In oups.com, > Sushi Junky > typed: > > > The three most important things to do when making sushi a > > Practice, > > Practice and Practice. > > I never knew they made sushi at Carnegie Hall! ;-) Practice makes practice. Perfect practice makes perfect. ;-/ -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
> wrote in message ... > barry > wrote: >> [ . . . ] >> when you describe the rice as sticking to the saran wrap like that my >> first thought is that something about the moisture level in the rice >> isn't right. ideally, the rice texture should allow it to hold >> together loosely when compacted gently yet retain a relative >> fluffiness. > > When you use as much water as described (4 cups rice, 5 cups water), you > should first heat it, tightly covered, over medium heat, 'til it just > starts to boil. Then turn the heat up to high for 2 minutes, back down to > medium for 5 more minutes and finish on very low for 15 minutes more, or > until all the water is absorbed. Turn off the heat and let it sit for > another 10 or 15 minutes. > > Getting the texture as Barry has indicated, also means fluffing the rice > carefully. Use a fan or helper to help cool it quickly while you do this. > Spread the rice in a thin layer on a hangiri or shallow tub and toss the > rice with horizontal, cutting strokes, using a flat, wooden spoon or rice > paddle, sprinkling the vinegar dressing on while you do so. Don't add so > much sauce that the rice becomes mushy, either. Takes maybe 10 minutes. > Should be at room temp when yer done. > > -- > Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ > > Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! > ! Gonna try this tonight! |
> wrote in message ... > "Ken Blake" > wrote: >> In oups.com, >> Sushi Junky > typed: >> >> > The three most important things to do when making sushi a >> > Practice, >> > Practice and Practice. >> >> I never knew they made sushi at Carnegie Hall! ;-) > > Practice makes practice. Perfect practice makes perfect. ;-/ > > -- > Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ > > Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! > ! I believe that's practice makes permanent. Perfect practice makes perfect. |
japhar81 wrote:
> Is that the trick? Ive seen them shake sesamie seeds/poppy seeds at the > local sushi bars before flipping/rolling, but I had no clue why. Guess I > know now:) I've never had a problem with the rice sticking to the mat instead of the nori whether I used sesame seeds or not. I would guess that it's either an issue with the rice or the nori. Bruce |
japhar81 wrote:
> Is that the trick? Ive seen them shake sesamie seeds/poppy seeds at the > local sushi bars before flipping/rolling, but I had no clue why. Guess I > know now:) I've never had a problem with the rice sticking to the mat instead of the nori whether I used sesame seeds or not. I would guess that it's either an issue with the rice or the nori. Bruce |
"barry" > wrote in message ... > > if your blade is sufficiently sharp, you shouldn't require much force > to slice anything. But it WILL be a "slice" - i.e., drawing the knife back (or, if you prefer, moving it forward) somewhat as the cut is made. You don't just press straight down through the food, except for those times when you're chopping (and that would normally be done with a cleaver or something more substantial). Bob M. |
"barry" > wrote in message ... > > if your blade is sufficiently sharp, you shouldn't require much force > to slice anything. But it WILL be a "slice" - i.e., drawing the knife back (or, if you prefer, moving it forward) somewhat as the cut is made. You don't just press straight down through the food, except for those times when you're chopping (and that would normally be done with a cleaver or something more substantial). Bob M. |
"japhar81" > wrote in message ... > Hello all, > I've tried making sushi a few times, and I keep running in to a few issues, > maybe someone can help me out... > > First, cutting the rolls -- they always mush on me. I know its because my > knife is a POS. Can someone recommend what I should buy? > You don't necessarily have to go out and buy very expensive Japanese knives. You can certainly get away with any of the common knives like Wustof, Henckels, etc etc. The important thing is that it is always kept sharp. Unless you are trying to cut a roll with a butterknife, as long as you draw the knife towards you slightly as you cut, the roll will not mush. > Second, the rice -- how much vinegar do I put in? How mushy should it be? > ahhhhh Sorry for late response but the rice should never be "mushy". If it is mushy, either it was cooked with too much water, or you put in too much vinegar, or you didn't cut and dry the rice. Cut means to run the shamoji (rice paddle) through the rice vertically, during which time you use a hand fan to cool the rice (which is now sushi-meshi). If you don't have someone else to help by fanning the rice, don't hesitate to cheat and use a room fan on a low setting not too close to the rice. When done, the rice should be basically cool and certainly not "mushy". M PS: Use a grain or two of the rice crushed to make the nori stick when making a roll. |
"japhar81" > wrote in message ... > Hello all, > I've tried making sushi a few times, and I keep running in to a few issues, > maybe someone can help me out... > > First, cutting the rolls -- they always mush on me. I know its because my > knife is a POS. Can someone recommend what I should buy? > You don't necessarily have to go out and buy very expensive Japanese knives. You can certainly get away with any of the common knives like Wustof, Henckels, etc etc. The important thing is that it is always kept sharp. Unless you are trying to cut a roll with a butterknife, as long as you draw the knife towards you slightly as you cut, the roll will not mush. > Second, the rice -- how much vinegar do I put in? How mushy should it be? > ahhhhh Sorry for late response but the rice should never be "mushy". If it is mushy, either it was cooked with too much water, or you put in too much vinegar, or you didn't cut and dry the rice. Cut means to run the shamoji (rice paddle) through the rice vertically, during which time you use a hand fan to cool the rice (which is now sushi-meshi). If you don't have someone else to help by fanning the rice, don't hesitate to cheat and use a room fan on a low setting not too close to the rice. When done, the rice should be basically cool and certainly not "mushy". M PS: Use a grain or two of the rice crushed to make the nori stick when making a roll. |
Bruce Dumes > wrote:
> japhar81 wrote: > > > Is that the trick? Ive seen them shake sesamie seeds/poppy seeds at the > > local sushi bars before flipping/rolling, but I had no clue why. Guess > > I know now:) > > I've never had a problem with the rice sticking to the mat instead of > the nori whether I used sesame seeds or not. I would guess that it's > either an issue with the rice or the nori. > Or the plastic. -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
About knives. As has been said before, a sharp knife is a must. What I
use is a long (11") willow bladed carving knife that I picked up over 20 years ago. It's nice for fish , and really good for dealing with maki rolls. The blade is relatively thin, with just a bit of 'give' in it. I like using carving knives for this stuff anyway, and they're fairly inexpensive. As long as you don't use one of those serrated knives, you should be okay. One tip I can offer about cutting maki is that you keep the blade relatively clean. Untill you get your maki preparation down pat, some rice is bound to stick to the blade. To keep this to a minimum, wipe the blade using a towel moistened with your water & vinegar mixture. Jim |
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