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Making sushi at home
Iruka
Registered User, Moderator Mod Emeritus
Registered User, Moderator Mod Emeritus
So I'm allergic to fish which means I can only eat bastardized sushi. I like it quite a bit! But I own a rice maker and it seems a little silly to pay someone 5 bucks to wrap up some avocado pieces for me. I got some birthday money and I have kitchen stuff on the agenda, I'm getting a food processor (yay!) but I was also thinking of getting a "sushi kit"
There seem to be three distinct kits on amazon:
Normal bamboo things
infomecial-as-fuck looking things
The bamboo thing, but Silicone
Just curious if anyone has gone on a sushi making endeavor and has an opinion. I assume the infomercial looking things are garbage, but maybe I'm wrong?
There seem to be three distinct kits on amazon:
Normal bamboo things
infomecial-as-fuck looking things
The bamboo thing, but Silicone
Just curious if anyone has gone on a sushi making endeavor and has an opinion. I assume the infomercial looking things are garbage, but maybe I'm wrong?
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The last one is really all you will need. Just a way to roll the sushi and press it. Having a cleaver to cut your roll is a good thing as well. The trick is getting the rice right. You need to get sushi-grade rice (sweet, short grain rice) and make sure you have the vinegar to polish it with. Lots of simple guides online to guide you here. There is no real plus or minus on grocery-grade nori so go with whatever package makes the most sense for your portioning. You can't ziplock nori, once it touches the air it starts to degrade, so you really have to use it or lose it.
Cooking sushi grade rice is not quick. It should take about an hour inlcuding washing, steaming, and polishing.
but yes you are correct to avoid the infomercial looking things, they don't stay together particularly well and end up being a pain to clean
Is nori not air dried already? But this will be mostly stuffed into my face exclusively so whatever. The rice maker also generally takes the pain out of cooking sushi rice, and sushi rice is our household staple.
The problem is humidity. Once you get it on the roll, no worries. But working with it after its been exposed for a bit can be a problem and the flavor profile drops pretty quick.
My grocery sells $1.50 packs of about 50 small sheafs (business card sized) or $5.00 packs of full suchi-sized sheafs that work well depending on if you are making rice balls or sushi. If you are getting larger packs than that, assume you will either be using it in a stew the next day or gonna eat it as a side dish else probably tossing it.