Sushi

janet12000 · « **on:** January 02, 2010, 15:53 »

Jacob had his first taste of sushi last week and has decided that he loves it.

This evening we are going to have a go at making some sushi rolls.

Spent an hour or so this afternoon in the wonderful world of 'Wing Yip', an enormous oriental supermarket/warehouse that I am fortunate to live a couple of miles from

They sell some unusual stuff in there.... the pig uterus looked vile!

Anyway, have got all the ingredients, and been reading recipes on the net.

Anyone got any tips?

Poolfield2 · « **Reply #1 on:** January 02, 2010, 19:45 »

I don't think sushi has reached the Forest of Dean yet so I'm not much help

titch · « **Reply #2 on:** January 02, 2010, 19:55 »

not keen on cooked fish let alone sushi - so no help here either

anyway hope its all gone well and you and jacob had fun making and eating today

janet12000 · « **Reply #3 on:** January 02, 2010, 20:01 »

our sushi

arugula · « **Reply #4 on:** January 02, 2010, 20:18 »

Looks pretty impressive, did it taste good too?

wighty · « **Reply #5 on:** January 02, 2010, 20:20 »

Just go easy on the Wasabi! That is so hot it will blow you away! Thought we would try it because we lilke the Tesco version but overdid the 'sauce'!

SG6 · « **Reply #6 on:** January 02, 2010, 20:24 »

Books say to cut nori in half but this is too small.
Either use the whole sheet or 2/3-3/4 of it.
Don't cover all the nori, leave 1-2 cm to overlap.
Don't put much wasabi on, it is strong.
The damn rice is sticky.

Cucumber, avocado works well.
Tried fish sticks, had to cut them so they were thinner all round.

You need a SHARP knife to slice sushi.

May be better to try the thick sushi if you don't mind a meal in a roll.

Possible fillings include:
Spring Onion, Carrot, Cucumber, Avocado, Omelette, Salmon, Smoked Salmon, Fish Stick, Tuna, Prawn.

janet12000 · « **Reply #7 on:** January 02, 2010, 20:42 »

we used cucumber and salmon.

to be fair it was like rolling a big spl***

titch · « **Reply #8 on:** January 02, 2010, 22:30 »

have trouble lighting it tho :blink:

it looks pretty though, well done

Lewjam · « **Reply #9 on:** January 04, 2010, 12:52 »

Good sushi relies mainly on good rice - need to make sure its seasoned well with sushi vinegar + sugar + salt - although you can buy pre made sushi vinegar that�s quite good.

Yours looks good though! Though if you use less rice you don�t get the sea week trapped in the middle - leave a good gap at the ends and the sea weed will double up on the out side rather then the inside

I quite like making Japanese Omelette (Omlelette with Mirin and soy - Recipes easy to find) cooked very thin and sliced into the sushi roll with cucumber and wasabi paste� mmm

goose · « **Reply #10 on:** January 08, 2010, 15:59 »

i prefer to use a smaller amount of nori on the inside and have rice on the outside (if that makes sense), and roll the outside in sesame seeds.

i always leave mine as a big roll covered in cling film in the fridge and slice as required to stop it drying out.

i find it very time consuming but worth the effort. (yours look fab BTW, well done).

Sushi

janet12000

Sushi

Poolfield2

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titch

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arugula

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wighty

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SG6

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janet12000

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titch

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goose

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