Sushi! Advice on making it at home?

hello!

Well, to make the sushi you can make with Arborio rice, or some brands such as: Has the Imperial, Komati, Pacific, Maruyu, Tamaki, Koshihikari, Guin, Yanagui, Momiji, and Mirokumai Kogane May

there's a recipe with steps and tips, good luck!

Ingredients

Sushi

* ½ kg rice Japanese or Californian type (corresponds to 4 cups of tea or two glasses filled with curd)

* 6 sheets of nori - seaweed

* Wassabi - horseradish (to taste)

* 1 cup (coffee) mayonnaise

* Soy sauce - soy sauce (to taste)

* 75 ml rice vinegar

* 50 g sugar

* 8 g salt

* 25 ml of sake kitchen (own)

* 300 g salmon

* Lettuce

Su - Seasoned Rice

* 75 ml rice vinegar (10 tablespoons)

* 50 g sugar (2 tablespoons)

* 8 g of salt (1 teaspoon)

* 25 ml of sake kitchen (4 tablespoons)

How to Prepare

Su - Seasoned Rice

* Place all ingredients in saucepan and mix well until sugar and salt are dissolved.

* Return to heat until translucent.

* Turn off and set aside.

Gohan - Rice

* Wash the rice well with light, until the water drips almost transparent.

* Do not rub the rice between your hands, it breaks the beans and rice with the leaves look very ugly.

* After washing, drain all the water and place in pan.

* For each measure of rice, the same measure of water.

* No need to fry the rice, or put some spice: they are only water and rice.

* Cover the pan and cook on high for about 10 minutes, until the water boils.

* Make sure the water boiled.

* Keep a covered pan, lower the heat and simmer for about 10 minutes until the water dries.

* See if you still have water bubbling at the edges, pull rice from the bottom of the pan with a fork and make sure it is bright.

* If you are bright, cover and wait a little longer.

* If there is a white residue, rice is already dry.

* Turn off heat.

* Leave the pan covered with the fire off for 10 minutes to finish cooking in own steam.

Sushi

* While handling the rice, keep always beside one small bowl of water to go wetting your hands, to prevent the rice from sticking to your fingers.

* Place the mat in front of you and arrange a sheet of seaweed on it, leaving a one inch space at the ends of the belt.

* This allows you to roll better.

* Go taking small portions of rice and spreading over the seaweed.

* Put on rice, a slice of salmon and a strip of lettuce.

* Mayonnaise optional.

* Wrap pressing gently to give a uniform and firm.

Tip

* Organize all materials so that everything is at your fingertips.

* First, before anything else, do the "su" (sauce to season the rice).

* Then do the rice.

* Once the rice is ready to spice it immediately.

* The sauce can be hot or cold does not matter, but the rice should always be warm.

* The spice does not handle cold rice.

* While seasoned rice cools, cut the salmon into thin slices.

* The nori (seaweed) should be all the time in the unopened container. Only remove a sheet when making the wound, as if left exposed for too long, will soften.

* The salmon can be replaced in time to fill the sushi, for other fish to your liking, or vegetables.

I buy what's called "Sushi Rice", I'm sure it's just unpolished short-grain white rice, but it works for me.

No rice cooker, I use the old-fashioned way in a pot with a tight fitting lid. Cover the sushi mat with saran wrap so the rice doesn't stick to it. Most of the beginners recipe books are easy to follow. There is a knack to making a good roll, don't get discouraged if the first one or two tend to fall apart, it just takes a little practice. Make sure that knife is really sharp, I have a ceramic knife just for sushi.

Sushi is really effortless to make. All you need is nori (seaweed sheets) and sticky rice. 1) situation the nori on a sushi mat or plastic wrap. 2) prepare the rice by and large, unfold it on 2/3 of the nori, and add a line of something veggies you adore. Cucumber, asparagus, avocado, carrots, mushrooms, tofu, and so forth. I've even made one with olives once and it was once pleasant. 3) quite wet the part of the nori and not using a rice, and roll the nori tightly with the support of the sushi mat or plastic foil (simply so that the nori doesn't smash) starting with the rice part. Keep it for just a few seconds for it to stick... 4) slice, add soy sauce and wasabi, and it can be in a position to devour. Just right good fortune!

All of these are great answers. I use Kokuho Rose sushi rice. I love sushi.