Making Sushi at home.
Discussion
The Tesco sushi thread has got me thinking about the few times I've tried to make sushi at home. I've followed the instructions on the net and the outcome is ok, but what I can't figure out is how to keep its quality for lunch the next day. I make it, cool it, then put it in the fridge and by the time I take it to work the next day, the rice has hardened to different texture and even the seaweed nori has taken on moisture from the rice, so overall its not great.
What is the traditional temperature that sushi should be served at. Should the rice be properly left to cool fully then made with ingredients from a fridge, or can warmish rice be used. Also, is it best to quickly refridgerate it before serving.
Any tips etc, thanx
What is the traditional temperature that sushi should be served at. Should the rice be properly left to cool fully then made with ingredients from a fridge, or can warmish rice be used. Also, is it best to quickly refridgerate it before serving.
Any tips etc, thanx
what is it you're making? the only real issues i have are hand rolls [these have to be made and eaten straight away] and the avacado going brown. its not as good as eating it fresh, but almost. no idea what temp. my fridge is set at.
perhaps try cooking the rice a bit longer and letting it cool for longer before making the rolls, to get as much moisture evaporated as possible.
perhaps try cooking the rice a bit longer and letting it cool for longer before making the rolls, to get as much moisture evaporated as possible.
Technically sushi is meant to be room temperature & served as soon as it's made, refridgerating it is a big no-no! As you've found, it will make the rice go hard.
Do you have the option of cooking, cooling & vingearing the rice, then leave overnight out of the fridge but covered, and adding the fish & seaweed in the morning? This will prevent the hard-rice-soggy-seaweed problem. If pushed for time you could make temaki rather than full on rolls with mats? Temaki is dead easy & tastes the same
In Japan they use rice cookers mostly, and leftover rice is left in the cooker (turned off!) rather than the fridge, hence it can be kept soft. My mum is Japanese & turns her nose up in horror at the supermarket sushi which is kept in fridges, this is sacriledge to her, and having tasted it I completely agree. Sushi is about the freshest fish, fluffy soft rice & served at room temp
Do you have the option of cooking, cooling & vingearing the rice, then leave overnight out of the fridge but covered, and adding the fish & seaweed in the morning? This will prevent the hard-rice-soggy-seaweed problem. If pushed for time you could make temaki rather than full on rolls with mats? Temaki is dead easy & tastes the same
In Japan they use rice cookers mostly, and leftover rice is left in the cooker (turned off!) rather than the fridge, hence it can be kept soft. My mum is Japanese & turns her nose up in horror at the supermarket sushi which is kept in fridges, this is sacriledge to her, and having tasted it I completely agree. Sushi is about the freshest fish, fluffy soft rice & served at room temp
Thought Id bump this instead of maiing a new thread.
I was hoping to make sushi a regular healthy snack for work, but given the above info about its storage, I wouldnt go to the hassle of making it only to throw away what I cant eat the same day.
Keeping the ingredients seperate and making the rolls before work might be an option, I love sushi but have never tried to make it before, was looking at the kits on Amazon but am not sure of the quality of the ingredients, anyone have any experience? (plus I dont have greatest cooking skills so might turn out to be a disaster!!)
I dont have anywhere nearby that does good sushi, closest cente is Maidstone, but google doesnt show any sushi restaurants there. Ive been resorting to tesco's sushi out of desperation, but as mentioned above it doesnt compare to the real thing.
I was hoping to make sushi a regular healthy snack for work, but given the above info about its storage, I wouldnt go to the hassle of making it only to throw away what I cant eat the same day.
Keeping the ingredients seperate and making the rolls before work might be an option, I love sushi but have never tried to make it before, was looking at the kits on Amazon but am not sure of the quality of the ingredients, anyone have any experience? (plus I dont have greatest cooking skills so might turn out to be a disaster!!)
I dont have anywhere nearby that does good sushi, closest cente is Maidstone, but google doesnt show any sushi restaurants there. Ive been resorting to tesco's sushi out of desperation, but as mentioned above it doesnt compare to the real thing.
Edited by Tokoloshe on Tuesday 21st December 09:48
Tokoloshe said:
Keeping the ingredients seperate and making the rolls before work might be an option, I love sushi but have never tried to make it before, was looking at the kits on Amazon but am not sure of the quality of the ingredients, anyone have any experience? (plus I dont have greatest cooking skills so might turn out to be a disaster!!)
If it's burnt, you've over done it 
My tip is (based on proper sushi restaurants in Tokyo) to put the wasabi between the rice and the fish, not dumped in the Soy sauce.
when i make sushi, i usually cook a whole bag of rice which is good for about 4 tupperware boxes!
i'll make some using raw fish then others using all cooked ingredients - crabstick, veggie options, shredded crayfish, lightly battered softwhell crab etc. these will be good for a couple of days in the fridge without my having to worry about nasties.
i wouldn't bother with a kit really, you can buy sizeable quantities of the things you need [nori sheets, ginger, sushi vinegar, sesame seeds etc] from any oriental supermarket. an extremely sharp, thin & long knife [dedicated sushi/sashimi knives or just a salmon knife] is essential imo.
as a starter for 10, you can't go wrong with the yo! recipe book as it covers many techniques and has a very wide range of recipes & styles. i bought mine a couple of years ago for £12 and it came with a 20% off voucher for their restaurant so well worth it.
i'll make some using raw fish then others using all cooked ingredients - crabstick, veggie options, shredded crayfish, lightly battered softwhell crab etc. these will be good for a couple of days in the fridge without my having to worry about nasties.
i wouldn't bother with a kit really, you can buy sizeable quantities of the things you need [nori sheets, ginger, sushi vinegar, sesame seeds etc] from any oriental supermarket. an extremely sharp, thin & long knife [dedicated sushi/sashimi knives or just a salmon knife] is essential imo.
as a starter for 10, you can't go wrong with the yo! recipe book as it covers many techniques and has a very wide range of recipes & styles. i bought mine a couple of years ago for £12 and it came with a 20% off voucher for their restaurant so well worth it.
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