Discussion
get the yo! sushi cookbook. it covers most of the main styles and is dead easy to follow. other than quality ingredients you will need a VERY sharp knife and the patience of a saint. most sushi is easy to make but by far the biggest ballache is washing, preparing and seasoning the bloody rice!
shirt said:
get the yo! sushi cookbook. it covers most of the main styles and is dead easy to follow. other than quality ingredients you will need a VERY sharp knife and the patience of a saint. most sushi is easy to make but by far the biggest ballache is washing, preparing and seasoning the bloody rice!
Interesting you should say that. I've bought a filleting knife for the cutting (obviously) it is "seriously" sharp and have been reading up on the rice prep mullarkey. I have one of the kit type things, so perhaps not the best ingredients but its a start. Its the fillings I'm most interested in hearing about , have defaulted to smoked salmon and cucumber strips but would be interested in hearing of other tried ideas.
I'm not expecting glory here, but worth a go I reckpon.
Have a look on YouTube. A lot of excellent videos that takes you through it step by step. I've made a teryiak glazed chicKen sushi. Was very nice. I'd reiterate the sharp knife. Ends up looking horrific without it. And the rice is a pain. Well worth the effort if you have a bit of time though.
shirt said:
Most sushi is easy to make but by far the biggest ballache is washing, preparing and seasoning the bloody rice!
Exactly this.I went on a day course with an old Japanese lady who taught me to make sushi. She said that the rice was, by f
king miles, the hardest bit to get right.Buy a rice cooker and a rolling mat.
Everything else is just packing and rolling. Kinda reminds me of my teenage years
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