jsnake:

I have the same rice cooker! Ok, this helps tons. I didn't know there was rice specifically for sushi. So, can you show how to make the rolls please? We are big fans of California rolls, shrimp tempura, and mostly cooked sushi. I enjoy the other stuff but wife doesn't.

A little late for sushi making tonight. I will make a roll tomorrow and document that process for you.

Cool thanks!!

Not a huge fan of sushi myself, but it looks great! Congrats on your new hobby. Nice presentation too. I may have to give this a shot some day.

OK guys. Here's the documentary of the sushi roll making process that I promised for today. Feel free to ask any questions if you don't understand anything.

Required Material:

Sushi Rolling Mat (or any bamboo mat)
Seaweed Paper
White & Black Sesame Seeds
Imitation Crab Meat
Fish Roe
Note: Not all of these ingredients are particularly neccessary. It's your sushi. Make it how you want it.



Step 1: Make Sushi rice as previously documented in this thread.

Step 2: Lay one sheet of Seaweed Paper on bamboo mat and spread rice about 1/4 inch thick onto paper. Leave about an inch open at the top as this area will be used to seal the sushi roll. Note that I do not have a sushi mat. This is actually one of the placemats from my table. I use it and it works fine.



Step 3: Sprinkle sesame seeds onto rice



Step 4: Lay crabmeat (and any other ingredients you may like...ie advocado, celery, carrot, fish roe, etc) in a line across the rice.



Step 5: Use the mat to roll the sushi. Once the first lip is ready to roll over on itself, I usually use my fingers to ensure that it tucks in and then I continue rolling it. Once it's rolled. Wet your hands and push any ingredients that are hanging out the ends back into the roll.









Step 6: Cut Sushi Roll into half, then into quarters, then into eighths to ensure even thickness of each piece. If you do not have a really sharp knife like I don't and are using a regular serated edge knife, I'd recommend wetting the blade before each cut. The sugar in the sushi vinegar makes the rice sticky and the water helps the knife cut through cleanly without grabbing and ripping the sushi paper.



Step 7: Garnish with fish roe. Fish roe comes frozen and is pretty cheap. This adds immediate vibrant colors to your sushi and a very unique and very sweet taste.



In the last photo I included some garnishes that you'll want to pick up and one you'll want to avoid. Definately pick up a bottle of sliced pickled ginger and wasabe. The Wasabe in the big bottle on the far left in the final photo is an example of what not to buy. I bought it at Walmart and it's made with Horseradish. This stuff sucks. Stay away from it. One other bit of advice is to find an oriental foods store to do your shopping. Things like sesame seeds can be expensive for tiny bottles in the grocery store. I got two huge bottles of sesame seeds for only $4 a piece.

Perhaps tomorrow if I''m feeling frisky I'll document how to make the inverted roll. That's the one with the rice on the outside.

Cheers!

thanks for taking the time to post all of this. One more question though. How the hell do the roll the ones with rice on the outside? Like they have the rice and seaweed reversed. I am going to hit the oriental market this weekend to pick up some ingredients.

Way to go !! I love Sushi!! especially wasabi! Im dreaming of the day I get my hands on some wasabi ice cream!! can you imagine ., any suggestions on how to spice up vegetarian sushi?

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I am still here

jsnake:

thanks for taking the time to post all of this. One more question though. How the hell do the roll the ones with rice on the outside? Like they have the rice and seaweed reversed. I am going to hit the oriental market this weekend to pick up some ingredients.

No problem. Tomorrow I'll make the inverted roll. Probably won't post as many pictures cause the process is nearly identical. The only difference is in step two listed above and at the end. In step two, spread your rice to cover the entire seaweed paper (don't leave the open inch at the top). After that, remove the seaweed paper and rice from the mat and cover the mat with a sheet of plastic wrap. Place the seaweed paper and rice on the plastic wrap with the rice face down and proceed to step 3. At the end, before you cut the roll, you'll probably have a little bit of seaweed paper showing. Make sure you have some extra rice left over and just fill in the blanks so the rice is uniform all the way around.

jeff_connors:

Way to go !! I love Sushi!! especially wasabi! Im dreaming of the day I get my hands on some wasabi ice cream!! can you imagine ., any suggestions on how to spice up vegetarian sushi?

Good question. I haven't tried that yet, but now that you mention it I'll give it a go. This might be able to help though.



Vegetarian Sushi

I'd go through the process I listed above, just substitute the ingredients listed in the link. I know that cucumber, carrots, tofu, spinach, avocado, and particularly shitake mushrooms are commonly used in traditional sushi rolls.

Cheers!

That is all awesome. My favorite is the spicy tuna roll!

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clearlysuspect:

jeff_connors:

Way to go !! I love Sushi!! especially wasabi! Im dreaming of the day I get my hands on some wasabi ice cream!! can you imagine ., any suggestions on how to spice up vegetarian sushi?

Good question. I haven't tried that yet, but now that you mention it I'll give it a go. This might be able to help though.





Vegetarian Sushi



I'd go through the process I listed above, just substitute the ingredients listed in the link. I know that cucumber, carrots, tofu, spinach, avocado, and particularly shitake mushrooms are commonly used in traditional sushi rolls.



Cheers!

Thank you for that link! Sushi looks so amazing, but I can't STAND fish! One of these days I'll get off my ass and make some vegetarian sushi.

Glad to see others who pursue a taste and make it theirs! Way to go clearlysuspect!
I love sushi so much, but can't afford the $50 a wack when I go out. So I took a class from a local sushi restaurantier and now I make all the dragon rolls I want, on the cheap!
(Usually a dragon roll has: deep fried prawn inside and bbq eel (unagi) and avocado slices on the outside. YUM!

More sushi porn! I think there's some unagi and some tuna rolls and some tuna/cucumber and cream cheese/yellow tail (hamachi) rolls and of course a side of cocktail shrimp.

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"No one can tell me what is a good cigar—for me. I am the only judge... "
— Mark Twain

That's pretty hot Rad. I need to make Rainbow Roll sometime soon.

And sorry guys for not making the inverted roll yet. Had a pretty hectic Halloween weekend and even busier Monday. I promise I'll get to it though.