First attempt at making my own Sushi.

9 comments

1. A couple things that may hopefully make things even better next time 🙂

   * The rice seems a bit loose which could be one of a couple things: the wrong type of rice, or not enough water when cooking the rice. If you used rice labeled for sushi use, try adding a smidge more water when cooking, and cook it a bit longer. I use slightly more water than rice usually being about 5:6 rice to water.
   * When making inside out rolls, wrap the *makisu* (bamboo mat) with plastic wrap first. It will prevent the rice from sticking to the mat.

2. You just undercooked the rice with too less water. And you opened and closed the cooker lid during cooking rice..

3. Perfect the rice and the sushi will follow but great first run and the most important thing is you had fun! I use a silicone mat versus bamboo on my rice out rolls and that makes it a lot easier. Also wet you knife after each cut, that helps a lot.

4. Use plastic wrap on your mat so clean up is easier. Looks good.

5. Before you begin cutting any roll, you can dip your blade in water and raise the blade vertically up. This will cause the water on your blade to flow down the cutting edge of your knife.

   When cutting rolls, the rice and usually spicy tuna, will stick to the surface of the blade, causing more surface tension and eventually resulting in breaking of the roll. The water is meant to act as a buffer so you can cut through the roll smoothly. Less after gunk on the blade after cutting.

6. Did you sushi vinegar the rice? Right after is finished cooking?

7. Cover your mat in plastic wrap. Works wonders!

8. Yummy

9. First try!

   Looks about right