I made sushi for the first time today! My favourite roll is a simple avocado roll. I know it isn’t pretty (my knife was way too dull) but the flavour is underwhelming as well.
I used rice vinegar, sugar, and salt in my rice and the usual soy sauce to dunk them in but it didn’t have the usual flavour hit that I’m used to.
Does anyone have a good recipe for rice or suggestions?
Thank you 😀
12 comments
Moisture content looks way too high. You may need to scale back on the amount of water you’re using.
You can try steeping kombu to your sharizu as well as the water you’re cooking the rice in for added flavour.
You can play around with the ratio of rice vinegar to salt to sugar. Many Americanized sushi joints I find have a higher sugar and salt content but I don’t know what you’re used to at baseline so use your discretion.
You could add roasted sesame seeds to the rice when forming the maki for added nuttiness.
You could also change the ratio of avocado to rice, which may achieve a better balance.
The only other thing I can think of is make sure your avocado is good quality. Some avocados I’ve bought from the supermarket have the right texture but are rather bland.
Reference videos:
[https://www.youtube.com/watch?v=26sELiYiK70](https://www.youtube.com/watch?v=26sELiYiK70)
[https://www.youtube.com/watch?v=hsBHBMrm-wg](https://www.youtube.com/watch?v=hsBHBMrm-wg)
[https://www.youtube.com/watch?v=JfW9nSqy_3Q](https://www.youtube.com/watch?v=JfW9nSqy_3Q)
[https://www.youtube.com/watch?v=IHyT4WUY2Bk](https://www.youtube.com/watch?v=IHyT4WUY2Bk)
[https://www.youtube.com/watch?v=gnJlzBEsy5o](https://www.youtube.com/watch?v=gnJlzBEsy5o)
A lot of sushi rice will be seasoned with kombu too. Adds a distinct flavor. To try it out let some kombu steep in your seasoning for about 10 minutes, then season the rice
First: get yourself a quality rice cooker. This looks like it was made with way too much water on stove top.
It’s the rice.
The rice looks like it got waterboarded.
Not a flavor thing but if you are having trouble cutting it may not be a sharpness issue but a build up of starch on the knife. Try cleaning the knife with some vinegar water every few cuts.
Add a little seame oil to the rice mix. Maybe that would help.
Add Kewpie and wasabi inside the roll
More avocado and a touch of soy sauce. Or to amplify an unconventional way put a drop of sesame oil on the avocado sliced and then roll it up.
Wasabi adds a spark tho too. Just a dabs worth
Soy sauce salt and vinegar and pickles
Your plate design makes your sushi look like some sort of eldritch tentacle creature
It’s coming for me
How much water to rice ration did you use?