I want to Learn How to Cook Sushi

bickerss says on May 10, 2008, 18:21:

all kinds - a course that covers everything basically.

0 funny, 0 helpful.

adrienne79 says on May 10, 2008, 19:02:

cook sushi??? sorry but that is funny.

I hope you find a place to prepare it though.

0 funny, 0 helpful.

Atrevido says on May 10, 2008, 19:20:

They do cook the eel.

0 funny, 0 helpful.

bickerss says on May 10, 2008, 19:21:

Why is that funny?

0 funny, 0 helpful.

chrispej says on May 10, 2008, 20:47:

Cook Sushi??? Talk to the guys at "Sushi To Go". They might be able to help you.

0 funny, 0 helpful.

webmanco says on May 10, 2008, 20:55:

SuShicharron

...A yo, déjenme queto y no me jodan má! ...

0 funny, 0 helpful.

CatGirl says on May 10, 2008, 21:43:

Uhhh....maybe you should stay away from the idea...hmmm I noticed you put ¨cook¨ and Sushi in the same sentence.
Not a good start but the intent is there ...Purrr

Love and Time: the only two things that cannot be bought, but only spent

0 funny, 0 helpful.

Lisa Zee says on May 10, 2008, 23:03:

Sushi= row

0 funny, 0 helpful.

Sam Salmon says on May 10, 2008, 23:04:

I eat Sushi at least twice a month often twice a week-there is little cooking involved apart from Rice.

I suggest you sit at a Sushi Bar and watch the Itamae slice fish, do this several times before opening your mouth to him except for vague polite generalities.

You need to learn how to prepare the Rice, how to slice the Fish and how to prepare a roll-easy enough if I can do it anyone can(!)

Most of the info I have found online is garbage BTW.

' a la orden!'

0 funny, 0 helpful.

bickerss says on May 11, 2008, 00:40:

ah ya - bit slow!! but got the pun on ''cook'' sushi after 7 tries. But anyway - so, to ''cook'' rice and ''prepare'' the sushi, anyone know where!!

0 funny, 0 helpful.

adrimm says on May 11, 2008, 01:07:

mmmm sushi..... sorry have no clue, but I know what I am having for lunch tommorow.

0 funny, 0 helpful.

houstongal says on May 11, 2008, 02:06:

As someone who makes sushi (and learned from her mother)....making the rice can be very easy. One can buy a package of sushi vinegar and sprinkle it on top of hot/warm rice (never cold rice). You can buy mirin instead and get the same results, but the ratio of rice to mirin can be difficult.

You want a medium grain rice. Japanese or California rice is best.

Next, you have to learn how to form the elongated balls of sushi rice. You must wet your hands with water. Sometimes I sprinkle a little mirin (sweet rice vinegar) as well. I agree with Sam....just watch the sushi chefs next time to see how they form rice. You can also buy plastic molds if you want to cheat.

As for the stuff to put on top of the rice, I buy sushi grade fish from Japanese food stores. I've never bought fish from a grocery store so I can't give you advice there. I cook my own shrimp (there are tricks to keeping the shrimp flat).

If you want to make rolls (e.g., California rolls), that's a bit more difficult to do without someone showing you how. Even I can't make them perfectly, but mine are passable. For this you need some GOOD nori (seaweed) and a bamboo sushi mat. You may be able to pick up how to do this from watching sushi chefs. The secret is not putting too much rice and other stuff inside.

Good luck. I doubt I would be able to do this if my mother didn't teach me how to do it. IMHO once you get the rice perfectly seasoned, the rest can be learned through trial and error.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

0 funny, 0 helpful.

dwmte7 says on May 11, 2008, 05:21:

bikerss...that's an oxymoron. cooked sushi? you cook the rice....get a bamboo 'sushi roller' and you're good to go. buy a pack of nori, sea weed for the typical wrap, and start experimenting.

dwmte

0 funny, 0 helpful.

Lowell says on May 11, 2008, 08:14:

2nd wife was from japan. you have to make a special rice. packet are sold for this, or you can buy the correct vinegar for it. i like to add a bit of sugar too. need to cook the shrimp too. fake crab is somewhat ok.

Alfred E. Newman. "What. Me Worry?"

0 funny, 0 helpful.

bickerss says on May 11, 2008, 08:47:

Thanks all - will see how I go; I saw a cooking class being held in Carulla Oveido once for a promotion so will as there if they know.

0 funny, 0 helpful.

rocinante says on May 11, 2008, 11:26:

Sorry but sushi, although synonymous with raw fish ain't raw fish. Sushi is cooked sushi rice handmolded into a pellet with a wasabi streak and SOMETHING on top. That something can be cooked eel, cooked egg, cooked shrimp, cooked octopus etc... Doesn't have to be raw fish.

Sorry but Colombia does not have sushi/sahimi grade fish except for maybe a rare Salmon here and there. If you want to go to school to learn how to prepare the rice and how to apply the wasabi (you can't get) and cut the fish (you can't get) feel free.

Going to a sushi bar and only ordering one or two types of fish defeats the purpose of the experience. Uni, Ikura, Himachi, squid (can be hit or miss), Salmon, Striped Sea bass, Regular tuna and the two grades of toro, live scallop, sweet shrimp, unagi (cooked frersh water eel) and a spanish mackerel - there's more but I don't want to remember....

Let's not even talk about the sake!

For me I gotta have at least 5 things from that list split between sushi and sashimi although I don't do rolls I have started with a salmon/avocado hand roll on occasion. My favs especially are the yellow tail, uni, salmon, ikura and toro in season. That Iron Chef guy (not Bobby Flay but one of the originals) openend a place in Philly(?) about 6 years ago. He's got a freezer just for toro so that he can serve it all year round. Most normal places can't afford to do that.

While I'm snobbing out today try and go to Japan and find someone in a sushi place dunking stuff in a tray of soy sauce mixed with Wasabi. That's a western thing. Rolls? Only in the tourist joints.

I'm dying to try the blowfish - pun intended.

Sushi is one of the few things I miss about the US. I was there for almost 3 weeks but rushed home last minute. I was not able to get my fix.

"World economic indicators point to a democrat winning 2008. It will surely be Obama. Peso 1400 by November" Feb 5, 2008

0 funny, 0 helpful.

mrgizmo says on May 11, 2008, 12:11:

Ok, everyone talked about the rice, the vinegar, how to prepare this and prepare that, to cook (Unagui) or not to cook. One thing no one has mentioned yet is the fact that you should not make sushi from fish bought at a supermarket or market or eat it just anywhere, why? It's simple fish has to be extremely fresh, there are some flyes that deposit their eggs on the fish and if you don't cook that fish, those eggs are going to hatch inside of your body and become worms that will eventually go to your brain. Talk to anyone who lived in Japan for a while and they will confirm this. If you cook the fish there won't be a problem, only if you eat it raw.

Behind every successful man, there's a nagging woman

0 funny, 0 helpful.

vicshere says on May 11, 2008, 12:23:

BRAIN WORMS uckkkkk

listo

0 funny, 0 helpful.

sloopskipper says on May 11, 2008, 14:34:

If you search for sushi, and maybe recipes or preparing (you might add "- restaurants" to eliminate them, I'm sure that you can find many resources on the internet, like almost any other food type.

google search, "prepare sushi", first page:

How To Make Sushi- Prepare Sushi Recipe- Japanese FoodHow to Make Sushi. This UK based site contains instructions to make sushi for yourself. A really exciting new way of entertaining.
www.sushi-guide.co.uk/ - 9k - Cached - Similar pages
Making Sushi
Maki Nigiri
Japanese Sticky Rice
More results from sushi-guide.co.uk »


Making Sushi-Eatsushi.comBuy the Sushi DVD Hi, He-day! Watch as Master Sushi Chef Hide from California Beach Sushi in Newport Beach, CA prepares house favorites step-by-step. ...
www.eatsushi.com/demos.asp - 11k - Cached - Similar pages

How to prepare for a sushi party - Making your own sushi ...Instructions for preparing a sushi party at home. ... It's easy to prepare for it. Start from cooking sushi rice. Sushi Rice Recipe. ...
japanesefood.about.com/od/sushiroll/ss/howtosushiparty.htm - 24k - Cached - Similar pages

how to prepare fish for sushi - Japanese sushihow to prepare fish for sushi - sushi ingredients and raw fish.
japanesefood.about.com/cs/sushietiquette/ht/ht_sushifish.htm - 23k - Cached - Similar pages
More results from japanesefood.about.com »

Sushi Fish - How To Buy Fish - Tips To Prepare Sushi Seafood ...Expert tips on how to buy and prepare sushi fish and seafood.
www.sushilinks.com/sushi-recipes/how-to-buy-fish/index.html - 29k - Cached - Similar pages

Sushi Recipe For Making The Perfect Sushi Rice | Sushi LinksPrepare Your Sushi Vinegar Mix the vinegar, sugar and salt together in a small saucepan. Heat the mixture until the sugar dissolves, stirring frequently. ...
www.sushilinks.com/sushi-recipes/rice.html - 24k - Cached - Similar pages

astray recipes: To prepare sushi riceBasic recipe ingredients: For 2.1/2 cups sushi rice: Directions: Prepare a non-metallic tub, preferably a wooden or glass (make sure it's not polished since ...
www.astray.com/recipes/?show=To%20prepare%20sushi%20rice - 7k - Cached - Similar pages

Learn to prepare Sushi22 Feb 2005 ... There’s a decent article in the latest Sunset Magazine about making sushi. I like to make it with thin slices of carrot and cucumber, ...
www.43things.com/things/view/59756/learn-to-prepare-sushi - 25k - Cached - Similar pages

Sushi Rice Recipe - How to Make Sushi Rice Video - About.comTranscript: How to Prepare Perfect Sushi Rice. Hi, I'm Chef John Mitzewich for About.com. Today I'm going to show you my method for making perfect sushi ...
video.about.com/japanesefood/Prepare-Perfect-Sushi-Rice.htm - 19k - Cached - Similar pages

How To Make Sushi Rice and Prepare Sushi Rice
A video made by Sushi Monsters.com, on how to make and ...
3 min 50 sec -

"You can find anything you want at Alice's Restaurant . . ." or on the internet.

0 funny, 0 helpful.

houstongal says on May 11, 2008, 14:39:

Roci - I have to disagree with your comment about rolls being a tourist thing. Makizushi is a commoner's roll, which can be eaten any time. Usually filled with egg, kamaboko (fish cake), and 2 or 3 other ingredients I can't recall (sometimes cooked watercress).

Also cone sushi - in a triangular shaped cone made of aburage (a type of tofu that's cooked in rice wine vinegar and soy sauce and sugar) - is another commoner's sushi.

Both of these items can appear in a bento box suitable for lunch. And although I love sushi with raw or cooked fish/seafood, there's nothing more comforting to me than a cone sushi or makizushi.

By the way, the development of rolls has evolved over the years. I've been making California rolls for decades and once upon a time that and makizushi were the only type of rolls available (probably also a tuna type of roll was being made as well, but I don't remember them in my childhood). Then someone became creative (most likely someone in the US) and the more touristy rolls started appearing (e.g., dragon roll, soft shell crab roll, etc.).

While bickerass probably can't make the fish varieties of sushi due to lack of ingredients, he could still make ebi, egg, California rolls, etc. if he so desired.

As Lowell and I said, if you can get the vinegar or better yet the dried vinegar in the packet, one can easily be on his way to making sushi.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

0 funny, 0 helpful.

houstongal says on May 11, 2008, 14:49:

One more thing....Roci is right about the wasabi in the soy sauce. A sushi restaurant for Japanese will always put lots of wasabi between the sushi rice and the fish/seafood on top.

Growing up, the wasabi was too overpowering for my childhood palate and I always asked them to leave it out. I think the sushi chefs always thought I really wasn't Japanese.

In most sushi restaurants in the US, there's hardly any wasabi on the sushi. So the wad of wasabi on the side should be used to place on your sushi and not in the soy sauce.

By the way bickerass, wasabi in a tube is actually pretty decent. Even my mother approves. Mom also approves of miso soup in a package. I still prefer the real stuff. No comparison.

I guess it's time to call my Mom and wish her a happy mother's day, then have some miso soup for breakfast.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

0 funny, 0 helpful.

rocinante says on May 11, 2008, 16:50:

HG, did you buy a vowell from Vanna White or something? You added an "A" and now he's BickerAss

...from what I know rolls are far and few and usually ordered first and shared - big with tourists not with locals - except for hand rolls which I mentioned - you called them cone rolls. I ususally start with a salmon avocado hand roll. Or cone if you like. I used to do the futomaki or something similar with the pickel.

California Rolls, Spicy rolls and the rolls with three types of fish scraps (yeah the rolls get the scraps and the sashimi gets the best fish period) are generally only found in touristy restaurants in Japan. The Japanese go from rice roll (maki or hand/cone) to sushi to sashimi and order in stages instead of the huge ala carte platter with everything already on it.

The wasabi in the tube is really awesome of some good stuff actually comes from the states.

I just remember going to authentic places back in the day loaded with Japanese business men giving me the lecture about fresh grated wasabi (as opposed to the foodcolored powder paste) and not using chopsticks except for sashimi and what not to do etc.... Of course these were the guys with their personal Scotches held behind the bar with their name tages draped around the necks of bottles. They were usually crocked before ordering their first roll.

"World economic indicators point to a democrat winning 2008. It will surely be Obama. Peso 1400 by November" Feb 5, 2008

0 funny, 0 helpful.

bickerss says on May 11, 2008, 16:54:

yeah - bit rude i thought too!!!!

0 funny, 0 helpful.

rocinante says on May 11, 2008, 16:54:

Yeah HG the filling of the soy sauce tray to the top and slamming in the wasabi ball and stirring up to make a soup and then deeply dunking everything except the cat in there is a great source of laughter among real sushi chefs.

"World economic indicators point to a democrat winning 2008. It will surely be Obama. Peso 1400 by November" Feb 5, 2008

0 funny, 0 helpful.

rocinante says on May 11, 2008, 16:55:

Mr. Ass (may I call you that?)

A "Hounest" mistake or a Freudian slip?

"World economic indicators point to a democrat winning 2008. It will surely be Obama. Peso 1400 by November" Feb 5, 2008

0 funny, 0 helpful.

sloopskipper says on May 11, 2008, 17:10:

bickerss says on May 11, 16:54: flag

"yeah - bit rude i thought too!!!!"

We certainly don't suffer from a lack of people who know everything, about eveything.

0 funny, 0 helpful.

houstongal says on May 11, 2008, 17:31:

LOL...Sorry bick.....I guess I wasn't fully awake when I wrote my comment this morning (it's morning in the Philippines). I didn't mean to imply anything!

Roci - I still beg to disagree on your assessment of rolls. The kind of rolls I'm talking about wouldn't be served to tourists. There are too many weird things in them that they don't like (e.g., kamaboko which is just awesome to me). And cone sushi is not the same as cone rolls - there's not a seaweed to be found in it.

Fresh wasabi is almost impossible to get and very, very expensive. The stuff in the tube is a decent substitute. Pre-tube, there was the stuff in the can and you add water to it to turn it into a paste.

Sloop - Isn't that the joy of being on a message board full of diverse people. Learning from those who know?

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

0 funny, 0 helpful.

rocinante says on May 11, 2008, 17:32:

I think Bickerss is talking about being called bickerAss by Houston gal.

I know about food/wine, music/art and economy/investing from having worked in those fields - well I only went to school for music/art and never worked in that arena but I feel music and art is what I know best of the 3 categories.

Let me be the first to admit what we all already know for a long time: I'm snobby and arrogant on this forum.

"World economic indicators point to a democrat winning 2008. It will surely be Obama. Peso 1400 by November" Feb 5, 2008

0 funny, 0 helpful.

sloopskipper says on May 11, 2008, 18:07:

rocinante says on May 11, 17:32

"Let me be the first to admit what we all already know for a long time: I'm snobby and arrogant on this forum."

No way.

0 funny, 0 helpful.

houstongal says on May 11, 2008, 18:16:

Just make some California rolls....nothing raw in there. Easy to make...crab (or Krab), avocado, cucumbers and some mayonnaise. The ingredients should be pretty easy to find.

It still may be difficult to find good nori and the sushi vinegar powder. I guess you can experiment with rice vinegar and sugar if the powdered version isn't available. BTW - sushi with bad nori is really terrible.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

0 funny, 0 helpful.

rocinante says on May 11, 2008, 18:34:

Or if the nori gets damp (from the rice) from not being served fast enough. I hate rubbery nori.

The rolls I'm talking about are like the spicy tuna roll, California roll, spider roll and the SuperThunderCanYouFukinBelieveItDynamite roll. Those tourists attractions.

From what I have been told the rolls are few and you might hace one or two slices of the Maki type - or hand roll. Can you Google us a cone?

"World economic indicators point to a democrat winning 2008. It will surely be Obama. Peso 1400 by November" Feb 5, 2008

0 funny, 0 helpful.

rocinante says on May 11, 2008, 18:42:

Sloopy your post is absolutely loaded with sarcasm! Awesome. I'm slightly humbler in real life.

"World economic indicators point to a democrat winning 2008. It will surely be Obama. Peso 1400 by November" Feb 5, 2008

0 funny, 0 helpful.

sloopskipper says on May 11, 2008, 18:51:

I hope so, roci, but I only parroted what you said.

0 funny, 0 helpful.

rocinante says on May 11, 2008, 20:21:

Yeah but you wrote "No Way" - that was was the comedy.

"World economic indicators point to a democrat winning 2008. It will surely be Obama. Peso 1400 by November" Feb 5, 2008

0 funny, 0 helpful.

rocinante says on May 11, 2008, 20:22:

I'm still wondering what this sushi cone looks like.

If she posts something with sprinkles and a cherry on top I'm going to jump off my balcony with an anvil parachute.

"World economic indicators point to a democrat winning 2008. It will surely be Obama. Peso 1400 by November" Feb 5, 2008

0 funny, 0 helpful.

houstongal says on May 11, 2008, 20:26:

Finding a photo of what I'm talking about was a WHOLE lot easier than I imagined. BTW - We just call it cone sushi. The Japanese name for it is inarizushi.

Here you go Roci.



And an article on how to make it: http://starbulletin.com/2002/03/20/features/request.html

There's nothing worse than rubbery nori, but that's also due to using cheap nori. For something like sushi, the best makes a huge difference.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

0 funny, 0 helpful.

goin_south says on May 11, 2008, 20:33:

who would dare attempt to joust about sushi, with a Weekly World-Wide Traveler??

Ciao! Gustav.

0 funny, 0 helpful.

rocinante says on May 11, 2008, 20:39:

Those look like the pods in "Invasion of the body snatchers" or some Alien movie.

I can't beleieve what I've been missing. OK where in the US do Sushi joints have these cones? Those actually look really good.

"World economic indicators point to a democrat winning 2008. It will surely be Obama. Peso 1400 by November" Feb 5, 2008

0 funny, 0 helpful.

Man Tequila says on May 11, 2008, 21:05:

There are also decent sushi cookbooks, but you might want to start with Easy Sushi which is pretty good. I'm sure HG could recommend something more advanced.

http://about.pricegrabber.com/search_getprod.php?isbn=9781841721057&nr... easy

I thought Inarizushi was any sushi stuffed in omelet, tofu or cabbage?

Aunque no me creas/ si me lo propongo/ lograre olvidarte/ porque a fin de cuentas/ no soy tan cobarde./ Y termino todo una de estas tardes/ no sera dificil buscar algún sitio donde refugiarme/ donde nunca mas vuelvas a encontrarme. (Polo Montañez)

0 funny, 0 helpful.

Sam Salmon says on May 11, 2008, 21:49:

FYI I've been eating fresh caught fish-Salmon and Prawns and in the tropics Tuna and Trevally-eating them raw for decades and I'm still kickin'.

Here in Vancouver all our Tombo-Albacore-is frozen at sea-but our Ahi or Yellowfin is flown in fresh daily from Hawaii-I wouldn't eat it any other way.

The most common roll in the past was Negitoro-chopped Tuna Belly served with Green Onion-I prefer it in a cone.

Also-I ate in a Sushi bar in CTG-it wasn't bad but it wasn't good either-no Wasabi in sight anywhere and the guys who ran it had essentially NFI what they were doing.

' a la orden!'

0 funny, 0 helpful.

houstongal says on May 11, 2008, 22:08:

Sorry MT...no sushi cookbooks in my house. If I need any help, I pick up the phone and call my Mom. I got the inarizushi name from the newspaper article. I only know them as cone sushi.

Roci - I've found cone sushi in Japanese grocery stores in the various cities I've lived in (along with the makizushi) and pretty much all over the place in Hawaii. But I've noticed in the US, they're not cone shaped but in small rectangular loafs. But they're still in the brown fried soy bean wrap. The few times I've made them, they're rectangular.

You're not finding these in sushi joints. As I've said before, they're commoner food dishes. Sushi is considered a luxury, even to the Japanese. You probably eat more of it than we do.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

0 funny, 0 helpful.

jonas says on May 11, 2008, 22:21:

all this talk makes me remember when I bought some fresh caught Bonito off a boat in Parque Tayrona and we made the finest sashimi right on the rocks at cabo...it doesn´t get any fresher

What I have, I do not want to lose, but Where I am I do not want to stay, but those I love, I do not want to leave, but those I know I no longer want to see, but Where I die, I do not want to go;I want to stay where I have never been

0 funny, 0 helpful.

bickerss says on May 11, 2008, 22:26:

Houston - no problems - i gathered it was a typo!! Thanks for th eino - but seems even more complicated than i would have imagined, and have trouble with two min noodles, so will go the course option!!

0 funny, 0 helpful.

houstongal says on May 12, 2008, 00:49:

jonas, I can relate. The best sushi I've ever had was in Tokyo at one of the teeny tiny restaurants near the huge Tsukiji fish market. We ate sushi for breakfast b/c we were there wandering around looking at the fish at the market at some unGodly hour of the morning.

The highlight of the meal was when they pulled a fish from the tank and sliced it up right in front of us and plopped it on our rice.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

0 funny, 0 helpful.

lpdiver says on May 12, 2008, 07:27:

Ceviche would be a much easier start. It is a much easier way to prepare and much more dificult item to mess up and still tastes great if you do. Usually. And you will find much more local talent to assist you.

t

"cook some rice!"

0 funny, 0 helpful.

jorgegdiaz says on Jun 28, 2008, 17:55:

What´s the difference between using pickle ginger and fresh ginger ? We can´t find pickle ginger in COL but fresh ginger is so cheap ($COP 6000 / lb).

"To err is human - and to blame it on a computer is even more so."Robert Orben

0 funny, 0 helpful.

houstongal says on Jun 28, 2008, 20:43:

Jorge - Have you ever eaten a slice of fresh ginger? It's pretty potent stuff. Pickling ginger makes it a little less potent. Why not make it yourself?

INGREDIENTS:
2 lb fresh young ginger (shin shoga)
3 cups rice vinegar
2 cups sugar
2 tsps salt
PREPARATION:
Wash young ginger root and rub off skin (use the edge of a spoon). Slice the ginger thinly and salt them. Leave salted ginger slices in a bowl for one hour. Dry the ginger slices with paper towels and put them in a sterilized container/jar.

Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices. Cool them. Pickled ginger changes its color to light pink. (*If you are using old ginger, it might not turn pink naturally.)Cover the jar and store it in the refrigerator.
*Makes about 2 cup

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

0 funny, 0 helpful.

lpdiver says on Jun 29, 2008, 06:05:

Lowell...about the rice. I don't know all the intricate details but there is something about it. I had Japonese au pairs while I was in the 27 month process of getting my wife to the USA. I brought home the Mahatma medium grain rice and was rebuked. She went and bought some rice that looked like normal Mahatma medium grain rice to me.

Masako had to borrow a "special" rice cooker. As I said I don't know all the details; but, the rice was sticky/gummy.

A few days later I was examining the "special" rice bag closely. On the back of the bag under all the Japonese writing in small letters in English was...grown and packaged in Kaplan, Louisiana!!!

I never mentioned it.

ts

"cook some rice!"

0 funny, 0 helpful.

jorgegdiaz says on Jun 29, 2008, 06:32:

thanks HG,
We tried last it last night with fresh ginger and the taste wasn´t as strong as I had expected.
I peeled them off with a potato peeler...

"To err is human - and to blame it on a computer is even more so."Robert Orben

0 funny, 0 helpful.

huskie says on Jun 29, 2008, 06:36:

Thanks for the recipes HG
Cheers

"Great spirits have always encountered violent opposition from mediocre minds-"

0 funny, 0 helpful.

Lowell says on Jun 29, 2008, 07:28:

My wife used to rince the rice until the water was clear. I like my rice a bit on the sweet side so I always added a bit of sugar. I used to make those cones but in a different football shape. Not much on ginger. There's a good store in Calif/LA, if I can remember the name I'll try to see if I can mail order some of instant mix for sushi rice. Wife used it instead of making from scratch.

Alfred E. Newman. "What. Me Worry?"

0 funny, 0 helpful.

houstongal says on Jun 29, 2008, 10:27:

Lowell - This is what you need to look for:


Don't dump the whole package in....add gradually until the rice tastes the way you want it.

My mother always rinses the rice and out of habit I do too. It's also better if you soak the rice for 10-15 minutes before cooking in the rice cooker.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

0 funny, 0 helpful.

Lowell says on Jun 30, 2008, 09:38:

Thanks

Alfred E. Newman. "What. Me Worry?"

0 funny, 0 helpful.

Monpirri says on Jun 30, 2008, 09:55:

I want to learn how to eat and enjoy sushi because I do not munch about it and consequently because of my lack of knowledge about this Asian wonder I'm not a good culinary advocate of sushi.
The closest I got to sushii and I love it with passion is Peruvian ceviche.
HG I need you help in this department. ;>)

Annette Taddeo for US Congress 2008

0 funny, 0 helpful.

houstongal says on Jun 30, 2008, 11:10:

OK Monpirri....next time you come to Houston I'll give you a lesson.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

0 funny, 0 helpful.

Monpirri says on Jun 30, 2008, 11:12:

Ok linda, do you have a good place in mind for sushi 101?

Annette Taddeo for US Congress 2008

0 funny, 0 helpful.

houstongal says on Jun 30, 2008, 12:44:

So many options....it's not going to be any problem to pick one.

"It is now official: there's no place on earth where you will not find a Peruvian band." David Sedaris

0 funny, 0 helpful.

Monpirri says on Jun 30, 2008, 14:55:

I trust you and I look forward to Sushi 101.

Annette Taddeo for US Congress 2008

0 funny, 0 helpful.