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Pastimes : Let's Talk About Our Feelings!!! -- Ignore unavailable to you. Want to Upgrade?

To: Ilaine who wrote (81076)	6/8/2000 9:40:00 PM
From: epicure	Respond to of 108807

I have a friend who makes her own suishi- she says it is a cinch. But since we have so many excellent sources for very good suishi I have no desire to learn how to make it myself.

To: Ilaine who wrote (81076)	6/9/2000 4:50:00 AM
From: Dayuhan	Respond to of 108807

The only mysterious thing about making sushi, really, is getting the rice right. It has to be fully cooked, not mushy, but still a little sticky, so it holds together. That takes a bit of craft, especially since different kinds of rice behave differently in the pot. The kind of rice you'd want to serve at the table, light and fluffy with the grains not sticking, won't do at all; the sushi will fall apart. The rest of it can be learned by watching the guys in the restaurants, as long as you're willing to put up with some unexceptional results in the early stages. Of course you need the seaweed sheets, and if you're doing maki the little mat that you use for rolling. It's usually easier to buy them.