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Home made 'sushi'.


JohnfromUK
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i hate sushi with a passion..........i am no longer neanderthal...and therefore require all my food to be cooked...................

but i would certainly eat the above.....it looks so well made and beautifully presented......

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49 minutes ago, JohnfromUK said:

Bit of an 'experiment', and not real sushi (i.e. no raw fish), but;

  • Ham and asparagus
  • Pastrami and gherkin
  • Smoked trout and cucumber
  • Tandoori salmon and mango chutney

 

EB139496-B19E-4BB7-9F91-6656B066CC2F_1_201_a.jpeg

Your rice looks very dry, I normally cook short grain (sushi) rice by weight, 100g rice to 200ml water plus 10ml bring to boil with lid on, give a quick stir, replace lid and then turn cooker off but leave on the ring and leave for 20min.

Should produce a slightly sticky rice for use.

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29 minutes ago, Stonepark said:

Your rice looks very dry, I normally cook short grain (sushi) rice by weight, 100g rice to 200ml water plus 10ml bring to boil with lid on, give a quick stir, replace lid and then turn cooker off but leave on the ring and leave for 20min.

Should produce a slightly sticky rice for use.

I used 200 ml (yes, my book does rice by volume) of sushi rice and 230 ml of water, the formula being water = same volume as rice plus 15% extra water.  Brought to boil rapidly then simmered until water absorbed (about 10 mins) and then 'rested' with lid on pan for a further 10 minutes.  Rice is then dressed with the vinegar, sugar and salt mixture.  Recipe was from book and I followed the rice part to the letter.  It was certainly quite sticky enough and  I needed a finger bowl when making the rolls.

I have also made it by adding the (rice) vinegar, sugar and salt to the cooking water - which came from another recipe - but that was rather too sticky for my liking (and very difficult to work with).

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