I bought 2 types of bamboo mats for sushi at the Asian supermarket. I originally planned to go to World Market, but it was $1.99 there and with a 20% off coupon, it would’ve been $1.59. I got it at the Asian supermarket for $1.09 and the ingredients were also less expensive at the Asian supermarket. Plus, I got 10% off on my stuff here, so it really was less then $1 for each mat.

I saw on YT that one person used a ziploc bag to place the mat in. Another person used plastic wrap. I didn’t have any ziploc bags and the plastic wrap worked well without dirtying my mat.

Something I learned before making sushi was that when you roll it, to roll it tightly, pressing down and along the roll. Also, don’t put the filling stuff too close to the bottom of the roll, otherwise, when you press down, it sort of squeezes out there.

I used both the nori as the outside of the roll as well as within the roll. Even in one sushi roll, I totally forgot the nori and that was fine, too.

The key is to roll the roll tightly enough.

I always cook perfect rice, so that isn’t an issue (rice cooker). 4 months ago

Use California long grain rice.
Undercook it.
Don’t wet the rice scoop before spooning it out.
Use regular white vinegar, not light rice vinegar.
Use plain white sugar, not mirin.
Don’t wet your hands before kneading it.
Knead it by hand while it’s still very hot.
Use old, stale nori as a wrap.
Don’t toast the nori.
If you add sesame, don’t toast it either.
Spread on too much rice.
Fill with imitation crab, unripe avocado, and Miracle Whip.
Pile on too many ingredients.
Roll it without a proper bamboo mat.
Use a dull knife to cut it.
Make it hours before you intend to eat it.
Serve it with any kind of non-Japanese soy sauce.
Substitute horseradish for wasabi.
Tell your guests what’s really in it and how you made it.
Put leftovers in the fridge uncovered overnight.
Warm it in a microwave.
Tell your friends you know how to make sushi. 7 years ago

Technically making sushi isn´t anywhere as mysteriously hard as I thought, however, like many things, this is also an art.

GV and I made sushi and the looks turned out alright, but he and the kids didn´t really care for it. I liked it, though. It tastes better refrigerated for awhile.

GV said the vinegary taste wasn´t good to him. 4 months ago

I’m thinking sushi demo party with sake 8 months ago

My cousin is a professional cook, and, one night, he was making sushi for an event he was preparing, but despite I was close to him, I was watching a documentary in a small TV we had in the kitchen at that time, so… I wasn’t paying too many attention to what he was doing.

I had eaten sushi before, but never cared much about how to make it, but while he was making it, I just felt curious and asked him if he could teach me. And he did it. He taught me, and it was a cool experience. I learned that, if I don’t wanna spend too much of money on sushi rice, I can make it with any brand of “normal/common” white rice. What I love more, is that you can fill sushi with almost anything! What is, for me, an open door for my own creativeness. 9 months ago