I would like to make umeboshi makizushi, but I don't have access to shiso leaf which is traditionally paired with the umeboshi. Is there any acceptable substitu
I've seen this in mostly chain supermarket and Costco. When they make sushi, they would brush this clear gel like substance on the sushi maki roll either to k
So I was rolling sushi the other day and I noticed how much easier it is to do with out plastic gloves on. The stickiness of the rice dose not accumulate all o
I'd like to make a chocolate dessert sushi but I'm stuck trying to come up with a substitute for nori or rice paper. I know some people like to use plastic cho
I know that fish bought from a grocery store isn't always great quality or safe to consume raw and this was elaborated in this question. However, is it genera
I want to use some chicken bouillon cubes I have to flavor the sushi rice I have, which I'm going to use to make yakimeshi (Japanese fried rice) in accordance w
I want to make maki rolls for my 10 year old's lunch box. As I will be making the sushi rice the evening before, I will be refrigerating it until the next morn
I make sushi often, and i never use sushi-grade fish...i simply buy fresh fish from the market. I know the requisites of frozen for 20 hours etc., but I know f
What can I do to get avoid a super strong seaweed taste when making sushi? I've had sushi wrapped in seaweed before, and I absolutely love how the roll tastes.
Yesterday I was at a banquet that was serving sushi rolls. Some had rice on the outside and others had seaweed on the outside. I wasn't able to find chopsticks.
I have a sushi rice bag from Sun Rice. They write on it that we should only wash it for 5 minutes then boil it. But I know that sushi rice should be washed for
When I want to make sushi, how should the avocado and mango feels like ? Soft or very soft ? Plus how should I cut the mango to put on the top of sushi ? I sea
Why does fatty tuna cost more than lean tuna? Is it because some people think it tastes better?
How in the following picture the sushi rice is transparent, and when I made home sushi rice, it would white as snow ? I soak rice in water for 2 hours. And by
In our sushi rolls with plain cucumber - the sushi rice seems to get a black discolouration around the cucumber after a few hours stored in the fridge. Any idea
I've done sushi a couple of times, successfully I must stress, and while in sainsbury looking for it I came across the pudding rice which looks exactly the same
I know that freshness has a big impact on the flavor of fish. Flash-frozen sushi-grade fish tastes great raw, and you're supposed to seek out fresher cuts when
I have some sushi rice, In the packet the expiry date is given as Jan 2016, But the rice seems fine. Is it alright for me to use it to make su
I'm considering exposing raw fish slices to a UV lamp to kill bacteria before making it into sushi. Would this help? Is there a practice of doing this? And what
I read an article from NYT a while back that flabbergasted me. The author claims "Food and Drug Administration regulations stipulate that fish to be eaten raw -