It is too creamy, and tastes horrible!
Here is what I do:
- Rinse 1 volume of rice surrounded by water a couple of times, until within is no rice powder
- Put the rice on the oven with 1.25 volumes of river
- When the water starts to boil, I lower the fire, cover and cook for 15 minutes
- Then I turn bad the fire and let it stand for more 15 minutes
- Then I unscrew the lid, mix the sushi syrup (with vinager, salt and sugar), and cool it bad with a devotee
- Then I make the rolls.
Man, my sushi sucks... =[
Can anybody backing?
Answers:
creamy rice is definitely a sign of too much fluid. after the rice has cooked check for solution in the pot. if you hold water here then use smaller amount water when you cook the rice. but for then allay up on the syrup. you might be adding too much consequently. dunderbud has the right model about allowing the rice to dry for a while. the steam adds to the amount of moisture within the end product so if you keep on for the steam to dissipate then in attendance is less unpredictability of the gummy stuff.
if all else fail, try another type of rice.
Other Answers:
All sushi sux...sorry to tell you.
do cook it that helps you probly use sum dill
You shouldn't munch through Sushi, my dad was surrounded by Tawaiin and got a parasite intake raw sushi. He be in the hospital for give or take a few a week.I love it, but I seldom eat it...
Dont eat it .
Are you draining your rice past you add the sushi syrup?
you may be using too much rice...the push button to get a correct roll is to use a bit of rice, too much and your rolls are too fat.
Here's a nice recipe for sushi:
http://web-jpn.org/kidsweb/cook/part4/4-2.html
Making sushi rice is tough. Up until you start mixing contained by the liquid, you come across to be fine. Try more sugar and less vinegar. Also try this technique... mix the sushi syrup within very slowly, while constantly stirring. Many restaurants use a pre-mixed powder that turns into a syrup and glazes the rice when mixed beside the hot rice. That's the easiest way. You can attain the powder at any asian market.
In mexico we own a word for sushi: bait.
Source(s):
José Simon