I managed to have both wasabi and ginger at home at the same time so I have become an unstoppable sushi machine.
Process photos and captions in the link.
I managed to have both wasabi and ginger at home at the same time so I have become an unstoppable sushi machine.
Process photos and captions in the link.
Did you have to use special sushi rice? Did you cook it with rice wine vinegar or something?
No need for a special rice, I used some unlabeled short grain that has been in the pantry for a long time lol. I’m not saying I never buy glutinous Japonica rice, but it’s expensive and I’m turbo cheap.
To season the rice I just used a commercially available seasoned rice vinegar (rice vinegar, sugar, salt, kelp, yeast extract) and I also added mirin. That’s a very lazy and easy method but I’ve also made my own seasoning in a sauce pan to dissolve the sugar. I think the key components are vinegar, salt, sugar and mirin so if you find a recipe like that you’re probably good. I learned to make sushi from home when I was a teen from a cookbook - I’ve been winging it for like 20 years since then, lol.
I’ve never cooked the rice with the seasoning and I think you would risk burning it because of the sugar. I made my rice in the rice cooker, then drizzled the seasoning on and used a paddle to incorporate.
I hope you try it out! Even if you just eat it in a bowl instead of making rolls it’s delicious and quite easy to make at home.