Sushi rice disaster....?

Question

i made sushi and it falls apart even tho my rice was cooled down what should i do?

Answer 1

You have to use special sushi rice. You don't have to wait for it to cool down. You can start making them once the rice is done. Then you can put vinegar, sesame seeds, etc on the rice and mix it. spread the rice on the sheet of seaweed evenly!

Answer 2

Did you pack down the roll? You have to roll it tightly.

Answer 3

make sure you're using the correct rice - sushi will not work of you use the common long grain rice.  You need to use a sushi rice- that is, a short grain rice.  Here's an easy recipe:

  

2 cups sushi or short grain rice

2 cups water, plus extra for rinsing rice

2 tablespoons rice vinegar

2 tablespoons sugar

1 tablespoon kosher salt

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.



Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.



Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

Answer 4

Use sushi rice. Short grained. Starchy when cooked. There is a cheaper Californian varietal of rice. If I'm not wrong it is spelled Calrose rise. On how to cook it, refer to the others recipe

Answer 5

eat it theres nothing left to do:)

Answer 6

Even if you use the correct rice, a little too much cooking water can make it soft and loose. Put the rice in bowls, arrange the toppings over them, and call it chirashi-zushi.

Answer 7

even though the previous people used ingredients in the rice. I've made sushi with white rice nothing added. If its not holding shape and keeps getting sticky on your hands, you have to wet your hands or a utensil to flatten the rice on the seaweed. add if it spills out when cutting it, you put too much rice in. It happens to me all the time(my gramps loves California roll w/ extra rice) But then again you can mix it up make your own version by slicing the seaweed julianne and have your fish below the seaweed, then have the sticky rice in a bowl. Try it like that!

Answer 8

First off, what kind of rice did you use? Did you use sushi rice?

Secondly, did you add the vinegar and sugar solution and stir frequently all the way from taking it out of your pot/rice cooker, to cooling down completely? This is a crucial procedure. Because that develops the rice to be sticky and stay together.Thirdly, did you rinse your rice two or three times before cooking it, and what kind of ratio did you use for water/rice?

All these things are important.

For instance, you can't use something like regular white rice (that is converted)-it won't stick together. Trust me I know this, I've experimented with every kind of rice to see product, and that will never work

When rolling, there is a happy medium, you want to roll it tight enough (having a bamboo mat is ideal) that it the rice sticks together, but you don't want it tightly packed. It's supposed to be lightly sticking together so it's not this heavy mass of rice).

If you've thrown the rice out already, if you have have raw seafood/fish (sushi grade)then it's sashimi time. (Sashimi is raw fish or seafood by itself, with no rice or seaweed, medium sized pieces). And turn the cooked stuff into a soup

Answer 9

You need to use a medium or short grain rice and mix in  some rice vinegar and sugar (Depending on the recipe).  Don't let the rice cool completely - you want it to still be warm, but not so warm you can't handle it.  If you let the rice cool completely, it will be come hard.  For best results, use a wooden bowl - it helps absorb any extra liquid while the rice cools.

Do not use "Uncle Ben" style rice - that rice is designed to remain separate no matter what you do to it.

Answer 10

Are you using sushi rice??? it is a specific rice you need to add vinegar to... here is a simple recipe to follow

http://japanesefood.about.com/od/sushifo...