Question:

Whats the best way to cook sushi rolls?

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because when I cut it, it always gets squashed.

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11 ANSWERS


  1. You need a really sharp knife to keep from squashing the rolls when you cut.


  2. you need a sharper knife...

  3. Sushi Rolls Recipe



    5 sheets nori

    2 cups sushi rice, recipe follows

    2 ounces sushi-grade tuna, cut into1/4 by 1/2 by 3-inch strips

    2 ounces sushi-grade salmon, cut into1/4 by 1/2 by 3-inch strips

    1 hot house cucumber, julienne

    1 carrot, peeled and julienne

    1/2 avocado, thinly sliced

    Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet about 1-inch from the edge of the mat closest to you and leave some of the bamboo mat exposed on either side of the nori sheet. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori. Be sure to leave a 3/4-inch strip of nori uncovered on the far side. Place tuna strips and some julienne vegetable, cucumber or avocado along the center of the rice. Be careful not to overfill the nori. Place your fingertips over the fillings to hold them in place. Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you. Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm. Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3/4-inch strip of nori, rice-free, exposed. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm. Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces. Repeat this process with the salmon and various fillings, nori and rice.

    Sushi Rice:

    5 cups short-grain sushi rice

    6 cups water

    1/2 cup rice vinegar

    2 tablespoons sugar

    1 teaspoon salt

    Rinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid. Bring the water to a boil over medium heat. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid. Remove the rice from the heat and remove the lid (the water should no longer be visible). Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. Keep the rice covered with damp paper towels or napkin until the rice is ready to use.




  4. buy it or you can make it:

    from scratch:

    you need

    1 cup  sushi rice (small rice)

    100ml sushi rice vinigar (you can find it in any shop that sells sushi products)

    1 pack of dry sushi

    3/4 of a cup of the inner part (your choice)

    optional things

    10grams flour (i will explain)

    objects:

    sushi mat

    fridge space

    pot

    bowl

    a small bowl

    to make:

    put boiled  water into a pot (try boiling it from a kettle) and add the rice (1 cup) and add 100ml of the sushi rice vinigar.

    wait until its boiled and drain it and put the rice in a bowl

      

    take your small bowl and add flour (about 10g ) and add water and stir it (mix it)

    (this is to seal the sushi at the end)

    then put the seaweed on the sushi mat

    add a lump of rice (about 100g)

    smooth it out (flat) and add the filler onto of it

    roll it

    and don't forgret to fold it at the ends after your 1-2nd roll

    put it on a plate and put it in the fridge for 3-10mins

    cut it and there you go!

    tips:

    cut it with a sharp knife

    cut slow

    experance is the key

    X

  5. Sushi is raw fish, which then ceases to be raw, when it is cooked.

  6. id say with a wok and bamboo

  7. i dont think you COOK sushi. thats why its sushi

  8. Sounds like you have a good start, but you need a sharp knife and a glass of cold water- dip the knife in the water and then cut the rolls. No squashing.  

  9. Oh my god, no!

    You don't cook sushi rolls!

    First of all, make sure the rice has COMPLETELY cooled and that there is no more water left in it.

    When patting the rice onto the nori sheet, wet your hands only slightly because you don't want the dry seaweed to get wet again. This makes it soft and soggy.

    When cutting the rolls into small rounds, wet a sharp knife with oil very slightly. This helps the rice to not stick to it and so the sushi roll to not be dragged down and get squashed. Also you only need to hold it with your finger and thumb while cutting. Not your whole hand with all your weight.  

  10. in japan, DOHHHHH

  11. You don't cook sushi rolls.

    Some of the ingredients may be cooked, but the rolls themselves (once assembled) are not cooked.

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