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|Topic Review (Newest First)|
|02-20-2013 12:51 AM|
|02-19-2013 11:55 PM|
P.S. If you dont do raw fish, try Korean sushi... it is amazing and can be eaten anytime anywhere as a snack or meal for home or on the road. Its made of the same seaweed/rice, but inside the typical parts are fried egg with ground beef, cooked and seasoned spinach, thinly sliced carrots (maybe cucumbers as well), yellow pickled radish (need this!), and if desired, some sesame seeds and pretty much whatever else u wish to include. Also safer than trying to get the right raw fish in my opinion, I wouldnt trust myself with raw fish from the store to make Japanese sushi. Still a PITA to make time-wise, but worth it if you make like 10-15 rolls at a time and have it for days... just remember to "thaw" it out of the fridge for a while or else the rice will be hard... it doesnt keep well so just share and it it all!
|02-19-2013 08:41 PM|
as a firearms instructor, I could find all sorts of things wrong with a student's stance, grip, tactical strategy. but unless I show an alternative method, all I am doing is pointing out what the student already knows could be done better.
|02-19-2013 04:56 PM|
|02-19-2013 02:34 PM|
If you have better ideas, describe your procedure, provide pictures as reference, or at least post links. Otherwise, all you're doing is saying "that sucks" without moving the discussion forward any.
I'm open to hearing your ideas and what experience you have.
|02-19-2013 12:51 PM|
Blaaaaaah I noticed that too
|02-19-2013 11:24 AM|
I think this Perfect Roll Sushi Maker looks easier. I also like that you don't need as much rice.
|02-19-2013 10:50 AM|
you want to your hands to be wet when you handle the rice so it doesn't stick to you when you're working with it. just have a bowl with water to dip your hand into, then clap or shake the excess off.
grab ball of rice and form the nigiri (this is pretty easy). if you're making makizushi, then you want to get enough to cover your nori and spread it to the sheet (leave a bit of space, varies by how big your rolls are, on one edge for when you roll). add whatever and roll it up. make sure to roll it tight (just youtube some videos on technique)...and make sure you use a sharp, wet knife to cut it.
|02-19-2013 10:40 AM|
|02-19-2013 08:26 AM|
|02-19-2013 08:14 AM|
|mhurne||Got one when it was around $16. If you want an easier way to make your own sushi, this is it. Recommended and thread repped.|
|02-19-2013 06:40 AM|
A little too much information there..
|02-19-2013 06:30 AM|
|02-19-2013 06:16 AM|
|02-19-2013 05:53 AM|
The only problem with brown rice is a lack of stickyness and it can easily spoil, as is common with most unprocessed food.
|This thread has more than 15 replies. Click here to review the whole thread.|