sushi hints any one?

Mr_Roboto

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Okay, so I'm trying my hand at sushi and getting progressively better. Just doing California rolls trying to get my technique down. Based on what I'm doing I can't quite get the roll right, it seems like the rice isn't 100%. If anyone has hints I'd love to hear em, I think I have the actual stuff in it right just not quite the assembly.
 

crooks

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I cheat and use a Sushezi
If your going to make sushi get one.
 

boostedguy05

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there are 2 of them. one in elging, and one in schaumburg. DO NOT go to the schaumburg one. elgin is the one to go to.

but i have yet to be to a "GOOD" sushi place
 

Eagle

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Sushi station is crap sushi. There are so many better places to go.

Making fresh sushi from scratch? OUT. This is a task which is clearly above my pay grade.
 

Eagle

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:werd:

But I could see it being amusing to TRY to make it from scratch!
 

Lead Pipe

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I tried it once. Bought a kit and everything. I'd rather pay some one to do it.
 

Bruce Jibboo

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that place is good, st charles and I think south barrington now, i hammered down on them years ago with the groupon deals
 

Lead Pipe

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Wok n fire
Wok is flame for sushi and combo fried rice.

[MENTION=3559]School Boy[/MENTION] has his own signature fried rice at the one in Elmhurst. No joke there is a button in their system for "NV rice".
 

Mr_Roboto

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Another great place is Sushi Ya in Joliet, $20 all you can eat.
 

bnr32

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what kind of rice are you using and what kind of rice cooker do you have? my friend that comes to visit once in a while taught us her recipe for rice and it always comes out amazing, but then again she is "JDM" and professional in the kitchen.
 

Mr_Roboto

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I bought sushi rice at the grocery store, I use a zojirushi (or however it is spelled) cooker that's actually a higher end cooker.
 

bnr32

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the off the shelf rice at the stores are ok, you can find a much nicer premium brand at H Mart or Mitsuwa. good job on the rice cooker, I can give you a little run down on how we do it if you'd like.
 

bnr32

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well after you cook the rice find a good open pan like what you would use for brownies or whatever, something with a deeper lip so rice doesn't shoot out. also make sure the rice still have a lot of heat in it.

wet the bottom of the pan moderately so that the rice will not stick to the pan.
spread the rice out evenly around the pan so its proportionate around the pan.

now get a good Japanese brand rice vinegar and pour onto a large rice spoon over the rice so you aren't directly pouring on the rice. give it a nice coating around the edges of the pan and work your way into the center. your rice will have a nice coating on it, and begin to shuffle it around a little bit to work it evenly, but not like you are stirring a pot. gentle! even out the rice in the pan and let it cool (some of the water/rice vinegar will evaporate which is what you want). let cool for around 10 mins and flip the rice over the pan by scraping the bottom and a quick flip. let it air cool a little more and soon it should be nice a sticky with great flavor to make your rolls. when making a roll don't be afraid to use a little water to help bond.
 

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