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Making Sushi Beginners Tips - Three Common Mistakes And How To Avoid Them
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Making Sushi Beginners Tips  -  Three Common Mistakes And How To Avoid Them

Just started making sushi? Then you are going on a fun journey and hopefully these three making sushi beginners tips, will help you avoid some common mistakes along the way.

Though this isn’t one of the tips, it is exceptionally good advice. The easiest way to make sushi for a complete newbie is undoubtedly to use a kit, even then there are some rules to follow and as with any style of cooking, new skills to master. But if you don't have a kit and want to go it alone, then this article will help.

Making Sushi Can Be Divided Into Three Main Components

  1. The rice
  2. The topping and
  3. The accompanying sauces and dips.

Too Much Liquid Equals Sticky Dough!

Of the three, cooking the rice is where most of the problems occur. Calculating the amount of water to rice is easy enough, folks get confused because it doesn’t seem enough liquid.

They don’t allow for the addition of the sushi vinegar to the hot cooked rice, which is traditionally a mix of rice vinegar and rice wine, though commonly – and where more mistakes are made, sugar is used to replace the sweet rice wine which means adding a little more water, but still allowing for the vinegar.

Don’t be tempted to add more than the recipe calls for, you will end up with a gluey dough that will stick wallpaper to walls for a decade.

I’m Not Fanning Rice – It’ll Cool Anyway

Every instruction for cooking sushi rice calls for you to add the sweet vinegar mix to the hot rice and carefully mix it then fan or place in a breeze and stir occasionally. This helps evaporate the liquid and dry it to the right sticky consistency you need to begin shaping or rolling the sushi.

So, while you might feel a bit odd, you do need to fan your sushi rice! Or you can put it in front of a clean fan. I say a clean fan, or bits of dust will blow out over the rice when you switch on. Yep, done that!

I Want To Roll My Sushi By Hand

Okay, I wouldn’t but that’s only because I’ve done it and still do for fun – but they don’t look the same.

There are some gadgets for the kitchen which really help with specialist tasks - and this is one of them. If you don’t have a sushi making kit or the sushi roller that is often included, then get yourself one, and don’t think for a minute that most sushi chef’s don’t use one, they do – you can see the marks where it’s pressed into the nori (seaweed sheets for wrapping) and indented the rice underneath.

But if you insist! Firstly line the rolling mat with cling film or similar, which will help cleaning and rolling. Secondly, make sure you have a bowl of the rice vinegar and water on hand to dip your hands into – this will help stop the rice sticking to you when you handle it and especially when forming sushi by hand. This is a surprisingly simple yet useful thing to do, if you know about it!

If you get the rice right, mostly the rest will follow. One more little bit of advice - use the best sushi rice and other ingredients for the best results - you wouldn't buy cheap tough steak now would you?

I hope the above tips on how to make sushi at home will help you – they are based on making these mistakes and having had to do things over, which is frustrating when you could prevent some of them happening.


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