EPTsushi how to - Page 4
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PH
United States6173 Posts
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babypo0
Korea (South)66 Posts
should it cost a man a day's wages just to have some good fish and rice? NO! | ||
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Misrah
United States1695 Posts
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Tonkerchen
680 Posts
this ROCKS! | ||
Klogon
MURICA15980 Posts
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-orb-
United States5770 Posts
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DamageControL
United States4222 Posts
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._.
1133 Posts
so awesome I'm going to force some people to make this... | ||
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banana
Netherlands1189 Posts
Old bump, since I know there are more people out there that never seen this guide, and it's just filled with awesomeness. Thanks so much! | ||
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DeathSpank
United States1029 Posts
episdoe 7 | ||
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KurtistheTurtle
United States1966 Posts
The stuff you make has flair. It's better than almost all the stuff here in the US (except the legitimately Japanese sushi places). | ||
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Gray[FH
152 Posts
btw BioboyAT ROCKS! | ||
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So no fek
United States3001 Posts
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BuGzlToOnl
United States5918 Posts
BTW you have sexy asian hands. | ||
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Railxp
Hong Kong1313 Posts
those pictures look fabulous, i cant believe i missed this guide. On May 29 2009 04:26 BuGzlToOnl wrote: It's really easy to make made it like a month ago with and Indian friend. BTW you have sexy asian hands. im sure his sexy hands are put to good use outside of the kitchen too  | ||
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FragKrag
United States11538 Posts
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Jibba
United States22883 Posts
On November 27 2008 19:10 pyrogenetix wrote: i think that was oldskool times when rice was really roughly packaged with the husk and bits of sand got in and stuff so ppl would "wash" the rice. nowadays the rice is really really clean, i never wash my rice but thats just me im lazy, but washing it doesn't hurt you if you prefer to. You're still supposed to, but I think that's something only Japanese people do. It removes a lot of the starch and is part of reducing the stickiness. The sushi rice itself is usually short grain just for the textural properties (again, stickiness) and there's some special techniques for letting the vinegar soak in, but I'm not sure it makes much of a difference. I don't know if you can do 100% brown rice, but you can do a mixture of 50/50, and just cook them together. Those pictures do look pretty great. I'm sure a real sushi chef would scoff at everything but 90% of Japanese restaurants don't have real sushi chefs so fuck it. | ||
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Leath
Canada1724 Posts
I am still concerned about the salmon, because there are risks of eating it raw. I live in a landlocked city in Brasil and I dont know how concerned they really are about the quality of the fish they bring in (Im buying from the best reputed market though). What can I do/ask the salesman to make sure the salmon will be good to eat raw? Should I just take his word too? Spending time inside the freezer will do it good? Should I let it soak on a mixture of water/salt to "clean it"? Thanks in advance =) | ||
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StorkHwaiting
United States3465 Posts
Your sushi rolls look beautiful OP and I'm def gonna try to make some of my own using your directions this weekend. | ||
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lac29
United States1485 Posts
Too much washing supposedly means less nutritious rice. And I think rice vinegar and sugar and added to the sushi rice. My parents make sushi rolls similar to the OP. | ||
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