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weiguksa he/llo  1yr ago (image post) 66 thread views #134402

Keep Hole Alive

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Hmm made these a few days ago, but since I haven't made sushi in over 5 years I kinda fricked up eyeballing the rice amounts. Soy sauce, wasabi & ginger not pictured. But it's my only food pic I currently have and the hole is close to dying. So yeah... suck it!

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Is rolling your own decently easy?

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Dead simple

If u cant find sushi rice, or dont wanna pay markup u can use 1 : 3 glutinous to white rice ratio.

Get a bamboo roller off amazon or ur local asian store. Lots of guides on how to do it, the one i read told me to put saran wrap btwn the roller and nori but it's a waste of plastic and pointless

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It's super easy. Personally I don't even use a sushi mat, cause I'm lazy as frick. You can see that, because my "rolls" are not really circular but more ellipse shaped.

Honestly rolling is easier than cutting, cause I have to clean the knife of the sticky rice after cutting 2 pieces.

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Nice!

My fav homemade sushi have got to be veggie rolls with lettuce, carrot, cucumber and spicy mayo

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How much effort do you put into the rice? Normal rice + rice vinegar or real sushi rice

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I use sushi rice with rice vinegar and a bit of sugar. When I started out I also used mirin instead of the sugar, but I don't think it's worth it.

But you can use any slightly sticky rice.

Only thing that is important imho is that you use a decent Japanese soy sauce for dipping. I also have a light (Chinese?) soy sauce for other cooking, and it's quite the difference.

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I just put it in a rice cooker, ive never used vinegar

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I want to bully you, but that's probably the only way I'd consistently make sushi too

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i have dishonered my nipponese heritiji

:marseykamikaze:

![](/images/16720682214135294.webp)

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Fish are friends not food :marseysad:

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:m#arseyplaying::mar#seyplaying2:

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