ingredients for making sushi
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Hi! May i know how to make a good sushi, i always failed as the rice always sticky
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Anna Ng:
Hi! May i know how to make a good sushi, i always failed as the rice always sticky
just reduced the amount of water when cooking,rice should be less sticky. sometimes it has to depend how long the rice has been harvested, if its 'old' rice, need more water otherwise normal amount will do. -
pink_daisy:
some ntuc has a jap section or ntuc finest. Otherwise, Meidya (jap supermarket) at liang court or isetan supermarket.hi all,
may i noe where to get the ingredients for making sushi? wld like to get the bean curd puff...the scallop n octopus...pls advice... (preferably in western sg) many tx. -
Anna Ng:
Hi! May i know how to make a good sushi, i always failed as the rice always sticky
Hi Anna,
Maybe you can take a look at this post: http://food-4tots.com/2008/11/28/sushi-rolls/. Hope it helps.
Regards,
LK (Food-4Tots)
website : http://food-4tots.com/
fan page : http://www.facebook.com/FoodForToddlers
twitter : http://twitter.com/food4tots -
pokemon:
you can also try using the glutinous rice, don't soak too long, and microwave it insteadAnna Ng:
Hi! May i know how to make a good sushi, i always failed as the rice always sticky
just reduced the amount of water when cooking,rice should be less sticky. sometimes it has to depend how long the rice has been harvested, if its 'old' rice, need more water otherwise normal amount will do.
don't forget the vinegar -
pokemon:
Vinegar is important to make rice less sticky.Anna Ng:
Hi! May i know how to make a good sushi, i always failed as the rice always sticky
just reduced the amount of water when cooking,rice should be less sticky. sometimes it has to depend how long the rice has been harvested, if its 'old' rice, need more water otherwise normal amount will do. -
Cheval:
Vinegar is important to make rice less sticky.[/quote]both Cold Storage and NTUC has the specific vinegar meant for making sushipokemon:
[quote=\"Anna Ng\"]Hi! May i know how to make a good sushi, i always failed as the rice always sticky
just reduced the amount of water when cooking,rice should be less sticky. sometimes it has to depend how long the rice has been harvested, if its 'old' rice, need more water otherwise normal amount will do. -
No need to use glutinous rice (my humble experience). Just use the regular short grain rice that the Japanese use. Use the amount of water they advice, and add that sushi vinegar that most of the supermarkets sell. It's usually in the Japanese section. They even sell sushi vinegar powder (same section, in a box) if you're worried abut pouring liquid into rice that already seems too wet to you.
But the entire rice IS rather sticky - that's why it clumps so well. Daiso sells these little plastic rice scoop (looks like a small paddle) that are miraculously non sticky to rice (must be some non-electromagnetic/zero static type of plastic). The surface is bumpy as well, not flat. It's really worthwhile getting if you happen to be in the area. After that, you will surely make sushi more than once, so it'll be worth the $1.99 you would have paid.
:drool:
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