#EdenCooks - SUSHI! - Monday Apr 15 at 8pm EST

Pixel Pixel
Quote:
Originally posted by Antipova

Rice Continued.

Perfect---your rice is cooked. Now you should add vinegar so it will truly be 'sushi rice.' You will need, in addition to the six cups of rice,

5 Tbsp rice vinegar
1 1/2 tsp salt
2 Tbsp ... More
Ha! ok, *now* I have a question. Did you get a 'crust' of stuck together rice on the bottom of your pot? It seems like no matter what pot I use or how carefully I cook it, there is always a layer of almost burned grains on the bottom.
04/15/2013
Mwar Mwar
Quote:
Originally posted by Wicked Wahine
I love most mushrooms & grow my own
Ooo! I've been looking into trying to grow mushrooms. How long have you been doing it?
04/15/2013
XxFallenAngelxX XxFallenAngelxX
Quote:
Originally posted by Pixel
Seconding or thirding this! The pics are great, and you're being really clear in your instructions.
I agree. The rice looks great!
04/15/2013
Antipova Antipova
Quote:
Originally posted by Pixel
Seconding or thirding this! The pics are great, and you're being really clear in your instructions.
Thanks



Chopping vegetables hopefully will go easily for you as long as you have a sharp knife. My guideline is to cut everything to the approximate diameter of asparagus, and about the length of a piece of nori. (You will line things up with the nori, and you don't want the people who get the 'end piece' of the roll to get the shaft!)



There are many ways to cut vegetables decoratively for garnish. The only one I felt brave enough for was the 'cucumber cup' which holds wasabi in a pretty way.

Make four cuts on the cucumber, then twist:


04/15/2013
surreptitious surreptitious
Quote:
Originally posted by Antipova

Rice Continued.

Perfect---your rice is cooked. Now you should add vinegar so it will truly be 'sushi rice.' You will need, in addition to the six cups of rice,

5 Tbsp rice vinegar
1 1/2 tsp salt
2 Tbsp ... More
I have a terrible sweet tooth, so I use almost equal parts sugar and rice vinegar.
04/15/2013
Wicked Wahine Wicked Wahine
Quote:
Originally posted by Mwar
Ooo! I've been looking into trying to grow mushrooms. How long have you been doing it?
a few years, maybe 6?
I use kits prepared by Fungi Perfecti (fungiperfecti.com)
04/15/2013
SneakersAndPearls SneakersAndPearls
Quote:
Originally posted by Antipova
Thanks



Chopping vegetables hopefully will go easily for you as long as you have a sharp knife. My guideline is to cut everything to the approximate diameter of asparagus, and about the length of a piece of nori. (You will line things ... More
Oooh...neat!
04/15/2013
surreptitious surreptitious
Quote:
Originally posted by Pixel
Ha! ok, *now* I have a question. Did you get a 'crust' of stuck together rice on the bottom of your pot? It seems like no matter what pot I use or how carefully I cook it, there is always a layer of almost burned grains on the bottom.
One thing that I learned is that cooking at the lowest possible heat tends to stop this from happening. I generally like to rush things as much as possible, but when I'm cooking rice, I put it on absolute low and I never have problems anymore as long as I watch it. If you start to see pitting, sprinkle in a bit of water and take it off the heat asap. =)

There might be easier ways to avoid that, but that's mine.
04/15/2013
Antipova Antipova
Quote:
Originally posted by Pixel
Ha! ok, *now* I have a question. Did you get a 'crust' of stuck together rice on the bottom of your pot? It seems like no matter what pot I use or how carefully I cook it, there is always a layer of almost burned grains on the bottom.
I didn't, and I usually don't. The few times I have is when I have been trying to follow Indian friends' rice-cooking instructions, and they never cover it. They just cook it at medium heat all the way til all the rice is gone... I must not be attentive enough for that style.

I would suggest, if you're getting rice stuck to the bottom of your pot, turn the heat down much sooner.

My mom brings her rice to a boil once, then puts her stove to the absolute minimum that still has a flame, and covers immediately. Her rice takes a lot longer to cook, but she doesn't have to worry about scorching it.

And to everyone---if you get scorched or stuck rice on teh bottom, just leave it behind and throw it away. It will only ruin the flavor of the good rice on top of it.
04/15/2013
Wicked Wahine Wicked Wahine
Mwar, I'll talk to you about it after, if you want
04/15/2013
Antipova Antipova
Quote:
Originally posted by surreptitious
I have a terrible sweet tooth, so I use almost equal parts sugar and rice vinegar.

Yum!

And I am all ears for this mushroom conversation, too...
04/15/2013
Antipova Antipova
Quote:
Originally posted by Antipova
I didn't, and I usually don't. The few times I have is when I have been trying to follow Indian friends' rice-cooking instructions, and they never cover it. They just cook it at medium heat all the way til all the rice is gone... I must ... More
Haha. THey never cover the pot, they just cook it at medium heat til all the WATER is gone!
04/15/2013
Wicked Wahine Wicked Wahine
Quote:
Originally posted by Antipova

Yum!

And I am all ears for this mushroom conversation, too...
great I'll do it at the end on this thread, if you want
04/15/2013
Antipova Antipova

I was really lucky in choosing fish, because there is a nice seafood store in my city. I was able to get fresh salmon and fresh escolar, already cut into nice sushi-able pieces.

If you cannot get fresh fish, there are lots of good things to use: packaged crab meat, packaged eel, tinned mackerel or other fish, smoked fish.

Can you get fresh fish in your area?
04/15/2013
Wicked Wahine Wicked Wahine
Quote:
Originally posted by Antipova

I was really lucky in choosing fish, because there is a nice seafood store in my city. I was able to get fresh salmon and fresh escolar, already cut into nice sushi-able pieces.

If you cannot get fresh fish, there are lots of good things ... More
oh yes
04/15/2013
Lildrummrgurl7 Lildrummrgurl7
Quote:
Originally posted by Antipova

I was really lucky in choosing fish, because there is a nice seafood store in my city. I was able to get fresh salmon and fresh escolar, already cut into nice sushi-able pieces.

If you cannot get fresh fish, there are lots of good things ... More
I live in Eastern WA so the fish isn't as fresh as it would be on the Western side. But in 19 days I'm moving back to Western WA where fresh fish is the easiest thing to find!
04/15/2013
SneakersAndPearls SneakersAndPearls
Quote:
Originally posted by Antipova

I was really lucky in choosing fish, because there is a nice seafood store in my city. I was able to get fresh salmon and fresh escolar, already cut into nice sushi-able pieces.

If you cannot get fresh fish, there are lots of good things ... More
Oh, yes. We have a fresh and local seafood shop. It's eight shades of awesome.
04/15/2013
Wicked Wahine Wicked Wahine
Quote:
Originally posted by Lildrummrgurl7
I live in Eastern WA so the fish isn't as fresh as it would be on the Western side. But in 19 days I'm moving back to Western WA where fresh fish is the easiest thing to find!
have a safe move!
04/15/2013
surreptitious surreptitious
Quote:
Originally posted by Antipova

I was really lucky in choosing fish, because there is a nice seafood store in my city. I was able to get fresh salmon and fresh escolar, already cut into nice sushi-able pieces.

If you cannot get fresh fish, there are lots of good things ... More
Before I moved last week, I definitely could. Here, I would have to make about a two hour trip in order to get any.
04/15/2013
Pixel Pixel
Quote:
Originally posted by Antipova

I was really lucky in choosing fish, because there is a nice seafood store in my city. I was able to get fresh salmon and fresh escolar, already cut into nice sushi-able pieces.

If you cannot get fresh fish, there are lots of good things ... More
We have both an asian market and a giant HEB that carry fresh cuts of fish. If I'm getting fish that I plan on eating raw, I always go first thing in the morning to get the best and freshest cuts I can!
04/15/2013
Lildrummrgurl7 Lildrummrgurl7
Quote:
Originally posted by Wicked Wahine
have a safe move!
Thanks
04/15/2013
Wicked Wahine Wicked Wahine
Quote:
Originally posted by Pixel
We have both an asian market and a giant HEB that carry fresh cuts of fish. If I'm getting fish that I plan on eating raw, I always go first thing in the morning to get the best and freshest cuts I can!
what's HEB?
04/15/2013
Antipova Antipova

Ooh, lucky you guys Where I grew up, I definitely did not.

Mine came skin-still-on, and luckily I had an experienced friend to help me understand how to take the skin off.



Keep the skin toward the cutting board, but gently lift up the fish and slide your knife along just above the skin. Pull, gently slice, and work slowly until all the skin is off. My friend used a paring knife for de-skinning, but a larger knife for cutting.
04/15/2013
Melan!e Melan!e
Quote:
Originally posted by Antipova

Yum!

And I am all ears for this mushroom conversation, too...
Me too... for the mushrooms. I'm not in a place where I could do it now but I'd love to in the future.
04/15/2013
Antipova Antipova

When your fish has been de-skinned, begin to cut thin slices to fit on the nigiri.



Honestly, my friend sort of handled this process while I was making Maki Rolls, so maybe one of our more experienced guests wants to chime in about this step?



In the foreground is the salmon nigiri, in the background is the escolar. The salmon we fixed on with some nori. You make it stick by dipping the end in vinegar or water to make it stick to itself.
04/15/2013
ZZ ZZ
Quote:
Originally posted by Antipova

I was really lucky in choosing fish, because there is a nice seafood store in my city. I was able to get fresh salmon and fresh escolar, already cut into nice sushi-able pieces.

If you cannot get fresh fish, there are lots of good things ... More
It's pretty easy to get here. We have one place in particular that we usually like to get it from
04/15/2013
SneakersAndPearls SneakersAndPearls
Quote:
Originally posted by Antipova

When your fish has been de-skinned, begin to cut thin slices to fit on the nigiri.



Honestly, my friend sort of handled this process while I was making Maki Rolls, so maybe one of our more experienced guests wants to chime in about ... More
Now I'm hungry.
04/15/2013
Melan!e Melan!e
Quote:
Originally posted by Antipova

I was really lucky in choosing fish, because there is a nice seafood store in my city. I was able to get fresh salmon and fresh escolar, already cut into nice sushi-able pieces.

If you cannot get fresh fish, there are lots of good things ... More
We've got tons of fresh fish available in China town right near where we live.
I've always tended to go for smoked fish in my sushi though.
04/15/2013
XxFallenAngelxX XxFallenAngelxX
This is making me so hungry! The last photo looks delicious!
04/15/2013
Antipova Antipova
Quote:
Originally posted by Melan!e
We've got tons of fresh fish available in China town right near where we live.
I've always tended to go for smoked fish in my sushi though.
But the fresh is so good for nigiri!
04/15/2013
Total posts: 277
Unique posters: 32