This was my 1st ever sushi roll making recipe. However in saying that, I found a few things that made it difficult. I followed the rice making to a T and will say after nearly 25 minutes on the stove, it looked like porridge. I'll stick to making rice in my rice cooker. The result in which adding the sugar, salt and rice vinegar made it extremely wet, not dry-ish sticky. It also made the nori tear-able. That also resulted in 3 massacred rolls before I realized...strain off the liquid. I even went and sought out sushi videos, just to be clear at what I was doing wrong and it was the rice. Next time, increase the adjustments to 1:1 cup ratio. And follow through with the said amounts of rice vinegar, sugar and salt. I couldn't find pickled ginger anywhere, so I left it out. And another note to help with rolling, I found if I laid down a sheet of plastic wrap over my mat, it helped keep the mat clean and kept my ingredients together when I was assembling and rolling them up. Made for clean, tight and uniformed sushi rolls. Will make again even though the rice components gave me a problem in the beginning. My daughter was happy with the end result and asked me to help her learn. So she could make her own.
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This was my 1st ever sushi roll making recipe. However in saying that, I found a few things...