It's nice to see sushi recipes posted. Thanks for this one. I too do not use sugar in my sushi rice. It seems the seasoned rice vinegar has enough sweetness on its own. Also, my japanese neighbor, (originally from Tokyo) always used Heavy Duty Foil instead of a bamboo mat to roll her sushi. She just smiled at me when she saw my bamboo mat and said "No one really uses these at home in Japan." The foil is easy enough, and no cleaning! Just throw it/recycle it. She taught me that in her neighborhood, a california roll had 3 color components, White/red (the crab), green,( cucumber or avocado) and yellow/orange, (roe, carrot, or she used scrambled egg strips). I always make mine with crab, cucumber, & egg.) My husband lived in Japan for 6 yrs and he likes his sushi with crab, lettuce, and mayo. WHEN SHE CUT THE SUSHI ROLL> She used a serrated knife, and a water soaked paper-towel. She folded up the wet paper-towel and dabbed each side of the knife blade to make it wet..before cutting each individual slice. So the nori would have a clean cut edge (not torn/jagged). I hope any of this info. is helpful.
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It's nice to see sushi recipes posted. Thanks for this one. I too do not use sugar in my sushi...