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Joined 8 months ago
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Cake day: March 16th, 2024

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  • it’s really simple, and it costs next to nothing. i buy the wasabe paste, and the pickled ginger at my local asian market, both last forever. i make the sushi rice with calrose medium grain rice (on the stove or in the rice cooker) 1:1 (1/2 cup sushi (calrose works great) rice + 1/2 cup water), after it’s done, i make up the sushi vinegar (2 TBSP rice vinegar + 1/2 TBSP Sugar + 1/2 tsp table salt, heated in microwave for 20 seconds), pour out rice into rectangle pan, pour over with warm sushi vinegar, mix (should be sloppy wet, it’ll soak up), let sit uncovered for 1 hr, then it’s ready to shape into nigiri or balls, or cover for up to 6 hours on countertop.



  • unpopular opinion/secret admission: the only kinda sushi fish i like it maguro (bluefin), and ebi (cooked shrimp) and that’s it, trying all the other stuff was interesting but i didn’t like it.

    sushi quality bluefin from the market is insanely expensive, and while you can freeze it for later use, i found after everything, all things weighed out and considered it was lovely to have but not necessary for me to enjoy the experience.

    when it comes to sushi i most like the taste of the pickled ginger/wasabi/soy sauce/rice. so I learned how to make sushi rice at home, found a little sushi rice nigiri press, and eat little rice balls with all the other accoutrements every week or so.