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11-19-2008, 09:42 AM
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>.>''' short grain rice does best w/ a ratio just a little under 1:1 w/ water being less and when you mix the vinegar... you wanna do a horizontal slicing motion w/ a bit of folding and you want to actually touch the rice as LITTLE as possible >.>' the more you touch it, the stickier it becomes and you want only enough vinegar to coat the rice >.> it also helps to add the vinegar when the rice is "super" hot so that excess vinegar evaporates hope that helps xD  In the shadows beneath the trees he waits. In the darkness under the moon he plots In the silence of the night he kills. 
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11-19-2008, 11:16 AM
1:1? wow... i've always done it 1:1.5 ... so it should be 500g of rice and 500ml of water? Oh i can smell burning rice already
 How long do you recommend to cook them and do you keep them in cold water after washing them? How much vinegar would you add on top of 500g of rice? Do you start to roll them while they are still warm, or do you let them cool down before rolling? ...more questions to come... stay tuned for the next episode of sushi-n00b! 8X 
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11-19-2008, 11:32 AM
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11-19-2008, 12:30 PM
 Property of Eiri & Pexster Virtual Boyfriend...Hyakushi in *Indian suit*  Eiri - 41 : Rojjin -43 : Sly - 121 : Yuna7780 - 57 : reihino - 14 : Crani - 22 : Ramones1976 - 0 : AnimeBaby112 - 3 : Arikado - 1 : KikiBunny23 - 3 : Pexter -0
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11-19-2008, 06:34 PM
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1:1 sounds good, start w/ that xD i forgot to mention that the age of the rice also matters as well >.>' my boss told me about this.. but i'd forgotten whether it's more water the newer the rice, or less water the newer.... anywhoo, you can tell the age of the rice by the clarity in individual granuals. the more cloudy inside the older as for the vinegar.... ehh... i've always done it by looking at it... ^^" haha... but somethings i check for... after mixing the vinegar properly into the rice... filp over a portion of the rice to see it's underside. if it's glossy then you have added 'enough' after that, cool w/ a fan too room temperature (warm to touch, but if it's cold.. then you've left it out for too long) room temp is the best temperature too make sushi with. any colder than that then the rice is too hard and difficult to form/mold/shape... any warmer then it's too loose and will pretty much just fall apart (though if you're doing rolls, warmer rice is still acceptable) ehh.. here's a video i did like... 3 in the morning x.x'' YouTube - Yuujirou's Nigiri-Zushi In the shadows beneath the trees he waits. In the darkness under the moon he plots In the silence of the night he kills.
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11-19-2008, 07:24 PM
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 Once I turned off that part of my brain, it was enjoyable.  Only an open mind and open heart can be filled with life. ********************* Find your voice; silence will not protect you.
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11-19-2008, 07:46 PM
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it was 3 in the morning >.< trust me xDD when i'm more serious... i'm a bit more fluid in my speech xDDDD In the shadows beneath the trees he waits. In the darkness under the moon he plots In the silence of the night he kills.
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