homemade sushi not as nice....

Posted by aprilk (1127 days ago)

how do the restaurant keep the seeweed that is use to wrap the sushi fresh and crisp???
I tried to wrap and eat immediately but the moment I wrap it, the seeweed turns mushy....
any sushi expert out there??

(I am based in Singapore)

Posted by FPguy (1127 days ago)

maybe your rice is too wet? uhm, not maybe, but 100% sure

(I am based in Hong Kong)

Posted by aprilk (1126 days ago)

No.. I try to make it dry and wait till it is cool down... or could it be due to the rice?? I am using the normal rice instead of japanese rice...

(I am based in Singapore)

Posted by balzac (1126 days ago)

I think you might have to put the seaweed over a flame first to make it more crisp.

Not sure.

(I am based in Singapore)

Posted by FPguy (1125 days ago)

normal rice,,,,for sushi? thats like buying macdonalds for dinner!

get sushi rice and do the right thing!

(I am based in Hong Kong)

Posted by Buttercuplee (1115 days ago)

you can also use a drop of vegetable oil and mix it around the (japanese) rice and let it sit to cool for one hour before you roll the maki.
keep your seaweed in the freezer, it keeps it crisp.

(I am based in Hong Kong)

Posted by xtreme (1098 days ago)

What do you mean by normal rice? Short grain or long grain, use short grain if you have to much money to throw in the bin then buy the one in the Japanese bag.
wow so many ideas adding this and that its simple keep it in an air tight container with that little bag you know the one you get in the sushi.

When you have cooked your rice let it cool to room temp. then use it. if you have trouble e-mail me.

(I am based in Hong Kong)

Posted by CM (1097 days ago)

Couple of reasons I could think of....
1) is it the right seaweed? If yes then you put it over the flame for a few seconds.
2) are you making the sushi rice from scratch as in vinegar, sugar, salt... and Japanese rice? Perhaps you've added too much of the vinegar dressing?
3) has the rice cooled before you wrap it? If you're using a rice cooker let it stand for 15min before you take the lid off. Also cook it slightly drier than usual (ie not too moist).
4) are you adding the vinegar dressing after the rice has cooled completely? This will make the rice soggy as well.

Hope it works out. :)

(I am based in Hong Kong)

Posted by Lady N (1087 days ago)

FYI about the Sushi rice.
There is a shop in Wanchai Rd that sales sushi rice for about 25 dollars a bag of 2kg (which is about half the price of the supermarkets. I think it's called Supermart (or something close to that). Going to CWB it's on the right-hand side (closer to CWB than Wanchai). It's not very big but they sale all kind of US and Japanese stuff bulk and very cheap. They have another shop in Central parallel to the lanes (the street before/parallel to the 1st lane coming from HMV).

(I am based in Hong Kong)

Posted by Stephen_Small (1083 days ago)

Hi,
Does anyone know where I can buy the tools to make sushi at home (e.g. rolling mats etc).

Any tips re: where to buy the ingredients would be really helpful too!

Thanks in advance...

(I am based in Hong Kong)

Posted by Lady N (1083 days ago)

Try the $10 Plaza in CWB (I think it's in Kingston Rd)or Sheung Wan (by Wing On Dpt Store).
It's a Japanese chain so they sell just about everything you'll need :
seasonings for the rice, nori (seaweeds), rice vinegar, wasabi, rolling mats, plastic molds as well as serving plates/trays.
All for, you guessed it...HKD 10/piece.
I don't think they have the rice but you can get it from Supermart (see my previous post).

(I am based in Hong Kong)

Posted by aprilk (1081 days ago)

thanks for the imput! I will try to make sushi again.. this time with japanese rice, I think there are sugar and vinegar added as well???!

(I am based in Singapore)

Posted by blue monkey (1081 days ago)

april >> i take the short cut and buy the ready to use satchet from Citysuper! works fine.

(I am based in Hong Kong)

Posted by bluesky (1074 days ago)

I agree with Blue Monkey. It is called 'Sushi-no-ko' and comes in a small orange sachet and your rice stays nice and fluffy. Carefully spread part of it over your rice and cool the rice the same time with a small hand fan (not electric one!) Make sure you don't mush the rice, rather make slicing movements when mixing in the Sushi-no-ko.
I keep my seaweed in Ziplocks and it stays perfectly dry.

(I am based in Hong Kong)

Posted by crystal88 (1070 days ago)

Hi Lady N,

can you please be more specific where to find that supermart? In CWB, is it near the bridge? same side at mitukoshi? thanks.

(I am based in Hong Kong)

Posted by Lady N (1068 days ago)

Crystal88,

I just went last week and the actual name is PRIZEMART.
It is in Wanchai Road going to CWB.
When in Johnston Rd (from admiralty to CWB) stay on the right-hand side of the street.
Johnston makes a fork. The right side becomes Wanchai Rd.
Follow Wanchai Rd, again on the right-hand side.
I think the shop isn't far after you pass Wood Rd(you'll see the Pine Furniture store). It's around the number 180 or 200 within Wanchai Rd.
You'll see the entrance from the street. It's a warehouse-type of store.
They have another store in Central by the Lanes which address I don't know either..of course but ask them.
Good luck!

(I am based in Hong Kong)

Posted by crystal88 (1068 days ago)

thanks lady N for your reply, i'll check it out soon.

(I am based in Hong Kong)

Posted by Lady N (1067 days ago)

You're welcome Crystal88 :-)

(I am based in Hong Kong)

Posted by cambridgeflunky (1055 days ago)

Trick - Toast seaweed on open flame on stove top for a few seconds.

(I am based in Hong Kong)