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questions about making sushi


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questions about making sushi

lilaki | | Feb 24, 2010 07:27 AM

hi hounds,

i need some help.

hubby and i are going over to our friends' place this weekend. hubby has made sushi (futo maki, kappa maki, inari pouches, tamago nigiri, crab nigiri) before and our friends' want us to teach them. we've decided to do a japanese-themed dinner and will also make wakame salad and miso soup. our plan is to make futo maki, kappa maki, tuna/salmon maki, and inari. we will be bringing our rice cooker with us ... along with paddle, 2 sushi mats, rice + seasonings, nori, etc. our friends are supplying the veggies/avocado and the fish.

a couple of questions:

1. we have a zojirushi rice cooker ... but it's small ... 2 cup capacity. we're thinking about bringing some already made/seasoned sushi rice with us so we can hit the ground running (so to speak) and then make another batch (or two or three) while we are there. so, can this be done? will the rice be weird? should we cool it completely and then transport it?

2. seeing as how we have a small rice cooker, how else can we make the sushi rice? (rice without a rice cooker is my nemesis!) i'm worried that we're going to be making three separate batches of sushi rice ... and that would take ALL afternoon!

3. our friends also want to try tuna and salmon ... either rolls/nigiri. they will buy sushi grade fish at their local fishmonger (they live in a diff city - one hour away). does anyone have a recipe for spicy tuna?? i have seen different ones ... sirachia, chili powder, chili oil, etc. my favourite spicy tuna rolls have tuna that's been minced ... not chunks of it. i'd like to do that if possible.

thanks so much for the help!!!