Simple Salmon Sushi Food Busker & Haste's Kitchen
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Date: 2020-05-11
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Comments and reviews: 10
pipersm
If you guys have a electrical rice cooker, u may use it to cook your rice, measurement is 1cup of rice, 1 and a quarter of cup of water. Do not soak your rice before that, if you do, then just cook with one cup of water will do. While waiting for it to cook, you can prepare the vinegar liquid that's gonna mix with the warm cooked rice later. Measurement ratio of vinegar: sugar: salt is 2: 1: pinch. This is when you can't find mirin or japanese vinegar, you can use artificial vinegar. Mix them and heat with very low heat, you just want the sugar and salt to melt. To ensure the liquid is well corporated with the rice, always mix them when the cooked rice is still warm. If both are already cool, reheat the vinegar liquid in super low heat. As for the nori (seaweed) sheet, it tends to soften when get exposed to air, even just for a while. Always avoid exposing to air by keeping them in zipper bag or some air tight container for a crispier taste.
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If you guys have a electrical rice cooker, u may use it to cook your rice, measurement is 1cup of rice, 1 and a quarter of cup of water. Do not soak your rice before that, if you do, then just cook with one cup of water will do. While waiting for it to cook, you can prepare the vinegar liquid that's gonna mix with the warm cooked rice later. Measurement ratio of vinegar: sugar: salt is 2: 1: pinch. This is when you can't find mirin or japanese vinegar, you can use artificial vinegar. Mix them and heat with very low heat, you just want the sugar and salt to melt. To ensure the liquid is well corporated with the rice, always mix them when the cooked rice is still warm. If both are already cool, reheat the vinegar liquid in super low heat. As for the nori (seaweed) sheet, it tends to soften when get exposed to air, even just for a while. Always avoid exposing to air by keeping them in zipper bag or some air tight container for a crispier taste.
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rbaleksandar
If you want to have the rice corns not stick together I usually add some oil in the pan (just enough to cover the bottom) and fry the raw rice corns for a little bit until it starts getting transparent. After that you add the water etc. and boil it/bake it along with some other dish etc. and there you go. :) However I always thought that rice in sushi is more sticky (I have tasted sushi only once so I'm not an expert. In Asian cuisine (Chinese, Japanese, Korean) rice is usually made to stick together because it's much easier to eat with chopsticks. If you have to pick every single rice corn with the chopsticks you will practically die of starvation and leave a bowl full of rice in front of you. LOL
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If you want to have the rice corns not stick together I usually add some oil in the pan (just enough to cover the bottom) and fry the raw rice corns for a little bit until it starts getting transparent. After that you add the water etc. and boil it/bake it along with some other dish etc. and there you go. :) However I always thought that rice in sushi is more sticky (I have tasted sushi only once so I'm not an expert. In Asian cuisine (Chinese, Japanese, Korean) rice is usually made to stick together because it's much easier to eat with chopsticks. If you have to pick every single rice corn with the chopsticks you will practically die of starvation and leave a bowl full of rice in front of you. LOL
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Kavriel
At 0: 32 It's quick, it's simple No. First, boiling the water, (doing all the necessary prep in the meantime) cooking the rice, letting the rice cool down, then making your sushi roll, you're in for at least 35 to 45 minutes, if you're quick and organised. The longest part is making the rice cool down and here the tip is great, spreading it, making it cool evenly, superb. It's still going to take quite some time. It's also not simple, while each step is easy, they are numerous, and you could easily forget something, putting too much rice on the nori sheet, too much water, etc. It is however a great recipe, if very simple on the filling, and i recommend anyone to try it.
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At 0: 32 It's quick, it's simple No. First, boiling the water, (doing all the necessary prep in the meantime) cooking the rice, letting the rice cool down, then making your sushi roll, you're in for at least 35 to 45 minutes, if you're quick and organised. The longest part is making the rice cool down and here the tip is great, spreading it, making it cool evenly, superb. It's still going to take quite some time. It's also not simple, while each step is easy, they are numerous, and you could easily forget something, putting too much rice on the nori sheet, too much water, etc. It is however a great recipe, if very simple on the filling, and i recommend anyone to try it.
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Elazul2k
The thing is you cannot just eat any old raw fish. It needs to be certified Sashimi grade. The Sashimi grade fish is frozen at sub zero temps for a week to kill of all parasites and bacteria that may be infesting the fish. This is extremely important if you plan on making it at home. You don't want to just go to the supermarket and grab any old raw fish or you could get seriously sick.
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The thing is you cannot just eat any old raw fish. It needs to be certified Sashimi grade. The Sashimi grade fish is frozen at sub zero temps for a week to kill of all parasites and bacteria that may be infesting the fish. This is extremely important if you plan on making it at home. You don't want to just go to the supermarket and grab any old raw fish or you could get seriously sick.
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alexmmlj
Def skipped the part where you explain how salmon should be stored at a certain temp b4 you can use it for sushi. Not cool. I almost made this mistake you never know when you will use a piece of salmon that could have parasites on it and getYou sick.
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Def skipped the part where you explain how salmon should be stored at a certain temp b4 you can use it for sushi. Not cool. I almost made this mistake you never know when you will use a piece of salmon that could have parasites on it and getYou sick.
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lilham2000
Can any sort of salmon do? Does it not have to be sushi grade. This video makes it seem like it's just a standard piece of salmon? I'm keen to try this but don't want to be eating something that's going to make me sick. Cheers!
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Can any sort of salmon do? Does it not have to be sushi grade. This video makes it seem like it's just a standard piece of salmon? I'm keen to try this but don't want to be eating something that's going to make me sick. Cheers!
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srisrama
Salmon from aquacultures is catastrophical for your health. Organic doesn. t make a big difference: ( It's probably the most toxic fish on earth. I've seen a very long documentary on that. Nevertheless, i love sushi.
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Salmon from aquacultures is catastrophical for your health. Organic doesn. t make a big difference: ( It's probably the most toxic fish on earth. I've seen a very long documentary on that. Nevertheless, i love sushi.
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VanJosh_Elanium
I would prefer to make the Sushi dish myself. Cheaper better and to your liking on how much and what are the filling you want it to be. just thinking of the possibilities of all the varieties of Sushi.
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I would prefer to make the Sushi dish myself. Cheaper better and to your liking on how much and what are the filling you want it to be. just thinking of the possibilities of all the varieties of Sushi.
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Tim
I have two questions, NOT related to this clip! 1) Does sparkly water damage the stomache/bowels? 2) What still water is best to drink, nutrition-vise? Please answer, if You can! Or make a video: D thank You
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I have two questions, NOT related to this clip! 1) Does sparkly water damage the stomache/bowels? 2) What still water is best to drink, nutrition-vise? Please answer, if You can! Or make a video: D thank You
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Xiu
The way the rice was cooked was pitiful to say the least. It's possible to cook the rice on the hob without leaving a bunch of brown crust on the bottom. The salmon also looks really really depressing.
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The way the rice was cooked was pitiful to say the least. It's possible to cook the rice on the hob without leaving a bunch of brown crust on the bottom. The salmon also looks really really depressing.
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