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To make good sushi, it’s always good to remember a few good tips:
- Use a sushi rice that’s sticky. Wash the rice until water runs clear.
- Sharpen your knives before you start. Kingstones of sequentially higher grit are recommended.
- Wrap your bamboo roller in plastic wrap to keep it clean and roll/release smoother.
- When distributing rice on the seaweed, go sparingly, and evenly.
- Keep a bowl of water nearby and your fingers wet.
- Use a good rice vinegar with your rice (not normal vinegar), and be gentle with turning your cooked rice.
- Take pictures! Sushis love to have their pictures taken! 🙂
Types of fillers:
- Cucumber – always a good practicing staple
- Avocado – slice thin and narrow
- Tuna – fresh tuna from a sea food store
- Sesame seeds – for the outside, and inside too
- Bacon – it goes good with anything
- Kewpie Brand Mayonnaise – helps moisten the sushi’s insides
- Chicken – shredded, and used sparingly
Types of sauces and accompanyments:
- Soy Sauce – of course!
- Teriyaki Sauce – a little variation
- Terry Ho’s Yum Yum Sauce – kids love it
- Fresh Ginger – Adds zest, and good for the digestive system.
- Graham Cracker crumbs – For crunchy sweetness to compliment the salty sauces