Just made sushi! Still some questions

Fabulous ↓

Mon, May 03 2010, 10:24 pm

I have been wanting to make it for years and I finally got off my backside (after this week's mishpacha article) and went out to buy the ingredients. It came out pretty good but I still have a few questions. How long can sushi rice last in the fridge? Is it only good fresh? Where can I get something like crunch? because it's good but it needed some texture. Thanks!

BTW, did I mention how proud of myself I am? YAY ME!! LOL

ra_mom ↓

Mon, May 03 2010, 10:38 pm

Fabulous wrote:

Congrats Fabulous!!

How long can sushi rice last in the fridge? Is it only good fresh?
Use only freshly cooked sushi rice for sushi.
If you have leftovers, make a sushi salad or a rice side dish.

Where can I get something like crunch? because it's good but it needed some texture.
You can sprinkle sesame seeds on the sushi. Or for a crunch, made a tempura batter and fry the sushi pieces.

notme

Mon, May 03 2010, 10:47 pm

First off mazel tov on finally starting to make sushi. Ive found that you can make a party tray that would cost around $100 for about $20 of ingredients!

1. sushi rice should never be refrigerated. it gets hard and gross. You can cover it with a damp cloth in a container and leave it out for 2-3 days

2. yes its only good fresh especially when using fish. I like to serve the sushi within an hour of making it (although the rice can be older).

3. I think the crunch is from fried tempura batter (http://japanesefood.about.com/od/tempura/r/tempurabatter.htm). The quick and easy alternative is to add a crunchy veggie to your roll like finely sliced carrots or cucumber.

Soph ↓

Mon, May 03 2010, 11:20 pm

about the crunchiness...

- I know a recipe in wich u do an inside out roll (rice on the outside - anything u like on the inside) and u put crushed chips on the outside as u would sesame seeds....its gr8! I have used regular and sourcream n onion...
- there is a recipe that instead of using raw fish u fry bits of salmon until very crispy and fill the sushi with those.
- u can do WHATEVER you want!! thats the gr8 thing bout sushi...íck smth crunchy u like and just add it!

↑ Fabulous ↓

Mon, May 03 2010, 11:40 pm

Thanks ladies.

I had another few questions. The bamboo mat gets very dirty and is not easy to clean. My brother mentioned that the sushi stores have ones with plastic on top. Where can I get that? Also, I can just leave it out covered in a bowl by wet paper towel and silver foil?

Also, I meant crunch in the crunchy things they put in or on top of sushi often. Tempura is another level that I need awhile to get there. Also, it's mucho calories!

↑ ra_mom ↓

Mon, May 03 2010, 11:43 pm

Fabulous wrote:

Soak the mat in warm soapy water for a few minutes. Scrub it clean.
Once it's dried, wrap it in saran wrap. That's what I do. That's what lots of sushi places do.

As for the crunchy things they put in or on top of the sushi, I am not sure what you are referring to. Ask your sushi place what it is. Most places are very helpful.

↑ Fabulous ↓

Tue, May 04 2010, 12:03 am

I should keep it in saran wrap just between uses or keep it on while rolling as well?

I know I have a bunch of questions but it's my first time making it and they didn't answer these common questions in the mishpacha, so.... Thanks again ladies.

↑ ra_mom

Tue, May 04 2010, 12:06 am

Fabulous wrote:

I always wrap it in a fresh piece or two (not just one layer) of saran wrap each time. I don't know what others do.

bnm

Tue, May 04 2010, 12:08 am

keep it in saran wrap all the time.... I think I might have a link somewhere that explains how to make the crunch, its basically tempura batter fried in crackles.... I can look for it tomorrow.

shaindifer

Tue, May 04 2010, 12:42 am

ra_mom wrote:

Fabulous wrote:

I always wrap it in a fresh piece or two (not just one layer) of saran wrap each time. I don't know what others do.

I do the same thing. Clean up is a cinch. I don't store it with saran wrap, just put it on when using. I also made sushi tonight!

Shopmiami49

Tue, May 04 2010, 2:56 am

Fabulous, I think the crunchy stuff that you are talkingabout may be fish eggs (what are they called - caviar?) there is a japanese name for them if you google it. they come in reddish-orange and in black.

Hadassah81

Tue, May 04 2010, 3:13 am

When I was in Japan, they used deep fried onion as the crunchy on top (from memory).

Be careful with the plastic wrap that the board is completely dry, otherwise, it will rot and go mouldy.

The inside out rolls with sesame on the outside are nice. I tend to make with a traditional tuna/mayonaise mix filling, but add finely diced celery to it. My kids love sushi and sushi salad. I just wish I could find kosher bean curd sheets to make inari sushi. My hubby used to love that.

↑ Soph ↓

Tue, May 04 2010, 8:33 am

Fabulous wrote:

for the plastic I just ut the mat inside a ziploc bag and secure it with tape...

ive also heard about the crucky carrots on top...its like very finely grated carrot and fried to make crispy like chips...

Bella:D

Tue, May 04 2010, 8:42 am

You could also use rice crispies (yes, the cereal) for the crunchy stuff instead of tempura. I've seen restaurants that do this and its really good!

shirafruma

Tue, May 04 2010, 2:03 pm

I AM SO HAPPY TO SEE THIS POST!
Seriously, I was contemplating making sushi this shabbos...but I a) dont have a mat, and b) I usually get mishpacha, but this week I was abroad for a simcha so I didnt get a chance to buy it...and my local store is out. what was the article about?
I love tempura also!
so I decided that I am going to make the tempura a few minutes before lich bentching...

does anyone know if I cut the pieces first and fry or fry the whole roll?

↑ Soph ↓

Tue, May 04 2010, 2:11 pm

shirafruma wrote:

hello!! if u dont have a mat, place an old magazine inside a ziploc bag and secure with tape... it works just as well!!!

and u fry the roll whole....and then cut

Mrs Bissli ↓

Tue, May 04 2010, 7:17 pm

If you don't have bamboo mats, you can still make hand-cone style.

About the rice, you can refrigerate leftover rice, but you'll need to microwave to "refresh" it then let it cool to lukewarm/room temperature. Also vinegar gets less potent so check the seasoning.

As for crunchies, it can be tempura (fried batter bits)--crunched up fried lomein noodle is the closest thing.