Vegetarian Sushi Secrets

6 Comments

  1. Next-day Sushi Bowls « Esculency
    December 8, 2009 @ 3:09 pm

    […] Making sushi is about as much fun as you can have while preparing food — particularly if you pair the activity with a bottle of wine, which of course we did. And the outcome was extraordinarily delicious — quite as good as anything we might have gotten that night at a local sushi bar. If I can voice one complaint about the enterprise, it would be that the rice turned out a little too moist, thus making the rolls themselves a bit on the mushy side.  (To combat this problem in the future, I’m thinking of trying out this promising sushi rice recipe). […]

  2. How Do They Do That? Caterpillar Rolls | How to Make Sushi at Home
    March 24, 2010 @ 6:02 pm

    […] wrap, you can easily impress family and friends. Caterpillar Roll Basics 4in x 7in piece of nori prepared sushi rice 2 carrot sticks, marinated in vinegar dressing 2 cucumber sticks 3 slices broiled bbq eel 1/2 […]

  3. How to Make Sushi Part 1 – Sushi Rice | Sushi in the Land of Elvis
    April 11, 2010 @ 6:23 pm

    […] for Sushi Rice (English Standard Measurement version) 950 mL California short or medium grain rice 950 mL water (minus a […]

  4. In the Kitchen with a Southern Sushi Chef » Blog Archive » Crunchy Buddha’s Delight Sushi Rolls
    October 23, 2011 @ 7:51 pm

    […] About 1/2 cup prepared sushi rice […]

  5. In the Kitchen with a Southern Sushi Chef » Blog Archive » Anchovy Nigiri Sushi
    October 23, 2011 @ 8:55 pm

    […] About 2 cups prepared sushi rice […]

  6. In the Kitchen with a Southern Sushi Chef » Blog Archive » MultiGrain Sushi Rice Recipe
    June 20, 2012 @ 9:31 am

    […] took me a while to sort through my feelings about this. On the one hand, I still believe that the best sushi is made with short or medium grain white rice. But on the other hand, the idea of alternative […]