skip to main content

Making Sushi

14 years ago

I just made my rice to make sushi and read the directions yesterday so of course I forgot to rinse my rice before cooking it. Will it make a huge difference or should I just make another batch? I have no idea what sushi rice is supposed to be like so am looking a little help.

Sort by:Oldest

Comments (6)

dcarch7 d c f l a s h 7 @ y a h o o . c o m
14 years ago
Don't worry about it.

It will be OK. Use it.

dcarch
althetrainer
14 years ago
I agree. I wouldn't worry about it. When I wash my rice I just rinse the rice with water. I have eaten unwashed rice and it didn't taste differently, at least to me. :-)

Al
Related Discussions
Smoked salmon sushi . . . not so good
Q
Comments (11)
Oh I made some canned tuna sushi lunch for the volunteers at little man's school yesterday. I used canned tuna because I wanted to make sure everybody could eat it. Little man loves sushi. Even thought I am no sushi expert I try to make it at home from time to time. We would eat sushi using salmon, canned or cooked, but never smoked or raw. I just don't like it. Amount all the sushi I like Spam musubi the best! Growing up in Hawaii, what do you think? LOL The seaweed salad I eat is nothing fancy, just Konbu and cucumber strips with vinegar and toasted sesame seeds and oil. When I make my own seaweed salad I use dried Konbu. Boil the Konbu to make Dashi for Miso soup. Cut the boiled Konbu in thin strips, Do the same thing with a small peeled cucumber. Toss then marinate with sesame oil and vinegar, sprinkle some toasted sesame seeds over top. Voila, seaweed salad. If I don't feel like making my own seaweed salad I buy packages from Asian stores. You can find them in Chinese, Japanese, or Korean grocery stores. Here in Calgary, the Korean instant seaweed salads are cheapest. The packaged stuff is not the best so you will have to season the salad before eating it. Many kinds are available. Here are a few pictures of what I have at home... The Korean kind: The Chinese kind: Dried Konbu: Gonna LOVE sushi & seaweed salad! Al
...See More
I'm making sushi today
Q
Comments (12)
I only use full sheets, and sometimes I cheat by buying the rice already cooked at the Japanese market - it saves quite a bit of time. I do keep shari rice and nori on hand at all times, however. Here's , which I served with sashimi, pickled garlic, and seaweed salad. I generally buy the Japanese pickles and seaweed salad at the market, since the ones I've made are not as good as what I can buy. I have several books with recipes for Japanese pickles, but mine don't come out right - and I also have a Japanese pickle press. The fresh cucumber pickles I make are good, but it's just easier to buy them. I need to go to the Japanese market now! Lars
...See More
Asian cooking help needed!
Q
Comments (12)
Here are some favorite sauces: Asia Sauce 2 TB peanut oil 2 cloves garlic, minced 3 green onions, minced 1/3 cup catsup 3 TB so sauce 1/4 cup red wine vinegar 1/4 cup brown sugar, packed Heat oil in saucepan; saute garlic and onion for 3 minutes. Add rest of ingredients. Stir well to combine, Heat over low. A good dipping sauce for dim sum, spring rolls, chicken wings, or chicken nuggets. Source: Burton Stove Top Grill Nuoc Mam 1/4 cup rice vinegar 2 TB sugar 1/4 cup fish sauce 1/2 cup water 4 cloves garlic, minced hot pepper flakes and finely grated carrot shreds Mix all, let sit. Serve with fried spring rolls, pot stickers, and dim sum. Oriental Dipping Sauces A. 1 1/2 TB soy sauce 3 TB milk rice vinegar 2 TB grated ginger root 1 TB sesame oil Mix all together; let sit for flavors to blend. B. 2 green onions, minced 1/4 t. grated ginger root dash sugar 2 TB light soy sauce 1 TB rice vinegar 1 t. sesame oil dash hot sauce, Sriracha Mix all together; let sit for flavors to blend.
...See More
This Is So Wrong!
Q
Comments (14)
>>check out MASA sushi in NYC. >> It's not the rice, it's the fish cost [smile]. I suppose I wouldn't mind the whole sashimi craze, if it weren't for the fact that 99.5% of the fish used in sushi places are non-sustainable. The Japanese have fished out the Sea of Japan; China is currently destroying native fish stocks off the African coast using their massive trawler nets because they too have fished out their local stocks. There are a few restaurants in the SF Bay Area that use strictly sustainable fish on the Watchlist published by the Monterey Bay Aquarium (which is regularly updated), but very, very few considering how many restaurants there are. It's really sad. And if the Japanese and the Hawaiians can use Spam/ham and pineapple in sushi, so can you! So go ahead and use those leftovers, everyone. It's not only tasty, it's a lot more ecological. Here is a link that might be useful: Monterey Bay Aquarium: Sustainable Seafood Search and list download
...See More
annie1992
14 years ago
I agree, just use it, it's fine. I've missed that step more than once, and it's always turned out OK, whether I'm making sushi or something else.

Annie
cookie8
Original Author
14 years ago
Thanks. I saw the responses and started my sushi. Wow, I forgot how hot wasabi can be! Whenever I take a bit at Costco when they have the free samples I find it fine but not tonight. I even did a reverse roll too bad I don't have anything to roll it in to make it super pretty. Now I have to find some takers as I am the only one who eats sushi in my house and there is way too much for me.
rachelellen
14 years ago
It used to be that white rice was coated with talc, and you were meant to wash it off before cooking it because talc isn't all that great for you! Now, they mostly coat it with fine flour or some such edible powder, and rinsing is mostly a texture thing. I find that unwashed rice has a bit of a gummy texture that I don't care for. But then, I eat a lot of rice, and have for years, getting to the point where I have distinct preferences in brand even.

If you cook the rice without washing it, and it tastes fine to you, you're fine, there's nothing wrong with it.
annie1992
14 years ago
rachelellen, I'm exactly the opposite, I like my rice sticky and gummy, not light and fluffy. Plus, it sticks together really well for sushi that way. (grin)

So now I'll stop rinsing rice at all, I'd just never really even thought about it before, it was reflex...

Annie

Related Stories

BATHROOM DESIGN 12 Designer Tips to Make a Small Bathroom Better

By Charmean Neithart Interiors

Ensure your small bathroom is comfortable, not cramped, by using every inch wisely

MOVING Making a Home Away From Home

By Laura Gaskill

Feeling like a stranger in a strange land? These tips can help ease the transition after a big move

DECORATING GUIDES An Expat’s Guide to Making a Home Away From Home

By Mariana Pickering (Emu Building Science)

How do you stay balanced when each foot is in a different culture? You take a stand where you hang your hat

HOME TECH Meet the New Super Toilets

With features you never knew you needed, these toilets may make it hard to go back to standard commodes

INSIDE HOUZZ What Mom Wants for Mother’s Day

By Sheila Schmitz

You’re right about a nice dinner and time with family. Here’s what else will make Mom happy this weekend

Video Gift Guide: 22 Great Ideas for Everyday Cooks

Make a joy of turning out 3 square meals a day with these stylish kitchen accessories from Houzz

COLOR Why My Son’s Room Will Be Red: An Expert Weighs In on Colors for Baby

By Jude Stewart

Historical facts, trend recaps and enthusiastic support for painting your nursery any darn color you like

ACCESSORIES World of Design: Japanordic, an International Love Affair

By Sara Norrman

How can countries that are so far apart geographically be so close when it comes to design? Three experts explain

PRODUCT PICKS Guest Picks: Bite-Size Plates for Noshing

By Mariko Jackson

Smaller tastes can be so satisfying after a season of holiday feasts — and these mini dishes will sate your appetite for less

PRODUCT PICKS Guest Picks: Be Your Own Artisanal Chef

By Mariko Jackson

You may never settle for prepared foods again with these cooking tools, gadgets and storage pieces

Sponsored

More Discussions

Musings On Calorie Restriction Cooking

69

What's for Dinner #410 Spring 2024

101

Do you make actual shortcake?

39

First Shortcake Report

9

29