It's so funny to make sushi
By Icicle113
@Icicle113 (52)
April 8, 2009 1:13am CST
I like sushi,the fresh sashimi on it often attracts me to eat it up,and one day I decided to make it by myself.
But it's really difficult for me,the amount of flavouring and the time which rice should be left before it is made as sushi,etc,I knew little about them.I just followed my instincts to cook it.So, u can image how strange the shape and colour it was.If without the dried purple seaweed,the sushi couldn't combine tight.
Fortunately, the taste of it was ok,which comforted me a lot.Anyway,it is such an interesting experience for me.
5 responses
@Darrenaptx (1)
• China
8 Apr 09
I'll never forget the first time I try sushi in Japan~~~
It taste so good! But i m not into cooking hope u can make progress in the future ~~
@Icicle113 (52)
•
8 Apr 09
first,u should buy all the flavouring u need,the soy sauce, vinegar and rice for making sushi,and some sashimi u like,don't forget the mustard.
second,after the rice is ready,add aome vinegar to it.
then,shape the rice when it is cool,and put the sashimi on it.
last,before u eat it,dig the sushi into the dish of mixture of soy sauce and mustard.
it's done!
@lowres (45)
•
8 Jun 09
The last two weekends I have made my own sushi. Have to say I really enjoyed making it and it tasted really good.
I used smoked salmon, tuna, cucumber and red pepper for the filling, along with some toasted sesame seeds.
The rolling was actually easier than I had imagined it would be, I used one of those bamboo rolling mats and was really quite pleased with the outcome.
The only slight negative point was the fact that the nori (seaweed sheets) was a little tough to bit. Not really difficult but it made it hard to eat rolls in two bits.
Anyone know any way of making the nori less tough/softer?
maybe if i ever visit Japan I will try it once more but at moment i not try it agian. 
@CrushThisCharade (159)
• United States
24 Apr 09
I've tried to make sushi as well, and it didn't go well! I ended up getting paranoid about food poisoning because the fish had sat out for about an hour as I was preparing the hand rolls. And making sushi is HARD! I had the same problems; I couldn't make a tight handroll that would stay formed - they would all unroll or be too loose. Cutting the vegetables to be the right size was a hassle, and the sauce ended up drenching some rolls and barely touching others. I also couldn't wrap the seaweed correctly, and the rolls would come out asymmetrical. I guess sushi is truly an artform! Even though it's expensive, I have no problem paying sushi chefs to make my meal. It's totally worth it!
