If you're going to make sushi, you have to know how to make sushi rice!
Making sushi at home is a lot of fun, but you’ve got to start with a good foundation: Sushi Rice.
Sushi rice is easy to make - just cook up some short grain white rice, season it, and allow it to cool to room temperature. Yes, it can get a lot more involved if you want to - Sushi Chefs in Japan train for a very long time to make the rice! - but this is a great way for home cooks to do it. This recipe makes enough for about 10 rolls.
Once you have the rice, you can use it to make any kind of sushi you want. For a couple beginner styles, try my Spicy Tuna Maki or Tuna Avocado Mango Rolls. You can make these 3 Sushi Sauces at home, or even host a DIY Sushi Potluck Party!
Note: You want to make this the same day as you plan to use it, as you can't keep it in the fridge. Much like with cakes: cold rice is hard and dry rice!
|Interested in Gluten-free cooking and baking? You'll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal, not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture, and imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.