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sushi tips
Since the real wasabi plant is not very common and most people will buy the wasabi horseradish at the store. Always buy wasabi in a powder form, not in a paste. When you buy it made in a paste, they have added extra chemicals or ingredients to keep it a paste and not to dry out. Sometimes they don't even list all the ingredients. Plus you don't know what kind of water they are putting in it for you.
So to be on the safe side always buy a powder and add your own water. Get a powder wasabi with the green food coloring as the last ingredient. You will find that some of the wasabi on the market does not even list a food coloring. This is because it is not required in other countries and then is imported into the US.
Even places that sell REAL wasabi paste have CUT it with cornstarch and other ingredients - sometimes 50% real wasabi and 50% horseradish powder.
SUSHI RICE
Sushi rice recipes will not always work on the first try. If you are using a gas stove and someone else uses an electric rice cooker, there will be 2 different outcomes. Sushi rice recipes should be seen as a guide and adjustments made to fit your setup.
SUSHI
When making sushi, there are 3 main points to remember Color, Flavor, Texture. If you try to get those three in each sushi roll you will be on your way to becoming a sushi master. Try to pick contrasting colors, unique flavors and any and all textures.
Think of the chopstick as a pair of prongs, the only difference being that there are two separate parts or sticks. One stick is held in stationary position and the other is moved.
- Take one stick first and hold it in your right hand in the way you would normally hold a pencil. If the stick has a thick and a thin end, hold it so that the thick end is to the top.
- Keeping the fingers in this position, turn your hand inward until the stick is horizontal to the table and parallel to your body.
- Relax your fingers slightly and slide the stick to the left until your thumb and forefinger are clamping the stick at about its mid-point. The thumb should not be bent or rigidly straight. All your fingers should be curved slightly inwards with the middle finger in contact with the underside of the stick and the tip of the middle finger pointing towards your body. The third (ring) finger should be in line with the middle finger but its tip should protrude beyond the middle finger towards your body.
- Now, take the other stick with your left hand and let the thick end rest on the protruding part of the ring finger of your right hand. Slide the stick towards the right, touching the tip of the middle finger and passing under the thumb until the thick end rests at the base joint of your forefinger. This is the stationary position of this stick, and it should be roughly parallel to the first stick.
- Alternately bend and extend your forefinger and middle finger, letting the first stick PIVOT at the thumb. The thin tip of the moving stick will touch that of the stationary stick when you bend the two fingers. Don't hold the sticks rigidly. Hardly any pressure or strength is needed to grasp things at the tip of the chopsticks.
