My California hostess, Felizon, makes sushi that blows my own sushi right out of the water. She gave me some great tips tonight on how to make my own sushi even better. And, because I am nice, I will pass these tips on to you.
Felizon says that having a rice cooker makes for much better sushi rice than the conventional cook-on-stovetop method. And she swears by the large, flat bottomed wooden bowl that she put the rice in after it was cooked. I watched her do this and can attest to the fact that the rice cooled quickly. It was also pretty easy to mix in the sushi rice flavouring.
What? Pre-made sushi rice flavouring? Who knew such a thing existed? Not I. Felizon says she doesn't use it very often and urged me not to look at the ingredient list. "It has chemicals in it!" she exclaimed. Yes, it does. But you know, now and again, I can manage a few chemicals in the name of deliciousness.
There are probably a million instructional videos on the internet showing how to roll sushi, but this is ours. It is not very formal, in fact it is really more a record of us chatting than anything else, but you are able to get the basics on how sushi rolls are created. Enjoy!