Quote:
Originally Posted by Excessum
1:1? wow... i've always done it 1:1.5 ... so it should be 500g of rice and 500ml of water? Oh i can smell burning rice already 
How long do you recommend to cook them and do you keep them in cold water after washing them? How much vinegar would you add on top of 500g of rice?
Do you start to roll them while they are still warm, or do you let them cool down before rolling?
...more questions to come... stay tuned for the next episode of sushi-n00b! 8X
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hmm....
1:1 sounds good, start w/ that xD
i forgot to mention that the age of the rice also matters as well >.>'
my boss told me about this.. but i'd forgotten whether it's more water the newer the rice, or less water the newer....
anywhoo, you can tell the age of the rice by the clarity in individual granuals. the more cloudy inside the older
as for the vinegar.... ehh... i've always done it by looking at it... ^^" haha...
but somethings i check for...
after mixing the vinegar properly into the rice... filp over a portion of the rice to see it's underside. if it's glossy then you have added 'enough'
after that, cool w/ a fan too room temperature (warm to touch, but if it's cold.. then you've left it out for too long)
room temp is the best temperature too make sushi with. any colder than that then the rice is too hard and difficult to form/mold/shape... any warmer then it's too loose and will pretty much just fall apart (though if you're doing rolls, warmer rice is still acceptable)
ehh.. here's a video i did like... 3 in the morning x.x''
YouTube - Yuujirou's Nigiri-Zushi