Quote:
Originally Posted by steven
I think there are a ton of different types of seaweed. I wouldn't be surprised if there was seaweed made specifically for sushi (I'm assuming you're trying to make rolled sushi?).
With that said, what kind of sushi are you trying to make? What's your definition of soggy seaweed?
As far as "too much vinegar" in the rice goes, I think that would also depend a bit on the type of sushi, but in my experience I would put just enough vinegar to where you can taste it, but you don't really notice it in there are notice a great change in the consistancy. You definitely don't wanna have any runny vinegar going on.
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I guess I overdid it with the vinegar because I'm afraid of it not being spread evenly.
I was just trying to make some California rolls, Kappa maki rolls, and Avocado rolls.
Umm, the seaweed, it becomes all soft and looks wet. Like paper does when you wet it. (it's not wet though, just soggy. The rice wasn't dripping wet or anything.)
Quote:
Originally Posted by MMM
There certainly is nori made specifically for sushi, just the stuff you eat as a snack is different.
But also, if your sushi is getting soggy, then your rice must be soggy. Usually sushi rice is cooked slightly "stiffer" (with less water) than normal rice.
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I'm still experimenting with the rice to water ratio, it's my 3rd attempt at it though.
I'm pretty sure it's not the snack ones (I hope not, it comes in a big sheet and has a picture of sushi on the front ).
Okay! Thanks for the advice so far, I'll try less water with the rice next time!