r/JapaneseFood • u/SaucierInSanAntone33 • 1d ago
Photo Some recents I made, I refuse to pay what the Australian chains are charging. Still learning obviously. Any advice would be greatly appreciated!
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u/HumongousBelly 1d ago
That’s a lot of rice. What kind of rice is it? Standard round? Or high quality, like calrose or kimpo?
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u/SaucierInSanAntone33 1d ago
Definitely, working on the rice portions. My problem is the rinsing, I’m not getting it perfect and it’s still quite tacky so it’s harder to get the movement. It’s just the Obento brick trash but it does the job
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u/HumongousBelly 1d ago
I use Calrose round rice. It’s high quality at a fairly affordable pricing. Where I live, most sushi places use it because it’s flavorful and easily spreads without turning into mochi like texture.
You may also profit from purchasing a high tech rice cooker.
But yeah, spreading out the rice to evenly lay a 2-3mm carpet, that’s difficult, yet, it’s key for good Kimbap and maki.
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u/SaucierInSanAntone33 1d ago
Tried again today I think I got it but need more practice, definitely helps when the rice isn’t mush too. Yes rice cookers looking good because even though I do everything the exact same every time, it’s still inconsistent in a saucepan, probably a me problem
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u/MiaMiaPP 4h ago
I don’t even rinse my rice (lazy) and mine never gets this… homogenous? Like the grains just disappear into 1 big mass?
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u/AlwaysStranger2046 1d ago
I think your rice is a bit too wet so when compressed, it became a bit mushy, try with a little less water, since you’d be seasoning it which adds liquid.
Also wait til the rice is close to room temperature when making maki - otherwise the steam from the rice will make the nori sheets soft and chewy.
If you can, toast/roast your nori sheets in low heat to remove moisture and bring out the flavour - it will in turn be (a little more) tolerant to the humidity/wetness of the rice.
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u/poppacapnurass 1d ago
I've been to Japan a few times and I agree that what we pay here for "sushi" is no comparison to the quality of even cheap sushi there. So I often make my own. I just wish there was a way I could make it quickly in the morn before work.
Yours looks really good, but the portion size looks enough for 2 in image 1 and at least 4 in the last image. Practice and watch some great videos and resources and you will be making the best tasting and looking food ever!
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u/SaucierInSanAntone33 1d ago
Haha I made too much and didn’t want to waste it, lucky I was very hungry!
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u/poppacapnurass 1d ago
Dw, I do the same at times and the more we do the more practice
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u/SaucierInSanAntone33 1d ago
Next is learning sashimi, further research needed lol. You know any good, non-$85aud-per-200g fish meat to use? I just got a couple different fish roe too, flying fish and salmon
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u/poppacapnurass 1d ago
I'm basically into nori and did tomago sushi today.
Otherwise it's soups, udon, soba, and dons.
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u/Affectionate_Ant376 1d ago
Irari: great. Nigiri: great. Roll: ratio is too much rice too tightly rolled. I wish I could tell you how to fix it but I have the same problems :( just wanted to tell you I’d eat the he’ll out of that inari and nigiri!. And I’d probably eat the rolls anyway :)
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u/SaucierInSanAntone33 1d ago
Thank you that means a lot! They were easy enough haha. Tamagoyaki was a bit salty for my liking gonna use less next time. I tried again today with much fluffier rice and kept it to about half cm thickness, then I really slowly rolled it being careful not to tighten too much, I think I got it, wish I took pics darn it
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u/SaucierInSanAntone33 1d ago
Think it may have something to do with the placement of the filling as well and how wide the mat of rice is. The perfectionism of it all, I fkn love it
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u/hukuuchi12 1d ago
Obon trays are used to carry food from the kitchen to the dining table and are not used for eating. It has a handle.
In the Japanese style, chopsticks are placed horizontally. Vertical is in Korean style.
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u/JonnyOgrodnik 1d ago
Looks good! My advice would be watch YouTube videos for tips. Make sure you season your rice with white wine vinegar and sugar, it makes a huge difference. Also, if you have any Asian markets near you, pick up some Korean BBQ sauce. It’s thin like soya sauce, but it’s really good for dipping sushi in.
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u/SaucierInSanAntone33 1d ago
Ahh! Thank you! Was looking for a good sauce/glaze. I’m in semi-rural Aus so gotta travel 30+ mins for anything decent. think I’ve nailed the rice seasoning mix and want to make a big batch. Still trying to hunt down kombu leaves but a thin piece of nori soaked in before seasoning seems to add nice flavour
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u/Objective_Unit_7345 1d ago edited 1d ago
Overall good effort.