Using Brown Rice

You may be tempted to use brown rice in your sushi because it’s known as a healthy option, but think twice before doing so. The rice you’re using in your sushi has to be sticky, and brown rice simply doesn’t fit the bill so stick to the short-grain variety instead.

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A post shared by Rachael J. (@cultivatorkitchen)

No Prep

Properly prepping your rice is an essential part of making sushi, and rinsing is the first step that you’ll have to take. If you skip this step, your rice will have a syrup-like texture, and that’s a huge no-no when it comes to sushi. You’ll also struggle to roll your sushi if your rice doesn’t have a sticky texture once you’re done cooking it.

Wrong Amount

Less is more when it comes to the amount of rice that you’re going to use when rolling your sushi. If you go overboard, rice will overpower other tasty ingredients that should give your sushi delicious flavor, but the biggest problem is that you’ll have a hard time rolling it.

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The post Make Perfect Sushi by Avoiding These Common Rice Mistakes appeared first on thedancingcucumber.com.

Seaweed for Sushi

The seaweed sheets you need for sushi will be thicker and sturdier than the ones for snacking. Make sure to read the package before you buy.

Sushi Rice

Yep, the rice—one of the main components of sushi—you buy will have to be special sushi rice. Don’t worry, it’s pretty easy to find.

Raw Grade Fish

If you’re using fish in your sushi, make sure it’s rated for eating raw. We don’t want any food poisoning here!

Bamboo Mat

This is the one specialized kitchen item you really need for making sushi. But don’t worry, it doesn’t take up much drawer space, and you can get them pretty cheap.

Soy Sauce, Pickled Ginger, and Wasabi

Sure, these aren’t a must, but to complete the sushi experience, you’ll definitely want to have these garnishes available.

The post Making Sushi at Home is Easier Than You Think appeared first on thedancingcucumber.com.

1. Dip Your Sushi Properly

Dipping the fish side of the nigiri sushi into soy sauce prevents the rice from becoming drenched in the sauce, easily overpowering the delicate flavor of the fish. 

2. Cleanse Your Palate

Ginger is meant to be eaten between different types of sushi in order to cleanse the palate. This creates a clean slate to fully savor the flavors of the next fish.

3. Eat From Light to Dark

Make sure the sushi is eaten in the correct order. Start off with the lighter fish and work your way to darker and heavier flavors. Tuna is the fattiest and should be eaten last.

4. Go Easy on the Wasabi

Mixing the wasabi directly into the soy sauce masks its subtle taste. Each piece already contains a touch of wasabi added by the chef, but if you choose to add more, it should be dabbed lightly on the side of the fish.

The post 4 Tips For Eating Sushi appeared first on thedancingcucumber.com.

Using Brown Rice

You may be tempted to use brown rice in your sushi because it’s known as a healthy option, but think twice before doing so. The rice you’re using in your sushi has to be sticky, and brown rice simply doesn’t fit the bill so stick to the short-grain variety instead.

View this post on Instagram

A post shared by Rachael J. (@cultivatorkitchen)

No Prep

Properly prepping your rice is an essential part of making sushi, and rinsing is the first step that you’ll have to take. If you skip this step, your rice will have a syrup-like texture, and that’s a huge no-no when it comes to sushi. You’ll also struggle to roll your sushi if your rice doesn’t have a sticky texture once you’re done cooking it.

Wrong Amount

Less is more when it comes to the amount of rice that you’re going to use when rolling your sushi. If you go overboard, rice will overpower other tasty ingredients that should give your sushi delicious flavor, but the biggest problem is that you’ll have a hard time rolling it.

View this post on Instagram

A post shared by #SeaweedSupermarket (@seaweedsupermarket)

The post Make Perfect Sushi by Avoiding These Common Rice Mistakes appeared first on thedancingcucumber.com.

Seaweed for Sushi

The seaweed sheets you need for sushi will be thicker and sturdier than the ones for snacking. Make sure to read the package before you buy.

Sushi Rice

Yep, the rice—one of the main components of sushi—you buy will have to be special sushi rice. Don’t worry, it’s pretty easy to find.

Raw Grade Fish

If you’re using fish in your sushi, make sure it’s rated for eating raw. We don’t want any food poisoning here!

Bamboo Mat

This is the one specialized kitchen item you really need for making sushi. But don’t worry, it doesn’t take up much drawer space, and you can get them pretty cheap.

Soy Sauce, Pickled Ginger, and Wasabi

Sure, these aren’t a must, but to complete the sushi experience, you’ll definitely want to have these garnishes available.

The post Making Sushi at Home is Easier Than You Think appeared first on thedancingcucumber.com.

1. Dip Your Sushi Properly

Dipping the fish side of the nigiri sushi into soy sauce prevents the rice from becoming drenched in the sauce, easily overpowering the delicate flavor of the fish. 

2. Cleanse Your Palate

Ginger is meant to be eaten between different types of sushi in order to cleanse the palate. This creates a clean slate to fully savor the flavors of the next fish.

3. Eat From Light to Dark

Make sure the sushi is eaten in the correct order. Start off with the lighter fish and work your way to darker and heavier flavors. Tuna is the fattiest and should be eaten last.

4. Go Easy on the Wasabi

Mixing the wasabi directly into the soy sauce masks its subtle taste. Each piece already contains a touch of wasabi added by the chef, but if you choose to add more, it should be dabbed lightly on the side of the fish.

The post 4 Tips For Eating Sushi appeared first on thedancingcucumber.com.