• drunkenninja
    +4

    My biggest problem is always the rice. I just can't seem to get it "just right". I've tried 3-4 times now and the rice was never quite the way I'm used to at a Sushi place.

    • BlueOracle
      +5

      The rice is the hardest part! I added a tutorial about just the rice, so maybe that will be helpful, but I think rice is just a bit tricky and something you have to experiment with a lot. My brother, who is a long time sushi enthusiast, uses a rice cooker and it works pretty well. He also likes to use mirin rather than rice vinegar, but I'm not sure how big a difference it makes. I've made some pretty horrible rice, like when it gets slimy on the outside and it's somehow still crunchy inside, yuck!

      • drunkenninja
        +3

        Oh god or when it clumps together when rolled so it feels like you've got 3 times more rice than usual with every bite. I will check out the tutorial, I really need to master the rice part as everything else seems to come out well for me.

        • kigurame
          +5

          I actually make quite a bit of Sushi at home and one of the best investments i ever made towards that was the purchase of a Zojirushi rice cooker. Their standard recipe comes out perfect every time !

          • Splitfish
            +3

            I could use one of those. I've also heard good things.

            • kigurame
              +5

              They are a tad more pricey then your average rice cooker but worth it IMHO. That said I'm sure similar results can be had with a cheaper cooker and following their recipe if you can get the water / rice ratio right.