Yeah, I didn't try making my own rolls until I moved to Japan and saw such beautiful looking fish in all the local stores, and an abundance of seaweed wraps. I try to make too thick of rolls sometimes, though. Even so, the rolling is not the issue, it's the rice. I went to an American restaurant in the area recently, and they had long grain rice. Apparently, I've become a short-grain rice snob. I didn't even know this was a thing.
I would love to have sushi in Japan, what could be better? I tend to overstuff if I'm making something with multiple ingredients, like a California roll, because I use a little too much of each ingredient, and then it's hard to manage. I don't think I've seen long grain rice in a professionally made roll, but maybe I haven't paid enough attention. Short grain is definitely the proper rice for sushi, no doubt. I wouldn't say you're a snob for noticing that. :)
Yeah, I didn't try making my own rolls until I moved to Japan and saw such beautiful looking fish in all the local stores, and an abundance of seaweed wraps. I try to make too thick of rolls sometimes, though. Even so, the rolling is not the issue, it's the rice. I went to an American restaurant in the area recently, and they had long grain rice. Apparently, I've become a short-grain rice snob. I didn't even know this was a thing.
I would love to have sushi in Japan, what could be better? I tend to overstuff if I'm making something with multiple ingredients, like a California roll, because I use a little too much of each ingredient, and then it's hard to manage. I don't think I've seen long grain rice in a professionally made roll, but maybe I haven't paid enough attention. Short grain is definitely the proper rice for sushi, no doubt. I wouldn't say you're a snob for noticing that. :)
Whoops. No, the long grain rice wasn't in a roll. It was just as a side. It would definitely be weird in any type of sushi.