Archive for the ‘Tips’ Category

For sushi rice, sushi vinegar and tamagoyaki, I found this page: The beginner’s guide to making sushi.

I like this tip about making your own sushi vinegar:

If you cannot find sushi vinegar, you can make your own. To make sushi vinegar, combine 1/3 cup white vinegar, 2 tablespoons sugar, 1-1/2 teaspoons salt, and a dash of MSG (optional) in a small saucepan. Bring to a boil, stir to dissolve everything and remove from heat.

Nice huh? 😀

From Kitchencow, I got a recipe for korokke, which I should try soon! And in the comments part is a discussion for low carb substitutes and all those healthy tips. Sugoi!

As for making onigiri, I like the tip I found in one of the forums:

As for Onigiri, I usually use any rice, but the problem is you really need to stand some heat from the rice. If you can’t stand the heat of the rice on your hand, you may let the rice cool down first by turning off your rice cooker and let it stand for 15-30 minutes.

The first thing that you need is some seaweed, rice(of course), a bowl of salt water and things that you want to put it (crabstick, umeboshi or maybe some small prawns).

Make sure that you wash your hands before making this (hygiene purposes ^^)

First is to dip your hand on the salt water (Not a lot or else the rice may break), and then take some rice according to how big you want your onigiri to be. Then make a small round lump first. After making the lump, make a depression on the rice by using your thumb and press the lump. Put your things there (crabstick, umeboshi, prawn, etc). After that, cover it up using some rice and then add more and more rice till it is enough for you.

After getting the amount of rice, shape the onigiri slowly and turn it around as you shape it so that the heat won’t burn your palm. If you feel that it is too hot, dip your hand in the salt water and continue doing that again. After that, put some seaweed if you like by sticking it on the rice. Before doing that, put some rice on the seaweed and smash the rice so that it will become a paste form and then stick the seaweed to the rice. Stick as many as you like and then enjoy it with some miso soup.

I never really paid much attention to other sites as to the dipping the hand in salt water part. Actually this is the first time I’ve read it, I think.

Anyway, so the plan later is to make some onigiri, tamagoyaki and fry some of the fishballs that my sister bought from SM. 🙂 I hope that the bento will turn out fine 🙂

PS: Found this link on making onigiri, including yakionigiri or fried onigiri!


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