Buffwannabe
Cook
- Joined
- Aug 2, 2005
- Messages
- 61
Hey guys, i have several questions about sushi:
#1) Instead of using white rice, could i use brown rice or wild rice? Has anyone tried using that?
#2) I dont understand how i am suppose to purchase and store fresh raw tuna and salmon. How long can it last in the fridge?
#3) When i ate tuna and salmon sushi in sushi restaraunts, the texture of the fish was very um...jello like. It didnt really have that stinky fishy smell. How do i get that texture and get rid of that smell?
#4) When making sushi rice, i know you are suppose to use vinegar, but what else? Is their a specific type of vinegar?
#5) If anyone has any links on how to make sushi that would be great!
Thanks guys!
#1) Instead of using white rice, could i use brown rice or wild rice? Has anyone tried using that?
#2) I dont understand how i am suppose to purchase and store fresh raw tuna and salmon. How long can it last in the fridge?
#3) When i ate tuna and salmon sushi in sushi restaraunts, the texture of the fish was very um...jello like. It didnt really have that stinky fishy smell. How do i get that texture and get rid of that smell?
#4) When making sushi rice, i know you are suppose to use vinegar, but what else? Is their a specific type of vinegar?
#5) If anyone has any links on how to make sushi that would be great!
Thanks guys!