How in the following picture the sushi rice is transparent, and when I made home sushi rice, it would white as snow ?
I soak rice in water for 2 hours.
And by the way, why sometimes even with a good knife, when I cut a sushi roll, the inside ingredients start to fall off and got a bad shape sushi pieces ?
And why sometimes ingredients on top of rice do not stick to it (like mangos or avocado ) ? Is it the rice ? Or some ingredients are making the nori wet.
Best Answer
Many questions here!!!
Sushi is simple but very difficult to do properly.
The rice is not transparent; it is only "shiny" (probably doctored for the picture). (well, maybe it is transparent and I have not seen it! :-) )
When you prepare you rice, do you add sugar and rice vinegar ? this will make the rice sticky and lump together so that the rolls do not crumble away. When you roll the rolls, do you apply enough pressure to make a solid roll ? Also, use a sharp and wet/humid knife to cut the rolls and do it in a single stroke (no see-saw movements).
Damp nori gets a little bit sticky; by applying a thin slice of mange or avocado, it should be enough to stick to the nori; also you can use the rolling mat to help "squeeze" the mango or avocado to the nori.