- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
My fail for dinner tonight w/ pics
Posted on 5/29/17 at 8:17 pm
Posted on 5/29/17 at 8:17 pm
I have had, what i believe, a great idea. I call it Kuna-Sushi (pronounced coonas sushi). Yes I know it is corney.
The concept is simple. Misc cajun fillings put into sushi rice and served with cajun themed dipping sauces. Sushi with things like sausage and boiled shrimp and cream cheese and beef roast in the center and things like gumbo reductions or etouffe sauces or thickened gravy from roasts as the sauces.
Anyway, you get the idea.
Here is the makings for my first prototype.
Those were the fixins.
That was the rice stuffed into my 8$ sushi bazooka. It is crap by the way.
Here is the tube of sushi wrapped in nori. Looks nice eh? You might be thinking, hey, where are the stuffings. Thats what i was thinking anyway. Fail number 1.
And this is the finished product. Overall success at this point but really wanted more stuffings. I wasnt sure of proportions when i started. Oh well. I will do better next time.
Fail 1 - too little stuffing
Fail 2 - the rice was not sticky enough
Fail 3 - the nori was too chewey. There has got to be a way to make it not chewey. This is actually what ruined it.
I still think the idea is sound. I just need a little more work on it.
The flavor was actually pretty good. Full disclosure, i couldnt finish it. The nori was just too much to overcome. If the rice could be stickier, i could make the roll without the nori and i think it would be perfect.
Comment/downvote away. It was a fun attempt though.
The concept is simple. Misc cajun fillings put into sushi rice and served with cajun themed dipping sauces. Sushi with things like sausage and boiled shrimp and cream cheese and beef roast in the center and things like gumbo reductions or etouffe sauces or thickened gravy from roasts as the sauces.
Anyway, you get the idea.
Here is the makings for my first prototype.
Those were the fixins.
That was the rice stuffed into my 8$ sushi bazooka. It is crap by the way.
Here is the tube of sushi wrapped in nori. Looks nice eh? You might be thinking, hey, where are the stuffings. Thats what i was thinking anyway. Fail number 1.
And this is the finished product. Overall success at this point but really wanted more stuffings. I wasnt sure of proportions when i started. Oh well. I will do better next time.
Fail 1 - too little stuffing
Fail 2 - the rice was not sticky enough
Fail 3 - the nori was too chewey. There has got to be a way to make it not chewey. This is actually what ruined it.
I still think the idea is sound. I just need a little more work on it.
The flavor was actually pretty good. Full disclosure, i couldnt finish it. The nori was just too much to overcome. If the rice could be stickier, i could make the roll without the nori and i think it would be perfect.
Comment/downvote away. It was a fun attempt though.
19
Posted on 5/29/17 at 8:22 pm to Jibbajabba
Needs more bacon
Posted on 5/29/17 at 8:24 pm to Jibbajabba
Upvote for effort and creativity.
Personal preference would be for less rice and more fillings, and to add either raw onion (might be too strong for some)or caramelized onion into the mix.
Personal preference would be for less rice and more fillings, and to add either raw onion (might be too strong for some)or caramelized onion into the mix.
Posted on 5/29/17 at 8:25 pm to Jibbajabba
Yea it just kind of looks like rolled up rice lol.
All fails seem fixable though.
All fails seem fixable though.
Posted on 5/29/17 at 8:26 pm to Jibbajabba
I like the attempt to invent something new. Honestly, I wouldn't eat it but it's not my style. Friend of mine will buy gumbo balls any chance he gets. He would love this kind of thing.
Two things:
1) Know that good sushi chefs spend a really long time training to make good sushi. As you learned, no gizmo will make it easier. The rice has to be prepared a certain way. You're going to be practicing a lot for a long time before you really get it right.
2) If you're serious about this being a business venture, invest in the idea. Hire a real sushi chef to perfect the rolls and then find a way to get it to consumers.
Two things:
1) Know that good sushi chefs spend a really long time training to make good sushi. As you learned, no gizmo will make it easier. The rice has to be prepared a certain way. You're going to be practicing a lot for a long time before you really get it right.
2) If you're serious about this being a business venture, invest in the idea. Hire a real sushi chef to perfect the rolls and then find a way to get it to consumers.
Posted on 5/29/17 at 8:36 pm to StringedInstruments
quote:wut? Where did he say that?
you're serious about this being a business venture,
Posted on 5/29/17 at 8:40 pm to Jibbajabba
Cool idea and could be a great tailgating food but yeah it just looks like a rice roll. Seems that's easily fixable though
Posted on 5/29/17 at 8:48 pm to jamboybarry
Yeah. I agree that their was way too much rice. I do think it will be better next time i try it.
Overall, do yall think it would be worth pursuing for a novelty party food or something? I will try it a couple more times but would you guys at least try it if it was presented to you at a party with the changes discussed?
Overall, do yall think it would be worth pursuing for a novelty party food or something? I will try it a couple more times but would you guys at least try it if it was presented to you at a party with the changes discussed?
Posted on 5/29/17 at 8:51 pm to Jibbajabba
Do the rice on the outside next time.
You'll be able to gauge it more appropriately.
Cool concept though.
You'll be able to gauge it more appropriately.
Cool concept though.
This post was edited on 5/29/17 at 8:52 pm
Posted on 5/29/17 at 8:51 pm to Jibbajabba
Cool idea and attempt. I've made homemade sushi before, and have had success with the wooden sushi mat to roll it up yourself. Ive never used the bazooka but it seems you'd have more control of the outcome with the mat. Maybe try it out - and there are plenty of YouTube video how-to's on it
I wonder how these would do served with hot gumbo to dip in... I know you mentioned reduced sauces/gravy for the dipping sauce, are you serving these warm or cold?
The more you roll sushi, the better you get. The rice is the most important thing not to mess up. Looking forward to more pictures of attempts
I wonder how these would do served with hot gumbo to dip in... I know you mentioned reduced sauces/gravy for the dipping sauce, are you serving these warm or cold?
The more you roll sushi, the better you get. The rice is the most important thing not to mess up. Looking forward to more pictures of attempts
Posted on 5/29/17 at 9:00 pm to emboslice
quote:
Do the rice on the outside next time.
I tried. I really wanted that. I was gonna sprinkle some paprika and poppyseeds for flavor/decoration. The rice just wasnt quiiiite sticky enough. Thats why i needed the nori. But man that stuff was tough. The flavor was a pretty cool fusion of japanese and cajun flavors but it was like trying to chew the casing on boudin.
These were warm/hot.
Posted on 5/29/17 at 9:01 pm to Jibbajabba
Man a gumbo roll does sound really good. Maybe chicken, andouille and some onion wrapped in rice with a bowl of gumbo juice to dip in 
Posted on 5/29/17 at 9:17 pm to Jibbajabba
Those things are like 90% rice dude
Eta I like the concept
Eta I like the concept
This post was edited on 5/29/17 at 9:19 pm
Posted on 5/29/17 at 9:21 pm to Jibbajabba
That's a Cajun version of Korean Gimbop. I love that stuff, add add veggies that compliment the protein.
quote:
Gimbop is considered one of the most popular and nutritious Korean meal. It consists of rice and strips of vegetables, egg, and meat, rolled in laver (dried seaweed) and then sliced. This is a popular snack or lunch that can be made with infinite variety of ingredients using different kinds of meat and/or vegetables. Popular ones include bulgogi, spinach, pickled radish, and eggs.
At first glance, gimbop often resembles a Japanese maki or a sushi roll. However, there are a few differences between the Japanese sushi roll and the Korean-style gimbop. The main difference is that Japanese sushi rolls are rather minimal in ingredients. Sushi rolls usually consists of just tuna or salmon within the roll whereas gimbop contains a variety of ingredients as mentioned earlier. Also, while the Japanese use raw fish (sashimi) in their sushi rolls, Korean gimbop do not contain any raw fish. Lastly, Japanese sushi is often dipped in wasabi while gimbop usually has sesame oil.
Posted on 5/29/17 at 9:23 pm to Jibbajabba
not a big fan of th nori anyway
maybe next time just do handrolls or get a bamboo sushi mat
maybe next time just do handrolls or get a bamboo sushi mat
Posted on 5/29/17 at 9:27 pm to PapaPogey
quote:what if you lined up the rolls on a plate and poured the hot gumbo over it?
a bowl of gumbo juice to dip in
I think people would try it because it's cool, but it seems a lot more complicated than just making a pot of gumbo. Definitely an idea for special occasions
Posted on 5/29/17 at 9:29 pm to emboslice
that could be great as well. Little gumbo bites sound great
Posted on 5/29/17 at 9:41 pm to Jibbajabba
I'm just curious what your BAC was when you came up with this idea
Posted on 5/29/17 at 9:43 pm to Jibbajabba
quote:
The rice just wasnt quiiiite sticky enough. Thats why i needed the nori. But man that stuff was tough.
Too much moisture in the rice can make it not sticky enough.....and too much moisture being transferred to the nori by the rice will make it chewy. So the problem really was with the rice.....which is the most important thing in sushi.
Posted on 5/29/17 at 9:50 pm to emboslice
Just a thought: maybe he doesn't have to make a whole gumbo in order to create a dipping sauce.
Perhaps just make a roux with your usual onions, bell peppers, celery, add water, seasonings that would normally occur with a chicken, add some chicken stock....I think you could create a reasonably good gumbo dipping sauce.
Perhaps just make a roux with your usual onions, bell peppers, celery, add water, seasonings that would normally occur with a chicken, add some chicken stock....I think you could create a reasonably good gumbo dipping sauce.
Page 1 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News