NATidefan

Thanks, I totaled up what I used to make the four rolls saturday.

Two Rainbow stylish (salmon, tuna, and spicy crab on top with tuna, jalapeno, cucumber, avocado in the middle)

One with Shrimp tempura, cream cheese, and jalapeno. Topped with eel sauce, spicy mayo, and fried french onion crispies.

One with Spicy Crab, avocado, and cream cheese in thr middle. Topped with eel sauce, spicy mayo, and fried french onion crispies.

All for 11 dollars in ingredients. And had about 8 pieces of shasimi leftover.

Eh, I mean I dont know if mine is really correct or not since I've only made it twice at home and never had a pro try it. I just know it tasted right and was plenty sticky, but not mushy.

But here is what I came up with and notes I took based on a few different videos and instructions.


Use Japanese short grain rice.
Koshihikari is supposed to be a good brand to try. Nishiki from walmart/amazon worked great and cheaper/easier to get.

1 rice cooker cup = 3/4 cup = 155 grams

For 155 gram rice you'll need 2.5 Tbs of rice vinegar mix.

Rice vinegar mix proportions (this makes 2.5 Tbs)
10.5g sugar
4.5g salt
26g rice vinegar

(I just made a big batch of this with the bottle rice vinegar I had using these proportions and am keeping it in the fridge since its basically pickling juice.)

Mix Rice vinegar, salt, and sugar til disssolved. Heating helps.

Rinse rice about 5 times til it runs pretty clear and drain as much water out as you can on last rinse.

Make rice in rice cooker using 1:1 volume of rice to water after you wash it. So 3/4 cup of water added to 155 grams/(3/4 cup) of dry rice after rinsed and drained.

(This actually lined up perfectly with the water line for 3/4 cup of rice on my cooker, so... guess its right)

Pour hot rice (as soon as its done) onto a flat bowl/plate and pour rice vinegar mix over it.

Fold/slice into rice to cool it rapidly and seperate the rice without smashing it together. Using a fan to lightly blow on it as you do. Once rice is no longer wet and is cooled to luke warm, its ready.

Pile up and cover with damp towel til reasy to use.

155 grams (3/4) cup is easily enough for two rolls (made with half sheet) and a few pieces of Nigiri (fish and rice only). Probably just right for two bigger rolls using 2/3 of a sheet.

oh, and wear gloves with a little seasame or olive oil on them. makes the rice not stick to you!

Bought it, but heard it was easy to make. Might try to later.

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But the simplicity of fish and rice presented as nigiri can't be beat, imo.

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Well, im the only one in my family that eats anything raw (kids still a little put off by it and wife doesnt eat seafood period) and plan to make some nigiri and almost did today. But didnt want any more carbs for the day. I ate the left over tuna and salmon as shasimi.

I dont really care about whats traditional though, gonna eat what I like.

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What's on top of the first single shot?

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Spicy shredded crab.

Imitation crab stick shredded, mixed with spicy mayo (mayo, siriachi, and a little sesame oil)

Sorry, my wife (no pics) took these pics. Had to crop them, lol

No meat, just wanted to see if I could get the rice right and roll it. (Avocado, cucumber, jalapeno, cream cheese - topped with bagel seasoning and eel sauce)

Tomorrow doing a different few rolls with tuna, salmon, crab, shrimp tempura, etc.

If you say so, cooked on it all fall and its been great.

Breakfast, chinese, fajitas, steak etc several times. Smash burgers were amazing, just did them last week.


Have to keep the temp set low for most things cause super low setting is like 350 degrees , but it works perfectly fine. I'm not cooking anything lower than that.

That he was a Beast? I think he'd be ok with that.

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Who said he was in Baton Rouge signing a contract?

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Sidewalk: