Constructing the Shushi-?? Question....

[karenisraw]

Hi!,

I know that I am a dum dum and there is probably some really obvious answer to this, but I am asking anyway.

I tried to make sushi the other day and they turned out pretty well except that there is a portion of the suchi sheet that goes past the one time around and then it overlaps the nori and continues making a non-moist section that is double thick nori sheet. Do I somehow get rid of the excess nori sheet once it reaches the begining of the sushi roll? is it normal for it to overlap?

Please help if you can.

k

[rawpriestess]

You are not a dum dum at all, this is a legitimate food prep question.

Well, if you don't have a sushi maker, it can be really difficult to make a good sushi roll.

the Nori roll will stick to anything wet, so you can make it stick to itself, by using a bit of water, orange juice, shoyu sauce, etc by dabbing it on the the piece of nori that you are connecting, you can also jus let them overlap, or you can roll it up inside, so it looks like a spiral, or you can cut it and make it smaller if you like smaller nori rolls, whatever works for you, is the best thing to do.

good luck

[karenisraw]

rawpriestess,

Thank you for showing me the many options. I will probably get a sushi maker as mine weren't very tight and I am sure that would help.

k
:p

[rawpriestess]

A sushi maker is fun, and I paid about $20 at a fair, but I've seen them brand new on ebay for about $10, you might try there, they make them in all shapes and sizes, and they are so easy to make in that little gadget.

good luck with your sushi

[CAdreamer]

You can get a bamboo sushi roller at an Asian market for under $3...they
work very well.

[Sheryl]

I think part of the trick is just letting the roll sit for at least 10 minutes for the nori to absorb water form the filling and go soft! If you can wait that long!

Cheers,
Sheryl

[karenisraw]

Thank you Cheryl and CaDreamer,

I will look at the Asian markets, and as well, let the sushi sit for a while.

k
:)

[Cecilia]

I never worry about the nori overlapping. I put whatever rice substitute I'm using on half the roll (I usually mash avocados and mix with grated carrots) then I add my veggies (thin cucumber strips, red peppers etc) and then I roll it in a bamboo mat. Usually there is only a small piece of nori that overlaps, maybe 1/2 inch or less. I moisten it with water and then my roll sticks together. Yummy :) I love sushi

[karenisraw]

Ceclia,

Thank you for your input. I will use your idea for the avocado and carrot "rice" stuff.

k
:) :)

[Cecilia]

Ceclia,

Thank you for your input. I will use your idea for the avocado and carrot "rice" stuff.

k
:) :)

Happy to help :) I love it when people think my ideas are interesting. Please let me know what you think or if you improve upon the idea. I love sushi :D

[tvillemom]

I love sushi, and loved eating the rice version. I find that my raw version is just as tastey, but I really don't like the soggy nori wrap. My question is, will this just be a fact of my new raw life (soggy sushi-LOL) or is there a way to make it with the ground veggie/rice substitute so that the nori won't get soggy? I really love sushi, and I actually love the taste just as much RAW as I did before, but I just don't like soggy/tough nori. ANY help would be appreciated.
Wendi

[tvillemom]

I was just hoping someone would see this......I would really like some advice.
Read my post before.....
Wendi