holz@tubes.rutgers.edu (George Holz) (05/17/91)
My girlfriend and I love sushi but cannot afford to eat it out all of the time. We have tried to make it many times at home but have met with at best mixed results. We usually try to make avocado maki roll, so the rice is very critical. Does anyone have any good very specific recipes or techniques? The problems we generally encounter are poor rice consistency (a little too mushy...) and it seems like we are missing some ingredient the restaurants use. Exactly how much rice vinegar and what other ingredients should we use? Also the seaweed seems to come out too tough. Is there anyway of preventing this or a certain brand which is superior? Thanks, Andrew (&Tammy) /Rutgers Univ, NJ