Reply With QuoteI don't think there's any brand or real design to the sushi mats. It's just bamboo sticks and thread.
I've been toying with making vegetable maki off and on for a couple months. I'm getting better at it, but my shit is still sloppy. A paper towel is a poor excuse for a "sushi mat"
Anyone have any experience with this? Any suggestions for a mat? I still can't eat properly... but I like cooking.
Pontius is my Co-Pilate
I don't think there's any brand or real design to the sushi mats. It's just bamboo sticks and thread.
Boo, Hiss.
Yeah, I think you're right. Still... I figured this was a good place to ask. Rebecca got a Groupon for a "sushi making class" that we are gonna go scope out when I'm feeling better. I'm excited!
I've looked at sushi as this mystical thing for years... but it's really just rolling up well prepared stuff in some rice and seaweed. I can do the first part, but the second part I suck at.
Protip. Wrap the sushi mat in plastic wrap, keep that fucker clean.
It's easier than rolling a jazz cigarette, just keep your knife sharp as the devil.
Originally Posted by Razor Ramon
My knife is sharp enough to split the heavens.
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I would think the only hard part of sushi making besides having it look perfect; is the cutting of the fish into the perfect size; which seems easy enough with a little bit of practice. Tell me how that goes Josh I've been looking at those as well.
Hostages? **** em'
The mat really makes the rolling stupid easy, plus you probably can't get the rolls tight enough without one since you can't do the whole squeeze/tuck part at the end or whatever you wanna call it.
I can't eat fish right now, but if you'd like I can talk about slicing mushrooms and carrots and shit?
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Perfectly acceptable.
Avocado, natto, omlette, cucumber, mushrooms, bell peppers, pickles, sweet potato, and asperagus are all solid-as-fuck sushi fillings. Cream cheese is nice too, for roundeye cheaters.
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