Here's how it works: Anybody can ask a question The best answers are voted up and rise to the top When we make home-made sushi, we often find that the seaweed wrapping (or nori) is too chewy. The seaweed we buy is from the local supermarket, and nothing fancy. Question: How can we ensure that the seaweed is not too chewy? Don't wait too long to eat it. I'm assuming you're talking about rolls, or makimono, rather than nigiri-zushi. Anyway, assuming the nori was reasonably freshly opened and crispy when you started, that's the main risk you have: within minutes of preparing makimono, the moisture of the rice will quickly transfer to the dry laver. The faster you eat it, the less likely it is to become mushy and chewy. In the convenience stores in Japan, onigiri, which are, like makimono, also wrapped in nori, are now usually wrapped in a special plastic pouch. If you follow the directions, you can wrap the onigiri with the nori in one motion while you peel off the plastic.

This lets you enjoy the crispy texture when you're ready to eat, which is the one advantage convenience store onigiri have over bringing mom's with you. If you make the onigiri at home, you'll usually end up with moist, slightly chewy nori when you're finally ready to eat. In addition to what Jason says above, which is absolutely correct, nori needs to be toasted to be crispy. Sometimes you buy it ready-toasted, but sometimes it's not toasted and you need to toast it over an open flame yourself. How to toast nori instructions and video. Additionally, I've found that if you live somewhere high-humidity (like San Francisco, where I live), you sometimes need to re-toast nori even if you're buying ready-toasted packets, because it becomes moist. As everyone has said, assuming the nori is dry enough to begin with, the problem is moisture getting into the nori from the rice. But the problem might not be just moisture transferring because you let it sit too long, but rather that the rice itself is too moist.

The drying step in making sushi rice is critical, and if you under-dry your rice, you'll have problems. Especially if your rice is pretty sticky, you may want to try drying it further. From a great Serious Eats article about making the rice: If all goes well, your sumeshi should come out slightly sweet and tart, full of distinct grains, and have a texture that holds together when compressed, but is not overly sticky.jiro dreams of sushi blu ray uk To further the answers already given:where to buy eel for cooking Nori starts becoming chewy as soon as rice is applied to it since the rice has moisture thus you want to minimize the time between rice-on-nori to maki-in-mouth.where to buy sushi grade fish in bay area

Besides toasting the nori and consuming the maki roll as soon as possible after producing it, I would recommend one step between those two:not only should you have all your materials/tools/ingredients at the ready, you should have each makimono filling pre-assembled BEFORE applying the rice. For example, if you have a roll with multiple ingredients in the filling gather enough fillings for a single roll in one pile so it can all be added to the roll all at once.where to buy sushi grade fish in south jersey Also make sure that you have a clean and dry area for assembling, cutting, and plating the maki roll. sushi slash onlineAgain, keep moisture away from the nori as much as possible.where to buy raw sushi grade tuna

Nori is like anything, the more you pay the better the quality. The better the quality, means its usually a bit thinner and consumes better. Cheap seaweed will be a bit thicker and once the moisture gets in it, will be chewy. Generally, the Japanese seaweed is much better than chinese made seaweed, but as its about 4 times the price, most supermarkets only stock chinese. how to eat sushi correctlyThey figure people wont know any better.... They may be right. Also consume within a few minutes of making and the taste experience will be so much better. I use a propane blowtorch to crisp up my sushi. If you try this, expect to ruin a few sushi rolls before you get it right. it looks like they put the rice on the very end :D so It has no time to get moist, to help tham they are using special foils , the same is with onigiri wraped in crispy nori. Sign up or log in Sign up using Google

Sign up using Email and Password Post as a guest By posting your answer, you agree to the privacy policy and terms of service. Not the answer you're looking for? Browse other questions tagged sushi or ask your own question. Sold by PowerforApple and Fulfilled by Amazon.DetailsKOKUHO RICE SUSHI, 5 LB ( FREE Shipping on orders over . DetailsCamp Chef Sushezi Roller Kit - Sushi Rolls Made Easy Seaweed nori for sushi making - 50 full size sheets + 1 sushi mat is one of the easist ways to eat seaweed. Nori is best used to wrap around small rice balls which are then dipped in shoyu. After soaking, Nori can be added to soup or used as a salad ingredient. Shipping Weight: 9.6 ounces (View shipping rates and policies) #9,244 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) So you've been paying how much for sushi at those fancy Asian fusion bars? Stop it this minute...start making your own with this nori. It's incredibly cheap, good, and even includes the sushi mat.

(Line the mat with plastic wrap...keeps the mat clean and each roll will be wrapped up for refrigerator storage as you roll it.) Use chicken or cooked seafood if you are wary of raw fish (or make vegetarian ones) and don't cut out the slices until ready to serve. There are a number of good internet sites on making sushi...just Google it. Oh, and you'll need Nishiki Premium Sushi Rice (5#) and Nishiki 100% Natural Sushi Vinegar, 10 Fluid Ounces (or their equivalents - lots of competing products), too. This product contains a warning label that states it contains a chemical known to the state of California to cause cancer, birth defects or other reproductive harm. Came with a huge warning sticker that it contains cancer causing agents, imported from China. Passed this item to son. He related it was easy to use. It was fine to work with, but it had an odd flavor I'm not used to. This paper is a little too cheap and tends to splinter easily. It takes a deft hand to roll the without splitting it.