Questions about preparing and serving sushi - a Japanese food which commonly includes short-grain Japanese rice (mixed with rice vinegar, sugar and salt), fish or shellfish, and nori (seaweed paper). Sushi may contain cooked or raw fish or shellfish, or no fish at all. Sushi which includes raw ...
Let's say, I only want to make 1 sushi roll right now. Is there a good way to store the rest of the rice for tomorrow's rolls? And what about storing the nori?
I'm interested in learning to make my own sushi. Every guide I have read has stressed that the rice has to be rinsed thoroughly. The bags of rice I generally buy say not to rinse the rice in order ...
What exactly makes some fish "Sushi Grade"?
Is there something you can look for? Am I left to the seller's word and my own discernment?