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From: holz@tubes.rutgers.edu (George Holz)
Newsgroups: rec.food.recipes
Subject: REQUEST: Sushi
Summary: orig. subject: Request:Sushi
Keywords: recipe REQUEST
Message-ID: <1991May21.143632.20075@mthvax.cs.miami.edu>
Date: 16 May 91 23:08:13 GMT
Followup-To: rec.food.recipes
Organization: Rutgers Univ., New Brunswick, N.J.
Lines: 17
Approved: aem@mthvax.cs.miami.edu


	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