Shapsnots: I heart salmon and cucumber
Yep. Got a sushi mold for my b’day.
The ordinary course of action is to roll up all your sushi doo-dah on a bamboo mat, by hand, and then give it a squeeze. But you can also press the ingredients into molds of various shapes and configurations.
The key is the sushi rice, which is both sticky and puffy, and compresses into firm shapes. Plus the seaweed wrapper, which is very dry but sticks to itself nicely when dampened.
Somehow, I always finish a sushi-making session with little sticky gobs of sushi rice stuck to me in improbable places, like itinerant boogers.
May 23, 2007 — 4:14 pm
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