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4 tips for making your own sushi

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Nothing is more fun than going out to eat sushi at a local restaurant, but what if you could also make your favorite sushi rolls right in the comfort of your own home? It may prove less expensive than dining out and it's also a fun activity with which to wow your friends and family members! Here are some tips to keep in mind: 

  • Buy sushi-grade fish: It's very important that you only use sushi-grade fish when making your own rolls, which means it is safe to eat raw. Sushi enthusiast Monnie Nilsson writes in The Denver Post that you should look for fish that doesn't smell "fishy" and is smooth and firm rather than slimy. If you are uneasy preparing and eating raw fish, or if you are not confident in the safety and health standards of your market, then use prepared seafood. 
  • Get the right rice: Not all rice is created equal. You'll need short-grain, Japanese sushi rice, which is stickier than its Jasmine or Basmati counterparts. Be sure to rinse the rice well before you cook it to remove excess starch. 
  • Practice your roll: Making sushi that tastes good is pretty easy, but making it look as great as it tastes takes an enormous amount of effort! Have patience, don't get discouraged and remember, practice makes perfect.
  • Use the right utensils: After all of your hard work, you deserve to eat your sushi feast using the best utensils available! Try these gorgeous stainless steel chopsticks from StainlessLUX. The elegant two-tone style makes a unique statement, with the top half of each stick sporting a brushed finish and the lower half boasting a brilliant one.

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