Ask BYC

[MROO]

This may be a bit niche, but anyone have a favorite brand of nori, sushi rice, and premade gomasio they like? Paging @Nabiki on this one for sure.

I haven't rolled in a long time but I've got to make some changes in diet, and doing some hand rolls to occupy my hands in the process is a good thing.

 

[thecatumbrella]

This may be a bit niche, but anyone have a favorite brand of nori, sushi rice, and premade gomasio they like? Paging @Nabiki on this one for sure.

I haven't rolled in a long time but I've got to make some changes in diet, and doing some hand rolls to occupy my hands in the process is a good thing.

I've always used Lundberg, but am curious what Nabi says!

I also recently discovered furikake. Someone must put that on sushi, right? It's ocean-level stanky and so delicious.

 

[Nabiki]

This may be a bit niche, but anyone have a favorite brand of nori, sushi rice, and premade gomasio they like? Paging @Nabiki on this one for sure.

I haven't rolled in a long time but I've got to make some changes in diet, and doing some hand rolls to occupy my hands in the process is a good thing.

I don't have a favourite brand of nori, but I do look at the sheets. If there are obvious tears or missing chunks, don't get it. I like Homai for my sushi rice. I usually use furikake rather than gomasio, and only when I'm making nigiri.

 

[Nabiki]

I've always used Lundberg, but am curious what Nabi says!

I also recently discovered furikake. Someone must put that on sushi, right? It's ocean-level stanky and so delicious.

There are a lot of kinds of furikake. My favourite is katsuo fumi. I also like chirimen, but some people are put off by the fact that it's tiny, whole fish.

 

[azurbanclucker]

I don't have a favourite brand of nori, but I do look at the sheets. If there are obvious tears or missing chunks, don't get it. I like Homai for my sushi rice. I usually use furikake rather than gomasio, and only when I'm making nigiri.

Thanks! Any thoughts on Nishiki vs Homai? Kinda my decision point right now.

 

[Nabiki]

Thanks! Any thoughts on Nishiki vs Homai? Kinda my decision point right now.

They're both fine. I haven't had the opportunity to try a lot of the really fancy, gourmet rice, but maybe someday I will. I have also never had real wasabi, but that will change in the future. My three wasabi plants are recovering from their journey nicely.

 

[azurbanclucker]

They're both fine. I haven't had the opportunity to try a lot of the really fancy, gourmet rice, but maybe someday I will. I have also never had real wasabi, but that will change in the future. My three wasabi plants are recovering from their journey nicely.

Silly as it sounds, it may be a volume decision for me. I can't find Homai locally in less than 25 pound bags, and I don't really have room to store that much right now. (that would last me EASILY a year+). I will hit the Asian market this weekend and see if they have smaller bags.

 

[Nabiki]

Silly as it sounds, it may be a volume decision for me. I can't find Homai locally in less than 25 pound bags, and I don't really have room to store that much right now. (that would last me EASILY a year+). I will hit the Asian market this weekend and see if they have smaller bags.

I buy it in 50 lb bags. It's my everyday rice.

 

[azurbanclucker]

I buy it in 50 lb bags. It's my everyday rice.

Yeah I can get it at costco in big bags. I think I'd better start small. I'm not even sure I can still do basic rolls anymore

 

[thecatumbrella]

There are a lot of kinds of furikake. My favourite is katsuo fumi. I also like chirimen, but some people are put off by the fact that it's tiny, whole fish.

I had no idea! I'll need to expand my furikake stash, because I'm putting that stuff on EVERYTHING.