SSushi

Messy rolls

  • August 14, 2025


It’s been a long time since I made sushi, as I’m working in the office now. I recently had a request to make some rolls with cream cheese – Brazilian-style, haha.
So here’s a little story of how I cooked the rice, which I find hilarious because there was no real sense or structure… yet somehow there was.
I washed the rice and left it to soak for 30 minutes, then drained it for 4 minutes. I used 250 g of soaked rice with 250 g of water.
Since my cheap, non-induction hot plate heats very inconsistently, I decided not to risk it and took my Iwatani gas burner from the garage. I put the rice in a wide, heavy-top pot and covered it with a double layer of foil so no air could get in.
I set it to medium heat and planned to leave it for 10 minutes. But after 4 minutes, when I heard the sound of steaming, I thought my original idea was stupid -it would just burn off the water and leave the rice raw, lol. At the same time, I thought turning it off right then might not be enough either, so I decided to put it on low heat for another 10 minutes.
At the 6-minute mark, I started doubting again -maybe 14 minutes of heat would be too much. I remembered reading on the cheap Yutaka rice package that you should cook rice for 11 minutes on medium heat, then steam for 10. So I switched off the heat, which meant it got 4 minutes on medium and 6 minutes on low.
Then I thought, “10 minutes of steaming might not be enough,” so I set the timer for 15 minutes. When I finally opened it, I was praying it wouldn’t be raw or mushy.
In the end, it turned out perfect.

by zushisushi

28 comments

  13. My mom always said that everything goes to the same belly so it doesn’t matter how it looks 😄

  15. Focus, people! Cream cheese works well with roe, in my opinion and I am not opposed to it.

  26. I would eat that with extreme gratitude. I can’t afford high quality sushi or anything for that matter.

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