London - Many home cooks are anxious about making their own sushi. It can be fiddly and even neatly-rolled sushi has a tendency to unravel.
But if you want perfect sushi that doesn’t fall apart, there is an ingenious trick of the trade: the hairdryer.
It is vital to use cool rice because sushi rolls will collapse if the filling is even slightly warm.
And now Japanese chef Yuki Gomi, author of Sushi At Home: The Beginner’s Guide to Perfect, Simple Sushi, says recipes calling for a specialist electric fan to cool sushi rice before rolling can be safely ignored.
Gomi recommends that having cooked your rice and added rice vinegar, sugar and salt, you should cool it using the cold setting on your hairdryer. Only once it’s been “blow-dried” is it ready to be rolled and cut into bite-size pieces. - Daily Mail