All the times I’ve tried working with it, it seems to stick to everything EXCEPT itself. Regular seasoned sushi vinegar as well as sushi vinegar-xanthan gum pastes of varying viscosity didn’t work. :/
All the times I’ve tried working with it, it seems to stick to everything EXCEPT itself. Regular seasoned sushi vinegar as well as sushi vinegar-xanthan gum pastes of varying viscosity didn’t work. :/
First off this is a really in-depth response so thank you!
Pectin and agar both seem like excellent candidates given their temperature dependent thickening, as you mentioned. It might even make shaping maki and nigiri easy while the rice and/or thickener is still warm, and then more structurally sound after they’re set.
I do eat starch and mainly like shirataki for the low-calorie, high-fiber aspect (and that I’m just a nerd about ingredient substitutions). So I could try thickening the seasoned vinegar with starch (even rice starch if I decide to add another ingredient to my dragon hoard of a pantry). Admittedly I also have yet to try cutting the shirataki rice with actual sushi rice and seeing how low I can get the ratio before structural failure. :]
No problem, this really was an interesting question that got my brain going in a fun way. Lemme know how things turn out