Quote:
Originally Posted by David
We took a sushi course a few years ago that was fun and informative. Then we made sushi at home... once.
A couple of key points I remember from the course:
Sushi is spiced rice not raw fish. You can put a piece of leather on sushi rice and it's still sushi.
Sushi rice comes from California not Japan (sushi rice grown in Japan stays in Japan)
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ah back to the OP !!
I just want to get the correct OCD* procedures down:
Let's assume I bought good sushi rice - the regular kind, not the pre-washed kind...
also assume that I have a nice new Zojirushi induction rice cooker (complete with the little songs it plays) and have discarded my 3rd rice cooker - a cheap Panasonic.
Now, the number steps in order would be (as I understand it):
1. wash the rice (3 or 4 times, thoroughly with swirling form my hand, but not so hard as to chip or break any of the rice grains)
2. soak the rice for 30 minutes ---> BUT do I still need to do that with the Zojirushi??
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AFAIK, the entire japanese culture is high on OCD - which is a very GOOD trait in an engineer or a surgeon; and is - of course - common in the Porschephilic community...