Quote:
Originally Posted by RWebb
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... |
Got to start and the beginning. Are you making plain steamed rice, or are you making rice so you can assemble it into a sushi dish?
"Chirashi" is traditionally thought of as "sushi rice". I think for the sake of clarity, it is much better thinking of nigiri and maki rolls as "sushi". The rice dishes are another class of "rice bowl" if that makes sense at all.
Oh, and BY THE WAY...There are some total sicko perverts out there who make "sue shee" with brown rice and hippie crap. That's about as wrong as a banana bagel. Or a Torta with a weenie in it. There are some foods that are all about tradition and should be left that way. What's next, a tofu "Matzo" ball? G.D. hippies....