Quote:
Originally Posted by rusnak
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....
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No NO - not brown rice
chirashi is ok but not my interest - I usually think of chirashi as a failed maki roll (just as I regard scrambled eggs as a failed omelet)
sushi as in hand or roll (nigiri, maki ... even temaki cones if I had to)
ok no soak after washing as the Zoji's little elephant brain takes care of that