[RWebb]

ok, next...

I have a (cheap, pine wood) hangiri for cooling the rice after it is doused with the vinegar mix

- some recipes say it is critical to fan the rice (and I even tried it once), but I usually just cut thru it both directions with the rice paddle and let it cool without 'forced convection'

what I see on internet searches doesn't tell me how cool the rice should be before putting it on the nori

- room temperature or lukewarm? or does it matter?

also... I know the japanese like enoki or some other kind of cedar - hopefully pine is ok?