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A rice cooker uses higher heat and much more quickly....it uses high pressure as well, so steams AND boils at the same time. You DO know that the proper rice is a VERY short grained rice grown especially for sushi, right? having said that, I recently learned that it can be best to soak rice a half hour or so before cooking. I no longer own a rice cooker, ...


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The simple answer is yes, you can cook fish labeled as "sushi-grade"...and you can use the technique of a low temperature water bath (sous vide) to do the cooking. You can cook and chill. The folks at ChefSteps (http://www.chefsteps.com/) have quite a bit of instruction on the topic of low-temp cooking. You can find specific examples for fish, ...


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You can make it that way, but then comes the question as to whether you are making real sushi. If it tastes good go for it. On youtube there's a fella who uses a brine before sous viding it. He soaks it for 24 hours, and this is supposed to keep the fish translucent while sous viding. I am going to attempt a modified version of this. I'm using non sushi ...



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