Timeline for Stove top Sushi rice - Which method?
Current License: CC BY-SA 3.0
15 events
| when toggle format | what | by | license | comment | |
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| Nov 10, 2012 at 1:20 | comment | added | lemontwist | @Hannele, thanks for that input. I've never made sushi with rice on the outside before, so that is a really good point. | |
| Nov 9, 2012 at 18:38 | comment | added | Hannele | @lemontwist I think most of the issues I have with your answer is with how well the sushi rice would stick together - for example, can you make rolls with the rice on the outside with this method? Because that is one characteristic of even the most basic sushi rice. | |
| Nov 8, 2012 at 21:41 | comment | added | D3vtr0n | I completely agree. Tomatoes grown America are nowhere near as nice. Cheers. | |
| Nov 8, 2012 at 21:27 | comment | added | lemontwist | @Devtron, tomatoes are from America, not Italy, so pasta sauce is not authentic either. | |
| Nov 8, 2012 at 20:35 | comment | added | D3vtr0n | Jasmine rice is native from Thailand. The Japanese do not grow Jasmine rice, at all. Authentic sushi is made with short grain rice, sorry to inform you. | |
| Nov 7, 2012 at 23:50 | comment | added | lemontwist | @Devtron, it tastes like sushi to me....... So that is just your opinion. | |
| Nov 7, 2012 at 23:39 | comment | added | D3vtr0n | do not ever use basmati or jasmine rice! that's not sushi! that's gross! | |
| Nov 7, 2012 at 23:23 | comment | added | D3vtr0n | you MUST rinse the short grain rice until its clear. it makes all the difference in the world. | |
| Nov 6, 2012 at 20:44 | comment | added | Kristina Lopez | I very much appreciate your answer @lemontwist because personal experience is often more valuable than just something out of a cookbook. If you could possibly expand on your answer regarding whether you form it in a bundle or wrap it, that would be great and appreciated! | |
| Nov 6, 2012 at 20:05 | comment | added | MargeGunderson | @lemontwist, how do you hold yours together using long grain, or is it just loose rice wrapped in seaweed and/or salmon skin? Some of us aren't the most graceful eaters... :^D | |
| Nov 6, 2012 at 19:39 | comment | added | lemontwist | @sven, it's all good, just want to learn how I can make my answer better. I also read that you need special rice to make sushi.... But it was so time consuming I just don't bother, and I love how my sushi tastes! | |
| Nov 6, 2012 at 18:32 | comment | added | Sven | Hey, it wasn't me who voted you down :-) I just want some more opinions because I know that good rice is an essential part of sushi. Actually I think it's interesting that you don't even use special rice because many sources say you need that special rice. | |
| Nov 4, 2012 at 16:35 | history | edited | lemontwist | CC BY-SA 3.0 |
Ratio of water to rice was wrong
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| Nov 3, 2012 at 21:20 | comment | added | lemontwist | If you're gonna vote me down, at least tell me why please! I make sushi using rice cooked with this method. So it's a perfectly reasonable answer. | |
| Nov 3, 2012 at 21:07 | history | answered | lemontwist | CC BY-SA 3.0 |