New answers tagged

1

I use a relatively heavy bottomed pot. This method is simple and less fuss than most, and my rice does not stick to the pan: put 1 something (I have a particular mug I always use) of rice into the pan. put the pan on the stove and turn the ring on high add 2 somethings of tap water put the lid on do something else in the kitchen like making whatever you ...


2

I can see flaws in the method. Adding water by 'depth' is pretty inaccurate unless you use the exact same rice quantity in the exact same pan as the recipe author. Also, bringing it slowly to the boil like porridge is very inaccurate for your timings. Let's try it a slightly different way. Use ratios & a flash-boil. There's no absolutely ideal 'works for ...


0

.... I will actually disagree a little with the great Jolenealaska here. I've found that the single most important thing when making rice is to follow the package instructions. The answer she links to is a solid technique. That's how my mom has always done it, and people are always amazed at how well it turns out. But I got obsessed with kimchi just in time ...


0

Line your container at the bottom with salt. Seal the container. It will last for years.


1

All responses are very good. I'm strongly compelled to add an "extremely" important addition. I don't see the one that truly gives that restaurant taste. It is essential that you use SESAME SEED OIL!! It is found in the ethnic food isle. I order it in lg bottles from Amazon as cheaper. You don't use a lot as it can be easily over done. At times I ...


1

As it’s difficult to judge what size a given amount of rice will end up being once you roll it up, I follow a technique that I noticed a sushi chef doing on a video: put down a line of rice, then spread it out You then have a much better clue how the rice will roll up (based on the width and height of the line of rice) and if you have it even across the ...


1

I have a couple of suggestions, which have helped me. First, cut your nori a bit larger. Rather than using a half sheet, go for two-thirds a sheet. Of course this will produce a smaller portion, for which you will need to devise a creative use (I've used them for hand rolls), but beginning with a larger sheet leaves you more room for error as you are ...


Top 50 recent answers are included