This recipe is for white short grain, or Japonica Rice, aka: Japanese rice, sushi rice. Summary - What to do Measure by weight, not by volume, or never a finger for water Use best tasting water available to rinse and cook Soak the rice for 120 min at 5℃ Water ratio: 1:1.1 Keep the internal temperature of 98℃/208.4°F for 20 minutes Summary - What to avoid Measure by volume, or using your finger to measure water Cooking without a lid Remove the lid while cooking or steamin

If you've ever considered making sushi at home, you might have been entangled in the enigma of rice varieties—sushi rice, Japanese rice, basmati rice, sticky rice, and more. The distinctions between them can be puzzling, but fear not, for I am here to illuminate the differences. Summary To make sushi rice: Use either Sushi or Japanese Rice Use either Short or Medium Grain Never use Sticky, "Mochigome" rice My first choice: Lundberg Organic Sushi Rice Runner Up: Nishiki For Su

January 5, 2023 UPDATE: Here are some new additions to the list of online sites that offer sushi grade fish. Nevada Sierra Meat and...

This is an 80-minute recording from a live online class. It is available on vimeo on demand for a 48-hour rental. It's educational,...

If you're wondering what Shio Koji is, get ready to experience the wonder miracle sauce that transforms everything into a fantastic...