I bought 2 lbs of sushi rice today from Urban Herbs ... but I forgot to get the directions. After googling, I'm finding about a 100 different ways to cook the rice. From adding water every few min, or something similar to making rosetto, to the traditional 2 parts water to 1 part rice. I do not have a steamer, so that isn't an option. I'm making California rolls (first time) and need a dependable way to make the rice. Anyone know? My recipe doesn't say how to cook the rice, just use cooked sushi rice. Thanks
There used to be a great website that had step by step instructions with huge pictures illustrating each step. Of course I can't find it now... but here's a similar one for you. Fanning is essential, from what I gather.
Thanks everyone. I ended up going w/ the 2 parts water to 1 part rice. I did have to add a bit of water at the end of the cooking time. The rice was good and sticky ... just what I was looking for. Thanks again,
"sf" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Bell Jar said:
I bought 2 lbs of sushi rice today from Urban Herbs ... but I forgot to get the directions. After googling, I'm finding about a 100 different ways to cook the rice. From adding water every few min, or something similar to making rosetto, to the traditional 2 parts water to 1 part rice. I do not have a steamer, so that isn't an option. I'm making California rolls (first time) and need a dependable way to make the rice. Anyone know? My recipe doesn't say how to cook the rice, just use cooked sushi rice. Thanks
There used to be a great website that had step by step instructions with huge pictures illustrating each step. Of course I can't find it now... but here's a similar one for you. Fanning is essential, from what I gather.
Thanks everyone. I ended up going w/ the 2 parts water to 1 part rice. I did have to add a bit of water at the end of the cooking time. The rice was good and sticky ... just what I was looking for. Thanks again,
"sf" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Bell Jar said:
I bought 2 lbs of sushi rice today from Urban Herbs ... but I forgot to get the directions. After googling, I'm finding about a 100 different ways to cook the rice. From adding water every few min, or something similar to making rosetto, to the traditional 2 parts water to 1 part rice. I do not have a steamer, so that isn't an option. I'm making California rolls (first time) and need a dependable way to make the rice. Anyone know? My recipe doesn't say how to cook the rice, just use cooked sushi rice. Thanks
There used to be a great website that had step by step instructions with huge pictures illustrating each step. Of course I can't find it now... but here's a similar one for you. Fanning is essential, from what I gather.
