YankeeInRaleigh wrote:
X-pensfan wrote:
And how do they get the rice to stay clumped together like that?
I think it's from cooking it absolutely correctly, and then adding just the right amount of Vinegar, sugar and salt. It's been a while, and quite frankly my rice was never that good. Someone else will have to answer that.
Oh hey I'm a sushi chef (or was)
It has to do with the amount of water used when cooking and, yes, the proper mixture recipe of vinegar, sugar, and salt. Then it has to cool for a certain amount of time. Not enough and it's still wet and falls apart. Too much and it's dry and clumpy. Then, when you're assembling the rolls, you can't get the rice too wet (some chefs wet their fingers to keep the rice from sticking to their fingers, others use oil) or it'll fall apart.
How the shit did we get to sushi rice?
Cool, does it take long to learn, did you have to go to school? I'm not interested in the 7 years it takes to become a poison blowfish preparer, I just want raw salmon, rice, and all the fixings made by me for the cost of the food.
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