Sushi Thread - ARIGATO!

Originally Posted by Sakabadger

As for the rice, well, rice steamers are everywhere, at least in most Asian households. To make sushi rice though, I think you're supposed to use a certain type of rice grain (short grains or something) as well as rice vinegar, not just your generic white rice. No clue on the rice balls, though I'd like to learn how to make them cuz they look so simple.

for rice balls (onigiri) you use the same rice as you do with sushi, just that you can mix it with furikaki (flavoured toppings) or sesame seeds or whatever you want and mold it into balls, triangles, cubes, cylinders etc, either by hand or using onigiri molds, and then wrap some nori around it so it doesn't stick to your hands when you eat it. you can also put various fillings inside, umeboshi (picked apricots), tuna mayo, chicken mayo whatever you feel like.

you can use long grain rice for sushi, but i heard someone say that it's not as sticky as short grain and so doesn't hold together well, as well as grains sticking out awkwardly. also, you use sushi-so, which is a combination of sake, rice vinegar and sugar i believe but you can buy the stuff pre-made these days or in powder form.

Jam it back in, in the dark.