"rufus" wrote:
I don't think that this subject has come up recently, so here goes:

What do sushi chefs and enthusiasts buy when they make sushi rice for
themselves? I've tried Nishiki, but I want to try others for
comparison. Also, where can one buy the rice in reasonable quantities
(maybe 5 or 10 pounds but not the huge bags that I've seen in
restaurants.)

And also, what are all the MI5 and News Server messages doing in our
nice little sushi group?

Use short-grain rice. Wash it well and rinse it, changing the water often,
until the water is clear.

I've killfiled MI5 in about 20 ngs.

--
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