On Jan 25, 6:18 pm, "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.)

When I roll my own, I'll use Kohuko. I like the texture better than
Nishiki. Musashi San mentioned something about not giving rice a soak
for sushi. One thing I like to do after washing the rice is to give
the rice a 15 minute soak with a piece of kombu seaweed on top. I take
it out just before I start the fire. I think it adds some nice flavor
and a bit of mineral content without going overboard.