"Peter H.M. Brooks" wrote in message
I took sushi rice, a few handfuls, added three times their volume
water, some strong Japanese rice wine, a dash or two of soy sauce
gave it fifteen minutes in the microwave (five on megahot, ten on
two). Out came a nicely glutinous but separate rice mixture that I
in the 'fridge for two hours.
I've made sushi rice a few times in order to make California rolls,
of which I am very fond. Works out to be a very economical starter
for a summer dinner party for 8. Anyway, one of the tricks is the
rapid cooling of the rice. I also use rice vinegar instead of rice
wine and leave out the soy sauce. I wonder how that changes the
For the rolls I use smoked salmon, avocado and cucumber. With the
usual dips. Not very enterprising, but it works for even the least
adventurous guests without boring those who like sushimi.
Moira, the Faerie Godmother
I hope my standard of living doesn't go up. I can't afford the one
I have now.