7 Comments

• SourPuss says:

  December 24, 2009 at 8:34 am

  I think it may be a specific type of rice. My other suggestion is buy a rice cooker. I’ve never cooked sushi rice in mine, but basmatic or long grain rice is wonderful, completely different than stove-top cooking.

  Sorry, no idea about the sushi and I would have to guess it was pretty inauthentic since I never saw chicken sushi in Japan.
• Randy says:

  December 24, 2009 at 8:34 am

  you cant cause each place has a secret recipe
• rugga1 says:

  December 24, 2009 at 8:34 am

  Slowly
• margarita says:

  December 24, 2009 at 8:34 am

  Buy sushi grade rice. Then take a class on how to make sushi. It’s an art form which is why they have sushi chefs.
• Cindy says:

  December 24, 2009 at 8:34 am

  First Do you have a rice cooker? they make life so much easier 1 Caveat though you must wash the rice until the water runs clear ! This stops the rice from sticking .If you don’t have a rice cooker I believe the portions are 1 cup rice to 2 cups liquid (I would still wash the rice though)
• bashandpop says:

  December 24, 2009 at 8:34 am

  the key would be to use sushi-grade rice, but this works with long grain rice:

  add to a saucepan:
  1 c. rice
  1 1/2 c. water

  bring to a boil. let the water boil away until it is almost all gone.
  turn the heat down to the lowest possible setting, cover, and let cook for 15 minutes.
  remove the pan from the heat. remove the lid and place a tea towel (or a kitchen towel) over the saucepan, then return the lid. let stand for 5 minutes.
  fluff rice with fork and serve.

  there will be a crusty bit of rice at the bottom which can be removed and baked like a cracker.
• lorenzo says:

  December 24, 2009 at 8:34 am

  you start out using sushi rice, also called sticky rice.

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