Quote:
Originally Posted by cranks
I guess the argument is rather linguistic.
It doesn't sound right to me too that the rice should be "warm" and the fish "cold", but yuujirou said rice should be a bit over the room temperature which sounds right to me.
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Yeah, I mean, whenever i've had sushi (and good sushi, i mean) the rice has certainly never been refrigerated, so it's not 'cold' per se, but neither is it palpably 'warm' with residual cooking heat, it's just... neutral?
The other problem could be the rice itself; I've seen more than a couple of 'easy sushi' recipes in the uk that just specify short-grain rice. Typically though, the short-grain varieties available in supermarkets are european versions; cheap 'pudding' rice or risotto rice! So it doesn't stick right and makes more of a squishy roll, or falls apart easily. Makes your sushi really weird and harder to deal with.