Quote:
Originally Posted by Columbine
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.
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That sounds like a
horrible experience! I think I'd just stick to long grain rice instead of going down that road.
I'd be willing to bet that a lot of "sushi" places in California use long-grain rice just for convenience. This whole topic makes me wonder what Japan did when they had rice-shortages (apparently there was one in my area 10 or so years ago... maybe more.) A lot of people bring up "カリフォルニア米" as though it's really good stuff. I doubt sushi chefs have the same opinion, but it's something to think about!