Quote:
Originally Posted by TalnSG
Ooops, yes that could be a problem. I was thinking of mixing them once they were cooked separately, but that is an awful lot of extra effort. I think before going that route I would end up with a bowl of whatever rice I could get and throwing in the rest of the ingredients instead of making sushi.
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They'd still have different consistencies though; which would be weird in your mouth even if both were cooked perfectly.
someone mentioned chiraishi sushi (scattered sushi); that's pretty straight forward, provided you have the rice. Or you can probably buy Japanese rice online; there's several suppliers for the UK, so i can't imagine the USA has none. I get Nishiki; it's not the best by a long shot, but it's versatile, and i've made home-spun sushi with it that's gone down well.