Sushi rice
 

I've always wondered what the difference between the normal rice we Koreans and Japanese eat for dinner and the rice underneath the raw fish on a nigiri sushi portion is. They seem to taste and feel different, or am I just tripping out?

Normal rice=No vinegar

Rice used for nigiri/maki= with vinegar.

Ah, ok. It's very good. :3

Also, the Chinese eat rice that isn't sticky as to Japanese and Korean right? :x

Different types of rice, different plants.
chinese rice=long grain
japanese/korea-Short grain.

Totally agree. Vinegar is the necessary ingredient for the sushi rice.

sushi rice usually has a vineager solution in it as said before. The solution is usually a vinegar, and sugar solution. the sugar is what makes it sticky.

I am drooling.

I think Barone is an expert on making sushi rice!

I have some tips for cooking sushi rice(In Japan we call sushi rice as sumeshi). And share with you guy if you desired.

Ingredients:
1.5 cups uncooked short grain rice
1.5 cups water
6 tbsp rice vinegar (got in grocery)
5 tbsp sugar

Directions:
1.Use equal water and grain rice and cook.
2.Put the rice vinegar and sugar in a small pot over medium heat.
3.Stir until the sugar has melted into the rice vinegar.
4.Once the rice is finished cooking, take the rice out of the pot and put it into a large bowl
5.Cool the rice and rice vinegar mix, then slowly pour the rice vinegar mix over the rice, using a cutting motion to mix it into the rice with the rice paddle.
Vinegar


sumeshi

personally, a 6:5 ratio of vinegar to sugar is waaay... too sticky >.>''
i normally use 10:4:1 or so of vinegar, sugar, and salt
>.>''

if you use 6:5.... your rice is going to be VEERRRY sticky and REALLLY sweet >.>''
although i'm not sure how desirable that is....
since i personally prefer something more.... subtle >.>''


although i would personally recommend the mitsukan "vinegar" (NOT rice seasoning) ^_^