I'm doing 32 things
The key to great sushi is using the right rice..(short grain)
and remember that you need to rinse it 5-6 times, until the wash water is clear and not milky, before you start cooking the rice.
Also the right apple/cider vinegar/sugar combo is very important too
just remember to use the same amount of sugar and vinegar. (Depends on the amount of rice being cooked)
1 cup of sugar and 1 cup of vinegar and SLOWLY warm it up to the point of being just hot enough to melt the sugar..(almost to the watery stage…) DON’T LET IT BOIL
then while its still piping hot….slowly fold it into the hot COOKED rice…until ALL the rice kernels are coated…
then let it set/stand awhile to the point of being slightly warm…then shushi your ass off…I love making sashimi with roe and spicy tuna
You should try making spam musubi’s too…great snacks for the middle of the day hunger pangs…or while on the run…SLURP
one more thing. Kiska79..I want to paint your INCREDIBLE eyes…so I need a close up of them…any chance of that happening?
