"Japanese sushi rice is the best tasting kind of rice. Plus it's very usefull because it's so sticky. I use white or brown rice." — Sam Gray
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nori (dry seaweed)
uncooked glutinous white rice (sushi rice)
call it whatever you want to, my picky family chomped it down and asked for more! Made it with slow cooker adobo chicken and quick sesame green beans as per menu suggestion. Definitely what we call a 'do-over'! Thanks!
To make decent sushi rice, you need to use rice vinegar. They use it in sushi restaurants, and the flavor of the sushi is so much improved by its use.
you dont add the nori to the rice while it's cooking.
Did not work, needs vinegar for flavoring.
While cooking it smelled very 'seaweedy', but when done it was very good.
I did not care for this recipe.
I think this needs rice vinegar, and no sugar. Try the perfect sushi rice, or you can buy sushi rice powder at many Japanese grocery stores for quick fixes.
This is not sushi rice... I eat sushi a minimum of once a week and this tastes nothing like what I have had at many sushi places. This needs the rice wine vinegar and use nishiki rice!
* Percent Daily Values are based on a 2,000 calorie diet.
Japanese Sushi Rice
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 3
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