Reviewed: May 15, 2012

This is the EXACT way we made this in Culinary School - they must of gotten the recipe from your mom! Perfect!

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Reviewer:

~Chef Susan~

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Lampasas, Texas, USA

Living In: Killeen, Texas, USA

Reviewed: May 12, 2012

Yumm... perfect amount without overwhelming rice flavor

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Reviewer:

sugardew

Reviewed: May 10, 2012

Its the perfect recipe.

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roselo

Reviewed: May 3, 2012

Too much liquid - take out 1/2 cup!

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MWINTEROD

Reviewed: Mar. 11, 2012

This is so perfect! My husband and I probably make sushi once a week or so and this is ALWAYS our go to recipe for the rice. There have been times where we haven't had time to let the rice sit for 30 minutes before cooking it and it's still turned out great! I still haven't had a chance to add kelp to it like the recipe calls for but I hope to eventually!! I'm sure that would be great. Thank you for sharing this recipe with us all!!!

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ceballos

Reviewed: Feb. 9, 2012

this is terrific, thank you.

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Reviewer:

HPYCMPR

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Reviewed: Feb. 8, 2012

Makes perfect rice! I used this recipe to make onigiri (Japanese rice balls) to put in my packed lunch for school, and they were delicious.

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SugarCookies

Cooking Level: Intermediate

Reviewed: Jan. 8, 2012

Authentic!

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Reviewer:

Liberty Belle

Reviewed: Jan. 2, 2012

The rice turned out absolutely perfect for the sushi I made. My family and I loved it. Wouldn't change a thing!

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Reviewer:

chef L'or

Home Town: Toronto, Ontario, Canada

Reviewed: Jan. 1, 2012

This is the perfect receipe that I have been seeking. I also didn't have the kelp but I do not need to be that authentic. :) This was easy and perfect. The extras steps in technique make a huge difference. Thank you so much!

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