Thanks Lucy! This is a perfect starting point for anyone making sushi! Your taste may vary (despite other commenters, I like the sugar right where it is!) and I find every time I try a new brand of rice wine vinegar, I need to adjust the amount. My local market has a dozen brands! Some brands HAVE SUGAR in them - especially if they say "sushi vinegar" so check the ingredients - you might be doubling up on the sugar. I add the salt to the rice water. I microwave the vinegar and sugar together for 30 seconds instead of using a kettle. I don't use oil but you must cut, toss, or spread out the rice as you drizzle the vinegar mixture into it.

Reviewed On: May 19, 2011

I've made many different variations, including an 'authentic' recipe passed down from someone's grandmother. This one is by far the best! It always gets raves from all sectors, too! Carmelize the sugar in the pan you are are using or preheat the pan and swirl it as you pour it in to coat the botton. But really, if it doesn't cover perfectly, it still turns out fine! No variations needed but it is forgiving - one less egg, a couple extra yokes, etc... I do always go a bit heavy on the vanilla extract. Chill overnight to unmold easily (plastic knife around the edge then watch out for flying caramel sauce!), then let it sit at room temperature for an hour or so before serving.

Reviewed On: May 9, 2011

I've made this three times this month for birthdays - they keep requesting it again! I've done it in custard cups, well wrapped springform and a 9" cake pan - each time in a water bath. The springform wasn't worth it - the others worked great. The custard cups required less time of course but I cut the recipe to serve 8. Don't forget to use BOILING WATER in your water bath or your timing will be a good 15 minutes longer. Also - I used dark belgian chocolate instead of bittersweet twice and cut the sugar to 1/2 cup - STILL perfect! Covered the cake with same dark belgian chocolate substitution, cream and butter (Ganache II recipe on this site) and served with lightly sweetened fresh whipped cream. This one is in my permanent collection- Thanks Maggie!

Reviewed On: Apr. 14, 2011