Reviewed: Jul. 19, 2008

BELIEVE THE HYPE THIS IS SUSHI RICE GREAT RECIPE!

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4 users found this review helpful

Reviewer:

jimmysam

Cooking Level: Expert

Living In: Sandwich, Illinois, USA

Reviewed: Jul. 13, 2008

I have just made this now! It tastes lovely!! Great recipe... Thank you!

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3 users found this review helpful

Reviewer:

mikebell1981

Reviewed: Jun. 7, 2008

i was out of two essential ingredients for this one: i only had basmati rice and where i come from, rice vinegar isn't widely available. so i made it with basmati and red balsamic - i cut down on the sugar and vinegar, because balsamic was too strong on both. yet it turned out great, works with both salmon and tuna.

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6 users found this review helpful

Reviewer:

Hana

Cooking Level: Intermediate

Living In: Ljubljana, Gorenjska, Slovenia

Reviewed: May 19, 2008

This is a great recipe for sushi rice. Instead of boiling the vinegar/sugar/ salt, I just put it in the microwave for about 1 minute. It comes out the same!

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188 users found this review helpful

Reviewer:

DaDoubleJs

Cooking Level: Intermediate

Living In: Miami, Florida, USA

Reviewed: Apr. 26, 2008

It really is perfect, and I wouldn't change a thing. I read that one reviewer omitted the oil. I might do that next time, just to cut the fat. The only tip I have is to handle the rice with wet hands, which silly me only found out about halfway through handling.

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5 users found this review helpful

Reviewer:

kate

Cooking Level: Intermediate

Reviewed: Apr. 11, 2008

This rice has an incredible flavor and texture. I had General Tso's chicken from Sam's and made this rice to go with it. It was delicious and added the right flavor to go with the chicken. Much better than plain white rice. I have even used it for a base for my sauted chicken and white wine sauce. Great!

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3 users found this review helpful

Reviewer:

Kimberly

Cooking Level: Intermediate

Home Town: Stewartsville, Missouri, USA

Living In: Topeka, Kansas, USA

Reviewed: Apr. 8, 2008

Worked great for my 1st time making Sushi! Will use slightly less vinegar and sugar as it was a little too moist. Flavour was excellent.

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4 users found this review helpful

Reviewer:

DPS3MONGOOSE

Reviewed: Apr. 7, 2008

Just as Jamie said, put your hand in the water of the rice cooker. Been doing this for 15 years. As for the recipe, I just add it all to the warm rice. No need to boil. Just cut the sugar a little.

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7 users found this review helpful

Reviewer:

Sara P

Cooking Level: Expert

Home Town: Liverpool, New York, USA

Living In: Wiscasset, Maine, USA

Reviewed: Apr. 5, 2008

This recipe complimented my sushi very nicely. I took another reviewers suggestion and slowly added each ingredient (sugar and vinegar) tasting the rice along the way till I got it were I liked it. I winded up only using small amounts of both the vinegar and sugar. For some whose rice turns out to vinegary they might want to look at the quality of vinegar they are buying that may have a very big effect on how they're rice taste in the end. My only complaint is that I didn't make more because I had a good amount of yummy fish left over.

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9 users found this review helpful