Sushi rice are not the long grain rice we usually use to cook pulao. They are thick grain rice with an ability to stick together after being cooked. Wash 180 gm of rice at least 10 times to get the ...

Once the rice cools, moisten your hands and shape your sushi rolls. Place the rice on sheets of seaweed, top with fish, ...

During the Edo period (1603-1868), the amount of rice in the shari was larger and browner than now. Why was this? Hanaya Yohei, an Edo period sushi chef who conceived of the current form of ...

In addition to analyzing the FDA data on rice products, scientists at our Food Safety and Sustainability Center tested 128 samples of basmati, jasmine, and sushi rice for arsenic. We combined the ...

Sticky (or glutinous) rice does not contain gluten; the name refers to its texture once cooked. The grains hold together, making them easy to mould into sushi and ... The cooking time of rice ...

To prepare the sushi rice: Wash the raw rice five times, draining the water each time to remove the milky ... To assemble the sushi: Place a sheet of nori, shiny side down, on a bamboo mat.

Since I got my hands on this Zojirushi a year ago, my rice has been evenly tender and fluffy every time I use it. I tend to mostly make sushi rice and long-grain white rice like basmati or jasmine ...

Place a layer of cooled sushi rice onto the seaweed wrap and gently press flat. (NB: don't add too much rice or you will end up with very fat sushi rolls.) Place a dab of wasabi paste along the ...

We discovered that not all rice cookers are the same. Although some give you perfectly fluffy and delicious rice, others will undercook it or leave your rice dry and stuck together. We've found three ...

from sushi rice to risotto, Buddha bowls to brown rice. The ideal rice cooker should be simple to use, and consistent at producing the perfect grain, every time. But does spending more mean ...

Sprinkle sesame seeds evenly on the rice. Flip the seaweed sheet so the rice faces ... mat to shape it into a round log. Use ...