Quote:

---

Coming from a half-Japanese girl . When the Japansese make their sushi rice they use a rice cooker. You don't need a fancy bamboo steamer or anything like that. Oh goodie! Buy the Japanese Calrose rice at your supermarket and I'll bet there will be stove top directions on the back of the bag. OK, will do, but see down below please, to see if what I have will work.

"Sushi Su"

1/2 cups of rice vinegar
4T sugar
1 1/2 t salt

Mix above ingredients. Transfer freshly cooked rice to a large bowl and sprinkle the sushi su over the rice mixing gently. Thank you...This is great.
So this is why it tastes different than what I've had that's been homemade (American style)!! I wondered what they added..Now I know, thanks to you. "Sushi Su" is what's needed. That seems easy enough. How much rice do you add this to?

Take one piece of "nori" (seaweed) and put one cup of the rice ont he nori spreading evenly yet leaving about 1/2" free of rice so that you can seal the roll. Place your favorite filling in a line at the center part and roll. Slice in 1" pieces...serve with wasabi and soy sauce.

Got it! I watched them do this on TV so think I can do this part easy enough.

I have a pkg of Trader Joe's California Short Grain, Haiga Mai Rice. The cooking instructions say: Measure one cup rice into a heavy sauce pan. Rinse rice several times in cold water until water is almost clear. Drain and let stand uncovered for 10 minutes. Add 1 tbs. of oil or butter and 1 cup of water or broth to rice and bring mixture to a boil. Reduce heat to simmer, cover with tight fitting lid and cook for 15-20 minutes or until all liquid is absorbed. Do not peek at rice while cooking.

How about it? Should I make any changes to this?

Thanks, Kandee

---