Ok, now I wanted to ask how everyone seasons thier sushi rice, cuase i know it calls for vice vinegar and stuff, and it sounds like it is easy to mess up! Can I make it in my little electric rice cooker, do you think, or should I make it on the stove?
I read Happy's Sushi Su recipe, sounds like what I have seen before, but like kandee asked, how much rice goes to that much Sushi Su? I am sure it makes a drastic difference in taste. I am willing to work on my sushi making techniques, so I don't mind if it turns out a little bland at first, I would rather be safe then wind up with a kitchen disaster! I thought this would be a fun 'date' thing for Chris and I to do this weekend.
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-Sheri
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Sushi rice
