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Anna N

Anna N

On 3/12/2019 at 9:50 PM, heidih said:

There seems to be confusion with the term "sushi rice". Shorter grain somewhat sticky rice is the base and then it is stirred up with vinegar, sugar and salt when used as a sushi base. But standing alone it is just a shorter grain rice. I use Calrose which we grow here in California - just a variety - kinda popular.  https://en.wikipedia.org/wiki/Calrose_rice

 But even my Zojirushi rice cooker has a water level setting for sushi rice. I think the fight for a differentiation between raw short grain rice and cooked rice seasoned for sushi was lost a long time ago. 

Edited to fix along

Anna N

Anna N

On 3/12/2019 at 9:50 PM, heidih said:

There seems to be confusion with the term "sushi rice". Shorter grain somewhat sticky rice is the base and then it is stirred up with vinegar, sugar and salt when used as a sushi base. But standing alone it is just a shorter grain rice. I use Calrose which we grow here in California - just a variety - kinda popular.  https://en.wikipedia.org/wiki/Calrose_rice

 But even my Zojirushi rice cooker has a water level setting for sushi rice. I think the fight for a differentiation between raw short grain rice and cooked rice seasoned for sushi was lost along time ago. 

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