Quote:
Originally Posted by amoeba
Definitely not a pro but may I ask what adjustment you made between attempt 1 and attempt 2 ?
For reference I use Cali grown Koshihikari in a rice cooker.
On attempt 1 I lowered the burner heat to the lowest setting (lo) and it took forever to cook the rice, and the water hadn't reduced so I cooked it for an additional 10 minutes or so which resulted in the rice being overcooked and mushy. On attempt 2 I lowered the heat to the second lowest setting, which cooked the rice in the time it was supposed to, but as I said it would not stick.
For attempt 3 I used a rice cooker with the recommended rations of rice/water. I am cooking sushi again tonight, my plan is to use the rice cooker and add a bit more water than last time to help with the stickiness.
I use Nishiki because that's what the dude at the Asian market pointed me to.