06 November 2007
I tried making sushi again yesterday. This time I soak the rice for 30 minutes before cooking and used only 30% more water for my 2 cups of rice. I also let the cooked rice stand for 15 minutes after the rice cooker goes off before seasoning. I find that this way the texture is more correct as compared to my first attempt. But this time round the rice is a little too dry and doesn't stick together too well. So the next time I'll probably follow the same method but add a little more water.