apple arcade wrote:
How did you do the rice? I've failed every time I've tried to make sushi rice.
I always heard people had a hard time getting the rice to stick, but it wasn't even an issue for us (the nori sheets were more reluctant, really) - I guess you just gotta use the right kind of rice - we used a bag that was actually called "sushi rice", and it was extremely wet and "porridge"-like right after boiling it in my rice boiler (using two cups of water for each cup of rice), but after cooling it for a while in the fridge, it was more dry, but still extremely sticky.
We also used vinegar mixed with salt and sugar on the rice, like everyone says you should, but I don't think that made any difference in the stickiness.
I'd love to know the actual name of the rice variety we used, so I can find it in larger amounts - I think it's likely it could have been Sasanishiki. This is the one we used:
http://www.bluedragon.com/products/sush ... -rice.aspx
RE: Vegan food - recently we've been making a lot of this at home as well, since my girlfriend is on a vegan diet - I was never much for soy milk as a replacement for milk, but it actually works really well in cooking, along with organic oat drink.
Also using tons of chickpeas and kidney beans for proteins, I love those.
