Back in 2002, Matt and Ted Lee reported on how home cooks had started making sushi with ever-increasing frequency Among the recipes they brought to The Times was this one, for sushi rice, short-grained rice bolstered by the flavors of vinegar sugar and salt, adapted from “The Great Sushi and Sashimi Cookbook,” by Kazu Takahashi and Masakazu Hori Use it as a backdrop for your own home-rolled sushi, or pair it, as the article suggests, with various kinds of sliced fish and vegetables, pickled ginger and wasabi for a chirashi sushi bowl.
Back in 2002, Matt and Ted Lee reported on how home cooks had started making sushi with ever-increasing frequency. Among the recipes they brought to The Times was this one, for sushi rice, short-grained rice bolstered by the flavors of vinegar sugar and salt, adapted from “The Great Sushi and Sashimi Cookbook,” by Kazu Takahashi and Masakazu Hori. Use it as a backdrop for your own home-rolled sushi, or pair it, as the article suggests, with various kinds of sliced fish and vegetables, pickled ginger and wasabi for a chirashi sushi bowl.
Replying to @fishgull Learn how to make perfectly seasoned sushi rice , how to make sushi rice
Sushi Rice Recipe - Gimme Some Oven
How to Make Sushi Rice Recipe, Alton Brown
Sushi Rice Recipe - Gimme Some Oven
Gochugaru Salmon With Crispy Rice Recipe, Recipe
Easy Sushi Bake - Simply Home Cooked
Tuna Mayo Rice Bowl Recipe, Recipe
Rice Recipes - The New York Times
Sushi Rice Recipe - NYT Cooking
Perfect Sushi Rice Recipe: How to Make It