Crispy sushi rice is basically white rice that has been pan-fried in oil until golden and crisp. It's reminiscent to puffed crispy rice cakes and has a savory, crunchy texture, similar to fried ...
Sticky (or glutinous) rice does not contain gluten; the name refers to its texture once cooked. The grains hold together, making them easy to mould into sushi and pick up with chopsticks.
Sushi rice are not the long grain rice we usually use to cook pulao. They are thick grain rice with an ability to stick together after being cooked. Wash 180 gm of rice at least 10 times to get the ...
Place a layer of cooled sushi rice onto the seaweed wrap and gently press flat. (NB: don't add too much rice or you will end up with very fat sushi rolls.) Place a dab of wasabi paste along the ...