Onigiri - help!
Jan. 21st, 2007 03:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ginny_tThe bag says 2c water to 1c rice. My cookbook says 20% more rice than water. I'm inclined to go with the book.
The rice has to be warm/hot? But sushi is made with cooled rice? Whyfor this difference? I have mushroom-flavoured furikake. *smug*
(Also,![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
scruloose, I've been meaning to ask about the super-yummy soy sauce you have - is it a special kind/method/??? ?)
The rice has to be warm/hot? But sushi is made with cooled rice? Whyfor this difference? I have mushroom-flavoured furikake. *smug*
(Also,
scruloose, I've been meaning to ask about the super-yummy soy sauce you have - is it a special kind/method/??? ?)