Hi Maki, I've been reading up on the perfect way to cook japanese rice, and am getting contradicting information on one point -- to leave the rice in water or to drain it before cooking. If it does, then the problem may be that your filling is too wet. than the short grain counterpart. As a girl born in the Southern part of the US, I've never had to rinse my rice when I cook it. ^_^. In you instructions, Amazing instructions by the way, when you say to "drape a cloth over the pan..." I'm assuming this is with the lid off then drape the cloth over the pan. When it comes to storage, the dry and Other names for sticky rice is mocha rice, pearl Thus, as some of the acid is reduced through boiling, the vinegar is slightly less acidic, less sour, and less smelling of vinegar. Thanks for all the helpful info. Cook as per the above instructions. (With Recipes). Sushi no ko just means 'sushi powder', and it contains dehydrated vinegar, salt, sugar, MSG and flavorings. Regarding the final cooking step ("drape a cloth over the pan for about 10-15 minutes to let it fully absorb the moisture and rest. Don't be scared! If you are using a rice cooker, just switch on (or if you need the rice later, set the timer; you can calculate in the soaking time here.) One of his trip highlights was a home stay with a Japanese family. For those who don't know their rice varietals, if you're in the US (esp. I've seen all 3 ideas and was wondering what would be best. Add just a pinch of salt to your rice cooker when using medium grained rice. Hence, the nickname "yellow-man" was born for the Japanese who were, at the time, most probably quite yellow from jaundice and lack of proper nutrition. I'm not very sure since I'm used to risotto (which is mostly creamy) and white rice that isn't sticky...but I guess maybe those "clunks" are helpful to eat rice with chopsticks? As you bring the ingredients to a boil, much of what you see boiling is the sour acid. Thanks for your great web sites! My husband used to have this problem when he would wash the rice...he'd grind them to hard and break up the grains. variety comes from the short-grain cultivar of Japonica rice. However, you may be thinking of strong vinegars like malt vinegar or distilled white vinegar. So, washing white rice won't take away much in the way of nutrients anyway. Sinica rice) has testified to be one of the most liked rice despite its unconventionally medium-to-short structure and roundy edges. Rinse and drain well to remove excess starch until water runs clear. The diffrence of white rice and sushi rice is that, sushi rice is sticky, white is not meant to be. Can you make the sushi rice without adding the vinegar preparation? Re: Japanese Basics: How to make Japanese-style plain rice ... http://www.rebuild-from-depression.com/blog/2007/05/rice_and_phytic_acid... http://www.marksdailyapple.com/is-rice-unhealthy/. Thanks for your help (and for all those recipes!). I was planning on making some rice to try to make some onigiri for me and my sister, but after I had finished step 3, the rice was breaking apart into very little pieces, however it was still turning the water milky, So basically, after you polish the rice, you allow it to sit for about 30mins and drain. does calrose rice and bags labeled "sushi rice" work as well? As you say, he's totally wrong about the jaundice, or Japanese people being called 'yellow' because of that, or polished white rice being introduced 100 years ago (!!) I got my hands wet and tried to make onigiri, even with my hands wet the rice would not stick together, I got my hands even more wet thinking maybe they has to be wetter or something but the rice still wouldn't fit together.