Given the well-known love of the yanagiba here, I'm hoping for a good discussion.
Anyone have a favorite rice preparation method? Water-rice ratio, length of time of cooking/desired final texture, covered/uncovered for how long, how many (if any) washes of the rice, do you apply pressure during or after cooking, and if so how, preferred level of seasoning?
We're talking about the most frequent accompaniment to that perfect slice of fish you just cut, this stuff matters.
A recent thread on here contains literally a tutorial on making sushi rice. Can find at:
Hope this helps
Thanks Dave, should have done a better search.