Hmm. Saw another post here, generally on sushi, but figured I'd make my own as the subject mater is entirely different.
Several questions, as I really enjoy eating and would like to make my own.
1.) Do you use a rice cooker? I've been making short grain rice on the range and its a pain (cook on medium high until slow boil; raise to high for 2 minutes; drop to medium for 5 minutes; remove from heat and keep covered for 10 minutes; place a towel inside lid, recover and wait 10 minutes).
How do you like the end result?
2.) Sushi grade fish. It has nothing to do with freshness. You can catch a fish yourself, filet it on the boat, and you can still get the parasites and little beasties. Granted, that's rare, but the fish needs to be frozen to an appropriate temperature for an appropriate amount of time.
- Do you know of any fish that are less prone to the parasites?