Totally Lame Picture Site!!

Surgeon General's Warning: The content on this site has been determined to be a leading cause of headache and nausea, and to be totally lame.
Now the rice is all cooked and has been left to finish it's steaming and whatever else rice does when it sits around staying warm. It actually turned out perfectly, despite the fact that the rice cooker had english writing on the front, was very cheap, and (according to SushiChef) was manufactured in the 1950's and then held in a warehouse to be resold to me (hereafter known as TheIdiotWhoBoughtTheRiceCooker) as a monumental joke.

To finish up the sushi rice, it has to be cool. Room temperature kinda cool. To do that you dump it out into a large shallow bowl, pour the vinegar on it, and then stir it up using a wooden spoon, using slicing motions instead of stirring motions, so you don't mush the rice.

In a traditional sushi type environment, there is a special large flat wooden bowl you do this in, whose name escapes me. And you fan the rice to cool it faster. Apparently the faster the rice cools, the more shiny is appears and thus the better the results are.

Lacking a fan and a large flat wooden bowl, we put it into a large plastic bowl, stirred it around, and stuck it into the fridge for a few minutes, taking it out occasionally to stir it around, until it was cooled enough to work with.

None of that is pictured here, though. Too bad, huh?

Previous: Getting ready to finish up the sushi rice Back to picture list Next: Sheets'o'Seaweed

Look at that. Perfect sushi rice!

Previous: Getting ready to finish up the sushi rice Back to picture list Next: Sheets'o'Seaweed
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This pathetically lame picture site, it's awful design, and all of the lame pictures on it, are the sole responsibility of me, Poindexter. The relation of any images on this site to actual people, places or things, should be patently obvious. They're PICTURES. Duh.