I've been trying for about 3 years now and I can't make A quality sushi rice I actually feel is "right"https://twitter.com/RamaTheVoice/status/1242361717167927296 …
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I have had no hands on experience of koshihikari. I was having issues getting rice I was happy with buy the normal kind and started getting the more exotic one and Botan blow my mind. It has a really nice stickiness. I made some onigiri with it and was really happy.
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Regardless of brand WASHING IS A MUST. cooking in cold water is a must and allowing the rice to sit for at least 10 minutes before cooking is a must — although if you have a smart rice cooker with fuzzy logic you probably can set it up this way.
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With that being said, I would love to play around with other kinds of rice. I love experimenting. Rinsing it was a huge step for me though, before that I was never happy with any rice. Washing (Rinsing) off the extra starch makes so much of a difference.
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