Let's discuss Rice & Rice Accessories. Currently in

>>9302138
For sushi rice I use a 1:1 ratio of rice and water. After rinsing the rice I put it in the water, bring the water to a boil, and as soon as it comes to a boil I turn the heat down to barely a simmer and cover. I cook for ~15 minutes and turn the heat off without removing the lid. While the rce is cooking I make the seasoning for the rice. This can vary a lot put personally I use around 2 table spoons of mirin and 4 of rice wine vinegar and mix this into the rice after its cooled a while. Some recipes say to use sugar but I don't like using it.

If you're making rice balls you can buy season mixes at Japanese grocery stores that add different kinds of flavor.

>>9302303
And of course you need to use short grain rice, I've known people who tried other kinds and up with a mess. Personally I've only used botan calrose but I'm sure there are much better varieties out there.

>>9302303
Also apparently people will cook the rice with a kelp called konbu but I've never tried it.

Interested

Do Japanese use short grain rice for everything or is it mostly only used for sushi?