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LBGE,SBGE, and a mini makes three......Sweet home Alabama........
Stay thirsty my friends .
I make sushi about once a week and the key for me to make my own rolls was to nail down the rice process, without it, you're doomed to failure. That said, I'm far from an expert but I can make my own rolls pretty easily they hold together/look as good as any local place in town.
Measure out a cup of rice, then rinse thoroughly. You can do this in a fine mesh strainer running cold water over the rice while gently stirring until the water runs clear, 7-10 minutes. Or place the rice in a bowl and fill with cold water, swirl around then drain; repeat until water runs clear, 10-15 minutes. Once rice is completely rinsed, let air dry for 20-30 minutes then place in medium sized heavy bottom pot. Fill with water until it appears just above the level of the rice, 1/2" or so.
Place burner on high and let boil uncovered. As soon as it comes to a boil, cover with lid and turn burner down to lowest setting for 10 minutes. When the timer goes off, move covered pot to a cold burner and let rest, covered, for another 10 minutes. When the timer goes off, gently remove rice into a wooden or ceramic bowl with a spatula. Add sushi rice seasoning and fan rice while gently moving it around the bowl. This cools the rice down and forms the starch to make "sticky" rice, should be room temp. When rice is completely cooled, cover with a moist kitchen towel to hold rice until ready to make sushi. I usually make my rice early in the afternoon and hold it for several hours until I'm ready to make rice.
I'll grab my seasoning recipe in a few minutes and post that. Every sushi place has its own seasoning recipe so you can adjust for your own taste, this is just the one I use.
No worries, I just won't post the seasoning recipe