"dsi1" wrote in message
...

On Saturday, February 3, 2018 at 11:13:56 AM UTC-10, Ophelia wrote:
>
> I don't know anything about the marinade, unless you are referring to
> Teriyaki?
>
> Perhaps someone here can give you ideas about the marinade she used for
> you
> to try?
>
> MrD told me to get short grain (pudding) rice which is sticky.
>
> I have never had nori or sushi so I have no preconceived ideas about it,
> which is probably A Good Thing

Musubi is made using plain rice. It is sushi rice that is made with a
seasoning of vinegar, sugar, and salt. Both are made with short/medium grain
rice.

I used to watch my auntie make sushi rice back in the early 60's. The
old-school way is to mix in the vinegar, sugar, and salt, seasoning in a
wooden tray with a wooden paddle while fanning the rice. The rice is mixed
using a slicing motion, being careful not to smash any rice grains. Cooling
the rice down while mixing it keeps the rice from forming clumps.

Musubi is easy to make, making sushi rice and sushi is a lot more involved.
OTOH, the local style sushi made in Hawaii back in the old days was
relatively easy to make. The modern day sushi served today in Japan, the
mainland, and the world, is some pretty sophisticated and artistic food.

https://www.youtube.com/watch?v=t0psSxSaKkw&t=2402

==

Thanks At least I know the proportions now 8-4-1. I think I will
stick with musubi for now

Oh my stuff isn't going to arrive now until Wednesday Still, I can test
out his spam <g>