"dsi1" wrote in message
...

On Saturday, February 3, 2018 at 10:57:26 PM UTC-10, Ophelia wrote:
> "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>

8-4-1, 8-4-1. Ricky don't lose that number. OTOH, I'm a bit skeptical about
the 1 - salt. Try it with less salt first. 8-4-.5 or 8-4-.25.

==

Ok. I marinaded some spam today with the Teriyaki sauce. I didn't really
expect him to like it, but he loved it

Guess what I will put on top of the rice)