rufus wrote:
> Most of the best sushi joints that I've been to use rice that is just
> lightly warm much of the time. There is some variation in temperature,
> and in density of packing, but generally I like it best when it is not
> at maximum density but it still holds its shape long enough for me to
> (god forbid) pick up a piece with chopsticks instead of my fingers.

You and everyone else. Getting the rice ball to the right combination
of cohesive and airy is one of the skills that makes a master sushi
chef, and one of the (many) reasons it takes ten years to become
a good one, and how you can tell a guy in a bonzai bandana from
a sushi chef.

> now i'm hungry again.

Me too.

--Blair