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Sushi rice is a type of short-grain rice that is used in sushi. It is also known as sushi-meshi, sushi-rice, and sushi-su. Sushi rice is different from other types of rice because it is stickier and has a higher starch content.
The history of sushi rice can be traced back to Asia, specifically China and Japan. It is believed that sushi was first created in China as a way to preserve fish. The fish was wrapped in rice and then fermented for several months. This method of preservation allowed the fish to last for a longer period of time without going bad.
Sushi eventually made its way to Japan, where it became a popular dish. The Japanese began to create their own sushi recipes, using different types of fish and vegetables. In the 18th century, sushi was introduced to Europe by a Dutch doctor who had lived in Japan.
When making sushi rice, make sure to rinse the rice several times until the water runs clear. This helps the rice grains to separate and prevents the rice from becoming overly sticky. Additionally, use the right amount of liquid when cooking the rice, as too much liquid can create a mushy texture. Use a rice cooker if you have one, as this helps to ensure the rice is cooked properly. When the rice is cooked, let it cool down before you start making the sushi. Finally, season the rice with a combination of rice vinegar, sugar, and salt to give it a nice flavor.
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|japanese short grain rice|