Thanks, Annette.
I knew it was called 'sticky rice,' but could not figure out which rice to buy. I normally buy rice at one of the Asian markets, usually Thai jasmine for every day use, but I knew this was the wrong thing for sushi. Asking the shop owners would not be much help: despite selling an incredible number of different types of rice, none of the shop owners/employees speak English and I can't speak Chinese, Korean, or Thai [no Japanese markets, but all the shops sell some Japanese things].
Besides the rice itself, it was the secret ingredients that had me stymied. A bit heavy handed when it comes to vinegar, I knew I would ruin things if I decided to just wing-it.
Lynn
BTW, I have a little bamboo roller and a pack of dried sea weed.
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