vingared rice for sushi
Most all the recipes on the net and books call for using a non-metalic pot with very washed short grained rice and a non-metallic cooling vessel to lay out the rice while the vinegar/sugar/salt mixture is added and fanned. The pot ratios are 1:1 with the later additions of the sweet vinegar and fanning to make a sushi rice. I've noticed that all of the grocery store deli and buffets use rice steamers/makers to make the rice. Anyone have any foodservice or similar recipes using an electric ricemaker to make this rice?