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2. How to Make Sushi Rice - AOL

   www.aol.com/sushi-rice-162535713.html

   To make sushi, you’ll need a rice cooker, a hangiri (a wooden vessel used in mixing and cooling the sushi rice), a spatula and a fan. The wood used in a hangiri absorbs moisture from the ...

3. Japanese rice - Wikipedia

   en.wikipedia.org/wiki/Japanese_rice

   Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome). Ordinary Japanese rice, or uruchimai (粳米), is the staple of the Japanese diet and consists of short translucent grains. When cooked, it has a sticky texture such that it can easily be picked up and ...

4. I Tested KitchenAid's First-Ever Rice Cooker—Here's ... - AOL

   www.aol.com/lifestyle/tested-kitchenaids-first...

   The grain and rice cooker was really easy to piece together. It features an eight-cup-capacity nonstick pot, steam basket, and water tank on a sleek tech base. After plugging in the cord ...

5. Sushi - Wikipedia

   en.wikipedia.org/wiki/Sushi

   This is an accepted version of this page This is the latest accepted revision, reviewed on 16 September 2024. Japanese dish of vinegared rice and seafood For other uses, see Sushi (disambiguation). "Sushi-ya" redirects here. For the magazine originally known by this name, see Neo (magazine). Not to be confused with Shushi or Su Shi. Sushi 寿司 Sushi platter Place of origin Japan Region or ...

6. Rice cooker - Wikipedia

   en.wikipedia.org/wiki/Rice_cooker

   A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the temperature of the cooking bowl and controls the heat. Complex, high-tech rice cookers may have more sensors and other components, and may be multipurpose.

7. History of sushi - Wikipedia

   en.wikipedia.org/wiki/History_of_sushi

   The history of sushi (すし, 寿司, 鮨, pronounced [sɯɕiꜜ] or [sɯꜜɕi]) began with paddy fields, where fish was fermented with vinegar, salt and rice, after which the rice was discarded. The earliest form of the dish, today referred to as narezushi, was created in Japan around the Yayoi period (early Neolithic –early Iron Age). [1]