Serious sushi chefs only touch rice for their first 3 years of training, so you can put in a little extra effort and make your rice better. Like an omelette, one of the easiest things to make, but most difficult to perfect.
I donât know who needs to hear this, but in most cases youâre gonna want to season your rice. After it cooks, put some oil/butter on that steamy starch and stir and salt it. It doesnât even need to be a huge amount, but itâs going to improve things so much. You could even put a little vinegar in there tooâgo crazy. Everyone is gonna be like, âwow your rice tastes so goodâ and you can know that itâs all because of your use of FLAVORS and SCIENCE.
My goal is to be the happiest old man I can be, and thinking this way also makes me take better care of my body. If I have to make a tough decision, I ask myself what will be a cooler story to tell grandkids, and that seems to steer me in the right direction.
