Making sushi is harder than it looks. It might appear to be just a blob of rice with an offcut of raw fish stuck to the top, but whenever I’ve tried to make it, it lacks a certain something. (Skill, probably – I read somewhere that before they’re ever allowed to wield a knife, trainee sushi chefs spend their first few years learning how to make rice.)
However, Kim got me a gadget that promises to take the hard work and talent out of semi-decent sushi. It’s called a Rice Cube, probably because it turns rice into cubes, and as far as I can tell that’s pretty much the basis of sushi. Here’s what I managed to make with it.
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