Omakase For My Wife.

Sushi cooldown has returned.
I've wondered a lot about how to make rice tastier using a houehold pressure rice cooker. Using less water and giving it less time to expel the pressure. I think this is the best I can do.
There's a lot of direction with the shari, but I've been going for the texture where you can feel each grain. So this time the rice was very tasty.
I still haven't gone past kohaku for the vinegar, I will try different things slowly!
(I express my thanks to the information that gave me inspiration including Hinode Park Young-Hwan, Engineer who does Sushi, Kojima Sushi Chef, Book Sushi Master, Book Sushi Techniques, My cousin)
#SushiStudy #Omakase #ToughWorld
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