New Year Resolutions?

here are a few of my resolutions, also in no particular order:1) avoid unproductive EvC interactions.2) teach myself to roll sushi (that's carrried over from last year)3) maintain my current exercise regime and continue to lose exess weight (I've lost about 15 pounds so far, hope to lose about 10 more)4) spend less money on things I don't really want or need

Stickiness in rice is also due to what kind of starch is prevalent in the grain. Long and short grain rices have different ratios of several different sorts of starch and this ration also affects how sticky it is.Evidence of this is the fact that you can have sticky brown rice (short grain) or fluffy brown rice (long grain), even though brown rice is not polished so that the starch is completely exposed.Anyhow, the fanning is meant to quickly cool down the rice after it is cooked so it retains the correct texture and also (I think) dry out the surface a bit to make it even stickier.The rice is also supposed to be spread out on a tray (traditionally, in a large, shallow, straight-sided wooden tub) and fanned and turned over with a wooden paddle.

quote:

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I found out that one of the tricks is getting good high quality rice.
And fanning the hell out of it to make it very sticky. Its all about the fanning. I want some sushi now.

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Excellent tips, thank you.The rice is so important to great sushi. The fish is really a condiment to the rice, and I have found that the quality of the rice in the sushi is what makes me return to a Japanese restaurant (or not). Also the soy sauce.