My favorite go-to-grain, fat white Nishiki sushi rice. White or brown, it is wonderfully sticky and easy to pick up with chopsticks.
Here it is paired with poached red snapper and edamame. If there is a trick to cooking snapper successfully, I've gone far beyond wanting to know about it. This fish never comes out right for me, no matter how I prepare it. It was almost inedible poached in white wine - the texture was tough and the flesh would not part from the skin.
I had to put latex food-handling gloves on and "Hulk-out" to pull the skin and flesh apart! Thank goodness for the rice; in the Zojirushi, it is perfect every time.
Can you see my reflection?
