Madness In My Method

Two attempts at trying to cook a sushi rice using my rice cooker have failed, with the rice staying quite al dente (or turning into mush as the dire end of phase two concluded after trying to salvage the rice). A third attempt with my glass pan resulted in zero burning and fluffy white stuff, but still with al dente rice.

Ideas I'm going to try tomorrow, still keeping with this particular brand of rice:
- Soak a batch of rice for 4hrs before actually cooking (I'll put it to soak while I'm on my lunch break)
- Soak a batch of rice for 30min before actually cooking (I'll have this one soaking while I cook the 4hr batch)
- Try for twice the amount of water using the pan, as it was the closest to what I'm looking for so far and I really don't want to give up trying to use the pan just yet

My biggest dilemma is that I have only ever made Minute rice in a pan. I would use it if I could, but it's just not sticky enough to be used as a sushi rice.

The sad part is that I had already cut up an avocado, some cream cheese, and two slices of tuna and salmon with the expectation that the rice would turn out ok. My guinea pig guest for the evening and I finally gave in and ran out to the buffet earlier so that our stomachs would stop eating us alive. Afterward, I opted just to have avocado-sashimi dipped in wasabi-joyu (*ahem* wasabi mixed into shoyu, aka soy sauce - look at me learning all kinds of new things - woot!).

There's still half of an avocado left, but I'm actually stuffed silly at this point. Lots of taste testing of the rice, the buffet dinner, and now the sashimi. Yum.

As a side note, I just realized that the mint spread lolotehe brought us would go really well with a thin slice of salmon on a wafer. I may have to try that. (Lolotehe - Would the spread still be good? How long does it usually last, or do you ever keep it long enough to find out?)