Not exact matches
I used a short grain brown rice, cooked it with a little extra water (1 cup rice to 2 1/2 cups water) and for a little extra time
until it achieved the sushi - ready
stickiness that it needed.
of tapioca
until it looses its
stickiness but is still very soft.
Knead the dough, adding more flour sparingly,
until the dough is smooth, satiny, has lost most of its
stickiness, and is fairly firm.
Knead it well for a good few minutes
until it combines and the
stickiness disappears.