1. Ali, you are amazing! You have so much energy! If we can’t eat brown rice, which other “pseudo grains” would you recommend – millet, quinoa, teff, etc. that would have the best flavor and texture? I think my rice sushi typically had a little vinegar or something in it, can’t remember. Do you put anything in your rice or is it just plain? Thanks – looking forward to your adventures in the kitchen and on the screen!

  2. Hello, Roberta! Thanks for commenting. I’d recommend a mixture of quinoa and amaranth for the stickiest and heartiest texture. In this recipe, I didn’t season the rice with any vinegar, though I have definitely done so with ume plum vinegar in the past. Thanks again for your support!


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