#Sushi rice measurement

[anielskaaniela]

How Much Sushi Rice Per Roll Perfect Sushi Every Time

In this post , you will learn how much sushi rice you need per a roll to make perfect sushi every time . Check out my japanese products [here]. Making sushi at home is such a fun experience! Whether you’re rolling up sushi rolls, shaping nigiri, or putting together a poke bowl, the secret to restaurant-quality sushi is all in the rice. Get it right, and you’re golden. But if there’s too much…

[powdermelonkeg]

Hey guys. Rice ball time.

Things you need:

Sushi rice

Mirin (technically optional)

Rice wine vinegar

Sesame oil (technically optional)

Seaweed wraps (technically optional)

Salt

Filling: I prefer spicy lemon mushrooms or spam with prosciutto, but you can use basically anything you want here. Cheese, taco meat, spinach and feta, take your pick.

Equipment/supplies you need:

Rice cooker

Frying pan

Spatula

Spoon

Plastic wrap

Cookie sheet (technically optional)

STEPS:

Measure the rice according to your rice cooker.

WASH THE RICE. This is important. It just means swirl it around in water with your hand, drain the water off, and repeat until your water's not getting any clearer.

Put in the rice cooker with water according to how your rice cooker works.

Add a splash of rice wine vinegar, + mirin and sesame oil if you have it.

Cook rice.

While rice is cooking, prepare filling however you want.

When both are done, take out a sheet of plastic wrap. Sprinkle generously with salt.

Scoop some rice onto the plastic wrap. About a fist-sized portion should be more than enough.

Put a spoonful of filling in the center.

Cover spoonful of filling with more rice.

Close up the plastic wrap and twist it. You should have a formless rice ball.

Shape it into a triangle by squeezing the plastic wrap. You might need a washcloth for heat protection for this.

Repeat until you're out of rice. Congrats, you have rice balls for the next few days.

Refrigerate until cold.

At this point, they should hold their shape fairly well. If you want to seaweed-wrap them:

Fill cookie sheet with warm water.

Have surface ready to put seaweed and rice ball on.

Submerge seaweed sheet in warm water for 10 seconds MAX.

Put flat on the surface from 2. It will be messy, that's fine.

Put rice ball in middle of seaweed.

Fold seaweed around it. I like to fold the corners over the top of the triangle first, then the bottom.

Wrap in foil and refrigerate.

Repeat for as many rice balls as you want like this.

SPICY LEMON MUSHROOM FILLING:

Cajun seasoning (paprika + oregano + thyme + salt + cayenne + white pepper + red pepper flakes. Paprika should be the biggest component, everything else, add as much as you think you want)

Lemon juice

Margarine or butter

Sliced mushrooms

Put in a lot of butter and let it melt.

Add the mushrooms.

Season generously with cajun seasoning.

When they look like they're properly cooked (dark, smaller, kind of curled in on themselves, shiny, the butter's mostly gone), add lemon juice.

Cook until lemon juice is mostly gone.

Profit.

SPICY LEMON SPAM FILLING:

The exact same as above except you cut up spam for it instead of mushrooms. Maybe add soy sauce if you want. Cooked spam looks lightly brown on the edges.

I like to wrap my spam rice balls in strips of prosciutto so they look like the meaty rice balls from Breath of the Wild.

[potatodonuts]

Hannibal food themed episodes

France 🇫🇷

Apéritif - Apéritifs are drinks, typically alcoholic, that are normally served before (apéritif) or after (digestif) a meal respectively. An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet. 🥂

Amuse-Bouche - An amuse-bouche is a single, bite-sized hors d'œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons but are served free and according to the chef's selection alone.

Potage - Pottage or potage is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word pottage comes from the same Old French root as potage, which is a dish of more recent origin.

Oeuf - Egg. 🥚

Coquilles - Great scallops. In French, the mollusc itself – as well as a popular preparation of it in cream sauce – is called coquille St. Jacques. 🦪

Entrée - An entrée, in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal.

Sorbet - Sorbet is a frozen dessert made using ice combined with fruit juice, fruit purée, or other ingredients, such as wine, liqueur, or honey.

Fromage - Cheese. 🧀

Trou Normand - The Normand Hole. Calvados is the basis of the tradition of le trou Normand, or "the Norman hole". This is a small drink of calvados taken between courses in a very long meal, sometimes with apple or pear sorbet, supposedly to reawaken the appetite.

Buffet Froid - A buffet froid is a meal served on a table for guests to help themselves. The word, as such, comes from the French buffet and originally referred to a sideboard used to store china. When a buffet includes only cold dishes, it is known as buffet froid, which means cold buffet.

Rôti - Roast.

Relevés - In the late 18th century, the practice arose of removing the empty soup tureens and replacing them with entrées de broche or other grosses entrées. The replacement dishes were commonly called "relevés", or in English, "removes". They were the last of the entrées consumed at the meal, although they were brought to the table immediately after the potages.

Savoureux - Tasty, savoury.

Japan 🇯🇵

Kaiseki / 懐石 - It is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine.

Sakizuke / 先附 - An appetizer similar to the French amuse-bouche.

Hassun / 八寸 - The second course, which sets the seasonal theme. Typically one kind of sushi and several smaller side dishes. Traditionally served on a square dish measuring eight sun (寸) on each side.

Takiawase / 煮合 - Vegetables served with meat, fish or tofu; the ingredients are simmered separately.

Mukōzuke / 向付 - A sliced dish of seasonal sashimi.

Futamono / 蓋物 - A "lidded dish"; typically a soup.

Yakimono / 焼物 - Flame-grilled food (esp. fish)

Su-zakana / 酢�� - A small dish used to cleanse the palate, such as vegetables in vinegar; vinegared appetizer.

Shiizakana / 強肴 - A substantial dish, such as a hot pot.

Naka-choko / 中猪口 - Another palate-cleanser; may be a light, acidic soup.

Kō no mono / 香の物 - Seasonal pickled vegetables.

Tome-wan / 止椀 - A miso-based or vegetable soup served with rice.

Mizumono / 水物 - A seasonal dessert; may be fruit, confection, ice cream, or cake.

Italy 🇮🇹

Antipasto - Antipasto is the traditional first course of a formal Italian meal. Usually made of bite-size small portions and presented on a platter from which everyone serves themselves, the purpose of antipasti is to stimulate the appetite.

Primavera - A primo is the first course. It consists of hot food and is usually heavier than the antipasto, but lighter than the second course.

Secondo - A second course (secondo), based on meat, fish, dairy products such as cheese, or eggs.

Aperitivo - The aperitivo opens a meal, and it is similar to an appetizer. Most people gather around standing up and have alcoholic/non-alcoholic drinks.

Contorno - A side dish (contorno) of raw or cooked vegetables, which accompanies the second dish.

Dolce - Dessert.

Digestivo - The digestivo, also called ammazzacaffè if served after the coffee, is the drink to conclude the meal.

Source: wikipedia

[minaramen]

Haruka Isumi - 16 Idol Album - Part 2: The onigiri from my memories

Part 1 | Part 2 | Part 3

[Disclaimer: I’m NOT a professional translator. I’m using my knowledge from 4 years of university. Please, feel free to let me know if you notice  mistranslation/typo/error of any kind]  

***

Haruka: Grandma! Grandma, happy birthday!

Grandma: Oh, thank you, Haru chan

Grandma: Is this flower for me? Did you make it with origami?

Haruka: Yes! I learned how to make it at kindergarten. I made it together with my teacher!

Haruka: Eheh. Are you happy?

Grandma: Oh, I’m very happy! I’ll treasure it a lot, Haru chan

Haruka: Oh…! And also, also…I’ll prepare something special, today!

Grandma: Really? Are you going to cook?

Haruka: Yes! After all, I was so happy when you made a lot of things for my birthday! And since today is yours, I want to do the same!

Grandma: However, cooking is difficult. Can you really do that, Haru chan?

Haruka: Everybody helps their mums, I can do it too!

Grandma: Oh my, I see.  You’re attending the final year of kindergarten after all

Grandma: Well, then. Please.

Haruka: Hooray! Leave it to me, grandma! What do you want to eat?

Grandma: Let’s see.. May I ask you for onigiri? 

Haruka: Of course! I’m a great onigiri maker! I always make them in the sand box, after all!

Haruka: And teachers always praise me because I can give them such a good triangular shape!

Grandma: I see. I can’t wait for it

Haruka: What else would you like to eat?

Grandma: Fufu. Onigiri will be enough

Haruka: No, no! It can’t be enough! You made a lot of meat and potatoes and hand rolled sushi for my birthday!

Haruka: You can’t get bigger if you only eat onigiri, grandma!

Grandma: You know, Haru chan, your grandma really loves onigiri. I’m happy with just onigiri. I’m going to eat a lot of them and get bigger

Grandma: Also,  we’re talking about onigiri made by you. They’re going to be very special

Haruka: …really? Are you really happy, grandma?

Grandma: Of course

Haruka: Got it! I’m going to make sooo many of them, that way you will be happier and happier!

Grandma: Thank you, Haru chan. Shall we start by measuring the rice together?

Haruka: No!

Grandma: What?

Haruka:  You can just sit down today, grandma. I’ll do everything by myself

Haruka: It’s forbidden for you to help me!

Haruka: You’re the star today, grandma! Relax!

Grandma:... Fufu! It’s been a while since I’ve been called “the star”. Thank you, Haru chan

Haruka: Eheh

Haruka: I’m in charge of hospitality, today

Haruka: Is this the cup to measure rice?

Grandma: Yes. Over there you can find the inner pot of the rice cooker. You can use that cup for measuring the rice and then put it inside the pot

Grandma: Do you know where the rice is?

Haruka: Yes! Must be in the kitchen downstairs…here it is!

Haruka: How much of it should I use…?

Grandma: Two filled cups are enough

Haruka: Filled… uh…it’s difficult… it doesn't come out…

Grandma: You need to squeeze it from the bottom, so more of it will come out

Haruka: Like this?

Grandma: Yes, well done. You’re really good at it, Haru chan

Haruka: Eheh! Just as expected from the best one in the sand box!

Haruka: Okay, once again… Heave-oh…! Is it okay?

Grandma: Good job. Now you need to wash the rice. But you can’t reach the sink, right, Haru chan?

Grandma: Wait. I’ll take a stool for you

Haruka: The one I use?

Grandma: Yes. Long ago, it was your dad’s

Haruka: My dad’s…

Grandma: When he was around your age he used to say he wanted to help me, so I bought one

Grandma: I think it should be fine for you, now. See? It’s perfect

Haruka:...thank you, grandma. I’ll take good care of it

Grandma: Fufu. I’ll teach you how to wash the rice properly. First, put the water in…

Haruka: So much of it?

Grandma: Yes. You need to completely cover the rice. It needs to take a bath in order to be clean

Grandma: Now you can start mixing it with your hands 

Haruka: Ahah! It’s a weird feeling! It’s burbling!

Haruka: Oh, look! The water turned white!

Grandma: It means you did a good job washing it. While you stir the rice, try to squeeze and push it

Grandma: That plate is too close to you, it’s dangerous… I’ll put it away

Haruka: Thank you, grandma! Grandma, am I doing it properly? Am I good? Does it look okay?

Grandma: You’re very good, Haru chan. I wouldn’t say it’s the first time you’re doing it

Grandma: The rice will cook deliciously

Haruka: Eheh, hooray!

Haruka: I’ll always clean the rice for you from now on, grandma!

Haruka: And I’ll always make delicious onigiri for you, forever and ever

End of part 2 

[4n4ismyfriend]

🍒Stats🍒

20 yrs old

Lactose Intolerant

Smoker

163cm

HW 100kg

LW 77kg

SW 82.2kg

GW1 80kg -> by Mar 25

GW2 75kg -> by Apr 30

GW3 70kg -> by Jun 10

GW4 65kg -> by Jul 10

Body Measurements (now)

Chest 110cm

Waist 85cm

Hips 106cm

Arm 36cm

Thigh 62cm

Neck 36cm

BMI: 30.9, Obese

Body Fat percentage: 36%

BMR: 1500kcal/day

TDEE: 1800kcal/day (sedentary lifestyle)

Intermittent Fasting Plan

18-6, Mon.-Sun. , 21.00-15.00

Daily Weigh-In's : 1, x

Weekly Measurements : x

Bi-weekly Reviews : x

🍒🍒🍒

Now, it's been a while since I've done this on here. My lowest weight has been lower than that, but I didn't have access to a scale back then, so I have no idea what it was exactly (I just know I had looked very different to when I was 77kg). To ease back into it, I'll start with a 1200kcal daily limit, but eventually, I want to move to an 800kcal limit. More goals will be added when I'm closer to/past GW3 since I want to take this relatively slow and be somewhat realistic.

🍒🍒🍒

10 Reasons to Be Thin

To be pretty

So that the clothes fit

For the stares

To be the thinnest person in any room

To be confident

To look good naked

So that my bf can lift me up easily

Not to care about the calories

Not to be ashamed to tell people my weight

To look good in photos

10 Fear Foods

Soft drinks

Anything with béchamel sauce or heavy cream

Pork, and in general fatty, oily meats cuts

Potatos

Anything with plenty of butter or oil

Sugar anything

Anything with mayo

Bread (especially brioche and white)

Chocolate brownies

Gyros (all of it), pizza and other take-away fast food options

10 Safe Foods

Plain, salted popcorn

Iceburg lettuce

Cherry tomatoes

Rice (for some reason)

Apples ( Pink Lady and Fuji are my faves )

Watermelon

Pickled beetroot

Cabbage & broccoli

Lentil soup

Prawns and low-fat fish

10 Foods I'll Miss

Chocolate pudding

Mousaka

Grilled cheese sandwiches

Chips and Fish

Alcoholic beverages

Pasta dishes

Fried chicken

Friend eggs

Pot-pies and quiches

Scones

10 Foods I won't Miss

Fries and chips

Crisps, Cheese puffs, etc

Waffles, pancakes, etc

Candy

Jelly, peanutbutter, Nutella, and other spreads

Avocado anything

Whipped cream

Hot chocolate

Sausages (Frankfurt especially)

American-style sushi (California rolls are an ABOMINATION)

[snkts]

The local Asian market was packed, shoppers pushing metal carts between wide aisles of various goods and ingredients. A low din of voices bounced off the metal and concrete surfaces, mingling with the hum of the refrigerators. They bought vegetables, tofu, and mushrooms in the produce section; the fancy thin sliced beef at the butcher; and various other items for hotpot that night, and frozen mochi to have for desert. Logan looked between items with a discerning eye, often reading their ingredient list, but Mikoto lacked the skill to tell what defined his choices. But they chatted as they shopped and Mikoto liked getting to see the myriad of cultures represented in the supermarket: Japanese, but also Korean, Chinese, Indian, Vietnamese, Thai, and so on. There was even a seafood section with fresh fish and crabs and squid.

On the far side of the store, as they were looping out of the freezer section, they passed a series of vendors selling food and meals: sushi, ramen, fried rice, and noodles. But Mikoto paused at one stall, drawing short. Behind some glass, one of the vendors was flipping small fish shaped pieces of dough around a metal pan and then stuffing them with various sweet feelings. Mikoto reached out to hook her hand around Logan's wrist, drawing his attention.

"Look! They're making Taiyaki!"

It hadn’t taken him long to realise that Academy City didn’t teach the kids it housed to be adults. They didn’t want functional adults. They wanted weapons. And weapons didn’t need to be able to take care of themselves. In fact, if they could, that was bad. It made it easier for them to leave. That meant all the money and time you put into them went to waste. The people who ‘made’ those weapons didn’t like wasting resources. Logan had decided that those people could go fuck themselves. 

Mikoto didn’t know how to cook. He did. He could teach her, so he was going to teach her. They’d start small and work their way up - he wasn’t gonna get her any Michelin stars, but she’d be able to provide for herself. He’d made the executive decision that they were starting with foods she’d be more comfortable with. They’d had a few basic lessons so far, and all had gone well. She was a smart kid. The hardest part was just getting her to stop thinking about exact measurements and calculations. That wasn’t cooking. (He wished he’d had a camera the first time she asked him for a measurement for the garlic and he told her ‘whatever feels right’.) But she was making progress, and so he figured he’d show her something halfway between easy and intermediate: Hotpot. They could make the soup case themselves, and then the veggies would test her knife skills (he’d promised, no claws). A way to review the basics she’d learned so far, introduce the concept of poaching, and also just have a good meal. Hotpot was good. 

Logan was looking through the list in his hand, double-checking to make sure they had everything they needed. He’d almost finished up when she speaks and catches his attention. Marketplaces were always… Difficult, for him to navigate the way he did most places. Bright colours everywhere. Vendors calling out and patrons holding conversations creating a cacophony of sound. Foods and flowers and people filling the air with clouds of scent. The air was so thick with spices and sugars that he could taste them with every breath. If he wasn’t careful, it could be disorienting, overwhelming. It was also the best place to get ingredients when he couldn’t take a joyride in the Blackbird. In this case, it was worth the effort. 

But right now, Mikoto isn’t thinking about their ingredients. She was thinking about a stall that had caught her eye. … Well, he supposed he couldn’t blame her. They had been out a while. And they’d been thinking about food the entire time… He stood there for a moment, watching the vendors at work, focusing on the sound of frying dough and the smell of sweet red bean paste. He glances back at the list in his hand, then back to the vendors. Then he folds up the little paper and stuffs it into his pocket. 

“Alright, fine.” He said, pulling out his wallet. If she was gonna twist his arm. “But you get one. We just got all this crap, don't ruin your dinner.” And he hands her enough money for two. Okay, so maybe he was a little hungry. And taiyaki was good.

[borathae]

I’m so sorry you’re sick and hope you get better very soon - like now! But in the meantime, spicy tuna rice roll??? 😳😳😳 that sounds amazing. If it’s a secret, don’t worry, but recipe please? 😳😳😳

Thank you so much!! I've been drinking so much tea, you have no idea I ain't letting this virus get comfy 😡 ALSO YES OMFG PLEASE ASK ME FOR RECIPES OMFG my weakness I tremble in excitement because I love sharing recipes JFJADSJF

Okay so ommg for the spicy tuna roll you will need (it makes between 2 or 3 rolls depending on how thick you fill it):

1 can of natural tuna

1 coffee cup of sushi rice

Buldak hot sauce (but I'm sure you can use your favourite hot sauce of choice as well, I've only been making it with the buldak one though)

mayonnaise

salt & pepper to taste

sushi nori sheets (leaves? idk how to say that lol)

some sesame oil to "close" the roll

Utensils:

spoons for mixing

bowls for mixing

your rice cooking method of choice (for me and my no-rice-cooker-owning butt, it is a good old stainless steel pot rip)

a bamboo sushi mat for rolling (for alternatives please tell me in the comments, I bought like a 2€ sushi bamboo mat so I never really thought about alternatives before jsjjs)

a cutting board

a very sharp knife

plate for serving (or like a tupperware container if you wanna take it somewhere)

How to make:

Cook the rice until it is done and yummy

Let the rice cool as you prepare the tuna

Drain the tuna and then put it into a bowl

Mix it with the mayo, hot sauce, salt & pepper until it tastes yummy to you (hahah listen I'm so bad with correct measurements because I'm such a "it has to taste yummy, you'll get there eventually just cook with your heart" kinda cook)

The end consistency of the tuna should be nice and creamy with a good amount of spice and savouriness (that's a word now, okay?)

Then you can either start assembling the roll by laying out a nori sheet on a bamboo mat & spreading the rice on it so it looks like this & then on top of the rice spread the creamy tuna & roll it up

Or of you wanna do it like me and assure an even more mixed tuna to rice ratio -> mix the tuna with the rice before assembling, so it becomes one yummy goodness. Then assemble the roll so it looks like on the picture. Once the rice is spread evenly, start rolling

Begin rolling from the part closer to you -> meaning: roll upwards to the part where more nori sheet is visible

Once the rolling is finished (no matter which option you went with), you can put a thin layer of sesame oil on the end of the nori sheet so it sticks to itself and therefore the roll doesn't open again

Wet a very sharp!! knife with a little sesame oil and very gently!!! cut the tuna roll into bite sized sushi pieces. The knife should practically glide through the roll, so seriously make sure that the blade is sharp (and be careful not to cut yourself <3)

Plate it prettily and enjoy <3

Lazy version (which I never tried up until now but can see myself making if I'm like "nah i just wanna eat")

prepare the rice & tuna like in the recipe above

cut your nori sheet into bite sized pieces

scoop up the tuna-rice-mixture with a nori piece and shove it into your mouth

chew, chew, chew

enjoy hahahah lazy version because sometimes we just wanna eat without working too much

[infinitelytheheartexpands]

unsolicited recipe except i pretty much never measure anything time

deconstructed sushi-ish (?) bowl*

*not actually sushi i am just trying my best with common walmart ingredients pls don’t come for me

ingredients:

-instant rice

-water

-shrimp

-olive oil

-edamame

-avocado

-minced garlic

-seaweed

-soy sauce

-chipotle ranch

-seasonings (i use black pepper, turmeric, and red pepper flakes, but you can use whatever)

how to:

-put some olive oil in a skillet and heat it to medium-high heat

-make your instant rice with water in a bowl and put it in the microwave

-throw however much edamame you want onto the skillet. season according to taste.

-put the shrimp in with the olive oil and what seasonings you want. cook until you feel like it.

-alternatively: don’t cook it and just mix it with some seasonings in another bowl

-cut up an avocado

-tear up a piece of seaweed

-when the rice is done, put the avocado and seaweed in. add seasonings.

-then add in the seasoned/cooked edamame and shrimp.

-add garlic, soy sauce, and chipotle ranch.

-mix until combined

-enjoy!

[catofspades]

double barreled musubi dog the looong wayy

Recipe below

~☆ingredients☆~

Hot dogs

cooked white rice (I used two cups. Ratio depends on how many franks you've got)

rice vinegar (~a tablespoon. use less for less rice.)

Soy sauce (did not measure. A small glug)

brown sugar (a couple tablespoons)

sushi nori (optional, but necessary for portability)

☆procedure☆

combine rice vinegar with cooked rice. set aside.

fry hot dogs in a pan over medium heat. ideally until browned on all sides. remove from pan, set aside.

whisk together brown sugar and soy sauce in pan. Reduce heat to low. allow sauce to thicken.

return hot dogs to the pan, thoroughly coating them with the sauce. Turn off heat.

Assembly

Spread a layer of the rice onto the sushi nori. Add the hot dogs along with other toppings of your choosing. (Pickled ginger would go crazy here). fold or roll the sushi nori. Enjoy!

Things I wish I did with these:

Other toppings like pickled vegetables, avocado, scrambled egg. Anything acidic, sweet and/or spicy.

cut the hot dogs in half longways to get more surface area for the sauce

Garlic and/or ginger in the sauce would be nice. But then it ain't musubi sauce. (Not that this is musubi proper anyway lol)

if I somehow had a perfectly hotdog-length container, I'd love to at least try to make it like musubi proper and not a sushi burrito situation.

Notes: these still taste undeniably like hot dogs. But spam tastes like spam so ¯\_(ツ)_/¯

[stevamags]

The Best Rice Cooker for Fluffy Rice: The Only Guide You’ll Ever Need

This is a quick insight from the article Best Rice Cooker for Fluffy Rice Originally published on March 20, 2025

Let’s face it—cooking rice can be a nightmare. Mushy one day, crunchy the next, and don’t even get me started on the burnt bottom layer. But what if I told you there’s a way to make perfect, fluffy rice every single time? Here’s everything you need to know, broken down into an easy-to-follow listicle.

1. Why Fluffy Rice Matters

Fluffy rice elevates any meal—curry, sushi, stir-fry, you name it.

Bad rice ruins the entire dining experience.

Cooking rice is tricky because it absorbs water differently depending on the type.

Too much water = mushy mess. Too little water = crunchy disaster.

2. The Secret to Perfect Rice: A Rice Cooker

A rice cooker takes the guesswork out of cooking rice.

Add rice, add water, press a button, and walk away.

No more lifting the lid to check (which ruins the steam process).

3. How to Cook Perfect Rice: 4 Simple Steps

Rinse Your RiceRinsing removes excess starch, which causes stickiness.Use a strainer and rinse until the water runs clear.

Use the Right Water RatioWhite rice: 1 cup rice = 1.5 cups waterBrown rice: 1 cup rice = 2 cups waterJasmine/Basmati: 1 cup rice = 1.25 cups water

Let the Rice RestAfter cooking, let it sit with the lid on for 10 minutes to distribute moisture evenly.

Fluff It UpGently fluff the rice with a fork or rice paddle. No mashing!

4. The Best Rice Cookers for Fluffy Rice

Here’s a breakdown of the top picks for every budget:

(s) Budget Pick: Good Cook Rice Measuring Cup & Strainer Set (~5–5–8)

Pros: Super cheap, easy to use, perfect for stovetop cooking.

Cons: Still requires you to watch over your rice.

Best for: Beginners or those who don’t want to invest in a cooker yet.

(b) Best Budget Rice Cooker: Aroma Housewares 6-Cup Rice Cooker (~20–20–25)

Pros: Automatic cooking, keep-warm function, easy cleanup.

Cons: No fancy features, but it gets the job done.

Best for: Anyone who wants an easy, no-fuss way to cook rice.

(c) Premium Pick: Zojirushi Neuro Fuzzy Rice Cooker (~150–150–180)

Pros: Precise cooking, perfect texture, keeps rice warm for hours.

Cons: Expensive, but worth it if you eat rice daily.

Best for: Serious rice lovers who want perfection every time.

5. Why a Rice Cooker is Worth It

No Guesswork: The water-to-rice ratio is always right.

Consistent Results: No more undercooked or overcooked rice.

Hands-Free Cooking: Set it and forget it.

Versatility: Some models can cook quinoa, oatmeal, and even soup.

6. Extra Tips for Perfect Rice

Try different grains like quinoa, barley, or couscous in your rice cooker.

Use broth instead of water for extra flavor.

Never open the lid mid-cooking—it ruins the steam process.

Clean your rice cooker regularly to keep it working well.

7. Final Thoughts: Which One Should You Get?

On a budget? Start with the Good Cook Rice Measuring Cup & Strainer Set.

Want a no-fuss cooker? Go for the Aroma Housewares 6-Cup Rice Cooker.

Want perfection? Splurge on the Zojirushi Neuro Fuzzy Rice Cooker.

No matter which one you choose, you’re about to have much better rice. And that’s a win.

What’s your pick? Budget, mid-range, or premium?

[sugarpuptard]

i love just making apple pie filling and eating it no crust is necessary just apple and lots of cinnamon mmmmmmmmmmmm i dont even measure anything i just eyeball it, i dont wanna keep doing that tho i need to get a food scale so i can track what i eat accurately, i dont like just only guessing i wanna see the values!!! gimmie numbers!!!!!!

i gotta make list of more comfort food to get, need more japanese food for sure, need moar sushi rice and shoyu since im running out ;3; i need all of itttttt i gotta make stuff out of the hard boiled eggs i have left cuz there is quite anfew, i need more shoyu to soak them in cuz they're so yummy like that, i wish i wasn't scared to buy food tho cuz i can never know when my stomach wont allow me to eat anything at all and the food goes bad... trying to not keep feeling so guilty when that happens

dunno if i should buy the food scale first or the smart water bottle to track hydration better, i wan both >^< i wish money was easier to get but nooooooo i gotta be crippled and reliant on others ;-; at least tube feeding is ez to track n calculate but i dont track it enough i wish i would remember to more.. hopefully the shortcuts i make then make tracking stuff a lot easier

[viexports]

Top Reasons to Buy Indian Basmati Rice from Trusted Suppliers

Indian Basmati rice has earned global acclaim for its great taste, long grains, and unmatched aroma. Revered as the “Prince of Rice,” this variety holds a prominent place in homes, restaurants, and global cuisines. However, ensuring the authenticity and quality of Basmati rice often depends on choosing trusted suppliers. Trusted suppliers not only guarantee premium quality but also follow ethical practices, giving buyers from around the world a seamless experience. Let’s look at the key reasons why buying Indian Basmati rice from trusted suppliers is a smart choice.

Exceptional Quality and Aroma

Trusted suppliers maintain stringent quality control measures to ensure that Basmati rice meets international standards. It is known for its long grains, soft texture, and aromatic aroma, which is enhanced even more after cooking. Renowned Indian rice manufacturers such as KRBL, Shri Lal Mahal, and SKRM are known to deliver authentic, high-quality rice by leveraging advanced processing techniques.

Certified suppliers also ensure that the rice is free from artificial additives or pesticides. Authentic Indian Basmati is high in amylose, which contributes to its soft and unique cooking properties. These properties make it a preferred choice for global dishes like pilaf, biryani, and sushi.

Wide Range of Varieties

India offers a diverse range of Basmati rice, each of which meets specific culinary needs. From traditional Basmati varieties like Pusa Basmati 1121 to premium organic selections, trusted suppliers have it all. For example, companies like Shri Lal Mahal and V Exports are known for their extensive rice products that cater to wholesale, retail, and specialty markets.

Each variety comes with different characteristics. For example:

Pusa Basmati 1121: Known for its extra-long grain.

Traditional Basmati: Valued for its rich aroma and soft texture.

Organic Basmati: A sustainable option for health-conscious buyers.

Buying from a trusted rice supplier ensures access to a wide selection, all authentically sourced and processed to retain their natural properties.

Competitive Pricing

The Indian rice industry is strategically positioned to provide competitive pricing without compromising on quality. Trusted suppliers have established networks with local farmers, ensuring fair trade practices and reducing middlemen.

India’s strong infrastructure and low production costs make its Basmati rice available at a competitive price in the global market. For bulk buyers, collaborating with reputable suppliers ensures transparent pricing structures and cost-effective solutions. This is particularly beneficial for restaurants, importers, and large-scale buyers who require consistent supplies at affordable rates.

Additionally, trusted suppliers often offer customizable packaging options and private-label services, creating added value for businesses looking for unique branding opportunities.

Sustainability and Ethical Practices

Leading Indian basmati rice suppliers are increasingly adopting sustainable practices to meet global environmental standards. From reducing water consumption in farming to using eco-friendly packaging, sustainability has become a core focus in the industry.

Suppliers such as Shri Lal Mahal and KRBL emphasize ethical sourcing by collaborating with local farmers under fair trade agreements. These practices not only protect the environment but also uplift farming communities.

In addition, many trusted suppliers comply with the following certifications:

ISO 22000: For food safety.

Fairtrade certification: Promoting ethical labor practices.

USDA Organic: Ensuring organic farming methods.

Choosing such suppliers supports a sustainable and responsible supply chain, benefiting both the environment and the end consumer.

Reliable Global Supply Chain

Efficient logistics and reliable supply chains are crucial to meeting international demands. Reliable suppliers invest in advanced warehousing and transportation systems to ensure timely delivery of high-quality basmati rice.

Companies like KRBL and V Exports have established strong export networks, ensuring that their products reach global markets with minimal delays. From strict quality checks to robust packaging, every step of the process is designed to maintain the freshness and quality of the rice.

Additionally, reliable suppliers are adept at navigating complex export regulations, making them a trusted choice for international buyers. Their expertise minimizes the risk of delays or complications, ensuring smooth transactions and customer satisfaction.

Sourcing Indian basmati rice from reliable suppliers not only guarantees premium quality but also an ethical and seamless buying experience. With a rich heritage, diverse varieties, and sustainable practices, Indian basmati rice dominates the global market. Buyers can rely on reputed suppliers like Shri Lal Mahal, KRBL, SKRM and V Exports for their rice needs, ensuring authenticity and excellence. Whether for personal use or business, choosing the right supplier is the key to enjoying the true taste of Indian Basmati Rice.

[princegiancarlcorderobonita]

For Angel (base sa papel ni sir nya)

### **Title: Netting Dreams and Challenges in the Tuna Capital**

#### *How Globalization Shapes Lives in General Santos City*

---

### **Opening Scene/Introduction**

In the predawn hours at the General Santos City Fish Port Complex, the sharp tang of salt fills the air. Fishermen's voices echo as crates of freshly caught tuna are hauled from weathered boats, glistening under floodlights. Buyers, local and international, negotiate in a mix of Bisaya, English, and Japanese, knowing that these prized fish will soon grace sushi counters in Tokyo or dinner tables in New York.

Yet, amidst this vibrant exchange, local fishers like Mang Jun navigate challenges that threaten their future. For decades, globalization has been both a blessing and a curse for General Santos City. While it brought the city global recognition and market opportunities, it has also exposed small fishers, local entrepreneurs, and ecosystems to significant pressures.

---

### **Background and Context**

General Santos City, situated in Mindanao, thrives as the "Tuna Capital of the Philippines." Its waters teem with yellowfin tuna, a commodity deeply integrated into global supply chains. The city's prominence stems from decades of international trade, driven by foreign demand for premium seafood. Tuna exports contribute significantly to the national economy, cementing General Santos City as a cornerstone of Philippine fisheries.

This success is rooted in globalization. Trade liberalization policies and regional agreements like the ASEAN Free Trade Area (AFTA) have opened global markets, attracting investors and expanding the city's tuna industry. However, this integration comes at a cost. The overexploitation of marine resources, environmental degradation, and economic disparities within the local community highlight the adverse effects of unbalanced globalization.

Government policies, such as the Rice Tariffication Law and broader liberalization measures, have also affected other sectors. While these policies aim to stabilize prices and attract investment, they have left small farmers and traders vulnerable to foreign competition.

---

### **The Main Story: Challenges and Struggles**

#### **The Struggles of Small-Scale Fishers**

Mang Jun, a 52-year-old fisherman, has spent his life navigating Sarangani Bay. "When I was younger, the waters were bountiful. Now, we sail farther and stay longer, but our catch is smaller," he shares. His story reflects the plight of many local fishers. Overfishing, driven by global demand, has depleted tuna stocks. Industrial fleets with advanced technology dominate the fishing grounds, leaving small-scale fishers struggling to keep up.

Moreover, international standards for tuna exports—such as eco-labeling and traceability—pose additional challenges. While these regulations aim to promote sustainability, they burden small fishers who lack the resources to comply.

#### **Local Entrepreneurs at Risk**

On land, the story is similar. Lola Maria, who has run a sari-sari store in Barangay Lagao for decades, feels the pinch of foreign competition. "People now prefer imported goods from online stores. It’s hard for us to keep up," she laments. The influx of affordable products from global e-commerce platforms like Lazada and Shopee has disrupted local businesses, driving many to close shop.

Meanwhile, in the public market, vegetable vendors struggle to compete with imported produce. The Rice Tariffication Law, which lifted import restrictions, has made cheaper foreign rice widely available. While this benefits consumers, local farmers find themselves at a disadvantage, earning less for their harvests.

#### **Environmental and Cultural Impacts**

The environmental toll of globalization is evident in Sarangani Bay. Coral reefs, once teeming with life, are now threatened by pollution and destructive fishing practices. Coastal areas bear the brunt of industrial waste from tuna canneries, while mangroves—a natural barrier against erosion—are cleared for urban expansion.

Culturally, the shift toward global products and practices erodes traditional ways of life. The younger generation, lured by the convenience of globalization, often prioritizes modernity over preserving local traditions and crafts.

---

### **Broader Implications**

The challenges faced by General Santos City mirror those of other developing regions. Small fishers in Indonesia, Vietnam, and Thailand also compete with industrial fleets for dwindling resources. Local businesses in Kenya and India face similar disruptions from e-commerce giants.

These shared struggles highlight the need for equitable globalization. While it has fostered economic growth, it has also deepened inequalities. The benefits often accrue to large corporations and urban centers, leaving vulnerable communities to bear the brunt of environmental degradation and economic displacement.

General Santos City’s story also underscores the critical role of sustainability. Without measures to protect resources, overexploitation could jeopardize the very industries globalization relies on.

---

### **Hope and Resilience: Responses and Solutions**

#### **Community Initiatives**

Despite these challenges, the people of General Santos City demonstrate remarkable resilience. Local cooperatives, such as the Alliance of Tuna Handliners, advocate for sustainable fishing practices and fair trade. These groups help small fishers access funding, training, and international markets while ensuring compliance with export standards.

Efforts to promote eco-tourism offer another avenue for sustainable growth. Projects like the Sarangani Bay Festival celebrate the region’s natural beauty and cultural heritage, attracting visitors while creating jobs for locals.

#### **Government Interventions**

The local government has partnered with private organizations to support small businesses. Training programs on digital marketing and e-commerce empower entrepreneurs to adapt to the changing landscape. Subsidies and grants for farmers and fishers aim to level the playing field against foreign competition.

Environmental conservation initiatives, such as marine protected areas (MPAs), are also gaining traction. These zones restrict fishing to allow ecosystems to recover, ensuring the long-term viability of marine resources.

#### **Innovative Solutions**

Innovation plays a key role in addressing globalization’s challenges. Fishermen are adopting new technologies, such as GPS tracking and solar-powered boats, to improve efficiency. Similarly, local entrepreneurs are exploring niche markets, branding their products as artisanal or environmentally friendly to appeal to conscious consumers.

In agriculture, organic farming and diversification are gaining popularity. By growing high-value crops, farmers can increase their income while reducing reliance on imported goods.

---

### **Conclusion**

The story of General Santos City is a microcosm of globalization’s complex impact. It highlights the delicate balance between opportunity and adversity, progress and preservation. While globalization has brought economic growth and modernity to the city, it has also exposed its vulnerabilities.

Through resilience and innovation, the people of General Santos City are forging a path forward. Their efforts underscore the importance of inclusive policies, sustainable practices, and community-driven solutions. As the city continues to navigate the tides of globalization, it offers valuable lessons for other communities striving to build a more equitable future.

---

### **References**

- Philippine Statistics Authority. (2023). *Economic Profile of General Santos City.* Retrieved from [https://psa.gov.ph](https://psa.gov.ph)

- Sarangani Bay Conservation Program. (2024). *Annual Report on Marine Biodiversity and Sustainability.* General Santos City, Philippines.

- Alliance of Tuna Handliners. (2024). *Advocacy for Small-Scale Fishers.* General Santos City, Philippines.

- Local interviews conducted with residents, December 2024.

- Reyes, J. (2023). *The Environmental Costs of Tuna Processing in the Philippines.* Journal of Marine Policy, 45(3), 223-234.

[rlikerefashion-blog]

How Much Sushi Rice Per Roll Perfect Sushi Every Time

[scottjackson9]

Perfect Portions: The Importance of the Zojirushi 1X OEM Original Rice Cooker Measuring Cup

Rice is a staple in many kitchens around the world. Whether you're whipping up a comforting bowl of jasmine rice or preparing sushi for your next gathering, getting the portion right can make all the difference. That's where precision comes into play, and using the Zojirushi 1X OEM Original Rice Cooker Measuring Cup – Clear can elevate your cooking game significantly. Zojirushi 1 X OEM Original Rice Cooker Measuring Cup – Clear

Imagine serving perfectly cooked rice every time without guesswork. With this measuring cup, you'll simplify the process and enhance your culinary results. Let's explore why mastering portion control is essential and how this handy tool can transform your meals from good to great.

Understanding Portion Control

Portion control is all about balance. It's a vital aspect of cooking that can impact taste, texture, and nutrition. When it comes to rice, even slight variations in measurement can lead to vastly different results.

Understanding portion control helps prevent overcooking or undercooking your grains. This not only affects the meal's overall flavor but also its nutritional value. Proper portions mean you're more likely to achieve that fluffy perfection we crave.

Moreover, mastering portion sizes contributes to better meal planning. Knowing how much rice yields for specific servings allows for efficient use of ingredients and reduces waste in the kitchen.

Additionally, portion control plays a significant role in dietary habits. Being mindful of serving sizes promotes healthier eating patterns while ensuring satisfaction without excess calories.

The Importance of Properly Measuring Rice for Cooking

Correctly measuring rice is crucial for achieving the perfect texture. Too much water can lead to sentimentality, while too little results in hard grains. Consistency is vital in cooking.

Using an accurate measurement tool like the Zojirushi 1 X OEM Original Rice Cooker Measuring Cup – Clear ensures you get it right every time. This specialized cup takes the guesswork out of portioning your rice.

Each cup holds precisely one standard serving size, promoting better portion control and reducing food waste. When you know exactly how much rice you're preparing, meal planning becomes more accessible and efficient.

Additionally, correctly measured rice cooks evenly. Each grain has enough space to absorb moisture properly without clumping together or sticking to the pot's bottom. This careful attention elevates your dishes from ordinary to extraordinary with minimal effort.

The Benefits of Using a Proper Measuring Cup for Rice Cooking

Using the right measuring cup can transform your rice cooking experience. The Zojirushi 1 X OEM Original Rice Cooker Measuring Cup is designed specifically for this purpose.

Precision matters in cooking. A dedicated measuring cup ensures you use the correct rice and water, improving texture and taste. No one wants undercooked or mushy rice.

Another advantage is consistency. With a proper measuring tool, each batch will have the same flavor and quality. This reliability means every meal can be enjoyed without surprises.

Moreover, it simplifies portion control. Whether cooking for one or hosting a feast, knowing exactly how much to prepare saves time and reduces waste.

Using an appropriate measuring cup also encourages healthier eating habits by helping you manage serving sizes effectively. It's about more than just accuracy; it's about creating delicious meals with ease.

Other Uses for the Zojirushi Measuring Cup in Cooking and Baking

The Zojirushi 1 X OEM Original Rice Cooker Measuring Cup isn't just for rice. Its versatility makes it a handy tool in any kitchen.

You can measure flour, sugar, or even milk and water. The clear markings help you keep precision in your baking recipes. This accuracy is crucial when creating delicate pastries or bread.

It's also great for portioning out ingredients for sauces and dressings. Just fill the cup with vinegar or oil, and you're set to whip up something delicious without the fuss of multiple measuring cups cluttering your space.

This measuring cup simplifies dividing portions into containers for those who love meal prepping. Whether you're making salads or grain bowls, uniformity helps with nutrition tracking and ensures balanced meals throughout the week.

This little cup truly shines as a multifunctional kitchen companion that goes beyond cooking rice!

The Science Behind Perfect Portions

Understanding portion control is essential in any kitchen. It's not just about serving sizes; it's also about nutrition, waste reduction, and even the overall cooking experience. When you measure ingredients accurately, especially rice—one of the most commonly consumed staples worldwide—you ensure consistency and quality in your meals.

Correctly measuring rice is crucial for achieving perfect texture and flavor. Different varieties of rice require different water levels to cook correctly. Using the Zojirushi 1X OEM Original Rice Cooker Measuring Cup – Clear helps eliminate guesswork by providing precise measurements tailored for optimal results with your specific rice cooker model.

The benefits of using a dedicated measuring cup cannot be overstated. The Zojirushi measuring cup is designed specifically for its products, ensuring you get the right amount of rice every time. This leads to better cooking outcomes and can vastly improve meal preparation efficiency.

But this handy tool doesn't stop at measuring rice! It can also be used for various baking needs or when preparing other grains like quinoa or farro. Its clear markings make it easy to use across multiple recipes without ambiguity, which saves time and enhances accuracy in all culinary endeavors.

Delving into the science behind portioning reveals fascinating insights into how our food behaves during cooking. Each grain absorbs water differently based on its size, shape, and type; thus, accurate measurement allows optimal hydration levels that lead to fluffy textures rather than mushiness or dryness.

You are using tools like the Zojirushi 1X OEM Original Rice Cooker Measuring Cup – Clear streamlines this entire process while promoting mindful eating habits through effective portion control strategies that cater directly to your needs as a home chef.

[allcirclesvanish]

been a little obsessed with making spicy crab bowls lately since we usually have like 90% of the ingredients on hand. surimi crab is less expensive than beef in my area and takes less time to prepare which is a nice bonus. taking like 2 extra steps to have it over fresh sushi rice really takes it to another level.. i should take pictures next time we make it.

no measurements, just vibes on this one.

shred surimi crab, mix with mayo & sriracha to taste. add a little sesame oil, add crushed seaweed & sesame seeds and mix.

make sushi rice. serve in a bowl with the crab mix on top.

add avocado on the side

top everything with more sesame seeds or another crunchy topping

it's probably ok with regular rice too but the rice vinegar adds a lot to the whole experience. i think it would be good with some secondary sauce like eel sauce maybe... also probably good as temaki or something if you wanted to present it nicely.