Sushi

Making sushi, if you get the rice right then regardless of the filling you'll get a good taste. The trick one cup to one cup rice to water. If you can get it then add konbu (dried seaweed) to the rice. It imparts an extra flavour similarly to placing cardomom pods into basmati rice whilst steaming. Once steamed and cooled (some spread and fan the rice to reduce the temperature more quickly) the rice is traditionally mixed with a seasoning solution which both adds flavour and also adds a shine to the rice.