{"id":223,"date":"2026-09-08T09:00:00","date_gmt":"2026-09-08T07:00:00","guid":{"rendered":"https:\/\/sofiasparla.nl\/why-you-let-sushi-rice-cool-down\/"},"modified":"2026-09-24T14:26:17","modified_gmt":"2026-09-24T12:26:17","slug":"why-you-let-sushi-rice-cool-down","status":"publish","type":"post","link":"https:\/\/sofiasparla.nl\/en\/why-you-let-sushi-rice-cool-down\/","title":{"rendered":"Why you let sushi rice cool down"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Rice that has just finished cooking is full of moisture on the outside of the grain. Stir the vinegar mix through it then and the mix stays on the surface: the rice turns sticky without really tasting of vinegar.<\/p>\n<p class=\"wp-block-paragraph\">So let the rice steam off first in a wide tub, not in the pan. The temperature you are working towards is body warm: you can hold your hand in it. From that point you have about twenty minutes to roll before the grain gets too firm.<\/p>","protected":false},"excerpt":{"rendered":"<p>Warm rice falls apart and does not take up the vinegar. In the video you see the moment to start scooping and what the grain should look like then.<\/p>\n","protected":false},"author":3,"featured_media":14,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[29],"tags":[],"class_list":["post-223","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-technique"],"acf":[],"_links":{"self":[{"href":"https:\/\/sofiasparla.nl\/en\/wp-json\/wp\/v2\/posts\/223","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sofiasparla.nl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sofiasparla.nl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sofiasparla.nl\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/sofiasparla.nl\/en\/wp-json\/wp\/v2\/comments?post=223"}],"version-history":[{"count":2,"href":"https:\/\/sofiasparla.nl\/en\/wp-json\/wp\/v2\/posts\/223\/revisions"}],"predecessor-version":[{"id":421,"href":"https:\/\/sofiasparla.nl\/en\/wp-json\/wp\/v2\/posts\/223\/revisions\/421"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sofiasparla.nl\/en\/wp-json\/wp\/v2\/media\/14"}],"wp:attachment":[{"href":"https:\/\/sofiasparla.nl\/en\/wp-json\/wp\/v2\/media?parent=223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sofiasparla.nl\/en\/wp-json\/wp\/v2\/categories?post=223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sofiasparla.nl\/en\/wp-json\/wp\/v2\/tags?post=223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}