The Sushi Thread

[TiK]

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I love tempura, but my "the sushi should be cold" thing makes tempura rolls somewhat a turnoff to me.

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Ah, I thought you were referring to tempura in general, not tempura rolls.

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The firmness of the rice doesn't bother me at all. Does the flavor of the rice really vary that much between hot and cold?

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Just as higher temperatures act to enhance flavors, cold tends to mute them. Sushi rice is generally flavored with vinegar, salt and sugar (mixtures vary depending on sushi chef), much of this flavor is lost when the rice is chilled.

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I think part of my liking the cold better is the firmness of the raw fish when it's cold versus the "mushyness" of it when it turns less cold from being in contact with the rice.

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Fresh fish shoud not be mushy. I think that could just be the quality of fish that is used in the sushi you've had. Fish used in sushi is usually stored in countertop refrigerators until the moment of preparation, and the rice should be cooled to body-temperatureish. Granted when refrigerated, fish is firmer than without refrigeration, it should by no means be mushy.