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SUSHI RICE

Monday, August 11, 2014

Japanese Sushi Rice

(4 cups)

Ingredients
2 cups - Japanese rice
3 cups - Water
1/2 cup - Rice vinegar
3 Tbsp – Sugar
1 1/2 tsp – Salt coarse

Method

Put the rice in a bowl and wash it with cold water for 3-4 times, until the water becomes almost clear.
Drain the rice in a colander. Let it rest for 20 minutes.
Place the rice and water in a large saucepan and cook on high heat, covered preferably with a glass lid. Boil for 7 minutes.
When it starts boiling, reduce the heat to the minimum setting and cover. Cook for 15 minutes, remove from the heat and let it stand covered for 10 minutes.
Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a saucepan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
Spread the hot steamed rice into a large plate or a large bowl. It's best to use a wooden bowl. Pour the vinegar mixture over the rice and fold the rice by the spatula gently. Be careful not to smash the rice. (To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look). It's best to use sushi rice right away.
Serve with soy sauce, ginger and wasabi on the side or use it to make California Rolls and Temari Sushi.

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