1 cup sushi rice
1 cup of water
2 tbsp rice vinegar
1 generous tbsp of sugar
1 generous tsp of salt
Optional:
1 tbsp of mirin (rice wine)
If not using mirin, add 1 more tbsp rice vinegar
DIRECTIONS
Place the rice in a colander.
Rinse the rice under running water for about a minute.
Drain the water from the colander by placing it over an empty pot.
Allow the rice to drain for 30 minutes (summer) to one hour (winter).
If using a rice cooker: Put rice and water into cooker and set to cook.
If using a pot: Bring the water to boil, then place the rice in the water, cover it with a towel, then place the lid onto the pot, over top of the towel.
In a separate bowl mix together the rice vinegar, sugar, salt, and mirin. If not using mirin, add one extra tbsp of rice vinegar.
When the rice is cooked, remove it from the cooker/pot and place it into a bowl.
Pour the vinegar mixture overtop and mix gently, careful not to break the rice grains.
Allow to cool to body temperature, then make your sushi.
Rinse the rice under running water for about a minute.
Drain the water from the colander by placing it over an empty pot.
Allow the rice to drain for 30 minutes (summer) to one hour (winter).
If using a rice cooker: Put rice and water into cooker and set to cook.
If using a pot: Bring the water to boil, then place the rice in the water, cover it with a towel, then place the lid onto the pot, over top of the towel.
In a separate bowl mix together the rice vinegar, sugar, salt, and mirin. If not using mirin, add one extra tbsp of rice vinegar.
When the rice is cooked, remove it from the cooker/pot and place it into a bowl.
Pour the vinegar mixture overtop and mix gently, careful not to break the rice grains.
Allow to cool to body temperature, then make your sushi.
No comments:
Post a Comment