Description:
Sushi rice for sushi, or for consumption on its own!
Sushi rice for sushi, or for consumption on its own!
Ingredients (serves 4):
2 1/4 C short-grain rice
2 1/2 C water
1/4 C rice vinegar
1/4 C white sugar
1 1/4 tsp salt
2 1/4 C short-grain rice
2 1/2 C water
1/4 C rice vinegar
1/4 C white sugar
1 1/4 tsp salt
Directions:
1. Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3" of water.
2. Drain the rice in a fine strainer, then place into a saucepan of water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.
3. Transfer to rice cooker and cook. Once done, allow to stand for 5 minutes.
4. Scrape rice into a bowl. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool the rice rapidly.
Remarks:
1. Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3" of water.
2. Drain the rice in a fine strainer, then place into a saucepan of water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.
3. Transfer to rice cooker and cook. Once done, allow to stand for 5 minutes.
4. Scrape rice into a bowl. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool the rice rapidly.
Remarks:
We were too lazy to stir in the vinegar mixture though I prepared it. Just sprinkled some pre-packed spices on the plain rice. I was the only one who liked the spices =x
No comments:
Post a Comment