sushi rice
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In a pot, put the rice in. rinse the rice at least 3 times. add correct amount of water to the pot, put a lid on and leave it for at least 30min to soak. With an electric stove, make sure the ring is already at a high heat before you put the pot on. Once the pot is on, with the lid on, wait until the water boils. For gas stove, you do not have to do this as gas has immediate reaction to the heat. put another ring on low heat. Once it has boiled, put the pot on the low heat ring for 10min exactly. After, set it aside for at least 10min. Do not remove the lid at any time during cooking and steaming process. Ratio of sushi vinegar, rice vinegar : sugar : salt = 6.7 : 4: 1 (eg. 200ml vinegar, 120g sugar, 30g salt) Place all ingredients in a pot to heat up in order to dissolve sugar and salt. Do not boil the liquid. Once all is dissolved, put it aside. While the rice and vinegar is hot or warm, mix the rice with sushi vinegar in a wooden bowl. If you do not have one, stainless steel one is fine. How much sushi vinegar to add to the cooked rice depends on your preference. When you are adding the sushi vinegar slowly, keep stirring the rice and keep fanning simultaneously. You can use a fan or newspapers to do this. Once it is done, put a wet cloth or chux on top of the rice and put it aside until you are ready to make some sushi. If you want to put sushi rice in a fridge, do it after you made sushi. |