Sushi Recipes
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Sushi Rice
Keys : Rice Vegan Vegetarian Japanese Japan Asian Oriental Japanese
Ingredients :
2 cup Japanese short-grain rice
2 cup water
SEASONING:
1/3 cup rice vinegar
1 1/2 tbl sugar
3/4 tsp salt
Method :
* Put the rice in a medium bowl and cover with cold water. Rub the rice and swirl it vigorously with your hand, then drain. Repeat three or four times, or until the water is clear. Drain the rice in a sieve; for optimal texture, leave it in the sieve for 30 minutes.
* Transfer the rice to a heavy 3 1/2-quart saucepan. Add the 2 cups water
* (use a little less water if the package is labeled "new rice") and bring to a vigorous boil over high heat. Cover tightly and cook over moderately low heat for 5 minutes, then reduce the heat to very low and cook for 10 minutes longer; do not peek at the rice as it cooks. Remove from the heat; let stand for at least 10 minutes before serving.
* Meanwhile, in a small stainless-steel saucepan, combine the vinegar, sugar and salt. Bring to a boil over moderate heat, stirring to dissolve the sugar. Let the mixture cool.
* Turn the cooked rice out into a large shallow wooden bowl or onto a work surface and spread it out in an even layer. Fan the rice to cool it and dissipate the steam. As you fan, pour half of the vinegar mixture over the rice; use a spatula to gently toss and evenly season the rice. Add the remaining vinegar mixture; continue to toss and turn the rice gently while fanning until the steam is gone. Cover the cooled rice with a well moistened cotton cloth (not plastic wrap) and set aside until ready to use MAKE AHEAD The rice can stand at room temperature, covered, for up to eight hours. The vinegar and salt preserve the rice and prevent fermentation. Do not refrigerate.
* EACH 1/2-CUP
* Description: "MAKES ABOUT 5 1/2 CUPS"
* Cuisine: "Japanese"
* NOTES : To turn Japanese Rice into sushi rice, simply cook the rice with a little less water and flavor it with vinegar, sugar and salt.
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