Sushi rice is cooked vinegared rice.Nomally use Japanese rice. Japanese rice
is short grain rice and gets sticky when it is cooked. Long grain
rice isn't proper for sushi because it is drier and doesn't stick together.
Vinegared Sushi Rice Recipe
Japanese vinegar1800 cc
Sugar 1200 gm
Salt 400 gm
Kombu
Preparing the Vinegar
Heat the vinegar, sugar and salt in a sauce pan on the stove over medium heat until the sugar and salt are dissolved into the vinegar. Do not boil the mixture. Leave sitting off heat until needed. You can make this portion before or while the rice is cooking.
Preparing the Rice
Rinse the rice in cold water. This will take several minutes and several changes of water. Rinse the rice until the final change of water runs almost clear.
You can leave the rice to soak in the water for 15 minutes, or let it it sit drained in the strainer for up to an hour.
Cooking the Rice
1.Steam the rinsed rice in an equal amount of water (2 cups of rice and 2 cups of water) in a rice cooker or on the stove top following the package's directions or by bringing to a boil, then cooking over very low heat until the water is evaporated and you are left with lovely sticky rice.2.As always when cooking rice on the stovetop, use very low heat after the initial boil and keep the lid on at all times. The trapped steam is what enables the rice to cook
3.An optional step is to add a piece of kombu or dried kelp, to the rice as it cooks to add more flavor. If using the stove-top method, discard the kelp after the initial boil.
4.Once the rice has finished cooking, it can be left off heat in the pot with the lid on for up to 15 minutes.
2.The traditional method uses a wooden container, such as a hangiri
3.You want to cool down the rice and add the seasoning at the same time.
4.Use a tool like a shamoji in a gentle chopping motion to spread out the grains of rice and ensure the seasoning covers every grain.
4.Once the rice has finished cooking, it can be left off heat in the pot with the lid on for up to 15 minutes.
Seasoning the Rice
1.When the rice has finished cooking, add the vinegar seasoning to the rice. Turn the rice out of the pot and into a non-reactive shallow bowl.2.The traditional method uses a wooden container, such as a hangiri
3.You want to cool down the rice and add the seasoning at the same time.
4.Use a tool like a shamoji in a gentle chopping motion to spread out the grains of rice and ensure the seasoning covers every grain.
5.Some people use a hand-held fan to help in the cooling process.
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