How to Cook Perfect My Sushi Rice Recipe

My Sushi Rice Recipe. Mix together in a small pot, on medium heat until all solids are mixed together. Pour mixture on rice and mix well. In a small saucepan, combine the rice vinegar, oil, sugar and salt.

When you pour this in to the rice it will seem very wet. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar. Place rice into a large, deep bowl. You can have My Sushi Rice Recipe using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of My Sushi Rice Recipe

1. You need 720 ml of Uncooked white rice.
2. It's 100 ml of ☆Vinegar.
3. You need 20 grams of ☆Sugar.
4. You need 1 tsp of ☆Salt.
5. Prepare 1 dash of ☆ Konbu dashi stock granules.

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. Rinse rice in a bowl with a stream of fresh water until the water runs moderately clear. You want to remove some of the excess starch on the outside of the rice, so it is less sticky.

My Sushi Rice Recipe step by step

1. Cook 4 rice cooker cups of rice. Add a little less water than usual..
2. Combine ☆ ingredients..
3. Add the seasoning mixture from Step 2 into the freshly cooked rice. Mix in a cutting motion. Fan the rice as you mix..
4. Once it has cooled down, the versatile sushi rice is ready to use for nori seaweed rolls, chirashizushi and other dishes..

Drain the water completely, then put the rice and two cups of water in a rice cooker. Bring quickly to a boil, give it a nice stir, then reduce to a simmer. DO NOT take the lid off. Among the recipes they brought to The Times was this one, for sushi rice, short-grained rice bolstered by the flavors of vinegar sugar and salt, adapted from "The Great Sushi and Sashimi Cookbook," by Kazu Takahashi and Masakazu Hori. Once the water begins to boil, cover the pot and reduce the heat to the very lowest setting.