Basic Sushi Rice

Name: Basic Sushi Rice
Total time: 5400 s
Yield: 3 - 4 servings
Cuisine: British
Ingredients: 600 mL uncooked short grain rice; 600 mL cold water; 5 cm Kombu kelp; 5 tbsp sugar : (A); 60 mL rice vinegar : (A); 1 tbsp salt : (A)

Mogco Tokyo @harakiricafe

Tokyo, Japan

Sushi rice recipe is a bit different from Japanese rice recipe. With this recipe, you will be able to make your own sushi!
#sushi #basic

Mogco Tokyo @harakiricafe

Tokyo, Japan

Sushi rice recipe is a bit different from Japanese rice recipe. With this recipe, you will be able to make your own sushi!
#sushi #basic

Saved

Ingredients

90 mins

3 - 4 servings

600 mLuncooked short grain rice
600 mLcold water
5 cmKombu kelp
5 tbspsugar : (A)
60 mLrice vinegar : (A)
1 tbspsalt : (A)

Saved

Steps

90 mins

1

Rinse the rice and soak it for about 1 hour.
2

Put the rice in a pot or a rice cooker. Pour some water then put the Kombu kelp in it.
3

Cook the rice.
4

Prepare Sushi vinegar. Mix condiments (A) and stir to dissolve the sugar.
5

Transfer the cooked rice into a very large bowl. Gently flatten out the rice and then sprinkle the Sushi vinegar evenly over the hot rice. Leave them for 1 minute.
6

Combine the rice and the Sushi vinegar using a side-to-side cutting motion followed by a folding motion with a rice paddle. At the same time, you need to use a fan to cool rice. This process helps the excess liquid evaporate quickly, which gives the rice a shine and prevents it from getting mushy.
7

When each grain is very shiny and the surface is no longer wet and slippery, the Sushi rice is ready. Keep the rice covered with a damp towel until ready to use.