Sushi Rice & Vinegar

Name: Sushi Rice & Vinegar
Cuisine: American
Ingredients: Sushi rice; 700 g Japanese rice; 800 ml water; 160 ml Sushi vinegar; Sushi vinegar; 200 ml Rice vinegar; 120 g sugar; 30 g seasalt; 10 gr dried kelp (see wheat or Dashi Kombu); Also necessary; Electric rice cooker (or old fashion pan); Japanese wooden box (Handai); Fan

Krullemie ™ @cook_11979408

Nijeveen , the Netherlands

In a brief tutorial of making Sushi we found the preps for the sticky sushi rice.

Krullemie ™ @cook_11979408

Nijeveen , the Netherlands

In a brief tutorial of making Sushi we found the preps for the sticky sushi rice.

Saved

Ingredients

Sushi rice
700 gJapanese rice
800 mlwater
160 mlSushi vinegar
Sushi vinegar
200 mlRice vinegar
120 gsugar
30 gseasalt
10 grdried kelp (see wheat or Dashi Kombu)
Also necessary
Electric rice cooker (or old fashion pan)
Japanese wooden box (Handai)
Fan

Saved

Steps

1

Sushi vinegar
2

Prepare the vinegar by heating rice vinegar, sugar and sea salt in a pan until the sugar and the salt have dissolved completely
3

Let it cool down and add the Dashi Kombu
4

Preparing the rice
5

Wash the rice under cold running water until the milky color in the water has disappeared
6

Put the washed rice in a sieve and let it drain for 20-30 minutes
7

Boil the rice and the water in the electric cooker (or pan)
8

Temper the heat to a moderate heat and cook for another 7-8 minutes
9

Lower the temperature again and let then simmer for another 10 minutes
10

Let the rice cool down a bit
11

Place the still warm rice in the Japanese wooden box (Handai)
12

Pour the vinegar over the rice and gently stir with a wooden spatula
13

Let the rice cool down further with the fan to body temperature during stirring
14

Place the cooled rice in a rice container and cover with a wet cloth