|
Sake-Shochu-Manual.today Vinegared
rice preparation Home Books Recipes-p1 Recipes-p2 Health
Benefits 4Wellbeing Glossary ReachUs Vinegared
rice preparation
The most important step in making sushi is a right
selection of rice. Among many kinds of rice (such as short grain, long grain,
wild rice, sweet rice, etc.), only one kind of rice is appropriate for sushi,
that is, the short grain rice called "uruchimai" or rice for sushi
at Japanese groceries. 2 cup sushi rice 2.4 cup water (1.2 cup of water
for each cup of uncooked rice) Vinegar mix (mix in a cup): 1/4 cup vinegar (use rice vinegar; other white vinegar is OK but will taste somewhat differently) 1 table spoon sugar 1/2
teaspoon salt Cooking rice See how to cook rice. Working with vinegar to make vinegared-rice: · Move the cooked rice at a slightly hot temperature to a large bowl. · Sprinkle 3/4 of the vinegar mix over the rice and mix gently by a wooden spatula so the vinegar is evenly distributed. · Keep the rice in the bowl for another 15 minutes to cool down further. If a stronger taste of the vinegar mix is desired, you may add the remainder of the vinegar mix, and mix the rice again. |
|
|
