How to cook rice

Sushi rice

Sushi rice - how to prepare

Ingredients

Rice
360 g (12.7 oz.)
Water
340 ml (11.5 fl. oz.)
Kombu/kelp (as desired)
5 cm (2 in.)
Vinegar Mixture
(4 Tbsp of rice vinegar, 2 Tbsp of sugar, 1 tsp of salt)

Directions

1. Rinse the rice.
  1. 1Rinse the rice.
2. Place the rice into a colander and let sit for 30 minutes to 1 hour.
  1. 2Place the rice into a colander and let sit for 30 minutes to 1 hour.
3. Transfer the rice into the inner pot of a rice cooker, add the indicated amount of water and kombu and cook as usual.
  1. 3Transfer the rice into the inner pot of a rice cooker, add the indicated amount of water and kombu and cook as usual.
4. Prepare the vinegar mixture. Place the cooked rice into a bowl, pour the vinegar mixture over the rice and let sit for 1 minute.
  1. 4Prepare the vinegar mixture.
    Place the cooked rice into a bowl, pour the vinegar mixture over the rice and let sit for 1 minute.
5.Mix with a rice paddle while fanning with a fan. Mixing the rice as if breaking apart to prevent from sticking. It's ready when the rice looks glossy and the heat is removed.
  1. 5Mix with a rice paddle while fanning with an uchiwa fan (paddle-shaped fan).
    Mix the rice in a manner as though breaking it apart to prevent it from becoming sticky and mushy.
    Once the rice has a glossy shine and is cooled, it is ready.

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