Sushi Rice
Over a year ago
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Ingredients
- 3 Cups Japanese Rice
- 3 ½ Cups Water
- 3 Tbsp Sugar
- 1 Tsp Salt
Accompaniment
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Description
Japanese rice is a medium-grained rice and gets sticky when it is cooked.
Method
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1
1. Rince the rice well, boil it in a pan or by using a rice cooker.
2. Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a small pan.
3. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
4. Spread the hot steamed rice into a large plate (if you have it, use a wooden bowl called sushi-oke) by shamoji (spatula). Sprinkle the vinegar mixture over the rice and fold the rice by shamoji very quickly. Be careful not to smash the rice.
5. Cool and remove the moisture of the rice by using a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to eat sushi rice right away.
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You've added two of my favourite things: pesto and sushi. Last year I planted a packet of basil seeds, never thinking they would all grow - but they did. I then had a glut of basil. After using it fresh, giving vast quantities away, I made up and froze pesto. If this seems like sacrilege, it in fact was great way to store it, but it did need using straight away once thawed.