---
title: "Sushi Rice"
draft: true
---
# Makes 6 medium rolls 6⅔ cups, 990 g
### notes 
- https://www.justonecookbook.com/how-to-make-sushi-rice/
- Can use medium grain rice too
## Ingredients 
- [ ] **Uncooked Japanese short-grain white rice** 450g or 2.25 cups
- [ ] **Water** 540ml or 2¼ cups
- [ ] **Seasoned** **Rice Vinegar** 80ml or 1/3 cup
- [ ] **Kombu** (optional)
## Tools 
- Heavy Bottomed pan with lid
- Bowl
## Steps
- Soak rice for 20-30 minutes 
- Rinse the rice until the water is almost clear
- Put well drained rice and water in the pan
- Cover the pot with the lid and bring it to a boil over **medium heat**
- Check if the water is boiling, close the lid.
- (Optional) add Kombu algae in the pot
- Once the water is boiling, **turn the heat to low**
- Cook, covered, for **12–13 minutes,** or until the water is completely absorbed.
- Remove from the heat and let it steam **with the lid on** for another **10 minutes**
- Transfer the rice to a bowl, add the rice vinegar and gently incorporate it into the rice 
- Cover the bowl with a wet towel/lid until you use it

#recipe/staple #diet/vegan  #diet/vegetarian