981 B
981 B
| title |
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| Sushi Rice |
Ingredients
- Japanese short-grain white rice 450g (2.25 cups)1
- Water 540ml (2.25 cups)
- Rice Vinegar 80ml (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 pot
- 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/plant_based #diet/vegetarian
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Can use medium grain rice in a pinch ↩︎