30 lines
No EOL
1.1 KiB
Markdown
30 lines
No EOL
1.1 KiB
Markdown
---
|
||
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 |