May 20, 2015

SUSHI RICE

Ingredients:
Short grain rice- 4 cups
Water- 4 1/2 cups
Giant kelp- 9 cm square
Sugar- 6 tbsp
Salt- 4 tbsp
Rice vinegar- 6 tbsp

Method:

  • Soak the rice in plenty of cold water for 1 hour. Drain and rinse well.
  • Place rice in heavy based saucepan with the water.Wipe the kelp with a clean damp cloth and add to the pan.
  • Cover tightly and place over a medium heat. Bring to the boil, take out the kelp with slotted spoon and discard. 
  • Recover the pain tightly and simmer for 7 to 10 minutes or until all the liquids has been absorbed.
  • Turn off the heat and let the pan stand, covered, for 10 minutes.
  • Add sugar and salt to vinegar and stir until dissolved over a low heat.
  • Cool to room temperature.
  • Turn rice out into a wide wooden or plastic bowl.
  • With a flat wooden spoon,toss the rice with horizontal cutting stokes.
  • At the same time sprinkle vinegar dressing over rice so that it mixes through but does not become mushy force cool with a fan.
  • When cool cover with a damp cloth ad store in a cool place until required.
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