TIPS to make Sush-rice easily
To make authentic Sushi, you need to make good Sushi rice(Sumeshi in Japanese).
To make good sushi rice, you should cook rice right. Stickiness and plane taste of rice are imperative to nice Sushi rice. You had better choose Japanese rice or Californian rice.
(Ingredients)
Rice 360 ml
Konbu(dried tangle)
If available ,please put a small piece of konbu in the rice cooker.
Sake 10ml(When you are unable to get sake, please use sherry instead)
water 350ml
Rice vinegar (apple vinegar or white vinegar will do.)60ml
Salt 5ml
Sugar 15ml
Place rice in a rice cooker(or a bowl, if you like) . Then scrub and wash rice in water.
Drain the water and pour 360ml water&Sake in the rice cooker and put Konbu in it. Cook it. Leave it still for 10 to 15 minutes and mix it with Shamoji.
Alternately, place rice in a medium saucepan. Wash rice and drain the water and pour 360ml water&sake in the saucepan.
The rice is to be soaked in water in the saucepan for about half an hour before cooking.
Cook covered until done. Boil it for around 3 minutes after the soaked rice reaches to the boiling point. Otherwise the rice will be undercooked. Then lower the heat and simmer for approx. 8-10 minutes. Check carefully lest the rice will not burn.
After done, leave the rice covered for 10 to 15 minutes and mix it with Shamoji.
In pararell, prepare sushi vinegar. Mix together the rice vinegar,
sugar and salt in a tiny glass bowl.
Microwave it for 30 seconds at 600W until sugar and salt has dissolved into it. Leave it to cool down.
Place the hot cooked rice into a large mixing bowl. Sprinkle the sushi vinegar into the cooked rice and mix the rice with a spatula(Shamoji).
Please make sure not to knead the rice, as the rice will get too much sticky. This will ruin your Sushi rice.
Allow to cool.
