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Monday, March 19, 2007

Japanese Sushi Rice

Hi...do you like eat rice,seems like a stupid questions...he..he...I think most of Asian people have it every day,but what I want to write is sushi rice...
Sushi Rice
1 1/2 cups (10 oz/300 g) short or medium grain rice
1 1/2 cups (12 fl oz/375 ml) cold water
For sushi vinegar
1/4 cup ( 2 fl oz/60 ml)rice vinegar
2 tbs sugar
1/4 teaspoon salt
Wash rice in 3 or 4 changes of cold water until water is clear.Let drain for 5 minutes,then place in a bowl that fits in bamboo steamer or steamer basket,and add water.Let soak for 30 minutes.Place in steamer.
Partially fill a wok or pot with water,cover,and steam until cooled and water evapotated,20-25 minutes.Remove heat and let stand for 10 minutes with a cloth under the lid to stop any condensation dripping back onto rice.If softer rice is preferred,let rice stand slightly longer.
Put hot rice in a flat,shallow,non metallic dish and pour sushi vinegar over.With a wooden paddle or spoon,sliced through rice at a 45 degree angle to break up any lumps and distribute vinegar evenly.Fan cool for 5-8 minutes,turning rice 2 to 3 times for even cooling.Cover with a damp kitchen towel to stop rice drying out until served
To make sushi vinegar:
Combine ingredients in a small bowl,stirring until sugar and salt dissolve completely.Mixture can be heated over low heat if required.(Sushi vinegar ingredients can be altered according to taste).Stir into hot cooked rice
Makes about 4 1/2 cups (22 1/2 oz/675 g)


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