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

Ingredients:

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

Method:

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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