Recipe: sushi: Difference between revisions
From wikinotes
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Latest revision as of 20:20, 19 January 2019
Ingredients
Tools
Directions
Sushi Rice
1. sift rice until water is close to clear. Generally takes 3x passes. Sift by gently tossing rice with hands in a bowl, then straining water out.
2. Add
2 cups rice, 2 cups water
to a pot.3. Cook over medium heat until simmers (6.5 heat). Toss gently until water has evaporated, and rice begins sticking to bottom of pan.
4. Cover with a tight lid. Turn off burner. Let sit for 10min. Grains should be visually distinct, but taste soft, like rice.
5. Add
1/3 cup of rice vinegar
WARNING:
Last time, rice came out undercooked, and still tasting glutinous.
I would sift for longer, and cook for longer. Adding water if necessary. Taste rice to test.