Sushi Rice
for Maki-Zushi (Rolled sushi), Inari-Zushi (Sushi in a pouch), Chirashi-Zushi (Scattered sushi)
Ingredients (Maki-Zushi:4 rolls, Inari-Zushi: 8 pieces) 4 servings
4 cup (720ml) short-grain rice, 4 cup (720ml) water,
　　　　（less water than regular rice. Harder rice is better for sushi.)
　Seasoning for sushi rice: 120ml rice vinegar + 6 Tbsp sugar + 1/2 Tbsp salt
　　　　(You may use already prepared sushi vinegar.)
Directions：
Cooked the sushi rice using a automatic rice cooker.
  1. Wash the rice and soak in water for 30 minutes.
  2. Start cooking. (using a automatic rice cooker)
  3. Combine the seasonings for sushi rice so that the sugar and salt dissolve.
  4. Place cooked rice in a *Sushi-oke (a large wooden sushi bowl) or suitable large bowl and spread. Pour the seasoning for sushi rice over it and mix in cutting manner, fanning the rice with a fan.
　　　　　direction　　　　　　　　　　direction

　*Sushi-oke is specifically designed for mixing rice and vinegar dressing in it.
＊Cooking Hints:
The amount of water for cooking sushi rice is a little less than that used in cooking regular rice. This results in a slightly harder rice. The rice softens once the vinegar mixture is combined, as the grains absorb the liquid.
ページトップへ戻る　　レシピページへ戻る
Back to the top of this page　　　Back to the RECIPE page　
SEO [PR] 爆速!無料ブログ 無料ホームページ開設 無料ライブ放送