Posted by: Jonjon | April 6, 2009

Rice Sushi Rice – Mom’s Sushi Rice 9.8/10

Rice Sushi Rice – Mom’s Sushi Rice 9.8/10

April 6 2009

163% water, 13% rice vinegar, 9% sugar, and salt to Sushi Rice

• 1/2 cup and 1 tablespoon Japanese sushi-style rice 110g
• 1/4 (4 inch) piece konbu dried kelp (optional)
• 3/4 cup water 180ml
• 1 tablespoon rice vinegar 15ml
• 1 tablespoon white sugar 10g
• 1/4 teaspoon salt 2g

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 5 cups.
1. Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3-inches of water.
2. Drain the rice in a fine strainer, then place into a saucepan along with konbu and water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.
3. Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand for 5 minutes.
4. Scrape rice into a bowl; remove and discard the konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool the rice rapidly.

Everything was in perfect proportion. The water could be a little bit less, as mine turned out a bit wet. However, when the sushi was made with the fillings, the taste was not affected by the texture of the rice.


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