Yield: 1 servings
Measure | Ingredient |
---|---|
2 tablespoons | Rice vinegar |
1 tablespoon | Dry sherry |
½ teaspoon | Each granulated sugar and salt |
2 cups | Cooked short-grain rice |
In small saucepan combine vinegar, sherry, sugar, and salt and, over high heat, bring mixture to a boil; cook for 1 minute longer. Set aside and let cool to room temperature. In wooden bowl, using wooden spoon, gradually fold vinegar mixture into rice, combining throughly.
Yields 2 cups cooked rice.
TO ALL Submitted By TROY PORTO SUBJ SUSHI On 08-08-95