Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | SUSHI RICE |
1¼ cup | Short-grain rice |
¼ cup | Rice vinegar or white vinegar |
3½ tablespoon | Sugar |
2½ teaspoon | Salt |
1½ tablespoon | Sweet sake or sherry |
1 each | In a very heavy saucepan, bring 1 1/2 cups water to boiling. Add rice; |
cover, and simmer until rice is tender and all water has been absorbrd- 15 to 18 minutes. 2. Add vinaegar, sugar, salt and sake to rice. Stir until combined. Cover; set aside 15 minutes. Makes 4 cups.
Recipe from: McCall's Magazine,February 1981 TO ALL Submitted By TROY PORTO SUBJ SUSHI On 08-08-95