Sushi rice #3

Yield: 12 Servings

Measure Ingredient
\N \N THE RICE: (about 6 cups)
2 cups Japanese rice (I use Kohuko Rose)
2½ cup Water
4 tablespoons Rice wine vinegar
4 tablespoons Sugar
½ teaspoon Salt
6 cups Freshly cooked plain Japanese rice


Date: Tue, 5 Mar 1996 10:40:17 -0500 From: cpa@...

[from Madhur Jaffrey's WORLD OF THE EAST VEGETARIAN COOKING]: THE RICE: Put rice in a bowl and wash in several changes of water, rubbing rice gently as you do so. Keep washing until water no longer milky. [note: some people omit washing as it washes away some of the nutrients] Put rice in a sieve over an empty bowl and let the rice drain for one hour.

Put the rice in a heavy, 2-½ qt. pot w/a well-fitting lid. Add 2-½ c.

water, cover, and bring to a boil over a med. flame. When steam begins to escape, turn heat to *very* low and cook for 20 min. Turn heat to high for 3 seconds and then turn it OFF. Let sit, covered and undisturbed, for 15 mins. Do not lift lid at any stage.

SUSHI RICE: Mix the rice, wine vinegar, sugar and salt together thoroughly in a cup. As soon as the rice has completed its cooking, including its resting period, empty it out onto a large platter or baking tray.

1. Pour the seasonings in the cup over it 2. Now fan the rice with one hand (you could use a magazine for this) while you mix it with a dampened wooden paddle or spoon. Continue to do this until the rice has reached room temp. Put rice in covered pot or bowl to prevent it from drying out. Do not refrigerate. The rice will hold for a few hours, though the fresher the rice the better.

There you are. I do refrigerate it-- if it is going to last more than that day. After all, 6 cups goes a long way! FATFREE DIGEST V96 #64

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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