To prepare sushi rice

Yield: 6 Servings

Measure Ingredient
1 1/16 cup Cooked rice
2 tablespoons Vinegar
½ tablespoon Sugar
1 teaspoon Salt
\N \N For 5 cups sushi rice
5 cups Cooked rice
1 9/16 tablespoon Vinegar
1 tablespoon Sugar
9/16 teaspoon Salt
\N \N For 7.1/2 cups sushi rice
3 9/16 cup Cooked rice
5 tablespoons Vinegar
9/16 tablespoon Sugar
2 teaspoons Salt
\N \N For 10 cups sushi rice
10 cups Cooked rice
7 tablespoons Vinegar
2 tablespoons Sugar
3 teaspoons (1 tablespoon) salt

Basic recipe ingredients:

For 2⅒/2 cups sushi rice:


Prepare a non-metallic tub, preferably a wooden or glass (make sure it's not polished since the vinegar will remove the wax polish) 1. Wash the mixing tub well. Dry with kitchen towel 2. Put cooked rice into mixing tub and spread evenly over the bottom of mixing tub.

3. Sprinkle vinegar mixture generously over rice. You may not need all of vinegar mixture. Do not add too much liquid.

4. With a large wooden spoon, mix rice with a slicing motion.

5. While you mix, use a hand or an electric fan. This is not to cool sushi rice, but to puff the extra liquid away.

6. Keep sushi rice in the wooden tub, covered with a damp cloth.

Source: Quick and easy Japanese Cuisine for Everyone From The Cookie Lady's Files

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