|
Instructions |
|
|
Bring water just to a boil and add rice. Cover and simmer
about 20-25 minutes until done. I turn stove off when almost
done and let sit a few minutes on stove before removing the
lid.
|
|
|
While rice is cooking heat vinegar, sugar and salt in small pot
until sugar and salt is dissolved. Put this mixture in the fridge
until ready to use.
|
|
|
Once rice is cooked place is plastic bowl. Stir with a rice
scoop and fan rice to cool quickly. Once it’s nearly cooled mix
in vinegar mixture and continue to stir and fan. Once cooled
place a towel over bowl and something heavy on top (pan or
cutting board, leaving a small opening with only towel visible.
|
|
|
Your rice is ready to make sushi.
If you won’t use all the sushi rice in one day store leftover rice in a plastic bowl with a
snug fitting lid on the counter overnight to use the next day.
|
|
|
Serving
Suggestions |
|
One recipe of white sushi rice and one recipe of brown sushi rice made 7 rolls.
|
|
Originally Submitted
4/5/2020
|