For Rice:
5 cups short-grain rice
5 cups water
1-inch square kombu
1/2 cup sake (optional)
Osaka-style Vinegar Dressing
1/2 cup sushi vinegar (or rice vinegar)
1 teaspoon rock or sea salt
3 tablespoons superfine sugar (caster)
Tokyo-style Vinegar Dressing
1/2 cup sushi vinegar (or rice vinegar)
1 teaspoon rock or sea salt
1 tablespoon superfine sugar
Other necessary recipes:
California Rolls Tuna Rolls
Sushi Rice Recipe at Cooking.com
DIRECTIONS
Put rice in a bowl that is at least twice the volume of rice and add cold water to near top of bowl. Stir rice briskly with your hands to remove any dirt. Cover rice with your hands as you carefully drain away cloudy water.
Repeat the process twice more. By the third time, water should be clear. (Avoid washing rice too many times, as it removes starch and nourishment from the rice and also breaks the grains.)
Place rice in a colander to drain. In summer, it will need about 30 minutes, in winter one hour. If using an electric rice maker, place rice and 5 cups water in the rice maker and turn on. Machine will cook rice and tell you when it is ready.
If using an electric or gas stove, place drained rice and water (plus kombu for additional flavor, if desired) in a heavy-bottomed saucepan and cover with a tight-fitting lid. Bring water to a boil over medium heat. To ensure that rice grains are properly cooked through, do not remove lid throughout entire cooking process. When water boils, increase heat and boil for about 3 minutes. If the pot boils over, adjust heat.
Reduce heat to medium and boil for 5-10 minutes. Remove from heat and remove lid (water should no longer be visible.)
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