Use a premium grade medium grain rice, such as Nishiki or Kokuho Rose ....
You can buy a 5# bag in most major supermarkets, check the oriental sections... medium grain brown rice should work.
Maki Sushi Instructions
Wash rice a few times...drain water as best as you can, for every 1 cup (8 ounces) of uncooked rice add 1 1/8 cups of water or follow directions on the bag.
Cooking rice...if using a rice cooker follow directions included with the rice cooker, if cooking in a pot try the following:
#1, you've got to use a pot with a cover.
#2, put pot on the stove and turn up the heat on high
#3, watch it!
After the first boil, turn it down to simmer, low flame, for about 20 minutes...then turn the heat off and wait for 15 to 20 minutes... absolutely NO PEEKING!
Remove rice from pot, put into another container, wooden preferred but plastic will do{ For every 1 cup of uncooked rice, after it is cooked mix in 2 Tablespoons of rice vinegar (Marukan) and 2 Tablespoons of sugar. Don't smash the rice... mix with a cutting and flipping motion. After you get tired of mixing... fan the rice. Fan the rice to cool... fan, fan, fan until you get tired then put it to the side for a while... do not use sushi rice until it cools to room temperature.
This is just a basic recipe... you can add sake to the rice while cooking or mix a little salt in after the rice is cooked.
Maki Sushi Recipe
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