SUSHI RICE
Ingredients
3 cups Japanese rice
4 cups water
1/2 cup rice vinegar
1/4 cup sugar
1/2 teaspoon salt
1 tablespoon concentrated Dashi
Procedure
Rinse the rice with your hands 4 to 5 times until water becomes clear. Transfer the rice in a large saucepan (or rice cooker) and put 4 cups water and let soak for 30 minutes. Slowly heat 1/2 cup rice vinegar, 1/4 cup sugar, 1/2 teaspoon salt, and 1 teaspoon powdered Dashi. Do not boil. Make sure the sugar and salt are melted. Let cool and set aside.
Cook the rice. When it boils, simmer for 15 minutes. Turn off heat and let stand for another 15 minutes (You can also use a rice cooker). In a wooden flat bowl or a glass rectangular baking pan, put the rice and fluff while mixing the vinegar mixture a little at a time with a wooden or plastic spatula.
Make sure all the rice is covered with the vinegar mixture. Rice should look shiny. Cover with a damp cloth while you're making your Sushi (so it won't dry).
Use immediately to make your sushi.
Kitchen Tested October 3, 2007
*Recreated Recipe
3 cups Japanese rice
4 cups water
1/2 cup rice vinegar
1/4 cup sugar
1/2 teaspoon salt
1 tablespoon concentrated Dashi
Procedure
Rinse the rice with your hands 4 to 5 times until water becomes clear. Transfer the rice in a large saucepan (or rice cooker) and put 4 cups water and let soak for 30 minutes. Slowly heat 1/2 cup rice vinegar, 1/4 cup sugar, 1/2 teaspoon salt, and 1 teaspoon powdered Dashi. Do not boil. Make sure the sugar and salt are melted. Let cool and set aside.
Cook the rice. When it boils, simmer for 15 minutes. Turn off heat and let stand for another 15 minutes (You can also use a rice cooker). In a wooden flat bowl or a glass rectangular baking pan, put the rice and fluff while mixing the vinegar mixture a little at a time with a wooden or plastic spatula.
Make sure all the rice is covered with the vinegar mixture. Rice should look shiny. Cover with a damp cloth while you're making your Sushi (so it won't dry).
Use immediately to make your sushi.
Kitchen Tested October 3, 2007
*Recreated Recipe
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