Sushi Rice
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
51
Spice
58
Sweetness
38
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Combine the vinegar, sugar, and salt in a small saucepan and heat just to dissolve the sugar
2
Remove from heat and pour vinegar mixture into a bowl to cool
3
Set aside
4
Place rice in a heavy bottomed pot, and add water and kelp
5
Cover and heat over medium high heat just until the boiling point
6
Remove the kelp and cover again
7
After 30 seconds, lower the heat and simmer 12 to 13 minutes, or until all the water has been absorbed
8
Turn off the heat and let the rice stand, covered, for 10 to 15 minutes
9
Turn rice into a wide, shallow wooden bowl
10
Using a flat wooden spoon or rice paddle, spread the hot rice in a thin layer
11
Toss rice with horizontal cutting strokes to keep grains from separating or getting mashed
12
While tossing, sprinkle rice with vinegar mixture
13
While fluffing the rice, cool it quickly with a hand fan
14
The tossing and fanning will take about 10 minutes
15
For easy handling, use vinegared rice before it becomes cold
16
Cover the bowl with a damp cloth to keep warm