Sushi Rice
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Before cooking the rice, rinse several times in running water until the water runs clear
2
Drain in a colander for about 1 hour
3
Cook on the stovetop or in an electric rice cooker according to package directions
4
In a small saucepan over low heat, combine vinegar, sugar and salt
5
Stir gently to dissolve salt and sugar
6
Cool to room temperature
7
While the rice is still warm, transfer to a large non-reactive bowl
8
Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go
9
Use a rice paddle to mix gently without mashing the grains
10
Keep the rice covered with a damp cloth at room temperature until ready to make sushi
11
Do not refrigerate