Master Sushi Rice
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
58
Spice
47
Sweetness
60
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Slowly heat vinegar, mirin and sugar until very hot but not boiling
2
Wash rice at least 3 times or until water is clear
3
Fill rice cooker or casserole with water to about 1-inch over rice or use Mt Fuji method
4
I highly recommend a rice cooker - more than 2 billion people use them in Asia for a reason
5
Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste
6
Rice should be shiny, not mushy
7
Carefully clean bowl with damp cloth, cover and let rest for 30 minutes
8
*"MT FUJI" note: The Mt
9
Fuji method is a way to determine the correct amount of water for any quantity of rice
10
First wash the rice till the water runs clear to wash away all the starch
11
Then you put it in the pan, put your hand flat on top of the rice, and fill the pot with water until it reaches the first knuckle of your index finger (knuckle nearest your palm)
12
It always works, no matter what the size of your hand