Rice for Sushi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g rice, (Asian sticky rice for sushi)
- 675 ml water
- 100 ml vinegar, (mild rice vinegar)
- 1 tablespoon sugar
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Wash the rice in a sieve until the draining water is clear, then drain well and put the water in a very large saucepan. Cover and leave to soak for half an hour without adding heat.
- Bring the rice and water to the boil over high heat, as soon as the water boils, turn back and let the rice continue to swell on the lowest setting for 15-20 minutes. Then remove the pot from the hotplate, place several sheets of kitchen roll between the pot and the lid and let it soak for another 10 minutes.
- Heat vinegar, salt and sugar together in a saucepan until everything has dissolved.
- Put rice in a large bowl and drizzle with the vinegar mixture, stirring with cutting movements (ideally with a wooden spoon) until all the vinegar mixture has been incorporated and the rice has cooled down a little (normal stirring would stick the rice prematurely - so do not knead !!! ).
- The rice is now ready for further processing.
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