Sushi Rice, Japanese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rice (short rain rice)
- 1 Konbu (seaweed, approx. 625;6 cm)
- 1 tablespoon sugar
- 0.5 tablespoon ½ salt
- 4 tablespoon vinegar (rice or white wine vinegar)
Print Recipe
Pin Recipe Instructions
- Wash the rice well and let it drain. Put in a saucepan and cover with about 400 ml of water. Wipe the seaweed with a damp cloth, cut into the side and then place on the rice. Bring the whole thing to the boil while stirring several times. Then reduce the heat and cook the rice over a mild heat for 10 minutes. Remove the piece of seaweed and cook the rice for another 8-10 minutes until all of the water has been absorbed by the rice. Take the pot off the stove, cover the rice with a kitchen towel and let it rest for 10 minutes.
- Dissolve the sugar and salt in the vinegar. Put the rice in a bowl. Drizzle the vinegar solution over it and mix it in carefully. Use a fan to add cool air to make the rice fluffy.
- Tip: Sushi rice should always be eaten on the day of preparation.
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