Sushi – Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g rice (sushi rice)
- 2 tablespoon vinegar (rice vinegar)
- 1 tablespoon, leveled sugar
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Rinse the sushi rice in a sieve under cold running water until the water runs clear and allow the grains to drain well.
- Bring the rice to the boil with 300 ml of water, cook for 2 minutes, reduce the heat and cover the rice with a low heat for 10 minutes.
- Remove the lid, clamp 2 layers of kitchen paper between the pot and the lid and let the rice cool for another 10 to 15 minutes.
- In the meantime, bring the rice vinegar, salt and sugar to the boil and allow to cool again.
- Pour the rice into a bowl, drizzle the spicy vinegar over it and work in with a wooden spatula, but do not stir.
- Cover the rice with a damp cloth until you are ready to use it again.
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