Asian Accents by Lisa Kim-Tribolati & Martyne Kupciunas

Author:Lisa Kim-Tribolati & Martyne Kupciunas
Language: eng
Format: epub
ISBN: 978-1-4629-0906-3
Publisher: Tuttle Publishing

sushi rice

i n g r e d i e n t s

1 cup Japanese rice

2 cups water

2 tablespoons vinegar

1/2 tablespoon sugar

1 teaspoon salt

Rinse rice until water runs clear. Drain well and transfer to a saucepan. Add water and soak rice for 20 minutes. Bring to a boil, then reduce to a simmer, cover and cook for 20 minutes. Remove from heat and let sit for 20 minutes covered.

Mix together the vinegar, sugar and salt until the sugar has dissolved.

Transfer the cooked rice to a wide, nonreactive bowl and spread the rice evenly around the bottom and the sides. Sprinkle the vinegar mixture evenly over the rice, taking care not to add too much liquid (you may not need all of the vinegar mixture). Gently mix the rice with a large wooden spoon until vinegar mixture is well absorbed. Cover rice with a damp tea towel and let cool.

note: Sushi rice can be made a day in advance and stored in the refrigerator, covered tightly with plastic wrap. Let the rice come to room temperature before using.

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