Originally, sushi itself has its roots in a dish imported during from ancient China, in which fermented rice was wrapped around aged fish to keep it from going bad. After the finished fermentation process, the rice was thrown away and only the fish consumed.
Nowadays, preparing the vinegared, perfect sushi rice is considered as important as preparing the fish itself.
Now, are you interested in creating your sushi rice, that will not stick together and at the same time be in shape? Then read on.
How to make your perfect sushi rice?
Your perfect sushi rice can be boiled in a rice cooker. Another option is using a pot. Rice should be boiled in advance and cooled before usage. After that it can be mixed up with the necessary additives. For these purposes, it is ideal to use the hangiri. Rice will turn out to be sweet, sticky, but at the same time crumbly.
Cooking time: 40 min
Servings Per Container 6
330 grams fine rice
1.5 glass cold water
4 tablespoons rice vinegar
3 tablespoons sugar
1 teaspoon salt
Place the rice in a colander and rinse it thoroughly under water.
Gently wipe the rice in your hands to remove excess starch from it, but don't be too zealous.
When the water becomes clear, drain it and strain the rice. Transfer it to the pan, pour water into it and leave it there for 30 minutes.
After 30 minutes, put the pan of rice on the stove and turn on a strong fire. Let the water boil. Then lower the heat to a minimum, cover and cook for another 15 minutes. Turn off the heat and let the rice brew for another 10 minutes under closed lid.
While rice is being cooked, mix together sugar, vinegar and salt in a small bowl. You can warm it all up, a little, in the microwave so that everything can be mixed way faster.
After preparing the rice, transfer it to a bowl or to a wide saucepan and level the layer. This step is necessary so that the rice can cool down as quick as possible. Pour the vinegar mixture into the rice immediately.
Take a spatula and gently mix the rice together with the vinegar mixture, make sure that you do not deform the perfect sushi rice!
At the same time the whole rice should be saturated with the mixture. Leave the rice for a while, so that it can dry a little. Your perfect sushi rice will be ready, if it is not wet and slippery under the surface. After cooking, cover the rice bowl with a damp towel.
Nice! Your perfect sushi rice is ready.