Sushi rice:
Forewarning, this uses multiple ingredient measuring systems.
Ingredients:
4 US cups rice
1.1L water
Rice Seasoning
100ml rice vinegar
60g sugar
20g salt
Tezu (to put on your hands to prevent rice from sticking to you)
2 1/2 cups water
1/4 cup vinegar
Directions:
Add rice to rice cooker, and rinse with water, draining off all the water afterwards. Repeat the rinsing step one more time. Drain off all the water.
Add 1.1 L of water to the rice cooker. Steam the rice.
Meanwhile, combine rice wine, sugar, and salt to make the seasoning for the rice. It doesn’t matter if it dissolves completely, just make sure that most of it is dissolved.
After rice is done cooking, take it out of the rice cooker and put on a cookie sheet. Make sure the rice is in a thin even layer. Fan the rice to cool it to room temperature.
Once the rice is relatively cool, cut with the rice spatula and mix in the rice seasoning. You don’t want to smash the rice, just toss it together with the seasoning until it’s thoroughly mixed in.
Rice is now ready to use for sushi. However, it will be very sticky. To avoid it sticking to your hands or utensils, dip your hands or utensils into tezu, the recipe is above. Use it sparingly. A little bit will prevent the rice from sticking to your hands.
Recipes for sushi toppings and fillings will be in a later post.
